By the skin of my teeth with this post!
I've been following along with Cooking with Karli's holiday bake-along on Instagram, and these really caught my eye. Just one of her varieties I will be making this holiday season. I give cookies as gifts to my family for Christmas.
Ingredients
- 1 cup (222g) salted butter room temperature
- 3/4 cup (172.5g) granulated sugar
- 3/4 cup (184.5g) brown sugar
- 2 eggs
- 1 1/2 tbsp vanilla extract
- 3 1/2 cups (532g) all-purpose flour
- 3/4 cup (90g) cocoa
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp cornstarch
- 1 batch chocolate Buttercream Frosting
Instructions
- Preheat oven to 350°F (180°C).
- In the bowl of a stand mixer, cream the butter and sugars together for 2-3 minutes or until light (in color!) and fluffy.
- Scrape the sides of the bowl and then add in the eggs and vanilla. Mix until combined.
- Add the flour, cocoa, baking soda, salt and cornstarch and mix together. Start mixing slowly, gaining speed as the flour incorporates. Mix until the dough has come together.
- The dough should be easy to work with and Play-Doh like consistency. If it is very stiff, add a little water, if it is too soft add in a little flour until you get Play-Doh like consistency.
- Roll the dough out on a floured surface. Roll to about 1/4-1/2 inch thick.
- Use a cookie cutter to cut the cookies out.
- Transfer the cookies to a parchment paper lined cookie sheet.
- Bake at 350°F (180°C) for 6-8 minutes or until the cookies are puffy and no longer glossy.
- Let the cookies rest on the hot cookie sheet for 5 minutes before transferring to a metal cooling rack.
- Frost, if desired, and serve. These will keep in an airtight container at room temperature for up to 3 days.
Find her Chocolate Buttercream Frosting here.
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I made some gingerbread cookies with my partner. We had fun icing them as well.
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