Chocolate – Brownie Cutout Cookies – Sprinkles with Klaudia

Method

• 1)

  Combine your dry ingredients: In a bowl whisk the flour, cocoa powder, salt and baking powder together. Set aside.

• 2)

  Using a hand mixer or a stand mixer fitted with paddle attachment using medium-high speed, beat in granulated sugar and butter until completely creamed and smooth.  Add the eggs one a time and beat on high until combined.

• 3)

  Scrape down the sides and bottom of the bowl as needed. Add the vanilla extract and mix on high until combined.

• 4)

  Gradually add flour mixture and mix until smooth.

• 5)

  Cover and chill the dough for at least 1 hour in the refrigerator (and up to 1 day). If chilling longer than a few hours, allow the dough to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread much.

• 6)

  Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.  Set aside.

• 7)

  On a floured counter roll dough to desired thickness. I like to roll my dough out between two parchment papers and use silicon leveler strips to get even dough thickness. I prefer nice and thick cookies, therefore I use the 1/4 inch /6mm guide.

• 8)

  Cut into desired shapes and place them on the baking sheets.

• 9)

  Bake on a parchment-lined baking sheet for 8 to 11 minutes until the edges are firm.

• 10)

  Transfer to a wire rack to cool. To keep cookies as tender as possible, store in an airtight container.