Ingredients
- 1 cup (225 g) unsalted butter, softened
- ¾ cup (90 g) powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- ¼ tsp salt
- 2 tbsp milk (as needed for texture)
Optional toppings: melted chocolate drizzle, sea salt, or sprinkles
Instructions
1. Cream the Butter
In a large mixing bowl, beat butter and powdered sugar together until light and fluffy (about 2–3 minutes).
Add vanilla extract and mix again.
2. Mix the Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, and salt.
Gradually add the dry mixture to the butter mixture.
Mix until it forms a smooth, soft dough.
If the dough is too thick, add milk — 1 tablespoon at a time — until it comes together.
3. Shape the Cookies
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Scoop or pipe the dough into small rounds (or shape into logs and slice).
If piping, use a star nozzle for beautiful swirls.
4. Bake
Bake for 10–12 minutes, or until the edges are firm.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
5. Optional Chocolate Drizzle
Once cooled, drizzle with melted chocolate or dip one side of each cookie halfway for an elegant finish.
Tips for Perfection
- Use good-quality cocoa powder — it makes all the difference in flavor.
- Don’t overbake; cookies should still be soft in the center when removed from the oven.
- You can also refrigerate the dough for 20–30 minutes before shaping for cleaner designs.
Serving Ideas
These cookies pair beautifully with coffee, milk, or vanilla ice cream.
They also make a lovely gift when wrapped in clear bags with ribbons!