Decadent and fun, these cookies have that rich dark chocolate flavor without the pretense.
- 3/4 cup all-purpose flour, plus more for surface
- 1/3 cup cocoa powder
- 1/8 tsp salt
- 6 Tbsp unsalted butter, softened
- 3/4 cup powdered sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 3 1/4 cups powdered sugar, sifted
- 2 large egg whites
- 1 teaspoon strained fresh lemon juice
- Assorted food colorings
- Preheat oven to 325 F.
- Sift the flour, cocoa powder, and salt together. In a separate bowl, cream the butter and powdered sugar together until smooth. Add egg and vanilla, beat until incorporated. Add the flour mixture in two batches, mixing to combine.
- Separate the dough into two disks, wrap in plastic, and freeze for 15 minutes. When the dough is cold and hardened, take disks out one at a time, roll to 1/8″ thick on a floured surface, and use a floured cookie cutter to shape cookies. Bake on a cookie sheet lined with parchment paper for 10-12 minutes. Allow to cool completely before decorating.
- Beat sugar, egg whites, and lemon juice together until thick and shiny. Add water to make it more runny, or powdered sugar to make it thicker. Use immediately or store in an airtight container.
- This cookie recipe doesn’t make a ton (maybe 20 cookies), so doubling it would utilize all of the icing.
- I had to freeze this dough between rolling it out each time – it gets very soft very quickly.
- Annie’s Eats has a great royal icing tutorial, helpful if you’re new to it.