Brownie Roll-Out Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 2/3 cup Cocoa, unsweetened
  • 1/2 tsp Salt
  • 1 1/2 cups Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter, salted

Found on rosebakes.com

Description

Ingredients

• 3 cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• 1 cup salted butter, softened (2 sticks)
• 1½ cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ⅔ cup unsweetened cocoa (I used Hershey’s)

Directions

• In a mixing bowl, whisk together the flour, salt and baking powder and set aside. In a separate bowl, mix together the softened butter, sugar, eggs, vanilla and cocoa. Gradually add dry mixture to the wet mixture and mix until smooth. Wrap in plastic and chill for at least one hour. (I skipped the chilling because my child was reading the recipe and he skipped it… my cookies turned out great, but if your dough is sticky, chilling it will help!)
• When ready to bake, preheat the oven to 350°. Roll out the chilled cookie dough on floured surface and cut into desired shapes. You can brush off any extra deposits of flour. Bake on a parchment-lined cookie sheet for 8 to 11 minutes (the former for ⅛-inch thick cookies, the latter for ¼-inch cookies). I rolled mine to ¼? thickness and 11 minutes was perfect! When done, the edges are firm and the centers are slightly soft and puffed. Cool on a wire rack!
• I decorated with vanilla buttercream and marshmallow fondant!