Dark Chocolate Sugar Cookie Cutouts

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 3/4 cup Dark chocolate cocoa powder
  • 1 1/2 cups Granulated sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract, pure

• Dairy

  • 1 cup Butter, unsalted

• Other

  • Assorted sprinkles for decoration

Found on goboldwithbutter.com

Ingredients

• 2 1/2 cups all-purpose flour
• 3/4 cup dark chocolate cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• Assorted sprinkles for decoration

Directions

• In large bowl, whisk together flour, cocoa powder, salt and baking powder; set aside.
• In medium bowl, or in bowl of electric stand mixer, beat butter and sugar until light and fluffy. Add eggs and vanilla extract, beating well until combined. Add flour mixture and beat until dough is smooth. Form dough into a disc and wrap in plastic wrap and refrigerate one hour or until firm enough to roll.
• Preheat oven to 350°F. Remove dough from refrigerator and roll out to 1/4-inch thickness on lightly floured surface. Use cookie cutters to cut desired shapes; transfer cookies to non-stick baking sheet or baking sheet lined with parchment paper. Top with sprinkles, if desired.
• Bake cookies 12 minutes or until firm around edges. Let cookies cool on baking sheet 5 minutes. Transfer to wire rack to finish cooling. Store in an airtight container between layer of parchment or wax paper.