This spin on the classic sugar cookie offers up the perfect balance of chocolate and sweetness.
- 1 cup (250 mL) butter, softened
- 1 cup (250 mL) granulated sugar
- 1 large egg, at room temperature
- 1 tbsp (15 mL) vanilla extract
- 2 cups (500 mL) all-purpose flour
- 2 tbsp (30 mL) corn starch
- ¾ cup (175 mL) cocoa powder (natural or Dutch process)
- ½ tsp (2.5 mL) salt
- Using a stand mixer or a hand mixer, cream the sugar and softened butter together until light and fluffy.
- Add the egg and the vanilla extract, then mix well.
- In a separate bowl, combine the all-purpose flour, corn starch, cocoa powder, and salt. Gradually add to the creamed mixture. Mix until combined.
- Divide the dough and form it into two discs. Wrap in parchment paper, then chill in the refrigerator for at least 1 hour.
- When ready to bake, preheat your oven to 400°F (200°C). Remove one disc at a time from the fridge.
- Line a baking sheet with parchment paper and set aside.
- Lightly dust your work surface and your dough with cocoa powder. Using a rolling pin, roll the dough to about ¼ inch thick.
- Use the rabbit cookie cutters to cut dough into shapes, and place on prepared cookie sheet.
- Bake for six to eight minutes, being careful not to overbake! Cookies are done when the edges are firm and the centre is still soft.
- Allow cookies to cool on the sheet for five minutes, then transfer to a wire rack to cool completely.