King Me Cookies
This time, it’s OK to play with your food! In this recipe, you’ll make both vanilla and chocolate cookie dough, which you can use to make cookies of any shape you can imagine. We like to play a game of checkers or tic-tac-toe with our cookies, which makes them almost too fun to eat—almost.
- Yield: 2 dozen cookies
- 1 cup (2 sticks) room-temperature, unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ⅔ cups cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ cup unsweetened cocoa powder
Step 1In a large bowl, or in the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the egg and vanilla extract, and continue mixing until the mixture is light and fluffy again. Add the flour, baking powder, and salt, and mix (at low speed if using a mixer) until the mixture pulls away from the side of the bowl.
Step 2Divide the dough into two equal-size balls. Add the cocoa powder to one half and mix until combined. Flatten both of the doughs into discs and chill in the refrigerator covered with plastic wrap. Let them chill for 2 hours or up to a day.
Step 3Preheat the oven to 350°F and line two cookie sheets with parchment paper.
Step 4Place the dough between 2 sheets of parchment paper and roll until it’s about ⅛-inch thick. If you’re having trouble keeping them even, place pencils to each side and use them as a guide for your rolling pin.
Step 5Dip your round cookie cutters in flour and cut out the individual cookies. Pull the excess dough away and save it to re-roll to make more cookies. Transfer the cut cookies to the cookie sheets (they won’t spread when they bake but leave some room for the hot air to circulate around them). Chill any scraps to re-roll if they become too sticky.
Step 6Chill the cookies one last time before baking for the best results. They only take about 10 minutes to bake, so keep an eye on them. The vanilla cookies should just start to get a little golden brown.