If you don’t like the ginger flavor, then this recipe is for you!
for the cookies:
- 2 1/4 cups all-purpose flour, spooned and leveled, plus more for dusting
- 1/2 teaspoon fine salt
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 1 large egg
- 1 1/4 cups sugar
- 1/2 teaspoon pure vanilla extract
- 3 ounces semisweet or bittersweet chocolate, melted For the icing:
- Two 1-pound boxes confectioners' sugar (about 7 1/2 cups)
- 1/2 cup plus 2 tablespoons meringue powder
- Whisk together the flour, cocoa powder, salt and baking soda in a medium bowl and set aside.
- Put the butter into the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium-high speed until smooth.
- . Add the sugar and beat until light and fluffy, scraping down the sides of the bowl and paddle as needed, about 4 minutes more. Add the egg and vanilla and beat until smooth. Add the melted chocolate and beat until smooth.
- Reduce the mixer speed to medium-low and add the flour mixture in two batches, scraping down the sides of the bowl and paddle as needed. Mix until incorporated.
- Divide the dough in half and shape into two flattened disks. Wrap in plastic wrap and refrigerate until firm at least 1 hour and up to 3 days. Remove the dough from the refrigerator for 20 to 30 minutes before rolling, to soften.
- Position oven racks to the upper and lower third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment. Now flour parchment for rolling: Dust a piece of parchment with flour, place a disk of dough on it, dust the disk with flour, then cover it with a second piece of parchment.
- Roll out the dough about 1/4 inch thick. Cut out shapes with 11/2- to 2-inch cookie cutters. Gather up the scraps, re-roll and cut out. (Chill the scraps if the dough becomes too soft.) Roll and cut out the remaining disk of dough.
- Bake the cookies until the tops look dry and no indentation is left when pressed with your finger, 10 to 12 minutes.
- Let the cookies cool for a few minutes on the baking sheets, then use a metal spatula to transfer them to a rack to cool completely. Decorate with royal icing as desired. The Icing:
- Combine the confectioners' sugar, meringue powder and 3/4 cup water in a bowl.
- Mix on medium-low speed until pure white and stiff enough to form peaks.