In your mouth, melt away. cookies with cutouts that maintain their shape even after being baked.
Chocolate Cut-Out Cookie– 1 cup butter softened and unsalted (226g)– 1 cup powdered sugar sifted if lumpy– ½ cup granulated sugar 100g– ½ teaspoon fine sea salt– 1 large egg– 2 teaspoons pure vanilla extract– 2 cups all purpose flour 250g– ⅔ cups dutch process cocoa 70gFrosting– 1/2 cup butter, softened 113g– 1/4 teaspoon fine sea salt– 2 teaspoons pure vanilla extract– 1 cup powdered sugar 100g– gel food coloring blue– cocoa & water mix
In a stand mixer bowl, mix powdered sugar, butter, sugar, and sea salt. Beat the mixture for 5 minutes with the paddle attachment until well combined.
STEP 1 .
Add egg and vanilla and beat for 3 minutes. Clumps and wetness will result. Sift flour and cocoa into a sieve over the bowl. Cover the bowl with a tea towel and beat on medium-low until dough forms.
Make a flat disk of dough with your hands. The dough should be firm but not stiff enough to roll out after two hours in the fridge wrapped in plastic.
Allow it to soften on the counter until workable after a few hours or overnight. Roll the dough to 1cm thick on a lightly floured surface and cut shapes with a cookie cutter.
Put the shapes on a parchment-lined baking sheet. Avoid crowding them, but leave enough space—they won't spread. Freeze the tray while the oven heats to 350 F.
Bake 10 minutes. These are dark, so no browning. They should be underbaked to be soft. Make frosting: Mix butter, vanilla, and salt. Add powdered sugar and beat well.
Add blue food coloring. Frost cookies. For speckles, mix 1 tablespoon water and 1/2 tsp cocoa. Tap cookies with a paintbrush dipped in mix. The mess will spread.