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Make delicious Cocoa Powder Cookies without baking powder in under an hour. You just need a few simple ingredients that you probably already have at home. But beware, you won't be able to stop at one, or ten!
I always rely on my dayjob colleagues to help me finish my baked goods. What with multiple rounds of testing, there's no way I could (or should!) eat everything I bake. This has the added bonus of getting lots of help taste testing - something my colleagues are always eager to do.
This recipe for Cocoa Powder Cookies without baking powder got so many rave reviews from my co-workers that even I was surprised. But then again, I ended up finishing the first batch of chocolate cookies over a weekend of Netflixing on my own.
It's just impossible to stop once you start eating them, and they're so small that "just one more" always seems reasonable...
Jump to:
Why you will love this recipe
- It's quick and all done in under 1 hour (including 30 minutes of resting!)
- It's easy with a few simple steps
- Delicious loaded with so much chocolate flavor
- Make the dough ahead of time for easier planning
- They store really well and you can even freeze them
- Made without baking powder, baking soda and egg
What you need to make them
Ingredient notes & substitutions
- Flour: I use all-purpose flour
- Salt: Exclude if using salted butter
- Vanilla extract can be swapped for vanilla sugar or vanilla powder
- Unsalted butter can be swapped for salted butter, but then skip the salt
How to make Cocoa Powder Cookies
- Place butter and powdered sugar in a large bowl
- Mix well until very soft and creamy, using an electric mixer
- Place the rest of the ingredients in a separate bowl
- Mix until well combined
- Add the dry ingredients to the butter and sugar
- Mix until everything is well combined, and you can form the dough into a ball. You will need to use your hands for this!
- Roll into a log, about 2 inches (5 cm) thick. Wrap in plastic, and refrigerate for at least 30 minutes.
- Bring out the cookie dough, unwrap, and slice into ⅕ inch (½ cm) thick cookies
- Place cookies on two lined baking sheets
- Bake for 10 minutes at 375°F (190°C)
Tips & tricks
- Use cold or room temperature butter: It will be quicker with room temperature butter, but both work just as well
- Cream the butter and sugar well - getting that soft, creamy and almost fluffy consistency is the secret to the most tender shortbread cookies
- Don't overmix after adding the dry ingredients or the cookies might end up chewy instead of tender
- Add extras as you desire: a candy cane rim for Christmas cookies, some cocoa nibs for added texture, or a drizzle of sea salt flakes right on top before baking... these cookies are so versatile, feel free to make them your own!
- Do refrigerate the dough as this makes slicing a lot easier
- Make the dough ahead of time: it's fine in the fridge for up to 3 days, and in the freezer for up to 3 months
Recipe FAQ
Refrigerate the dough to make slicing easier, and to make sure the cookies keep their shape and hold together when slicing.
If you're short on time, you can slice them straight away - but it will be harder.
Store leftovers in room temperature in an airtight container for up to 2-3 weeks.
Store leftovers in the fridge in an airtight container for up to 2 months.
Freeze leftovers in airtight containers or freezer bags to keep them for up to 8-12 months.
Yes, the dough can be frozen for up to 3 months before baking. It's easiest to slice it before completely thawed.
More quick & easy baking recipes
- Cinnamon Shortbread Cookies with Cinnamon Sugar
- Walnut Brownes with Cocoa Powder
- Strawberry Filled Cupcakes
- Cinnamon Muffins
- German Muffins with Almonds & Raisins
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Cocoa Powder Cookies without Baking Powder
Print RateIngredients
Dough
- 1 cup unsalted butter cut in pieces
- ½ cup powdered sugar
- 1¾ cups flour
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
Instructions
- Place butter and powdered sugar in a large mixing bowl and mix until soft and creamy.1 cup unsalted butter, ½ cup powdered sugar
- In a separate bowl, mix together the rest of the ingredients. Then add to the butter and sugar mixture.1¾ cups flour, 1 teaspoon vanilla extract, ¼ cup unsweetened cocoa powder, ½ teaspoon salt
- Mix just until everything is well combined, using your hands when necessary. It's done when you can form it into a solid ball.
- Form the dough into a log about 2 inches (5 cm) thick. Wrap it in plastic and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C) and line two cookie sheets with parchment paper.
- Bring out the dough, and cut into slices about ⅕ inch (5 mm) thick. Place them on the lined cookie sheets, and bake in the middle of the oven for 10 minutes.
Equipment needed for this recipe
- Measuring cups (metric or US)*
- 2 Cookie sheets
Notes
Ingredient notes & substitutions
- Flour: I use all-purpose flour
- Salt: Exclude if using salted butter
- Vanilla extract can be swapped for vanilla sugar or vanilla powder
- Unsalted butter can be swapped for salted butter, but then skip the salt
Tips & tricks
- Use cold or room temperature butter: It will be quicker with room temperature butter, but both work just as well
- Cream the butter and sugar well - getting that soft, creamy and almost fluffy consistency is the secret to the most tender shortbread cookies
- Don't overmix after adding the dry ingredients or the cookies might end up chewy instead of tender
- Add extras as you desire: a candy cane rim for Christmas, some cocoa nibs for added texture, or a drizzle of sea salt flakes right on top before baking... these cookies are so versatile, feel free to make them your own!
- Do refrigerate the dough as this makes slicing a lot easier
- Make the dough ahead of time: it's fine in the fridge for up to 3 days, and in the freezer for up to 3 months
- Store leftovers in room temperature in an airtight container for up to 2-3 weeks.
- Store leftovers in the fridge in an airtight container for up to 2 months.
- Freeze leftovers to keep them for up to 8-12 months.
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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