Make delicious Cocoa Powder Cookies in under an hour with a few simple ingredients you probably already have at home. No baking powder needed for these yummy shortbread cookies - but beware, you won't be able to stop at one, or ten!
Place butter and powdered sugar in a large mixing bowl and mix until soft and creamy, then mix in the vanilla extract.
2 sticks unsalted butter, ½ cup powdered sugar, 1 teaspoon vanilla extract
In a separate bowl, mix together the rest of the ingredients. Then add to the butter and sugar mixture.
1¾ cups flour, 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.
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
Butter: make sure you're using butter with a high (~80%) fat content
Unsalted butter can be swapped for salted butter, but then skip the salt
Make sure you use high quality butter with around 82% fat, or the dough won't come together well
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.