Instructions

1. Sift together (or gently stir with a whisk) the flour, cocoa powder, baking soda and salt. Set aside.
2. With an electric mixer cream together the butter, granulated sugar and brown sugar together until fully incorporated and fluffy.
3. Beat in egg, coffee or liqueur, and vanilla extract.
4. Add in flour/cocoa mixture about 1 cup at a time. Blend until fully incorporated. (If you are using a hand mixer you may need to add the last cup of flour by hand).
5. Divide dough into two or three large balls, pat each into a dice and wrap in a plastic bag. Chill dough in the refrigerator for about 1-2 hours (if you’re in a hurry, you can chill the dough for about 20 minutes in the freezer).
6. Preheat oven to 350 degrees F.
7. Once chilled, work with one ball of dough at a time, and roll onto a lightly floured surface. I find it works best to place a sheet of parchment paper on top of the dough, and then roll on top of the parchment. This prevents the dough from sticking to your rolling pin, and you also don’t need to add as much extra flour (as you would without the parchment).
8. Cut out desired shapes with cookie cutters and place on a baking sheet.
9. Place the baking sheet (with cookies on it) in the freezer about 5 minutes (this helps the dough keep it’s shape when baked).
10. Bake cookies for 7-10 minutes (depending on size).
11. Allow cookies to cool on baking sheet a few minutes and then transfer to a wire cooling rack.
12. Decorate as desired using royal icing or buttercream.