Chocolate Cookies

Cookie favors are always a good idea for weddings and showers -- they're a sweet reminder of the day.

  • Yield: Makes about 5 dozen

Photography: Krause, Johansen

Source: Martha Stewart Weddings, Spring 2005


  • 3 cups sifted all-purpose flour, plus more for dusting
  • 1 1/2 cups unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 sticks (12 ounces) unsalted butter, softened
  • 2 1/2 cups confectioners' sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract


  1. Sift together flour, cocoa powder, cinnamon, and salt into a large bowl.

  2. Put butter and sugar in the bowl of an electric mixer. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs and vanilla. Reduce speed to low; gradually mix in flour mixture. Divide dough in half; wrap each half in plastic. Refrigerate 1 hour (or up to 2 days).

  3. Preheat oven to 350 degrees. Transfer dough to a lightly floured surface. Roll out to 1/4 inch thick. Cut out shapes with 3-inch cookie cutters. Space 1 inch apart on parchment-lined baking sheets. Repeat with remaining scraps of dough. Refrigerate 15 minutes.

  4. Bake until set, 12 to 14 minutes. Let cool on sheets on wire racks.


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