Holiday cookies don't always have to be sugar and spice, they can indeed be deep, dark and delicious. Our black cocoa will make these cookies a vibrant background for brilliantly colored icings and sugars.
To make the dough, beat together the sugar, butter, baking powder, vanilla, espresso powder, and salt until fluffy. Scrape the bottom and sides of the bowl.
Beat in the egg. Scrape the bottom and sides of the bowl again.
Whisk together the cocoas and flour, then beat into the egg and butter mixture until well blended.
Refrigerate the dough for 30 minutes, or up to overnight.
Preheat your oven to 375°F. Lightly grease 2 baking sheets, or line with parchment.
Divide the dough in half. Sprinkle both sides of each piece with extra cocoa (instead of flour), to keep the dough from sticking.
Working with one piece of dough at a time, roll 1/8" thick.
Cut into desired shapes with a cookie cutter. Place the cookies on the prepared baking sheets.
Bake the cookies for 8 to 10 minutes, until their edges are firm and you start to smell chocolate.
Remove them from the oven, and allow to cool completely before decorating.
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