Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Valentine's Day Chocolate Cookies Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 3 to 4 dozen The yield depends on the size of the cookie cutter used to make the shapes. Ingredients 1 ½ cups all-purpose flour, plus more for dusting ½ cup plus 2 tablespoons unsweetened cocoa powder ⅛ teaspoon salt ¼ teaspoon ground cinnamon 1 ½ sticks (12 tablespoons) unsalted butter 1 ¼ cups sifted confectioners sugar 1 large egg, lightly beaten ½ teaspoon pure vanilla extract Sanding sugar, for sprinkling Directions Sift flour, cocoa, salt, and cinnamon together into a bowl; set aside. Put butter and confectioners sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Gradually mix in flour mixture. Wrap dough in plastic wrap. Refrigerate 1 hour. Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to 1/8 inch thick. Transfer to a parchment-lined baking sheet. Chill in freezer 15 minutes. Using a 2- or 3-inch X- or O-shaped cookie cutter or a template and a knife, quickly cut out shapes from dough (if dough begins to soften, chill it in freezer 3 to 5 minutes). Reroll and cut scraps. Transfer shapes to baking sheets, spacing them 2 inches apart. Chill in freezer until firm, about 15 minutes. Brush flour from shapes. Sprinkle with sanding sugar. Bake until crisp, about 8 minutes. Let cool completely on sheets on wire racks. Rate it Print