Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate Moose Cookies By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on December 21, 2017 Print Share Share Tweet Pin Email Photo: Johnny Miller Yield: 2 dozen Children will get a big kick out of just one of these oversized glazed cookies, and adults will be amused by the play on words. Ingredients Chocolate Glaze 2 cups confectioners' sugar, plus more if necessary 3 tablespoons unsweetened Dutch-process cocoa powder ½ cup milk Cookies 1 ½ cups unbleached all-purpose flour ½ cup plus 2 tablespoons unsweetened Dutch-process cocoa powder ⅛ teaspoon kosher salt ¼ teaspoon ground cinnamon ¾ cup (1 ½ sticks) unsalted butter, softened 1 ½ cups confectioners' sugar, sifted 1 large egg, lightly beaten ½ teaspoon pure vanilla extract Directions Chocolate Glaze:Whisk to combine confectioners' sugar and cocoa in a bowl. Stir in milk, and whisk until smooth. Cookies:Whisk to combine flour, cocoa powder, salt, and cinnamon in a bowl. In a separate bowl, beat butter and confectioners' sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Mix in egg and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; wrap each in plastic, and chill 1 hour or up to 1 day. Roll out dough between 2 sheets of parchment to 1/8-inch thickness. Transfer to a baking sheet. Chill 15 minutes. Preheat oven to 350 degrees. Using a 5-inch moose-shaped cookie cutter, quickly cut out shapes from dough (if dough begins to soften, chill 5 minutes more). Reroll scraps and cut out more shapes. Transfer shapes to parchment-lined baking sheets, spacing 2 inches apart. Chill 30 minutes. Bake, rotating sheets halfway through, until cookies are crisp, about 8 minutes. Let cool completely on sheets on wire racks. With an offset spatula, spread glaze on cookies. Allow glaze to set for 30 minutes before serving. Glazed cookies can be stored between layers of parchment in an airtight container at room temperature up to 3 days. Print