These not-too-sweet icebox cookies are your secret frozen weapon when holiday chaos hits.
2 ½ cups all-purpose flour
⅓ cup cocoa powder
1 tsp cinnamon
½ tsp each baking powder and salt
1 cup unsalted butter, at room temperature
¾ cup granulated sugar
1 tsp vanilla
In a medium bowl, combine flour, cocoa, cinnamon, baking powder and salt. In a large bowl, beat butter with sugar until fluffy; add egg and vanilla. Beat in flour mixture until just combined. Divide dough in half. Roll each half into a 2-in.-wide log. Wrap logs in wax paper and twist ends. Chill until firm, 1 hr.
Position racks in top and bottom thirds of oven. Preheat to 350F. Line 2 baking sheets with parchment paper.
Slice logs into 1/4-in.-thick rounds and arrange 1 in. apart on prepared sheets. Bake in top and bottom thirds of oven, switching halfway through, 10 to 12 min. Let cookies cool on sheets 1 min, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 5 days.
Wrap wax paper logs in foil and freeze. Defrost and slice to bake.
Originally published in the Today’s Parent December 2016 issue. Photo by Roberto Caruso.
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