Easy Holiday Cocoa Sugar Cookies
Why This Recipe Works
Our holiday roll-and-cut cocoa sugar cookies taste as great as they are easy to make. For a crisp and sturdy texture with no hint of graininess, we made superfine sugar by grinding granulated sugar briefly in the food processor, and we added small amounts of baking powder and baking soda to the dough. We skipped creaming softened butter and sugar in favor of whizzing cold butter with sugar in the food processor, which let the dough come together in just minutes. The just-made dough was cold enough to be rolled out immediately. We then chilled it after rolling. For an even color and a crisp, crunchy texture from edge to edge, we baked the cookies at a gentle 300 degrees on a rimless cookie sheet on the oven’s lower-middle rack.