Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, beat the
Butter (3/4 cup)
until creamy. Gradually add the
Granulated Sugar (1 1/4 cups)
and continue beating until light and fluffy.
Scrape down the sides of the bowl with a rubber spatula. At low speed, add
Pure Vanilla Extract (1 Tbsp)
Large Egg (1)
. Scrape down the bowl again.
Meanwhile, add the
All-Purpose Flour (1 1/2 cups)
Baking Powder (1/2 Tbsp)
Salt (1/4 tsp)
to a medium bowl. Add
Unsweetened Cocoa Powder (3/4 cup)
and whisk until well incorporated.
With the mixer on low-to-medium, gradually add the flour mixture to the butter-sugar mixture, mixing well after each addition.
Roll out the dough to 1/8-inch thickness on a lightly floured board. (Or between two sheets of parchment or waxed paper.)
Cut into it with a floured cookie cutter into shapes of about 2 1/2-inch in diameter.
Place the cutouts on the prepared baking sheets with a small space between each. Bake in the oven for 8 minutes.
Allow the cookies to remain on the sheet for about 1 minute then carefully transfer them to a wire rack to cool.