Chocolate Cut Out Halloween Sugar Cookies

Directions

1. Start by creaming the softened salted butter in a stand mixer fitted with the paddle attachment on medium speed for 1 minute until smooth. Then add the granulated sugar and continue beating for 2 to 3 minutes until the mixture is light and fluffy.
2. Add the room-temperature egg and vanilla extract, beating on high speed and scraping down the bowl sides as needed until fully incorporated.
3. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined.
4. Divide the dough into two equal portions and shape each into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
5. When ready to bake, preheat your oven to 350°F. Line two baking sheets with parchment paper. Remove one dough disc from the fridge and let it sit on the counter for 10 minutes to soften slightly for easier rolling.
6. Roll out one disc between two sheets of parchment paper to a thickness between 1/4 inch and 3/8 inch. Use cookie cutters to cut out shapes and place them onto the prepared baking sheets. Repeat with the second disc.
7. Bake the cookies for 10 minutes, rotating the pans halfway through baking. The cookies will appear soft when done—do not overbake. Allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
8. Once the cookies are completely cool, you can frost and decorate them as desired.