Chocolate Sugar Cookies

Yields 36 4-inch cookies. PREP In a large bowl, whisk together flour, cocoa powder, salt and baking powder. In the stand mixer, beat butter and sugar until light and fluffy (3 to 4 mins). Add eggs one at a time, beating well after each addition. Add vanilla and mix until combined. Add the flour mixture and beat until a smooth dough forms. Divide the dough in half and wrap in plastic. Refrigerate one hour or until firm enough to roll. ROLLING & CUTTING Preheat oven to 350F. Line sheet pans with parchment paper. Roll out on a lightly floured surface to 1/4 inch thickness. Cut out desired shapes using a lightly floured cookie cutter. Once all shapes are cut, place baking sheets in the refrigerator 10-15 mins to chill and prevent spreading. Bake 10-12 mins until firm around the edges. Cool on baking sheet for a few minutes, then transfer to wire rack to finish cooling. Ice and decorate as desired.