2 cups Sugar, 1¼ cups unsalted butter, at room temperature
Add eggs and vanilla. Cream them together.
2 large whole eggs, 1 tablespoon pure vanilla extract
Mix cocoa powder flour, baking soda and salt in small bowl.
¾ cup Dutch process cocoa powder, 2 cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon Salt
Slowly add flour mixture to the wet ingredients.
Wrap in plastic wrap, parchment paper or better yet, freezer paper, with shiny side towards the dough. Into 2 separate logs, about 2" wide. Refrigerate for at least 2 hours or overnight.
Preheat oven to 350°F Unwrap rolled dough and slice about 1/2" thick rounds. Place about 2 inches apart on parchment lined cookie sheets. Sprinkle generously with sanding sugar before baking. Bake for 10 minutes.
White sanding sugar for garnish
Let cool on parchment for about 5 minutes, then remove to rack to cool completely.
These cookies are reminiscent of the popular Archway cookies. They were a favorite of mine growing up.These cookies have no artificial flavors and high fructose corn syrup. And they have that fresh-baked taste.Like for most cookie recipes, you want to use unsalted butter. General Baking Tips:
Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
Always measure liquid ingredients with liquid measuring cup
Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.