1/2cupcocoa powder, plus extra for rolling out cookies
Preheat oven to 350°F.
In the bowl of a stand mixer, cream together butter and sugar until well combined. Add vanilla extract, peppermint extract, and egg. Beat to combine.
In a separate bowl, combine baking powder, flour, and cocoa powder. With the mixer on low, add dry ingredients gradually until combined.
Coat countertop with cocoa powder and also rub some on rolling pin. Roll out cookies fairly thick (1/4-inch works well) and cut into desired shapes. If you don’t plan to frost them, dip them in granulated sugar for some sparkle.
You can place these fairly close together on baking sheet – they won’t spread.
Bake for 8-9 minutes and let cool for 2-3 minutes on baking sheet before removing and placing on a cooling rack to cool completely before storing, frosting, or eating. Cookies can be stored in an airtight container for up to a week or frozen for one month.
Yields 60 small star cookies. Serving size: 2 cookies. Yield will depend on the size of the cookie cutter you use and how thick you roll the dough.
If preferred, substitute all-purpose flour for the white whole flour.
To decorate cookies: Drizzle the stars with white frosting or melted white chocolate and top immediately with crushed peppermint candies or colored sugar.
Cookies may be cut into whatever shape you desire. For crisper cookies, roll the dough thinner and bake an extra minute or two.
Instead of peppermint chocolate cookies, make Mexican hot chocolate cookies. Omit the peppermint extract, increase the vanilla to 1 1/2 teaspoons, and add 1 1/2 teaspoons cinnamon to the flour mixture.
Or, make dark chocolate cookies by omitting the peppermint extract and increasing the vanilla to 1 1/2 teaspoons. Drizzle with melted chocolate chips and sprinkle on chocolate jimmies for the ultimate chocolate lover's cookie.