- 1 cup all-purpose flour
- 3/4 cups unsweetened cocoa powder
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 salt
- 1 cup sugar
- 1 egg
- 1 1/4 sticks softened unsalted butter
- 1/2 stick softened unsalted butter
- 3 cups powdered sugar
- 2-3 Tbsp. milk
- 1/4 tsp. salt
- Preheat the oven to 350° F. and line a cookie sheet with parchment paper or a silicone mat.
- In a medium sized bowl whisk together the flour, cocoa powder, baking soda, baking powder and salt.
- In a separate bowl cream the butter and sugar together using a whisk until the mixture if light and creamy (about 2 minutes).
- Add in the egg and continue to mix until well combined. Scrape down the sides of the bowl as you go.
- Pour the dry ingredients into the bowl of wet ingredients until you have a nice smooth dough (it will be thick).
- Using a cookie scooper (or spoon if you don't have one) scoop the cookies onto the cookie sheet leaving 1 1/2" between each one to prevent them spreading and touching in the oven. The scoops should be about 3 Tbsp each. (You can make them whatever size you want).
Bake the cookies for 10-12 minutes. The larger the cookie the more time it will need in the oven. - While the cookies are baking we can make the buttercream. In a medium sized bowl cream together the butter and powdered sugar while slowly whisking in the milk to make it easier to mix.
- Once there are no lumps and you have a nice smooth buttercream add the salt and mix one more time.
- Let the cookies cool completely on a cooling rack before filling.
- To fill the cookies you can spread the buttercream using an offset spatula or butterknife or a piping. Spread however much buttercream you'd like in the center. I piped the entire side of one cookie then placed another cookie on top.
- You can make these into ice cream sandwich cookies if you'd like too! Enjoy!
