Ever since I can remember, the days leading up to Christmas have been spent in the kitchen baking and decorating batch after batch of cookies. It’s always a mixture of sugar cookies, fudge cookies, and chocolate chip cookies dotted with red and green M&M’s. As they come out of the oven, they’re cooled and then boxed up in little plain white boxes tied with festive ribbons to be hand delivered to friends, family, and all of our neighbors. It’s always been my favorite part of the holidays.
3 cups all-purpose flour
2/3 cup unsweetened cocoa
3/4 teaspoon salt
1/2 teaspoon baking powder
16 tablespoons (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs at room temperature
1 teaspoon vanilla extract
10 ounces white chocolate, chopped
1/2 teaspoon canola oil
Decorating sugars in whatever colors you like
Preheat oven to 350 degrees. Whisk the flour, cocoa, salt and baking powder in bowl and set aside. Beat butter and sugar with electric mixer until fluffy. Add eggs, one at a time, scraping down bowl. Mix in vanilla. Gradually mix in dry ingredients. Wrap in plastic, and chill for at least 1 hour. Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies), until the edges are firm and the centers are slightly soft and puffed.
Transfer to a wire rack to cool.
Once cool, put the white chocolate into a microwave-safe bowl and microwave at high power in 30-second bursts until melted. Stir in the canola oil. Drizzle the melted chocolate over the cookies and then sprinkle them with decorating sugars.