Ingredients:
- 1½ cups all-purpose flour, plus more for rolling and cutting out dough
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 12 tablespoons unsalted butter (room temperature)
- 1 cup sugar
- 1 large egg
- Small candies or sprinkles for decorating (optional)
Directions
Preheat oven to 350° F.
In a medium bowl, whisk together flour, cocoa, and salt; set aside.
In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture.
Divide dough in half and for two disks, each about ¾ inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to two days.
On a lightly floured sheet of waxed paper, using a floured rolling pin, roll dough ¼ inch thick. If dough becomes to soft to work with, refrigerate for a few minutes.
Using 2-3 inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on a baking sheet, spacing them one inch apart.
Bake until surface is dry to the touch, 10-15 minutes (if decorating, press candies into dough halfway through baking). Cool cookies 1-2 minutes on baking sheet; transfer to a rack to cool completely.
Serve or store in an airtight container up to three days.