National Cookie Day Cookie Baking

I couldn't let national cookie day go bye without making some cookies. Little S and I chose a new recipe for snowman button cookies. This recipe was chosen because it didn't have a long list of steps or ingredients and looked to be something we could break up throughout our day since it's a weekday and mommy works those days. Even when you work remotely from home you still need to spend time at your desk working so I can't always do a project from start to finish I need to come up with things that have stopping points.

We gathered the six needed ingredients -

1/2 cup unsweetened  baking cocoa powder
3/4 cup softened unsalted butter
2 cups flour
1 egg
3/4 cup of sugar
1 tsp of vanilla

We used our hand mixer to blend the butter we had microwaved for 25 seconds with the sugar until fluffy then we added the egg and vanilla and combined. Slowly we mixed in the cocoa and flour and mixed until a soft dough formed. Honestly ours was soft but seemed a little dry and I double and triple checked that we hadn't left anything out.

(My little helper still in his dragon pj's)

We divided the dough and pressed them into two disks that we covered with plastic cling wrap and placed in the refrigerator for at least an hour. We left our in the refrigerator until mommy was off work at 2pm so about 8 hours. (you can make this dough up to two days ahead and just warm it up on the counter for 15 minutes before the next step). Because our dough was refrigerated over 8 hours and mommy forgot to take it out before we wanted to make the cookies mommy microwaved the cold dough for 20 seconds until it was pliable before moving onto the next steps.

Preheat your oven to 375 degrees and line your baking sheets with parchment or a silicon baking pad to make life easier for you later - you can also just leave your baking sheets ungreased.

unwrap one portion of the dough and sandwich it between two sheets of plastic wrap; then roll it out to 1/8th of an inch thickness. Use a circular cookie cutter or the lid off of a small spice jar to cut the button shapes. (our cutter was 1 1/2 inches think normal shot glass)

Place the cookies on your ungreased or lined baking sheet and use the rounded edge of a slightly smaller cutter or lid to make the button indentation. I didn't have a smaller cutter but I did find a shot glass in the cabinet and used the bottom of it to make our indentations. Finally poke four holes into the center of your cookie with the flat tip of a bamboo skewer or we used one of mommy's metal chop sticks but if you had a knitting needle that would work also.

(we really do need better lighting in the kitchen these are our prebaked buttons)

Bake the cookies for 6 minutes. Transfer them to a cooling rack (this is where the parchment comes in handy because you can just lift them all off at once and I put the whole sheet of parchment on the kitchen table to cool so I can reuse the pan) Repeat the rolling, cutting, pressing, and baking steps with your remaining dough.

This recipe has only 6 ingredients no added salt and not that much sugar compared to other cookies they cook for only 6 minutes and they taste like a brownie. Win!!! We will definitely be making these again - with the size cutter we used our recipe made over 5 dozen cookies which could vary depending on the size of your buttons.