Chocolate Peppermint Sable Cookies (aka, Ninjabread Cookies)
Recipe Notes: This cookie dough is also good for rolling out and cutting into shapes with cookie cutters. After making the dough, chill the dough for about 30 minutes in the refrigerator, then roll out into thin sheets with a rolling pin between two pieces of parchment paper and cut into shapes using cookie cutters. The dough can be made and frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 5 days. Baked cookies can be wrapped in plastic wrap, then aluminum foil and frozen for up to 2 weeks.
Makes about 4 dozen
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
1/2 teaspoon salt
1 1/4 cup granulated sugar
1/2 cup butter, at room temperature
1/3 cup milk
1/2 teaspoon pure vanilla extract
1 teaspoon peppermint extract
1/2 cup turbinado sugar
1. Whisk together the flour, cocoa powder, cornstarch, and salt in a small bowl.
2. In a large bowl, cream together the butter and sugar. With the mixer on low speed, add in the milk and extracts. Then gradually add in the flour mixture until well incorporated.
3. Shape the dough into 2 logs, then roll the logs in the turbinado sugar, pressing lightly to embed the sugar in the surface of the logs. Wrap in plastic wrap and freeze for about 1 hour, until the dough is very firm.
4. Preheat the oven to 376 degrees Fahrenheit.
5. Slice the logs into thin rounds, not more than 1/4-inch thick, and place on parchment lined baking sheets 1/2-inch apart. Bake for 8 to 12 minutes, until cookies are firm at the edges (cooking time will depend on the thickness of your cookies). Remove from the oven and let cool on the pans, about 5 minutes. Transfer cookies to a rack to cool completely. Serve.