Cookies: In a stand mixer, beat the butter for 1 minute on medium speed until smooth and creamy. Add the sugar and beat on medium high speed another minute until fluffy. Add the egg and Rodelle Vanilla Extract and beat again on medium/high speed. Scrape down the sides and bottom of the bowl as needed.
In a separate medium sized bowl, combine the flour, Rodelle Gourmet Baking Cocoa, baking powder and salt together. Whisk until combined.
With the mixer on low, slowly add a little of the flour mixture at a time to the wet ingredients. Mix until flour is just combined. Dough will be thick.
On a piece of parchment paper with a floured roller, roll out the dough to about 1/4″ thick. Cover the rolled out dough with another piece of parchment paper and place into the fridge to chill for 1-2 hours.
Once chilled, preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper or Silpat mats. Remove the dough sheet from the refrigerator and use a cookie cutter to cut the desired shapes (you can roll into balls and slightly flatten if you do not want shapes) Transfer the shapes to the baking sheet. Re-roll the remaining dough and continue cutting until all is used.
Bake for 10 minutes– the cookies will still appear soft. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Frosting: In a stand mixer or hand mixer, beat the cream cheese and butter on medium high until smooth and creamy.
Add powdered sugar 1 cup at a time, mixing after each addition. Add Rodelle Vanilla Extract and salt then mix again.
Frost cooled cookies and decorate with your favorite Holiday toppings! Enjoy!
