The Best Brownie Cut-Out Cookies

In a medium bowl, whisk together the flour, cocoa powder, and baking powder. Set aside.

In a stand mixer fitted with a paddle attachment, beat the butter, sugar, and salt until light and fluffy. Add the eggs one at a time, mixing until each one is fully incorporated. Add the vanilla. Gradually add the dry ingredients to the creamed mixture. Mix until a dough forms, but don’t overmix.

Transfer the dough to a lightly floured surface. Press gently into a flat disc shape. Cover the disc in plastic wrap, and chill in the refrigerator for about 30 minutes.

When ready to roll and cut, preheat the oven to 350°F. Take out the chilled dough from the refrigerator.

Dust a clean countertop or table with flour. Remove the dough from the plastic wrap and place on the prepared surface. Roll it from 1/8-inch thickness to 1/4-inch thickness. Cut into your desired shapes. Transfer the cookies to sheet pans lined with parchment paper or a silicone mat, being sure to leave about 1/2 inch between each cookie.

Bake for 6 to 8 minutes, depending on the thickness. The edges will be slightly firm, and the center slightly soft and puffed. Remove from the oven. Let the cookies cool for about 5 minutes of the baking sheet before carefully transferring to a cooling rack to cool completely. Decorate and serve!