Ingredients:

  • 1 cup unsalted butter, chilled (227g)
  • 3/4 cup granulated sugar (150g)
  • 1 large egg (50g)
  • 1 tsp vanilla extract (5ml)
  • 1/2 cup Dutch-process cocoa powder (45g)
  • 2 cups all-purpose flour (250g)
  • 1/2 tsp baking soda (3g)
  • 1/2 tsp salt (3g)
  • 2 cups powdered sugar (240g)
  • 1 tsp meringue powder (3g)
  • 2 tbsp water (30ml)

Instructions:

  1. In a large bowl, beat the chilled butter and sugar until smooth, avoiding over-whipping.
  2. Mix in the egg and vanilla extract until fully incorporated.
  3. Sift together the flour, Dutch cocoa, baking soda, and salt; gradually add to the wet ingredients, mixing on low speed until a stiff dough forms.
  4. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to prevent spreading during baking.
  5. Preheat oven to 350°F (175°C). Roll the chilled dough on a floured surface to a thickness of 1/4 inch (6mm).
  6. Use a football-shaped cookie cutter to stamp out 24 cookies.
  7. Place cookies on parchment-lined sheets and bake for 10–12 minutes until set.
  8. Cool on the pan for 5 minutes before transferring to a wire rack.
  9. Whisk together powdered sugar, meringue powder, and water until the royal icing is thick and glossy; pipe laces onto cooled cookies.