Mayan Cocoa Roll Out Cookies
½ cup light brown sugar, packed (112 g)
½ cup granulated sugar (105 g)
1 cup powdered sugar (130 g)
½ cup Genie's Dream Cocoa No 3 (45 g)
½ cup butter, cold (102 g)
2 oz cream cheese (58 grams)
1 tsp Genie's Dream Clearly Not Vanilla extract
1 tsp orange bakery emulsion (like Lorann)
2 tsp ground cinnamon
1/8 tsp ground cloves
A pinch of cayenne pepper (about 1/16 tsp)
2 cups flour (410 g)
¼ tsp baking powder
Combine the light brown, granulated and powdered sugars and stir them, breaking up any of the clumps of brown sugar. (This can be done in a mixer; place a towel over top of the mixer, covering the bowl, to keep the sugar dust contained)
Add in the butter and cream cheese, mix well.
Add in the eggs, vanilla and orange baker emulsion and mix until fluffy.
In a separate bowl add the flour, cocoa and baking powder and stir with a whisk to blend. Then add the dry mixture into the mixer a bit at a time. The dough should be soft, but not sticky. Add flour as needed if too sticky.
Divide the dough into thirds and chill for at least 30 minutes.
While the dough is chilling, preheat your oven to 375°.
If you roll between two sheets of parchment paper, you should not need to add flour. However, if you are rolling on a floured surface, add some cocoa to the flour to keep the dough a pretty color.
Dough rolled to ¼” thick yields 21, 3” cookies.
Cookies bake for approximately 11 minutes, but best to check at 8 minutes and adjust for your oven. You want the cookie to come out when it is no longer shiny on top.
Remove from the oven and cool on the pan for 5 minutes and then move to cooling rack.