Frosted Black Cocoa Cookies

Add the egg and vanilla extract. Mix until combined. Scrape the sides of the bowl again, then add the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Mix just until combined.

Cover the dough with plastic wrap and chill in the fridge for 30 minutes.

Meanwhile, preheat the oven to 350°F and line 2 baking sheets with parchment paper or a silicone mat.

Once the dough has chilled, portion the dough using a #24 cookie scoop (about 3 Tablespoons). Roll each scoop into a ball and place them onto the prepared baking sheets, spacing them at least 2 inches apart. Press each dough ball down slightly with your palm to flatten.

Bake at 350°F for 9-11 minutes or until the centers of the cookies no longer look wet. Allow to cool completely before frosting.

Black Cocoa Buttercream: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium speed until smooth and creamy, about 2 minutes. Scrape down the bowl with a rubber spatula.

Add the powdered sugar, cocoa powder, vanilla, salt, and heavy cream to the bowl. Start mixing on low speed until the ingredients are combined, so the powdered sugar doesn’t spill out. Scrape the bowl well with a rubber spatula.

Mix on medium-high speed for 2 minutes. The frosting should be completely smooth and creamy.

Decorating: Use a cookie scoop to add a dollop of frosting to the top of each of the cooled cookies. Use the back of a spoon or a small offset spatula to smooth out the frosting to the edges, and finish with a swirl in the center. Top with sprinkles right away and enjoy!