The Cooking Mawma

1: In a bowl of a stand mixer (or using a hand mixer), beat the cocoa, granulated sugar and softened butter on medium speed.

2: Reduce speed to low and add one egg at a time until just combined (don’t over mix!).

3: Mix in remaining ingredients besides the powdered sugar.

4: Cover bowl with plastic wrap or foil and refrigerate for up to 4 hours. If you don’t have that kind of time, refrigerate at least 30 minutes.

5: Once chilled, preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.

6: Roll dough into about 1 inch balls and heavily coat each ball with powdered sugar. Place on cookie sheets about 2 inches apart.

7: Bake for 10 minutes. After a few minutes, transfer to a cooling rack.

8: Sprinkle with peppermint sprinkles, if desired.

9: Serve & enjoy!