Ingredients in Chocolate Sugar Cookies

• unsalted butter
• granulated sugar
• room temperature egg
• vanilla extract
• espresso powder
• all purpose flour
• baking powder
• cornstarch
• black cocoa powder - you can substitute for dutch-process cocoa powder

Ingredients for Royal Icing without Meringue Powder

• powdered sugar
• water
• light corn syrup
• vanilla extract

How to Make Chocolate Sugar Cookies

1. In a medium bowl, whisk together the flour, baking powder, cornstarch, and black cocoa powder. Set aside.
2. In a large bowl, beat the butter and sugar with a hand mixer or stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2-3 minutes.
3. Mix in the egg, vanilla extract, and espresso powder, beating until fully incorporated.
4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough comes together. Do not overmix.
5. Divide the dough into two portions, shape into discs, and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes or until firm.
6. Preheat your oven to 350°F (175°C) and line baking sheet pans with parchment paper. 
7. Roll the dough between two sheets of parchment paper to ¼-inch thickness. Use cookie cutters to cut shapes and place them on the prepared cookie sheets.
8. Bake one cookie sheet at a time for 8-10 minutes or until the edges are set. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How to Make Royal Icing without Meringue Powder

1. In a medium bowl, whisk together the powdered sugar, warm water, corn syrup, and vanilla extract until the mixture is smooth and glossy.
2. For outlining, ensure the icing is thick and pipeable. For flooding, add a few drops of water at a time until it reaches a pourable consistency.
3. Divide the icing into small bowls and mix in gel food coloring to achieve your desired shades.
4. Transfer the icing to piping bags and snip the tips to your preferred size. Start by outlining the cookies with thick icing, then flood the centers with the thinner icing.
5. Use a toothpick to smooth out the icing or create intricate designs.
6. Allow the icing to set fully, preferably overnight, before stacking or storing the cookies to ensure a firm and smudge-free finish.

Storing Cookies with Royal Icing

• Room Temperature: Store decorated cookies in an airtight container for up to 5 days. Place parchment paper between layers to prevent the icing from smudging.
• Freezing Undecorated Cookies: Freeze undecorated cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before decorating.
• Freezing Decorated Cookies:  After the royal icing dries completely, stack the cookies on parchment paper in an airtight container. You can freeze them for up to three months. When you're ready to eat them, thaw them in the container to avoid condensation.