Black Cap Sugar Cookies with Black Cocoa

Instructions:

1. In a stand mixer, beat the softened butter and granulated sugar on medium-high until light and fluffy (about 3 minutes).
2. Add the egg and vanilla extract, beating well until the mixture is smooth and fully combined.
3. In a separate bowl, whisk together the flour, black cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the butter mixture on low speed until a stiff dough forms.
4. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours to ensure the shape remains defined during baking.
5. Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
6. On a lightly floured surface, roll the chilled dough to a consistent 1/4 inch (6mm) thickness.
7. Use a graduation cap cookie cutter to press firmly into the dough and transfer the cut-outs to the baking sheets.
8. Bake for 10 minutes or until set.
9. Prepare frosting by mixing powdered sugar, heavy cream, vanilla extract, and food coloring gel until smooth.
10. Pipe frosting onto cooled cookies and decorate with yellow sanding sugar for the tassel.