*You'll make many cookies in this recipe, so you can half each listed amount as well.
Bring the butter to room temperature. Mix with a whisk until creamy.
Add sugar in 3 batches. Do not whip too much, and mix after each addition.
Beat the room temperature eggs, and add in 3-4 batches. Add vanilla oil too. Do not whip.
To make a cocoa batter, sieve the cocoa into the bowl to mix in.
Use a wooden spatula, and fold in the sieved flour.
When it's all blended together, wrap up with a plastic wrap and chill in a fridge for more than 30 minutes.
When chilled, get rid of stiffness by pounding lightly or grabbing the dough.
Roll out the dough about 4-5 mm with a rolling pin. It's easier to roll by lining a parchment paper on top.
Cut into shapes, bake for 15 minutes in 355°F/180°C.
When cooled, decorate with icing or decoration pens.
To make the icing, add water to powdered sugar little by little. The icing will be too watery if there's too much water.
I stuck the cookies on a handmade wreath, too.
I used these kinds of cookie cutters.
Story Behind this Recipe
Strawberries are not enough to decorate a cake. So I made these decorative cookies. Reference: Recipe ID: 473741. Of course, there's no need to wait until Christmas to enjoy these!
For gingerbread cookies, add powered ginger, cinnamon, ground clove and 1 tablespoon of honey. It'll become dark-colored gingerbread cookies that have a long shelf life. Add the spices at the same timing as the cocoa. You can keep the cookies for 2-3 weeks in an airtight container in room temperature. If you use them for decoration, it won't keep long in humidity. If the cookies are just for decoration, then they will keep more than 3 weeks.