Ingredients
1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch
1/4
cup unsweetened baking cocoa, sifted
1/2
teaspoon ground cinnamon
Gold Medal™ unbleached all-purpose flour for rolling the dough
Preparation
Heat oven to 375°F (350°F for nonstick cookie sheets). Line cookie sheets with cooking parchment paper or silicone baking mats.
In large bowl, mix cookie mix, butter, egg, cocoa and cinnamon, using electric mixer or your hands, until a dough forms. Dough should be soft but not too sticky. Add 1 tablespoon flour if needed.
Sprinkle flour on work surface. Roll dough 1/4 inch thick. Cut with large letter-shaped cookie cutters. Place 2 inches apart on cookie sheets.
Bake 7 to 9 minutes or until set. Cool 2 minutes; remove to cooling rack to cool completely.
