As always, I recommend starting by grabbing all of your needed ingredients to ensure you aren’t missing anything and preheating the oven to 350 degrees F.

Next, in a large stand mixer or a glass bowl with a hand mixer, combine the butter and both sugars and whip until smooth.

Add in your one full egg and one egg yolk and mix. Once this is combined, add in your cocoa powder in 1/4 cup increments, along with the milk, until well mixed.

Combine your flour and baking powder in a separate bowl and then gradually add to the wet mixture.

Roll the cookie dough out on a floured surface to a 1-1.5 inch thickness, depending on your preference. Use your favourite cookie cutters to cut out the cookies and then bake on a parchment lined baking sheet for 9-10 minutes. If your cookies are larger, adjust the baking time accordingly.

For the buttercream, combine all ingredients in your electric mixer and combine on high until smooth.

Once the cookies have cooked and cooled completely, decorate them! I like to pipe the icing on with a piping bag but you can also smear it on with a knife. I used a mesh strainer to dust a small amount of cocoa on each one for the hot cocoa effect.

Store these at room temperature for a few days or in the fridge for a week! Recipes make about 14-16 small cookies.