Instructions

• In the bowl of a stand mixer fitted with the paddle attachment, place ½ cup (113 grams) unsalted butter, ? cup plus 1 tablespoon (87 grams) firmly packed C&H® Golden Brown Sugar, and ? cup (67 grams) C&H® Granulated Sugar. Beat on medium-low speed just until the ingredients are combined, then increase speed to medium and beat until the mixture is light and fluffy, about 2 to 3 minutes, stopping once to scrape down the sides of the bowl. Add 1 large egg (50 grams), room temperature, and ½ teaspoon (3 grams) vanilla bean paste; beat just until combined.
• In a medium bowl, whisk together 1½ cups (188 grams) all-purpose flour, ? cup (25 grams) sifted Dutch-process cocoa powder, 1 teaspoon (2 grams) instant espresso powder, ½ teaspoon (1.5 grams) kosher salt, and ¼ teaspoon (1.25 grams) baking powder until evenly combined.
• With the mixer on low speed, gradually add the dry mixture to the butter mixture, mixing just until the dough comes together and no streaks of flour remain. Do not overmix.
• Turn the dough out onto a sheet of parchment paper. Place a second sheet of parchment paper on top of the dough and, using a rolling pin, roll the dough evenly to about 1/8-inch thickness between the parchment sheets. Transfer the parchment with the dough to a baking sheet and refrigerate the dough, still between the parchment sheets, for 40 minutes.
• After the dough has chilled, preheat the oven to 350°F (180°C). Line 4 baking sheets with parchment paper.
• Remove the top sheet of parchment. Using a 2¼-inch fluted round cutter dipped in flour, cut rounds from the dough. From half of the rounds, cut centers using 1¼- to 1½-inch holiday cutters to create the cutout tops; use a wooden pick to help remove small center pieces if needed. Reroll scraps between the parchment sheets as needed and repeat cutting; for clean edges, chilled rerolled dough can be refrigerated 20 minutes or frozen 10 minutes before cutting.
• Transfer the cut cookies to the prepared baking sheets, spacing them about ¾ to 1 inch apart. Freeze the prepared sheets of cookies for 10 minutes before baking.
• Bake one sheet at a time in the preheated oven until the edges are set, the tops spring back slightly when touched, and the cookies are fragrant, 9 to 13 minutes. Remove the sheet from the oven and let the cookies rest on the baking sheet for 1 minute, then transfer them to wire racks to cool completely.
• To assemble, pair each whole cookie with a cutout cookie (flat sides together), placing the cutout cookie on top so the decorative opening is visible. Gently press the two cookies together to form a sandwich. Just before serving, dust the tops lightly with C&H® Confectioners Sugar.