Panda cookies
Prep time: 1 hour
Cook time: 12 mins
Total time: 1 hour 12 mins
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • ⅔ cup sugar
  • 1 tablespoon pure vanilla extract
  • ⅛ teaspoon salt
  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 4 tablespoons Dutch-process cocoa powder
  • 1 large egg
  1. In a medium to large bowl, cream butter and sugar with an electric mixer together until light and fluffy and butter becomes nearly white.
  2. Beat in the egg until thoroughly incorporated. Add in vanilla extract.
  3. Sift flour, salt, and baking powder. Using a spatula or wooden spoon, add the dry ingredients in three increments and fold/stir to combine.
  4. Divide the dough in two batches, one sized ⅓ of overall mixture, the other ⅔ of the overall dough. Knead/stir cocoa into the smaller portion of dough.
  5. Wrap doughs in plastic wrap and refrigerate for at least one-hour or overnight to firm up before shaping.
  6. Pinch off bits of dough and roll into logs and form into panda-shaped. Dab coils with a little water to stick them to each other. (GOOD LUCK! See diagram!)
  7. Wrap the panda log with plastic and freeze until hardened, at least two hours.
  8. Preheat the oven to 350 degrees F. Slice cookies until they're ⅓-inch or so thick, rotating the cookie so that one side doesn't get smooshed too much. Pop the dough log into the fridge if the dough gets too soft to slice.
  9. Space at least 1 inch apart on a cookie sheet lined with silicon sheet or parchment paper.
  10. Bake for about 12 minutes.
Recipe by heo yeah yum at