• Sift all-purpose flour, cocoa powder, baking powder, and salt together. Whisk well and set aside.
• In a small bowl, take cornstarch, oil, and water. Mix it until well combined. Set aside.
• In a mixing bowl, take oil and sugar and mix until combined. If using a stand mixer, use the paddle attachment.
• Add cornstarch mixture and vanilla extract. Mix everything until well combined.
• Add dry ingredients into wet and mix on low speed until combined. Do not overmix.
• The dough will be very soft. Take it into a bowl. Cover the bowl tightly with cling wrap and place it into the fridge for at least 2 hours or up to two days.
• When ready to bake, preheat the oven to 350° F. Line a baking sheet with a silicone mat or parchment paper.
• Take the dough out from the fridge. With a small ice cream scoop or a tablespoon, scoop the dough. Make a ball and flatten it slightly.
• Roll each dough ball into granulated sugar and then into powdered sugar. Place the dough balls onto a prepared baking sheet.
• Bake the cookies at 350° F for 10-12 minutes. Remove from the oven and let them cool slightly into a baking sheet.
• Transfer the cookies onto a wire rack and cool completely before serving. After the cookies are completely cooled, you can sprinkle more icing sugar on the cookies if you prefer.

Storing Suggestions

• Storing The Cookies: Store the cookies in a sealed container for up to 5 days. Then to keep the cookies for extended shelf life, store them in the fridge for a few more days.
• Freezing The Cookies: Allow the cookies to cool completely. Then place them in a freezer-safe bag or container, and freeze for up to two months.
• Freezing The Cookie Dough: Once you make the dough, tightly wrap it with plastic wrap. Then place it in the freezer bag and pop it in the freezer for up to three months. When you are ready to bake cookies, thaw the cookie dough in the fridge overnight and follow the baking instructions.