When I make Christmas cookies, Cocoa Snowflakes are always on the list. Why? Well, there’s chocolate. And there’s that almost chewy texture that works so nicely with the crispier sides and bottom of the cookie.
And then there’s easy and relatively inexpensive, too. Almost downright cheap. And fast. And don’t forget they’re just a classic recipe.
There’s one trick to know about Cocoa Snowflakes – do not over bake. They’re ready to come out of the oven when they’re puffed and still looking a little gooey. Give one of the cookies the barest nudge with your spatula and if the edge seems to be firm, pull them.
You’ll cool them on the cookie sheet for a few minutes where they’ll continue to firm up but not completely set, so this is an ideal cookie to pull out that parchment for. Then you can slide the whole works off the cookie sheet with no worries about marring the shape and let them finish cooling to room temperature.
The Christmas Holiday season is the ideal time to stock up on all kinds of baking items – they’ll be sales and coupon galore. I call the sales that start a little before Thanksgiving, go through Christmas and lead into the New Year the “Trifecta” of Holiday sales.
- 5 tablespoons butter, melted
- 6 tablespoons cocoa
- 1 cup sugar
- 1 teaspoon vanilla
- 2 extra-large eggs
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup confectioner’s sugar (for rolling)
When ready to bake, preheat oven to 400 degrees F.
In a heavy saucepan or microwaveable bowl, melt butter over low heat. Add cocoa powder (sift first if lumpy) and blend until smooth. Scrape into a mixing bowl and add sugar, combining until mixed.
Add eggs one at a time, stirring well after each addition, then add vanilla and mix in.
Whisk flour, baking powder, and salt together. Add flour mixture to the butter mixture and mix together. Cover and chill, at least 30 minutes and up to 24 hours. Dough will still be sticky.
Place the confectioner’s sugar into a small, shallow pan. Roll dough into 1″ balls, several at a time, dropping and rolling each into sugar. Place onto greased cookie sheet about 2 1/2 inches apart.
Bake at 400 degrees for 8 minutes until edges are set and tops look puffed, slightly cracked, but still look slightly under baked and moist where the cracks are forming. Let cool five minutes before removing from pan and the let cool to room temperature.
Store in airtight container.