Since we had our 2nd snowfall of the season this week, I’m making Chocolate Snowflake Cookies and cranking up the fireplace! If your kids have a snow day this year, this is a simple and fun recipe they will love to make with you! But these are so chocolate-y and moist you will not want to wait.
They’ve got a soft slightly chewy bite to them like a brownie. I love how they look like a snowflake’s fallen onto a chocolate cookie. And no two are exactly alike either! They’re the perfect bite size for both big kids and little kids.
How to Make Chocolate Snowflake Cookies
- In a medium bowl, sift together 1 cup flour, 1 teaspoon baking powder and 1/4 teaspoon salt. Set aside.
- In a small pot, melt 5 tablespoons butter. Then stir in 6 tablespoons cocoa powder.
- Remove from heat and stir in 1 cup of sugar.
- Transfer the sugar, butter, cocoa mixture to a large bowl and stir in 1 teaspoon vanilla and 2 eggs. Add the eggs one at a time, incorporating each really well before you add the next.
- Mix in 1/2 of the the flour mixture and then mix in the other 1/2 until just combined.
- Cover the dough with plastic wrap and refrigerate for at least a 1/2 an hour.
- Roll dough into small balls (1/2 to 1 inch) and roll in powdered sugar.
- Place cookies 2 inches apart and bake at 400F on a baking sheet for 8 minutes.
Expert Tips for Fantastic Chocolate Snowflake Cookies
- Use a small ice cream scooper (disher) to portion out dough to make your snowflakes the same size.
- Coat your hands in confectioners sugar (powdered sugar) to keep the dough from sticking to your hands while you roll the dough into balls.
- Line your baking sheet with parchment paper or a silmat mat to make clean up a snap!
- Make sure your oven is set to 400F (not 350F). The extra heat helps expand the cookie quickly, breaking the powdered sugar crust to create the “snowflake” effect.
Baking Powder vs. Baking Soda
In a nutshell, the basic difference between these two is easy to remember: Powder PUFFS and Soda SPREADS. They’re both leavening agents meaning they used to create lift (rise) in baked goods by producing carbon dioxide.
Baking powder contains baking soda and therefore has a greater puff effect. Still curious? Here’s a more in depth article you can chew on.
Can you make them ahead?
Yes! This is a simple recipe, no mixer required, and you can make the batter a week ahead or freeze it until you’re ready to bake. I found this recipe for Chocolate Snowflake Cookies years ago when I first started Lakeside Table on the Penzey’s web sight and had to give it a go. I’m so happy I did! 
Baking with kids
Chocolate Snowflake Cookies are fun to make with kids too. Have your little ones roll them into balls and push them around powered sugar “snow mounds.” This is loads of fun for sticky little hands!
Variations
This is a great cookie for add-ins! Sprinkle in a few mini chocolate chips, butterscotch chips, or your favorite nuts into the dough before you roll it into balls. If you add nuts, make sure you toast them a bit. Otherwise they can make your cookie a little bitter.
If you find yourself with too many peppermint candy canes after the holidays, bust some up into small pieces and mix them into the dough. Chocolate and mint is a classic combo!
Play around with different cocoa powders! I had some black cocoa powder left over from these homemade Oreo cookies that I mixed (1/2 & 1/2) with Hershey’s cocoa powder. It made for an even more dramatic contrast against the white “snowflake” crinkle.
A Winter Baby Shower
December 2015, I gave my girlfriend’s daughter a baby shower. Natalie was born happy and healthy and she is beyond precious! One of Ashley’s (Natalie’s mom) favorite desserts are brownies. 
Since the shower was in December and we were anticipating a snow fall, we themed it “Baby, it’s cold outside” complete with pink & white snowflakes and of course plenty of chocolate snowflake cookies! 
Use any excuse you want to make these adorable little snowflake brownie bites! I know you’ll love them as much as we do.
Baby Shower Chocolate Snowflake Cookies
Ingredients
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons butter unsalted
- 6 tablespoons cocoa powder
- 1 cup sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1/2 cup powdered sugar
Equipment
- medium bowl
- large bowl
- small saucepan
- pastic wrap
- sifter
- measuring cups and spoons
- cookie sheet
- cooling rack
- parchment paper
Instructions
- Sift flour, baking powder, and salt in the medium bowl. Set aside.
- In the small saucepan, melt butter over low heat and then add the cocoa powder. Blend well.
- Remove from heat and stir in sugar. Transfer this to the large mixing bowl.
- Add the vanilla, the eggs (one at a time, stirring well in between).
- Slowly stir in the flour mixture to the cocoa mixture. Mix well.
Cover the dough with plastic wrap and chill for at least a 1/2 hour.
- Preheat the oven to 400º.
- Roll the chilled dough into 1/2 inch balls and roll in the powdered sugar.*
Place the cookie balls on a parchment lined cookie sheet, 2 inches apart, and bake for 8 minutes.
Recipe Notes
Thank you Penzey's for a great recipe! I love your spices too!
*Coat your hands with powdered sugar to easier rolling!
Thanks for a great recipe! I made these with my kids and they turned out really good. They’re messy but the powdered sugar tip really worked. I’ll make them again!
These are like soft fudgy cookies. Very chocolatey. Best when eaten warm with a glass of cold milk.
These look so good!!!
Thanks, Tina!
For some reason my recipe never turns out right, yours is slightly different and I love the tip about putting powdered sugar on your hands before rolling. I am adding this to my list of cookies to make soon.