Description
A festive bite-sized cookie with a tender, chocolatey crumb and a snowy powdered-sugar finish. Perfect for gatherings, cookie exchanges, or an afternoon treat with a mug of something warm.
Ingredients
Scale
Dry mix
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet mix
- 1/2 cup unsalted butter, softened (soft but not melted)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (for that classic hue)
For finishing
- 1 cup powdered sugar (for rolling the hot cookies)
Instructions
- Heat the oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
- In a medium bowl, sift or whisk together the flour, cocoa, baking powder, and salt until evenly combined.
- In a separate large bowl, cream the softened butter and granulated sugar until the mixture is smooth and lighter in color.
- Beat in the egg, then stir in the vanilla and red coloring until the batter is evenly tinted.
- Add the dry mixture to the butter mixture in batches, stirring just until the dough comes together. Avoid overworking the dough.
- Using a tablespoon or small scoop, portion the dough and roll each piece into a neat ball. Place them on the prepared sheet about 2 inches apart.
- Bake for 10–12 minutes. The centers should still be slightly soft to the touch when you remove them from the oven.
- While the cookies are warm (not piping hot), roll each one in the powdered sugar to coat completely. For a fuller “snowy” look, roll again once the cookies have cooled.
- Transfer to a wire rack and let them cool fully before stacking or storing.
Notes
- Serve with coffee, tea, or cold milk for a classic pairing.
- Keep cookies in an airtight container at room temperature for up to one week.
- To freeze, wrap individual cookies in plastic wrap or layer with parchment in a freezer-safe container; they’ll keep up to 3 months. Thaw at room temperature before serving.