Chocolate Snowflake Cookies
Chocolate Snowflake Cookies are everything you want in a holiday cookie—buttery, sweet, festive and the dough can be made in advance
- 2 sticks Unsalted butter, softened 8 ounces
- 1 cup Sugar
- 1 Egg, large
- 1 teaspoon Pure Vanilla extract
- 3 cups Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/2 pound White Chocolate, melted
- 2 tbsp Sprinkles, for decorating
Heat the oven to 375 and line two large baking sheets with parchment paper or non-stick baking mats.Beat the softened butter in the bowl of a stand mixer with paddle attachment or with an hand-held electric mixer for 2 minutes until fluffy. Add the sugar and beat for 2 more minutes, scraping down the sides as needed. Add the egg and vanilla and mix to combine for another 30 seconds.Add the flour, baking powder and salt and beat on low speed for 1-2 minutes until the dough begins to come together, then push the dough and scraps together to form a ball with your hands.Turn the dough out on a lightly floured flat surface and divide it in half with a knife.Working with one half at a time, pat the dough into a disc with your hand, then roll the dough out with a rolling pin to 1/4 inch thickness.Cut the dough with the cookie cutter one at a time, gently lifting each cookie and placing it on the prepared baking sheet as you go. Repeat with the other portion of dough, pressing the leftover scraps together and rolling them out for cutting too, so as not to waste any dough.Refrigerate the sheets of unbaked cookies for 20 minutes. Remove from the fridge and bake in the oven for 8-11 minutes until barely golden brown on the very edges. Note that cooking times will vary a little depending on your oven. Remove from oven and cool the cookies completely on wire racks for 5-10 minutes, then carefully place each cookie on a baking rack to cool completely. To decorate with melted chocolate and sprinkles, melt the chocolate in medium-sized heat-proof bowl that's set inside a saucepan of a few inches of boiling water. You don't want the boiling water to touch the bottom of the bowl. Stir occasionally until almost all melted, then remove from heat and stir until completely melted. Cool the chocolate for about 5 minutes. Place a gallon-sized plastic freezer bag inside a canning jar or large glass and spoon the chocolate inside the freezer bag. When ready to use, snip the end off the filled bag with scissors and drizzle a little white chocolate on each cookie. Alternatively, you can simply drizzle the chocolate over the cookies with a fork or spoon.Decorate with sprinkles or decorative sugars and allow the cookies to completely set and the frosting dry in a cool spot for at least an hour.
- Make the dough ahead of time and freeze it. Just shape the uncooked dough into a lightly flattened disc, wrap well in plastic wrap and foil, and freeze for up to 60 days.
- Chilling the dough after you've used the snowflake cut-outs is extra insurance that the cookies will retain their shape when baking.
- For decorating your snowflake cookies and to keep things from getting messy, use a gallon-sized plastic bag set inside a jar or wide-mouthed glass, then spoon the melted white chocolate inside the bag. Twist the top of the bag when ready to use, then snip off the tip of the bag with scissors and drizzle the chocolate on the cookies.
- The dough in this recipe should be rolled out to 1/4 thickness, so grab a measuring tape to check. (You don't want these cookies too thin or you'll sacrifice softness.)
- I used a snowflake cookie cutter here, but you could also use a tree, a candy cane, or even a plain round shape. Any shape looks fabulous!
- Be sure to line your baking sheet with parchment paper or silicone mat liners or parchment paper for easy removal after baking to keep your sugar cookies looking perfect.
Calories: 211kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 128mg | Potassium: 82mg | Fiber: 1g | Sugar: 14g | Vitamin A: 249IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg