Chocolate Peppermint Snowflake Cookies Recipe

Name: Chocolate Peppermint Snowflake Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 160 min
Yield: 30 cookies
Ingredients: 1 1/2 cups all purpose flour; 1/2 cup unsweetened cocoa powder, such as Valhrona; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 8 tablespoons unsalted butter, at room temperature; 1 cup sugar; 1 egg; 1 egg yolk; 1 teaspoon vanilla; 2 cups confectioners sugar; 2 tablespoons water; 3 candy canes (see note)

Chocolate and peppermint, all dressed up for the season.

Note: To create the candy cane pieces, I put my candy canes in a zip lock bag and pounded them with a rolling pin until they were in small shards.

I used a 4-inch snowflake shaped cookie cutter. You can use the shape of your choice, just check for doneness earlier if using a smaller cutter.

Chocolate Peppermint Snowflake Cookies Recipe

Prep 15 mins

Cook 15 mins

Active 40 mins

Chilling and Cooling Time 2 hrs 10 mins

Total 2 hrs 40 mins

Makes 30 cookies

Keep Screen Awake

For the Cookies:

1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder, such as Valhrona
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
8 tablespoons unsalted butter, at room temperature
1 cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla

For Assembly:

2 cups confectioners sugar
2 tablespoons water
3 candy canes (see note)

For the cookies: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until fluffy, about 3 minutes. Add egg, egg yolk, and vanilla and beat until combined. Add dry ingredients and mix just until dough comes together. Divide dough into two pieces and wrap each in plastic wrap and refrigerate for 1 hour.
Adjust oven rack to upper and lower middle positions and preheat oven to 350°F. Lightly flour a clean work surface. Line two baking sheets with parchment paper.
Take out one ball of dough and roll out to 1/4-inch thick. Cut out as many cookies as possible, transferring with a spatula to the prepared cookie sheets. Repeat with remaining dough, re-rolling scraps and moving onto the next ball of dough as necessary. Bake cookies until just dry on top, about 15 minutes. Let cool 5 minutes on baking sheets then transfer to a wire rack to cool completely.
For assembly: In a medium bowl, whisk together confectioners sugar and water until smooth, adding a little more water if necessary. Take a small spoon and fill with icing. Drizzle icing over a cookie in a zig-zag pattern. Immediately sprinkle with candy cane pieces. Repeat with remaining cookies. Let icing set completely, about 1 hour, before placing cookies in an airtight container.

Special equipment

stand mixer, 4-inch cookie cutter, ziplock bag, parchment paper, rolling pin, baking sheets

This Recipe Appears In

Nutrition Facts (per serving)
3723	Calories
112g	Fat
644g	Carbs
44g	Protein

Nutrition Facts
Amount per serving
Calories	3723
% Daily Value*
Total Fat 112g	144%
Saturated Fat 62g	312%
Cholesterol 801mg	267%
Sodium 1698mg	74%
Total Carbohydrate 644g	234%
Dietary Fiber 13g	47%
Total Sugars 452g
Protein 44g
Vitamin C 0mg	0%
Calcium 276mg	21%
Iron 26mg	144%
Potassium 402mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.