Cocoa Snowflake Crisps

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: cookies

Calories: 153kcal

Author: Lord Byron's Kitchen

These thin and crispy chocolate cookies are a perfect holiday treat! Cocoa Snowflake Crisps are made with good cocoa and salted butter which help to make them super chocolatey and buttery with a snap-crisp texture. Top them with a thin sugary glaze to make them extra tasty and super festive too!

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Ingredients

3 1/2 cups all-purpose flour
3/4 cup Dutch cocoa powder
2 cups salted butter, softened
1 cup confectioner's sugar

For the Glaze:

4 cups confectioner's sugar
1/4 cup milk

Instructions

In a large bowl, beat together the butter and confectioner’s sugar until well blended.
Add the flour and cocoa. On low speed, beat into the butter and sugar mixture until just incorporated. Do not over mix!
Divide the dough in half and form each half into a disk measuring an inch thick. Wrap each disk in a sheet of plastic wrap. Refrigerate for 15 minutes.
In the meantime, preheat your oven to 350 degrees F and prepare a baking sheet by lining it with a silicone mat or parchment paper. Set aside.
Working with one disk of dough at a time, roll it to 1/4 inch thick between two sheets of parchment paper. Using parchment paper eliminates the need to dust the rolling surface or rolling pin with flour, which will ensure a dark, chocolatey cookie.
Dust the cookie stamp by pressing the stamp end gently into a bowl of flour. Tap the stamp firmly on the edge of the bowl to get rid of the excess flour. Holding the stamp as straight as possible, press the stamp into the dough just slightly to make the indent. (This might take a time or two to practice how hard you need to press to get a deep enough indent.)
Next, set the stamp aside, and use a snowflake-shaped cookie cutter to cut around the stamped dough.
Transfer the dough to the baking sheet using a flat, slotted, metal spatula. Leave 2 inches between each cookie. Bake for 15 minutes.
Remove the cookies from the oven promptly and allow the cookies to rest for 2 minutes before transferring them to a wire cooling rack to finish cooling.
Re-roll the leftover dough, and bake the next batch.
Once all of the cookies are baked and fully cooled, whisk together the confectioner’s sugar with the milk until smooth. Heavily drizzle the glaze over the cookies to fully coat. Pay close attention to the snowflake imprint, filling it in with the glaze to add contrast and to make the decoration stand out.
Once the glaze has hardened, transfer the cookies to a food-safe container with a tight-fitting lid. Keep at room temperature.

Notes

The number of cookies this recipe will yield will be reflected in the size of the cookie cutters you use. I used snowflake cookie cutters which were 2 inches in diameter.

Nutrition