Description
These chocolate snowflake cookies are buttery, melt in your mouth, cocoa shortbread cookies in the shape of snowflakes frosted with a layer of easy vanilla glaze. They will truly dazzle at your next holiday celebration!
Ingredients
Scale
CHOCOLATE SHORTBREAD COOKIES
- 250g (2 cups) all purpose flour, spooned and levelled
- 50g (½ cup) dutch process unsweetened natural cocoa powder
- ½ teaspoon kosher salt
- 227g (1 cup) unsalted butter, at room temperature
- 150g (¾ cup) granulated or caster sugar
- 1 teaspoon pure almond or vanilla extract
VANILLA ICING
- 180g (1½ cups) powdered or confectioners’ sugar
- ¼ teaspoon pure vanilla extract
- 1 teaspoons light corn syrup
- 2 Tablespoons room temperature milk
- pinch salt
Instructions
- Preheat the oven to 350° F and line two cookie sheets with parchment paper.
- In a small bowl, whisk together the flour, cocoa powder and salt. Set aside.
- In a large bowl, cream the butter and granulated sugar until the mixture is fluffy and pale yellow. Add the almond extract. Then, add the flour a cup at a time, until you have a crumbly dough that’s starting to come together.
- Turn the dough onto a pastry or cutting board. Press the dough together with clean hands until you have a smooth ball of dough. Flatten the dough into a 1/2” disc. Wrap with plastic wrap, and freeze for about 15 minutes or refrigerate for 30 minutes.
- On a lightly floured surface, roll each disc of dough until it’s 1/4” thick. Cut out 3” snowflake cookies with a cookie cutter.
- Place the cookies 1” apart on the prepared sheets, and bake for 8-10 minutes, until the bottoms and edges are lightly browned. Let cool for about 5 minutes on the pan, and then move the cookies to a wire rack to completely cool.
- Using a fork, stir the confectioners’ sugar, vanilla, corn syrup, and milk together in a medium bowl. It will be very thick and almost impossible to stir.
- Switch to a whisk and whisk in 1/2 Tablespoon of milk. If you lift the whisk and let the icing drizzle back into the bowl, the ribbon of icing will hold shape for a few seconds before melting back into the icing. That is when you know it’s the right consistency and is ready to use.
- If it’s too thick (sometimes it is), whisk in another 1/2 Tablespoon of milk or a little more until you reach the consistency.
- Transfer to a piping bag and pipe onto cooled and baked cookies. Allow to set. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Christmas cookies
- Method: Baking
- Cuisine: American
Keywords: chocolate snowflake cookies, chocolate shortbread cookies, Christmas snowflake cookies, Cocoa Snowflake cookies