Snow Angel Chocolate Cookies

A rich chocolate cookie forms the blank canvas for your snowy sugar fantasies. Let kids trim out snow angels or snowflakes from slips of paper, then lay these stencils on the cookie’s surface while confectioners’ sugar “snow” gently drifts down from above.

Sharon Bowers

Snow Angel Chocolate Cookies

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    1/2 cup (1 stick) butter, softened 1/3 cup cocoa powder
    3/4 cup sugar 1/2 teaspoon baking powder
    1 egg 1/2 teaspoon salt
    1 teaspoon vanilla extract Confectioners' sugar
    1 1/2 cups all-purpose flour


    Prep: 20 min Total: 30 min (Quick)
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    • 1

      Preheat oven to 350 degrees F and generously grease 2 baking sheets. With a mixer on medium speed, cream the butter and sugar until light and fluffy. Beat in the egg and then add the vanilla. Stir in the flour, cocoa powder, baking powder and salt until combined.

    • 2

      Lightly flour a work surface and roll out half the dough to about 1/4 inch. Cut into squares or rounds or any shape you prefer with cookie cutters, the rim of a cup or glass, or a knife. Lift the cookies onto the prepared baking pans and let the pans sit in the freezer for 10 minutes. Repeat with the second half. Bake for about 10 minutes, until cookies look dry and puffed. Do not let them brown. Cool on a rack.

    • 3

      While the cookies are cooling, cut tiny snow angel designs out of squares of paper just larger than the cookie. Fold each slip of paper in half and cut the angel shape (or any shape you like) out of the seam side. When you open the paper, you’ll have a symmetrical design.

    • 4

      To finish, put some confectioners’ sugar in a sieve or flour sifter. Lay either the snow angel you cut out or the square from which it was cut over a cookie and sprinkle generously with the sugar. Carefully remove the paper to see your lovely designs!

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