Chocolate Crackle Cookies
While these chocolate cookies bake in the oven, they puff up and the powdered sugar tops crackle up, forming a candy sugar shell around these traditional Christmas brownie cookies. Some of our favorite Christmas cookies made from scratch!
Servings: 24 Cookies
Calories:
Ingredients
- ½ cup confectioners' sugar
- 1 ⅔ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter 1 stick, room temperature
- 1 ¼ cups sugar
- 2 eggs
- ½ teaspoon vanilla extract or 1/4 teaspoon peppermint or mint extract
Instructions
- Preheat an oven to 350°F. Grease 2 baking sheets with non-stick cooking spray or use parchment paper.
- Put the confectioners' sugar into a bowl and set aside.
- In another bowl, whisk together the flour, cocoa, baking powder and salt. Set aside.
- In a large bowl, using a mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes.
- Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
- Add in the flour mixture gradually and beat on low speed just until combined.
- Roll the dough into balls (1 tablespoon), then sprinkle and roll the balls in the confectioners' sugar until covered and place them all on one baking sheet.
- Roll the balls in the confectioners' sugar until covered a second time to give them an extra coat.
- Place the balls on the prepared baking sheet about 2 inches apart.
- Bake the cookies until they are crackled and puffed, 10 to 12 minutes.
- Remove the baking sheet from the oven and set it on a wire rack for 15 minutes.
- Using a metal spatula, move the cookies onto the rack and let cool completely.
- Repeat with the rest of the cookies. Makes about 24 cookies.
Notes
Chill dough for 15-20 minutes if dough is too sticky for rolling into balls.