Recipe For Chocolate Snowflake Crinkle Cookies


If you have a toddler at home, odds are you have heard about Disney’s musical Frozen and all of the fun characters featured in the film. I made the mistake of purchasing the DVD so we watch it all the time. Our little daughter identifies herself as Princess Anna and we got a little Frozen-themed apron for her to help me out in the kitchen.

Daughter has been determined to prepare a snowflake sweet treat so I doubled her pleasure by baking crinkle cookies using chocolate. The fudge-like cookies are covered in powdered sugar with a beautifully crinkled top once baked. Making the cookie batter isn’t complicated but the hardest part was to teach my little one patience, as it’s best chilled overnight before slipping into the oven.

1. Info for Chocolate Snowflake Crinkle Cookies

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 54
  • Calories: unavailable

2. Ingredients for Chocolate Snowflake Crinkle Cookies

  • 4 whole eggs, at room temperature
  • 4 ounces semi-sweet baking chocolate, melted
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons pure vanilla extract
  • 2 cups granulated sugar
  • 1½ cups powdered sugar

3. Directions:

3.1 Preparing the dry ingredients

Combine the all-purpose flour, baking powder and salt.

3.2 For the wet ingredients

Combine the melted chocolate and oil.

Using an electric hand-held mixer, whisk the eggs with the granulated sugar until you get a pale yellow color. Add vanilla extract and set aside.

Pour the chocolate into the egg mixture. Add the dry ingredients. Mix with a spatula until the batter is smooth. Chill in the refrigerator overnight (see tips).

3.3 Assembly

Preheat the oven to 350°F.

Shape the cookie dough into 54 1-inch diameter balls. Roll them into a plate filled with powdered sugar. Place them on a baking tray lined with a silicone mat or a sheet of parchment paper.

When you’re ready to bake the chocolate puffs, place them on several (I used 4) parchment paper (or silicone mat)-lined baking sheets. Make sure they’re spaced out so they won’t touch each other as they expand while baking.

Bake for 7 minutes. Let them cool a little.

Serve with a nicecup of hot tea.

Bon appétit!

4. Tips and advices:

  • The unbaked cookie dough can be stored for up to 3-4 days (at least 8 hours) in the refrigerator. You can also store them in the freezer pre-rolled into balls for up to 2 weeks.

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