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Here’s a homemade chocolate cookie recipe that gives all the festive vibes of a crackly snowball while filled with a rich, tender cocoa crumb. No shortcuts here; you’re in charge of all the authentic ingredients, so make a bit more time in your schedule than our recipes often allow for. These are homemade with heart! This cookie with cocoa makes a pretty cookie exchange contribution, too!
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Steps to make Cocoa Snowball Cookies
You will also find full ingredients with measurements and directiions in the printable recipe card at the very bottom of this post. Enjoy!
Step 1: Gather your tools and ingredients. Preheat the oven to 375F.
Step 2: Sift together the flour, cocoa, baking powder, salt, cinnamon, and cardamom. Set aside.
Step 3: In a medium mixing bowl: Beat the eggs and 1 cup of the powdered sugar until foamy, then whisk in the oil and vanilla.
Step 4: Gradually mix the wet and dry ingredients, then knead until the dough is smooth, firm, and no longer sticky.
Step 5: Lightly cover and refrigerate the dough for at least 1 hour. While chilling the dough, line a baking tray with parchment paper and set aside.
Step 6: Add the remaining powdered sugar to a plate. Scoop the dough into walnut-sized balls and roll each one into the plate of powdered sugar.
Step 7: Place each dusted cookie onto the baking sheet with parchment at least an inch apart. Bake for about 10 minutes, until the tops crack.
Step 8: Dust with extra powdered sugar while the cookies are still slightly warm. Allow them to cool fully before transferring to a serving plate.
Tools and Equipment
- Measuring cups & spoons
- Mixing bowl & hand mixer (or stand mixer)
- Wooden spoon
- Baking sheet & parchment paper
- Cookie scoop or tablespoon
- Plate for rolling the powdered sugar
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Chocolate Snowball Cookies
Ingredients
- 1 c cocoa powder
- 2 2/3 c flour
- 1 1/2 c powdered sugar reserve 1/2 cup for rolling
- 3 eggs
- 1/2 c sunflower oil or other neutral oil
- 2 t baking powder
- 1 t vanilla extract
- 1/2 t salt
- 2 t cinnamon
- 1 t cardamom
Instructions
- Preheat the oven to 375 F. Place parchment paper on a baking sheet. Set aside.
- Sift together the flour, cocoa, baking powder, salt, cinnamon, and cardamom. Set aside.
- In a medium bowl: Beat the eggs and 1 cup of the powdered sugar, then add the oil and vanilla.
- Combine the wet and dry ingredients. Knead well until you have a smooth, firm, non-sticky dough.
- Refrigerate the dough for at least 1 hour.
- Using clean hands, roll the dough into walnut-sized balls (or use a cookie scoop), then gently roll each ball in the reserved powdered sugar.
- Bake for about 10 minutes, or until the tops crack. Avoid overbaking or the cookies will be dry. Let cookies sit on the pan for five minutes. They will be a bit soft out of the oven and will finish setting up.
- While still slightly warm, use a sieve to dust the cookies in extra powdered sugar if desired, for a snowy finish.
Notes
Nutrition
The bottom line
This is such a lovely fully homemade chocolate cookie recipe. The crackle is so festive and nice during the holiday, and it makes for a wonderful cookie exchange contribution. Rich with warm fall spices like cardamom and cinnamon, I bet this one goes into your dessert rotation.
Want more cookie recipes? Here you go!
- Lemon Crackle Cookie with a Box Cake Mix
- Avalanche No Bake Cookies
- Crumbl Copycat Buckeye Brownie Cookie
- Pumpkin Cookies with Cream Cheese Frosting
