2tablespoons (12g)unsweetened Dutch process cocoa powder
1 ½teaspoons baking powder
½teaspoon fine sea salt
â…“cup (75g)unsalted butter, softened
2 ½ cups (340g)powdered sugar, sifted and divided
2 largeeggs
½teaspoon pure vanilla extract
½teaspoonpure peppermint extract
2ounces (57g)unsweetened chocolate, melted and cooled to room temperature
Instructions
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
In a large bowl, beat the butter with an electric mixer at medium speed, until light and fluffy. Gradually beat in 2 cups (227g) powdered sugar until well combined. Set aside the remaining 1/2 cup (113g) of powdered sugar in a shallow dish.
Beat in eggs in two separate additions, making sure each one is incorporated before adding the next. Add the extracts and the melted chocolate and beat until well combined. Beat in the flour mixture just until combined.
Cover and refrigerate the dough for at least 2 hours or up to overnight.
Preheat the oven to 350ºF (180ºC). Line two large cookie sheets with parchment paper.
Roll the dough into 15 2-tablespoon size balls, 1 1/4 ounce (35g) each. Roll the dough balls generously in the reserved 1/2 cup of powdered sugar.
Place the dough balls 3 inches apart onto the prepared cookie sheets. Bak until the cookies puff and the tops are set, about 10-12 minutes. Transfer the cookies to a cooking rack to cool.
Chocolate Crinkle Cookies are traditional holiday cookies, probably because of the pretty, crackly powdered sugar covered exterior that reminds us of snow. They always seem to show up on cookie trays at Christmas time and I’ve loved them since I was a child. I decided to take my old favorites to another level by adding a surprise inside! Two years ago, I made some cookies with fudge filling that my family and friends raved over. They’re my Marshmallow Mudslide Cookies. To view the recipe, click here. I used the same concept for these Chocolate Crinkle Cookies. I filled them with a simple, smooth fudge filling that stays soft at room temperature. The results were absolutely delicious!
Fudge Filled Chocolate Crinkle Cookies
Chocolate crinkle cookies with a smooth fudge filling that stays soft at room temperature
2tablespoonsunsweetened cocoa powder, preferably Dutch process
1 ½teaspoonsbaking powder
½teaspoonfine sea salt
â…“cup (2 5/8 ounces)unsalted butter, softened
2 ½cups (9 5/8 ounces)powdered sugar, sifted and divided
2largeeggs
1 teaspoonpure vanilla extract
2ounces unsweetened chocolate, melted and cooled to room temperature
Instructions
Fudge Filling
In a double boiler or in the microwave*, melt chocolate chips and sweetened condensed milk together until smooth. Set aside to cool while preparing cookie dough.
Cover and refrigerate for two hours. Roll filling into 1-inch balls.
Chocolate Crinkle Cookies
In a medium bowl, whisk together flour, cocoa powder, baking powder and salt.
In a large bowl, beat butter with an electric mixer until light and fluffy.
Gradually beat in 2 cups (7 3/4 ounces) of powdered sugar until well combined. Set aside remaining 1/2 cup powdered sugar in a shallow dish.
Beat in eggs and vanilla in three separate additions, until smooth. Stop to scrape bowl as needed.
Beat in melted chocolate until combined. Beat in flour mixture just until combined.
Cover and refrigerate dough for 2 hours. Don't skip this step.
Preheat oven to 350ºF. Line two large baking sheets with parchment paper.
Roll dough into 15 2-inch balls, 1 1/4 ounce each. Flatten each ball into a 3-inch disk. Place a fudge ball in the center of each disk and wrap dough around it, pinching edges together to seal. Roll dough balls generously in remaining powdered sugar.
Place dough balls three inches apart on prepared baking sheets. Bake until cookies puff up and tops are set, about 11-13 minutes. Transfer cookies to a cooling rack.
Notes
*To melt fudge filling in microwave, heat for 30 seconds. Stir, then microwave for 10 second intervals, stirring until melted.MAKE AHEAD INSTRUCTIONS: To make cookie dough one day ahead, prepare cookie dough. Cover the surface with plastic wrap and refrigerate in a covered container up to 24 hours. To make fudge filling one day ahead, prepare filling and chill for 1 1/2 to 2 hours. Roll filling into 1-inch balls and place on a parchment lined tray. Cover tightly with plastic wrap and refrigerate up to 24 hours.Â
This delightful melt-in-your-mouth cookie recipe has been in my family for decades. We call them Snowballs, but they’re also known as Mexican Wedding Cakes or Greek Kourabiedes. I make them every year for Christmas, but they would also be perfect for Easter, Mother’s Day, birthday parties, tea parties, weddings, bridal showers, and baby showers.
Pecans are my favorite nuts to use in this recipe, but you can use almost any nuts you have on hand. The original snowy white version is a classic but you can take them up a notch with pretty pastels and fruit flavors. You can use crushed, freeze-dried fruit for color and subtle flavor. Spirulina is a nutritious, vibrant powder you can use to make beautiful blue cookies. You can also dress up your snowballs with edible glitter or luster dust used for cake decorating. There are endless ways to be creative with these cute cookies!
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Pastel Snowball Cookies
by Mari Vasseur
Melt-in-your-mouth shortbread cookie balls covered in pastel powdered sugar
Preheat the oven to 325ºF (165ºC). Line two cookie sheets with parchment paper.
In a large bowl, beat the butter, with an electric mixer at medium speed, until smooth and creamy. Add 1/2 cup (60g)of powdered sugar, the vanilla and salt. Beat until pale and fluffy.
In a separate medium-sized bowl, combine the flour and pecans. Gradually add the flour and pecan mixture to the butter mixture, beating on low speed until combined.
Shape the dough into scant 1-inch balls. Place the balls about 2 inches apart onto the prepared cookie sheets. Bake until light golden brown, about 17-20 minutes.
Place the remaining 1/2 cup (60g) of powdered sugar in a plastic bag. With a spatula, transfer three warm cookies into the bag. Shake gently to coat the cookies with powdered sugar. Transfer them to a cooling rack. Repeat with the remaining cookies.
Cool the cookies completely then proceed to the instructions for pastel powdered sugar, depending on which color you have selected.
Pink powdered sugar
Process the freeze-dried strawberries or raspberries into a fine powder in a mini food processor.
Whisk the freeze-dried berry powder with 1/3 cup (40g) powered sugar together in a small bowl.
Transfer the powered sugar mixture to a plastic bag. Place three cookies in the bag and shake gently until coated with the powdered sugar mixture. Transfer the cookies back to the rack and repeat with remaining cookies.
Blue powered sugar
Whisk 1/3 cup (40g) powdered sugar and the spriulina powder in a small bowl.
Transfer the powered sugar mixture to a plastic bag. Place three cookies in the bag and shake gently until coated with the powdered sugar mixture. Transfer the cookies back to the rack and repeat with the remaining cookies.
Lavender powered sugar
Process the freeze-dried blueberries into a fine powder in a mini food processor.
Whisk the freeze-dried blueberry powder with 1/3 cup (40g) powered sugar together in a small bowl. Whisk in petal dust for a more vibrant color, if desired.
Transfer the powered sugar mixture to a plastic bag. Place three cookies in the bag and shake gently until coated with the powdered sugar mixture. Transfer the cookies back to the rack and repeat with the remaining cookies.
Notes
*The ratios for the pastel powered sugar are approximate. Freeze-dried fruit varies in color. Add more or less to achieve your desired shade.
