Chocolate and peppermint, all dressed up for the season.
Note: To create the candy cane pieces, I put my candy canes in a zip lock bag and pounded them with a rolling pin until they were in small shards.
I used a 4-inch snowflake shaped cookie cutter. You can use the shape of your choice, just check for doneness earlier if using a smaller cutter.
About the author: Carrie Vasios Mullins is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
Chocolate Peppermint Snowflake Cookies
About This Recipe
|Yield:||makes about 30 4-inch cookies|
|Active time:||40 minutes|
|Total time:||2 hours (includes chilling the dough)|
|Special equipment:||stand mixer, 4-inch cookie cutter, ziplock bag, parchment paper, rolling pin, baking sheets|
|This recipe appears in:||Cookie Monster: Chocolate Peppermint Snowflake Cookies|
- For the Cookies
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder, such as Valhrona
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 8 tablespoons unsalted butter, at room temperature
- 1 cup sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- For Assembly
- 2 cups confectioners sugar
- 2 tablespoons water
- 3 candy canes (see note)
For the cookies: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until fluffy, about 3 minutes. Add egg, egg yolk, and vanilla and beat until combined. Add dry ingredients and mix just until dough comes together. Divide dough into two pieces and wrap each in plastic wrap and refrigerate for 1 hour.
Adjust oven rack to upper and lower middle positions and preheat oven to 350°F. Lightly flour a clean work surface. Line two baking sheets with parchment paper.
Take out one ball of dough and roll out to 1/4-inch thick. Cut out as many cookies as possible, transferring with a spatula to the prepared cookie sheets. Repeat with remaining dough, re-rolling scraps and moving onto the next ball of dough as necessary. Bake cookies until just dry on top, about 15 minutes. Let cool 5 minutes on baking sheets then transfer to a wire rack to cool completely.
For assembly: In a medium bowl, whisk together confectioners sugar and water until smooth, adding a little more water if necessary. Take a small spoon and fill with icing. Drizzle icing over a cookie in a zig-zag pattern. Immediately sprinkle with candy cane pieces. Repeat with remaining cookies. Let icing set completely, about 1 hour, before placing cookies in an airtight container.