In my opinion, these cocoa cookies are just the perfect holiday cookie. The powdered sugar resembles snow, and the dense cocoa taste is like a gift in your mouth.
This recipe is another one that I’ve had for about a decade, maybe longer. It’s been in my recipe book since my daughter was in second grade (she’s now almost done with high school). I know how long it’s been there because that recipe book was given to me by her second grade teacher, as a thank you for helping out in the classroom (she was such a good teacher and a nice person!). Soon after getting the recipe book I printed up my most favorite recipes and into the book they went. I did not note on the recipes cards where they came from. Possibly this one is a family recipe — I do remember making cookies similar to this when I was younger — but maybe it’s one of the recipes that I acquired from friends over the years.
Oh well, doesn’t really matter where it came from. What matters is that these cookies are awesome. Really, really delicious! A family favorite.
1 1/2 cups sugar
1/2 cup butter, melted
1 1/2 teaspoons vanilla extract
1/2 cup cocoa
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
powdered sugar (for rolling the cookies in)
In a mixer, blend the sugar and eggs until well combined.
Slowly add the melted butter.
In a bowl, stir together cocoa, flour, baking powder and salt.
Add flour mixture to butter mixture; mixing on low until combined.
Put the dough into a bowl, cover and refrigerate it for a couple hours.
Heat oven to 350F.
Remove dough from refrigerator.
Roll dough into 1-inch balls.
Roll each ball into powdered sugar.
Place on ungreased cookie sheets, or, as I prefer, cookie sheets lined with parchment paper.
Bake for 10 to 12 minutes. Do not over-bake.
Transfer to cooling racks and cool completely.
Store in airtight containers.
*Note: Instead of rolling the balls into powdered sugar, they can also be rolled in mini-chocolate chips, sprinkles, or crushed nuts.