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 or mini chocolate chips or color sprinkles (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, mini chocolate chips, or the colored sprinkles. (If using the mini chocolate chips, press firmly so that they don’t roll off easily.)
Place on ungreased cookie sheets, or, as I prefer, cookie sheets lined with parchment paper.
Bake for 10. Do not over-bake. *Note: If you made them bigger than 1-inch, they may need 12 minutes of baking time.
Transfer to cooling racks and cool completely.
Store in airtight containers.