Crackle Cookie

FoodHolidayPineridge Recipes | November 27, 2017

There are so many great holiday baking go-to’s. Sugar cookies, ginger snaps, gingerbread, shortbread. Some of these are treats that we spend the whole year craving and looking forward to. A great Christmas cookie is usually a combination of two things: flavour and decoration. Would a Christmas cookie really be a Christmas cookie if it didn’t have festive icing, delicate details or a snowy dusting of icing sugar?

It’s for those two reasons that our baker, Jeanette chose her Chocolate Crackle Cookies for her feature holiday recipe. First of all, chocolate is a sweets staple! How is it, that a chocolate cookie hasn’t already made its way into the holiday “classics” line up? These cookies are chewy and decadent and so easy to make. No prolonged make ahead steps, no rolling pins or cookie cutters.

These ones are so decorative, they’re a conversation starter. Jeanette says that every time she makes these, she gets questions about how she made the beautiful designs. They look like little snowy winter trees.

So, here you have it. The chocolate addition to your holiday cookie collection. See the recipe below, or click here to download and print your very own recipe card.




1 cup all purpose flour

1 cup granulated sugar

½ cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon salt

4 tablespoons unsalted butter, softened

2 large eggs, beaten lightly

1 teaspoon vanilla

4 tablespoons confectioners’ sugar, plus additional for dusting hands

¼ cup mini chocolate chips (if desired)


  1. In a metal bowl stir together flour, granulated sugar, cocoa, baking powder, salt and blend in butter. Stir in egg and vanilla until mixture is blended. Add chocolate chips if using.

  2. Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm.

  3. Preheat oven to 400 F and lightly grease 2 baking sheets.

  4. Put 4 tablespoons confectioners’ sugar in a small bowl and dust hands with additional. Roll a small gumball size of dough in a ball and then into confectioners’ sugar in bowl. Arrange balls 2 inches apart on baking sheets, bake 8-10 minutes, or until cookies are just set. Cool on racks.