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Snow Crackle Cookies

By Paula Deen


Difficulty: Medium

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 8 (1 oz) squares chopped semi-sweet chocolate
  • 1 1/3 cups all purpose flour
  • 1/2 cup dark chocolate cocoa powder
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup softened butter
  • 1 1/2 cups divided granulated sugar
  • 1 cup firmly packed dark brown sugar
  • 2 large eggs
  • 1/2 teaspoon orange extract
  • 1/3 cup milk
  • 1 cup confectioner's sugar


In a small bowl, microwave chocolate on HIGH, in 30-second intervals, stirring between each, until chocolate is melted and smooth, about 90 seconds total.

In a medium bowl, add flour, cocoa powder, baking powder and salt, whisk together.

In a large bowl, add butter, ½ cup sugar and brown sugar. Using a handheld mixer at medium speed, beat the butter and sugars until fluffy, about 3-4 minutes. Add the eggs to the mixture, beating in one at a time, beat in orange extract. Add flour mixture alternately with milk, beginning and ending with flour mixture. Cover and chill dough for 2 hours in refrigerator.

Preheat oven to 350º. Prepare 2 baking sheets with parchment.

In a small bowl, add remaining 1 cup granulated sugar. In another small bowl, add confectioner’s sugar. Using a cookie scoop, drop dough 2 tablespoons at a time into granulated sugar and roll until coated. Place 2 inches apart on prepared cookie sheets. Repeat with remaining dough. Bake for 15-17 minutes or until surface is cracked and edges look dry. Cool completely on wire racks. Dust with confectioner’s sugar.

Store in an airtight container for up to 3 days.

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