Perfect for anytime really, but chocolate is so appropriate in February. This makes about 20 cookies so you may want to double up.
Snowy Chocolate Cookies
1/2 cup butter at room temp
1/3 cup white sugar + 3 Tablespoons, separated
1 egg yolk
3/4 tsp vanilla
1 cup flour
1/3 cup cocoa powder, sifted to remove lumps
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup icing sugar (plus more for dusting)
Preheat oven to 350F. Line 2 baking sheets with parchment paper and set aside.
Whisk together flour, cocoa powder, baking powder and salt in medium bowl and set aside. In bowl of stand mixer, beat butter with 1/3 cup sugar until fluffy. Beat in egg yolk and vanilla until well combined. Stir in flour mixture until combined.
Place the 3 Tablespoons of sugar and the icing sugar in separate bowls.
Roll dough into balls, about 1 Tablespoon each. Roll each ball in sugar to coat. Shake off excess, then in icing sugar, shaking off excess. Place 1 1/2′ apart on prepared cookie sheet. Press to about 1/2′ thickness, just until edges of cookie start to crack. Bake 1 sheet at a time, until no longer shiny. About 10 minutes. Let cool on pans for 5 minutes, then transfer to racks to cool completely. Once cool, dust with additional icing sugar.