Chocolate Pinecone Cookies
Prep time: 20 mins | Bake time: 15–18 mins | Yields: ~20 cookies
Ingredients
The Dough:
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100 g Butter (softened at room temperature)
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90 g Powdered sugar (sifted)
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50 ml vegetable oil
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1 Egg (large)
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20 g Cocoa powder (unsweetened)
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280 g–300 g All-purpose flour (adjust as needed for a non-stick dough)
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1 tsp Baking powder
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1 tsp Vanilla extract
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1 pinch of Salt
The Topping:
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Powdered sugar (for dusting/snow effect)
Instructions
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Cream the Base: In a large bowl, cream together the softened butter and powdered sugar until smooth and fluffy.
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Add Wet Ingredients: Whisk in the vegetable oil, egg, and vanilla extract until fully incorporated.
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Sift in dry. Ingredients: Add the cocoa powder, salt, and baking powder. Gradually add the flour, mixing first with a spatula and then kneading by hand. Stop adding flour once the dough is soft, smooth, and no longer sticks to your hands.
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Shape the Cookies: Take a small piece of dough (about the size of a walnut) and roll it into an oval/egg shape. Pinch one end slightly to make it look a bit more like a teardrop or a cone.
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Create the Pattern: Using a knife or a bench scraper, gently press diagonal lines into the dough in one direction, then repeat in the opposite direction to create a diamond/cross-hatch pattern. Do not cut all the way through.
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Bake: Place them on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for about 15–18 minutes. They should be firm to the touch but not darkened.
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The “Snow” Finish: Once the cookies have cooled completely, lightly dust them with powdered sugar. The sugar will settle into the grooves, making the pinecone pattern pop.