Chocolate Shortbread Snowflake Cookies

A very chocolatey, soft shortbread cookie, shaped like a snowflake and dusted with confectioners sugar.


Since I’m not a “cookie cutter and decorate” type girl, I have always been intrigued with cookie stamps as an option to bring life to otherwise plain cookies.

Well, turns out while shopping at Target a few weeks ago, I stumbled across a three-piece snowflake cookie press set from Hearth & Hand by Magnolia.

They were simply adorable and I could not resist purchasing them!


And, I’m so happy that I did!

Not only are they exceptionally well made the stamp is metal and the handle is wood), but when I got home I noticed on the back of the box was the recipe for these Chocolate Shortbread Snowflake Cookies!

It was meat to be, as the minute I saw this cookie kit, I knew I would be making snowflake cookies for Christmas!


Turns out, these cookies are super easy to make and only take a few ingredients.

Flour, sugar, cocoa, butter, eggs and vanilla. Mix everything together, pop in the fridge for 30 mins, scoop out large portions, roll in between your hands, press with the pretty cookie press and bake.

The outcome is a perfect chocolate cookie – soft with a strong chocolate flavor and a pretty texture from the press. Dust them with confectioners sugar to give them that winter feel.


Chocolate Shortbread Snowflake Cookies

  • Servings: 24 cookies
  • Difficulty: easy
  • Print

By: Sheila | Sweet Baked Life Snowflake-7 Small


  • 1 cup (2 sticks) unsalted butter, softened
  • 1-1/2 cups dark brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Confectioners sugar for garnish


  1. Heat your oven to 350 degrees. Line cookie sheets with parchment paper and set aside.
  2. Add the flour, cocoa powder, baking soda and salt into a medium bowl and whisk until incorporated. Set aside until ready to use.
  3. Into a large bowl of an electric stand mixer fitted with the paddle attachment, add the butter and brown sugar and cream until smooth. Then add the eggs and beat on high speed, then add the vanilla and mix until incorporated. With the mixer on low speed, add the dry ingredients and mix until a dough is formed, about 1-2 minutes. Place dough in refrigerator for 30 minutes.
  4. Using a large cookie scoop (I used a #30 – which is about 2.3 tablespoons), scoop the dough into balls, roll in your hands, then place on the lined cookie sheets – about 3-4 inches apart.
  5. Using the cookie stamp, press the dough until it reaches the edge of the stamp and gently release. If your dough is sticking to the stamp, you can spray it with non-stick spray.
  6. Bake for 12-14 minutes, then let sit on cookie sheet to cool for 5 minutes before transferring to cooling rack. Let cool completely before dusting lightly with confectioners sugar.



I hope you make these pretty Chocolate Shortbread Snowflake Cookies – your friends and family will love them!



{Recipe adapted from Hearth and Hand by Magnolia}


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