Chocolate snowballs

Ingredients for 1 servings:

• 80 g butter, soft
• 100 g sugar
• 2 eggs
• ½ tsp vanilla flavor
• 150 g flour
• 45 g cocoa powder
• ¼ tsp cinnamon
• 1 pinch of salt
• 1 tsp baking powder
• 50 g icing sugar, for rolling

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 12 minutes; Total time approx. 4 hours 32 minutes

My version of the Chocolate Crinkle Cookies, for 25 pieces

Briefly cream the butter until creamy and then stir in the sugar. Stir in the eggs and vanilla. Mix the flour with the cocoa, cinnamon, salt, and baking powder and stir in. Place the dough in a bowl and chill for 4 hours. Preheat oven to 180°C (top and bottom heat). Line a baking tray with baking paper. Sift the icing sugar into a bowl. Roll the dough into balls (about 1 heaped teaspoon or use an ice cream scoop) and roll them completely in icing sugar. Place them on the baking tray, leaving some space between them, and bake for 10-12 minutes. The cookies taste best warm and freshly baked, but they will keep for 2-3 days in a sealed container. The unbaked dough will keep for 1-2 days in the refrigerator, so you can bake them in batches if you don’t want them all at once. As mentioned, they taste best warm.