Step 1: Prep Your Dough(s)

Decide if you’re making one color, two colors, or all three. You can make separate batches or divide one batch into portions and color them differently.

For a single batch that you’ll divide: Make the base recipe below, then divide into 2-3 portions and add coloring/flavorings to each.

In a medium bowl, whisk together flour, cocoa powder (if using), baking powder, and salt. Set aside.

Step 2: Make the Cookie Dough

In a large bowl (or stand mixer), beat softened butter and sugar on medium-high speed for 3-4 minutes until light and fluffy.

Add eggs one at a time, beating well after each addition.

Mix in vanilla extract and melted chocolate (if making chocolate version).

Add the flour mixture and mix on low speed until just combined. Don’t overmix.

For Colored Versions: If making red or green, divide the dough and add gel food coloring to each portion. Mix until the color is uniform. Add extract if using (almond for red, peppermint for green).

The dough will be soft. Cover and refrigerate for at least 2 hours, preferably 4 hours or overnight. This is CRUCIAL—the dough needs to be cold to hold its shape and create those cracks.

Step 3: Prep for Baking

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Place powdered sugar in a shallow bowl. You’ll need a generous amount—these cookies get rolled HEAVILY in sugar.

Step 4: Roll and Coat

Scoop chilled dough using a tablespoon or small cookie scoop (about 1 to 1.5 tablespoons each).

Roll into balls with your hands. If the dough is too sticky, chill it longer or lightly flour your hands.

Roll each ball generously in powdered sugar, coating completely. Don’t be shy—you want a THICK coating. The sugar is what creates the contrast with the cracks.

Roll in the powdered sugar a SECOND time for extra coverage. This is the secret to those dramatic cracks.

Place on prepared baking sheets about 2 inches apart—they spread slightly.

Step 5: Bake

Bake for 10-12 minutes. The cookies should look set around the edges but still soft in the center. They’ll have beautiful cracks forming on top.

DO NOT OVERBAKE. These are meant to be soft and fudgy. They continue cooking on the pan after you pull them out.

Let cool on the baking sheet for 5 minutes (they’re fragile when hot), then transfer to a wire rack.

The cracks will be most dramatic right after baking and will set as they cool.

Step 6: Admire and Serve

Arrange on a festive platter, alternating colors for maximum holiday impact.

Dust with extra powdered sugar right before serving for that fresh-snow effect.

Serve with milk, hot chocolate, or coffee.

Try not to eat them all before guests arrive. This is a real challenge.