Decadent Chocolate Christmas Cookies Recipe
These decadent chocolate Christmas cookies are perfect for holiday gatherings, featuring a rich chocolate base topped with a sweet, customizable glaze. Easy to make and perfect for sharing, they bring festive cheer to any celebration.
Servings: 36 cookies
Equipment
- Measuring cups and spoons
- Mixing bowls
- Electric mixer
- Spatula
- Baking sheets
- Parchment paper
- Wire rack
- Whisk
- Cookie scoop
Ingredients
Cookies
- 1 1/2 cups all-purpose flour plus 2 tablespoons
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon espresso powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 14 tablespoons unsalted butter
- 1 3/4 cups dark brown sugar (firmly packed)
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 large egg plus 1 large yolk
Glaze
- 1 1/2 cup confectioners' sugar
- 3/8 cup cocoa
- 4-8 tablespoons milk
- 2 teaspoon vanilla
- sprinkles, colored sugar, jimmies for decoration
Instructions
Cookies
- Whisk together flour, cocoa powder, espresso powder, baking soda, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, cream together softened unsalted butter and dark brown sugar until light and fluffy. Beat in the vanilla extract, then add the large egg and egg yolk, mixing until just combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until the dough just comes together. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes, or until firm enough to handle.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough and roll them into smooth balls. Place them about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are set and the centers look slightly soft. Allow cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Glaze
- In a small bowl, whisk together the confectioners' sugar and cocoa powder until well combined.
- Gradually add the milk, one tablespoon at a time, along with the vanilla extract, whisking until a smooth, pourable glaze with your desired consistency is achieved.
- Dip the tops of the completely cooled cookies into the glaze, or use a spoon to drizzle the glaze over them.
- Immediately decorate with sprinkles, colored sugar, or jimmies before the glaze sets. Let the glaze set completely before storing.
Notes
For best results, do not overmix the cookie dough. Chilling the dough is crucial for texture and to prevent spreading. Adjust milk in the glaze for desired consistency.