Christmas Chocolate Cookies
Christmas Chocolate Cookies are version of a chocolate shortbread cookie, covered with a chocolate glaze and festive sprinkles.
Servings: 24 cookies
Ingredients
Cookie Ingredients
- 2 1/4 sticks (18 tablespoons) soft butter
- 3/4 cup sugar
- 1/3 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
Festive Topping Ingredients
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 cups confectioners’ sugar
- 1/4 cup boiling water
- 1 teaspoon vanilla extract
- candy sprinkles/nonpareils
Instructions
For cookies:
- Preheat oven to 350°F & line a cookie sheet with parchment.
- Cream butter and sugar in a large bowl until light and fluffy.
- Sift 1/3 cup cocoa powder into the mixture and beat well.
- Sift together flour, baking soda and baking powder, and add to mixture.
- Alternatively, put everything in a food processor and “blitz” (Nigella-speak :) if you prefer.
- Form 1 tablespoon sized balls. Place on cookie sheet at least 2″ apart, pressing down into fat discs.
- Bake 15 minutes. The tops will develop a cracked appearance. Cool 15 minutes, then transfer to a wire rack until completely cooled.
For the topping:
- Combine cocoa powder with confectioners’ sugar, boiling water and vanilla in a small saucepan.
- Heat over low heat and whisk until smooth. Cool 10 minutes.
- Drizzle 1 tablespoon of glaze on each cookie, spreading lightly with the back of the spoon, then sprinkle with nonpareils.
- Work with 6 cookies at a time so the glaze doesn’t dry out before applying the sprinkles.
Notes
Rather than using a mixer, put cookie ingredients in a food processor and “blitz” (Nigella-speak :) if you prefer.