These Christmas chocolate cookies are soft, delicious, and topped with a rich chocolate glaze and festive sprinkles. They are perfect for sharing at holiday parties or enjoying a cup of tea. Easy to make and full of chocolatey goodness, these cookies bring holiday cheer to any occasion.
Ingredients Needed:
For the Biscuits:
- 250 grams of soft butter
- 150 grams caster sugar
- 40 grams of cocoa powder
- 300 grams of plain flour
- ½ teaspoon bicarbonate of soda
- 1 teaspoon baking powder
For the Festive Topping:
- 2 tablespoons cocoa powder
- 175 grams of icing sugar
- 1 teaspoon vanilla extract
- Christmas sprinkles
How To Make Christmas Chocolate Cookies?
- Preheat the Oven: Preheat your oven to 170°C and line a baking sheet with parchment paper.
- Prepare the Dough: Cream the butter and sugar together until soft. Add the cocoa powder, then mix in the flour, bicarbonate of soda, and baking powder until fully combined.
- Shape the Cookies: Pinch off walnut-sized pieces of dough, roll them into balls, then flatten them slightly to form discs. Place them on the baking sheet, leaving space between each one.
- Bake: Bake for 15 minutes. The cookies will look slightly cracked on top, but they’ll continue to cook as they cool.
- Cool: Let the cookies sit for 15 minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Make the Topping: In a saucepan, whisk together cocoa powder, icing sugar, vanilla extract, and 60ml of hot water until smooth. Remove from heat and let it cool for 10 minutes.
- Top the Cookies: Drizzle the chocolate glaze on each cookie, using the back of the spoon to spread it. Add sprinkles while the glaze is still wet. Continue until all cookies are topped.
Recipe Tips:
- Use soft butter: Make sure your butter is soft (at room temperature) before mixing it with the sugar. This helps create a smooth dough and light cookies.
- Measure accurately: Weigh your ingredients, especially the flour and cocoa powder, for the best results. Too much flour can make the cookies dry.
- Chill the dough if needed: If the dough feels too sticky to handle, chill it in the fridge for 15-20 minutes. This makes it easier to shape and prevents the cookies from spreading too much during baking.
- Don’t over-bake the biscuits: Even if the biscuits feel soft when you take them out, they’ll continue to cook as they cool. Overbaking can make them dry, so aim for a slightly cracked top.
- Add the sprinkles right away: After drizzling the chocolate glaze on the cookies, quickly add the sprinkles. If you wait too long, the glaze may dry, and the sprinkles won’t stick.
How To Store Leftovers?
- Refrigerate: Let the leftover Christmas Chocolate Cookies cool to room temperature. Once cooled, place them in an airtight container and store them in the fridge for up to 5 days.
- Freeze: If you want to freeze the cookies, let them cool completely first. Then, place them in a sealed bag or container and freeze for up to 3 months.
Nutrition Facts:
- Calories: 150 kcal
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 90mg
- Potassium: 100mg
- Total Carbohydrate: 20g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 1g
Try More Nigella Lawson Recipes:
- Nigella Sweet And Salty Chocolate Cookies
- Nigella Christmas Rocky Road
- Nigella Chocolate Mint Cookies
Nigella Christmas Chocolate Cookies
Description
These Christmas chocolate cookies are soft, delicious, and topped with a rich chocolate glaze and festive sprinkles. They are perfect for sharing at holiday parties or enjoying a cup of tea. Easy to make and full of chocolatey goodness, these cookies bring holiday cheer to any occasion.
Ingredients
For the Biscuits:
For the Festive Topping:
Instructions
- Preheat the Oven: Preheat your oven to 170°C and line a baking sheet with parchment paper.
- Prepare the Dough: Cream the butter and sugar together until soft. Add the cocoa powder, then mix in the flour, bicarbonate of soda, and baking powder until fully combined.
- Shape the Cookies: Pinch off walnut-sized pieces of dough, roll them into balls, then flatten them slightly to form discs. Place them on the baking sheet, leaving space between each one.
- Bake: Bake for 15 minutes. The cookies will look slightly cracked on top, but they’ll continue to cook as they cool.
- Cool: Let the cookies sit for 15 minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Make the Topping: In a saucepan, whisk together cocoa powder, icing sugar, vanilla extract, and 60ml of hot water until smooth. Remove from heat and let it cool for 10 minutes.
- Top the Cookies: Drizzle the chocolate glaze on each cookie, using the back of the spoon to spread it. Add sprinkles while the glaze is still wet. Continue until all cookies are topped.
Notes
- Use soft butter: Make sure your butter is soft (at room temperature) before mixing it with the sugar. This helps create a smooth dough and light cookies.
- Measure accurately: Weigh your ingredients, especially the flour and cocoa powder, for the best results. Too much flour can make the cookies dry.
- Chill the dough if needed: If the dough feels too sticky to handle, chill it in the fridge for 15-20 minutes. This makes it easier to shape and prevents the cookies from spreading too much during baking.
- Don’t over-bake the biscuits: Even if the biscuits feel soft when you take them out, they’ll continue to cook as they cool. Overbaking can make them dry, so aim for a slightly cracked top.
- Add the sprinkles right away: After drizzling the chocolate glaze on the cookies, quickly add the sprinkles. If you wait too long, the glaze may dry, and the sprinkles won’t stick.
Nigella Christmas Chocolate Cookies