What’s better than regular Christmas cookies? Christmas cookies with rich cocoa powder!
These chocolate-filled holiday treats are a fun twist on the classic sugar cookies we all grew up with. Perfect for cookie swaps, holiday parties, or leaving out for Santa on Christmas Eve. If you think these cookies will make it to December 25th, think again – they tend to disappear pretty quickly once they come out of the oven.
Ingredient Substitutions
For those seeking a gluten-free option, the plain flour can be replaced with a gluten-free all-purpose flour blend. Use a 1:1 ratio, but be prepared to adjust the liquid content slightly as gluten-free flours may absorb moisture differently. Unsalted butter can be substituted with coconut oil for a dairy-free alternative. Use the same amount, but note that the cookies may have a slight coconut flavor. For those looking to reduce sugar intake, the dark brown sugar can be partially replaced with a natural sweetener like stevia or monk fruit. Start by replacing 1/4 to 1/3 of the sugar and adjust to taste, keeping in mind that this may affect the texture and browning of the cookies. When using alternative sweeteners, you may need to add a bit more liquid to compensate for the lost moisture from sugar.
Preparation Time | 20-30 minutes |
Cooking Time | 15-20 minutes |
Total Time | 35-50 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3500
- Protein: 30-40 g
- Fat: 150-170 g
- Carbohydrates: 400-450 g
Ingredients
- 1 1/2 cups plus 2 tablespoons plain flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon instant espresso
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 14 tablespoons unsalted butter
- 1 3/4 cups packed dark brown sugar
- 1 tablespoon vanilla
- 1/2 teaspoon salt
- 1 large egg plus 1 large yolk
- 1 1/2 cups powdered sugar
- 3/8 cup cocoa powder
- 4 to 8 tablespoons milk
- 2 teaspoons vanilla essence
- Colored sugar sprinkles or jimmies
Step 1: Prepare Baking Sheets and Oven
Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper and set them aside for later use.
This will ensure your cookies don’t stick and are easy to remove once baked.
Step 2: Combine Dry Ingredients
In a medium mixing bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and baking powder until thoroughly combined.
Set this dry mixture aside.
Step 3: Prepare Wet Ingredients
Place butter in a large microwave-safe bowl and melt it.
Allow the melted butter to cool.
Once cooled, whisk in the brown sugar, vanilla extract, and salt until the mixture is smooth and lump-free.
Next, mix in the egg and egg yolk until well integrated.
Step 4: Form the Cookie Dough
Gently fold the dry flour mixture into the wet ingredients until just combined.
Be careful not to overmix to ensure soft cookies.
Then, roll the dough into balls about 2 tablespoons in size.
Place them on the prepared baking sheets, spaced 2 inches apart.
Do not flatten the dough balls.
Step 5: Bake the Cookies
Bake the cookies one sheet at a time in your preheated oven.
Rotate the baking sheet halfway through the baking time to ensure even cooking.
The cookies should be slightly puffy with edges that have just started to set, which usually takes about 15 minutes.
After baking, let the cookies cool on the baking sheets for 5 minutes, then transfer them carefully to a wire rack to cool completely.
Step 6: Prepare the Glaze and Finish
In a medium mixing bowl, sift together the powdered sugar and cocoa powder.
Whisk in 4 tablespoons of milk and vanilla extract until the mixture is smooth.
If needed, add more milk a little at a time until you achieve a pourable glaze consistency.
Set a wire rack over a rimmed baking sheet and place the cooled cookies 1/2 inch apart on the rack.
Spoon the glaze over each cookie and let them sit until the glaze firms up.