These chocolate christmas cookies are a cocoa-rich take on the classic holiday cut-out cookie. The dough is rolled thin and baked until the edges are set, creating a sturdy base for decorating.
You need about three hours from start to finish, mostly for chilling the dough and letting the icing dry. The recipe yields a large batch that you can cut into stars, trees, or any shape you like.
Why this works
- Dusting the counter with a mix of cocoa powder and powdered sugar prevents sticking without leaving white flour marks on the dark dough.
- Chilling the dough in flattened disks rather than a large ball makes it much easier to roll out later.
- Using meringue powder in the royal icing creates a glossy finish that sets hard without the need for raw egg whites.
Ingredients you'll need
- All-purpose flour: Spoon the flour into your measuring cup and level it off so the cookies do not turn out dry.
- Cocoa powder: Use standard unsweetened cocoa powder for the dough and the dusting mixture.
- Butter: Soften the butter at room temperature so it blends smoothly with the powdered sugar.
- Meringue powder: This is found in the baking aisle or craft stores and replaces raw egg whites in the royal icing.
- Cream of tartar: This helps stabilize the icing and gives it a smooth texture.
Exact quantities are in the recipe card below.
How to make it
Step 1: Mix the dough
Whisk the dry ingredients in one bowl. Cream the butter and powdered sugar in a stand mixer, then add the egg and vanilla. Gradually blend in the flour mixture.
Step 2: Chill the dough
Divide the dough into four equal portions. Press each portion into a flat disk, wrap in plastic, and refrigerate until firm.
Step 3: Roll and cut
Mix the dusting powder and spread it on your counter. Roll out one disk at a time to an even thickness and cut out your shapes.
Step 4: Bake the cookies
Transfer the shapes to lined baking sheets. Bake until the edges are set, then move them to a wire rack to cool completely.
Step 5: Decorate with icing
Whisk the icing ingredients together until thick and glossy. Pipe the icing onto the cooled cookies and add sprinkles before the icing sets.
Serve it with
These cookies are a great addition to a holiday dessert spread. Serve them alongside Christmas Cookies and Christmas Sugar Cookies.
Storage and reheating
Store the decorated cookies in an airtight container at room temperature for up to one week. You can freeze the baked, undecorated cookies for up to three months. Thaw at room temperature before adding icing.
FAQ
Can I freeze the cookie dough?
Yes, you can freeze the wrapped dough disks for up to three months. Thaw them in the refrigerator overnight before rolling.
Why did my cookies spread in the oven?
The dough likely got too warm. Make sure to chill the dough thoroughly and work quickly when rolling and cutting.
Can I make the royal icing ahead of time?
You can make the icing a day in advance. Keep it in an airtight container at room temperature with a damp paper towel touching the surface so it does not dry out.
