Christmas Chocolate Cookies

These rich shortbread cookies are easy to make and will satisfy the most committed chocolate lover.

Recipes from Nigella Christmas from Reader's Digest | December 2009
Christmas Cookie Recipe With PictureLIS PARSONS


  • 2 1/4 sticks (18 tbs.) soft butter
  • 3/4 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder


  • 2 tbs. unsweetened cocoa powder
  • 1 1/2 cups confectioners’ sugar
  • 1/4 cup boiling water
  • 1 tsp. vanilla extract
  • Colored sprinkles

    How to make it 

  • 1

    Preheat oven to 325°F and line cookie sheet with parchment paper.

  • 2

    Put all cookie ingredients into food processor and mix. Or, if you prefer, cream butter and sugar in bowl; when you have a light, soft, whipped mixture, beat in 1/3 cup cocoa powder (sifting first if lumpy). Beat in flour with baking soda and baking powder.

  • 3

    Wearing disposable latex or vinyl gloves, pinch off about 1 tbs. batter at a time (mixture will be soft and sticky). Roll into balls, then slightly flatten into fat disks as you place them, well spaced, on cookie sheet; about 12 should fit.

  • 4

    Bake each batch 15 minutes; cookies will appear underdone but will continue to bake as they cool. Tops will be slightly cracked.

  • 5

    Move cookie sheet to cold surface and let sit for 15 minutes before transferring cookies to wire rack. Place sheet of newspaper underneath (to catch drips while topping them).

  • 6

    For topping, whisk cocoa powder, confectioners’ sugar, water, and vanilla extract in small saucepan over low heat until combined. Remove from heat and let sit 10 minutes.

  • 7

    When cookies are cool, drizzle each with 1 tbs. chocolate glaze, using back of spoon to help spread mixture. After you’ve iced 6 cookies, scatter with sprinkles before icing dries. Continue icing in batches until all cookies are topped. Makes about 24.