Christmas Chocolate Cookies

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

Christmas Cookie Recipe With Picture

[ingredients-list title=”Ingredients” serving_size=””]

  • 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


[ingredients-list title=”Topping” serving_size=””]

  • 2 tbs. unsweetened cocoa powder
  • 1 1/2 cups confectioners’ sugar
  • 1/4 cup boiling water


  • 1 tsp. vanilla extract
  • Colored sprinkles



[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Preheat oven to 325°F and line cookie sheet with parchment paper. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]Bake each batch 15 minutes; cookies will appear underdone but will continue to bake as they cool. Tops will be slightly cracked. [/step-item]

[step-item number=”5″ image_url=”” title=”” ] 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). [/step-item]

[step-item number=”6″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”7″ image_url=”” title=”” ]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. [/step-item][/step-list-wrapper]

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Originally Published in Reader's Digest