A recipe from Christmas chocolate cookies and their icing to wait patiently before the holidays, does that tempt you? Nothing better than a little icing session of Christmas cookies with family to get into the holiday spirit!
To change a bit from the traditional cinnamon flavor, I wanted to offer you a chocolate version this time. Besides, I love the contrast created between the color of the biscuit, very dark and the color of the very white icing. Ideal to bring a little magic into your home!
In addition to being delicious to enjoy before the holidays, these cookies will make perfect gourmet gifts to slip under the tree...
How to prepare these Christmas chocolate cookies and their icing?
We start by tackling the making of the biscuits. NB: the quantities may seem enormous to you but I made a big batch! We obtain about 35 cookies 6cm high with these quantities (you can divide the quantities by two if necessary).
For this we use bitter cocoa: this is what will give them such a deep color. The ingredients must be at room temperature, especially the softened butter and the eggs.
Mix them and then refrigerate them for at least 1 hour: this ensures that they do not deform during cooking.
Once the chocolate christmas cookies are cooked and cooled, we can move on to the decoration stage with the icing of the cookies! The coolest stage I find. We prepare the 'royal' icing by mixing 2 ingredients: egg whites and icing sugar. I detail all this in the recipe below.
Other recipes to try
If you like these kind of homemade Christmas treats, I suggest you take a look at these other recipes from the blog for the holidays:
- Chestnut cream chocolate tiramisu log
- Matcha white chocolate raspberry log
- Vanilla caramel pecan nut log
- Cinnamon Christmas cookies with icing
- Dark chocolate and white chocolate fudge
- Chocolate crinkles, the recipe for cracked cupcakes
If you make these chocolate Christmas cookies, please tag @liliebakery on Instagram so I can see your cute cookies!
- 750 g all-purpose flour
- 140 g unsweetened cocoa powder
- 1 pinch of salt
- 450 g softened butter ambient temperature
- 300 g granulated sugar
- 200 g light brown sugar
- 3 lightly beaten eggs
- 2 cc liquid vanilla
- 1 egg white
- 250 g icing sugar
- In a bowl, combine the flour, bitter cocoa powder and a pinch of salt. Reserve.
- Using a blender, mix with a flat mixer for a few minutes the sweet butter cut into cubes at room temperature, the powdered sugar and the brown sugar. Add the beaten whole eggs.
- Gradually add the dry mixture to the previous mixture. Beat at low speed until the ingredients are completely mixed. Finish by adding the liquid vanilla. Mix one last time.
- Divide the dough into two pieces of equal size and shape them into a ball. Wrap them individually and refrigerate for at least 1 hour.
- Take the first dough, roll out the cookie dough between two sheets of baking paper: one below and one above to facilitate the work. The dough should be about 0,5cm thick. Put back in the fridge for 15 minutes. Do the same with the second dough.
- Cut out the shapes using cookie cutters (I recommend Christmas cookie cutters at the bottom of the article). Carefully place the cut shapes on a baking sheet lined with baking paper.
- Put back in the fridge for 5 minutes (this allows your cookies to keep their shape well). Then bake for 14 minutes at 165 ° C traditional heat. Take the cookies out of the oven and let cool on a wire rack. They must be completely cooled to be decorated.
- Mix the egg white with the icing sugar. Add a few drops of water if the mixture is too compact. Here you have to obtain a medium icing consistency that will be used to outline the outlines of the cookies.
- Little tip: when you draw a line in the bowl of icing, wait 15 seconds for the line to disappear: if it disappears too quickly, it is too liquid (add icing sugar), if it disappears too slowly it is too compact (add a little water).
- Fill two piping bags fitted with a No. 1 and No. 2 piping tip (fine piping tips at the bottom of the article).
- Then trace the outlines on the cookies, decorations and small writings. Leave to dry for 30 minutes before tasting.
Trooooop beautiful !!!
And the little cakes are so good...
they are really beautiful = D
Kisses and happy holidays ☺
Yum! 100% chocolate, I love it!
Great result...! These little shortbreads are very beautiful!
And I see that you have been well spoiled, say so... Very nice your new clerk! Doesn't he have friends who would like to come to my place?
Oh these cookies are very pretty. And the Kitchenaid is great, I love the color.
Very beautiful and the cookies !!!
and the robot too by the way :)
These cookies are very beautiful...
I have it myself in plum and I love it!
You will enjoy yourself with this jewel!
They are cute! Nice robot, I dream of it!
When I saw the beginning of the recipe, I was surprised to see "in a blender..." lol. You must be super happy, "THE" blender too. For us, that means we'll have even more recipes to discover then??? ;)
Your shortbreads are superb, very chocolatey too :) and wow your KA! This color is really beautiful, I love it :) kisses and happy new year 2013 to you
Well you're lucky to have a device like that, in a color that we rarely see ;)
These cookies look delicious, but they do require some serious technique!
Thank you for this chocolate recipe, it will change the Christmas cookies that I usually make! I'll decorate them Halloween style! Yum !
Hello Virginie! Nice idea for Halloween you're right :-) @ soon
Thanks for this recipe which has a lot more!
http://coeurdegourmande.canalblog.com/archives/2013/12/02/28568773.html
Hello! I tested this recipe so tempting! and seasonal! Well I am really delighted, I found them excellent, for sure, I will keep this recipe for all my Christmases! Thank you very much!!
Hello,
Very appetizing these cookies. Unfortunately I don't have a mixer, do you think I can achieve the same with an electric mixer?
Hello, yes it is also possible, in a large container :)
Hello, your site is awesome and makes me want to make all the cakes !!.
When you say mix the soft butter...etc, is that mixing with a whisk? And when you say mix the dry products again, do you have to mix with the mixer hook or a whisk?
Thank you in advance for your reply
Hello, I only use the whisk for whipped cream or egg whites, otherwise the flat beater is fine ;)
Hello,
These magnificent sands. If I find that it is a lot in quantity, can I divide the proportions in 2?
Hello, yes absolutely you can divide the quantities by two. I made a lot to offer them at Christmas :)
Hello
These shortbreads are great! I made some last year and they were so good.
I wanted to know if I could make the dough in advance and freeze it?
Thanks in advance for the answer and for all your recipes which are great.
Hello Alexandra, you can freeze the dough by wrapping it in cling film + aluminum foil to protect it completely from humidity. To defrost, it is in the refrigerator or at room temperature. See you soon :)
Good evening, can we put less sugar? Kind regards
Hello, you can reduce it very slightly but be careful to keep the balance with the cocoa otherwise it will be too bitter, not pleasant in the mouth. See you soon :)
A delight! We made them a little thick, they are crunchy on the outside and soft on the inside. A pure marvel, there won't be any left for Santa Claus
Thanks for your feedback Samantha! See you soon :)
Best chocolate chip cookies ever, according to my husband :)
Easy to make!
The thank you box
Thank you Oxana! See you soon :)