When you think holiday cookies, of course everyone thinks of the old standbys of sugar and gingerbread cookie recipes — but if you really want a crowd pleaser, go for the cocoa! A chocolate cookie recipe can turn your simple decorated cookies into a chocoholic’s ultimate treat. Our favorite recipe knocks off the Oreo cookie. First, we’ll show you how to do the foundational wafer recipe; then we’ll add on embellishments to step up your decorating game. Scroll on to learn how.
Basic Chocolate Cookie Recipe
Ingredients:
- 3/4 cup salted butter (room temperature)
- 1/2 cup sugar
- 1 egg (room temperature)
- 1 teaspoon vanilla bean paste
- 2 3/4 cups of all-purpose flour
- 2/3 cup unsweetened cocoa powder
Instructions:
1. Using an electric mixer, beat butter and sugar until light and fluffy, then add egg and vanilla bean paste. Mix until just incorporated.
2. Gradually add flour and cocoa powder, and mix until dough forms and pulls away from the bowl. Divide dough into two even discs and wrap in cling wrap, then refrigerate for 30 minutes to an hour.
3. Preheat oven to 350 degrees Fahrenheit. Roll out dough, and cut out cookies into desired shapes. Freeze or chill for 15 minutes before baking.
5. Bake for 12-14 minutes. Cool cookies 30 minutes minimum before decorating.
For Pastel Christmas Tree Cookies
Additional Ingredients and Supplies for Decorating:
- Christmas tree cookie cutters
- royal icing (white and dyed Tiffany blue and pastel pink, and fitted into piping bags with round piping tips)
- pearl sprinkles
- white sanding sugar
Instructions:
1. Make cookie dough, cut out using tree cutters, chill, and bake according to instructions. Cool cookies for 30 minutes minimum.
2. Pipe a border of royal icing on each tree using pink and blue colored royal icing. Fill in, then use a toothpick to swirl the icing to fill in any gaps. This also helps it dry on in an even layer. Allow to dry completely.
3. Add white royal icing details and sprinkle on sanding sugar and position pearl sprinkles.
4. Leave to dry completely.
For Peppermint Oreo Penguins
Filling Ingredients:
- 3/4 cup unsalted butter
- 3 cups powdered sugar
- 3 Tablespoons of milk
- 1 teaspoon of peppermint extract
- red gel food coloring (optional)
Additional Ingredients and Supplies for Decorating:
- royal icing (orange, black, red)
- peppermint candy, red Skittles, mini marshmallows, mini red heart sprinkles
- white and red fondant
- water
- cookie cutters: circle
Instructions:
1. Make dough and refrigerate for 30 minutes to 1 hour. Preheat oven and roll out dough. Cut out cookies, and freeze/chill for 15 minutes. Bake for 12-14 minutes. Cool cookies for 30 minutes minimum.
2. Make filling by beating butter until light and creamy. Slowly beat in 1 cup powdered sugar, followed by 1 tablespoon milk. Alternate until all is added. Beat in peppermint extract. Lastly, stir in red gel food coloring until swirls are formed (don’t beat in).
3. Add small dab of filling to cookies and sandwich them together.
4. Add white fondant belly to top of sandwich cookie.
5. Pipe on details of penguin’s face, bow tie, etc. Make hats out of peppermint candy with a mini marshmallow glued on top using royal icing.
6. Leave to dry completely.
For Hot Cocoa Cookie Shot Glass
Additional Ingredients and Supplies for Decorating:
- cookie shot pan, preferably metal
- compound chocolate (white or milk chocolate)
- shortening or coconut oil (to thin the chocolate if necessary)
- candy canes (for the handles)
- sprinkles in Christmas colors
- white and black royal icing fitted into piping bags with round piping tips
- pretzels
- red M&Ms
- whipped cream, marshmallows, and cocoa dusting (for garnishing)
Instructions:
1. Make dough, roll it out, and cut it into shapes similar to a shot glass. Prep the cookie shot mold with non-stick cooking spray, and press dough into molds. Cut off any excess. Preheat oven. Chill dough in molds for 15 minutes. Bake for 15-18 minutes. Cool completely for 30 minutes minimum before you unmold them from the shot glass mold.
2. Melt chocolate, and swirl chocolate coating on inside of cookie cup and leave to set. Thin out with shortening or coconut oil, if necessary.
3. Glue on candy cane handle with white chocolate. Dip cups in white or milk chocolate followed by a plate of sprinkles to create a sprinkle rim.
4. Extra decoration: Pipe on holiday designs with royal icing and white sanding sugar, or transform your cup into Rudolph faces using candy and royal icing “glue.”
5. Fill with desired drink and top with whipped cream, marshmallows, and cocoa dusting.
Do you have a favorite chocolate cookie recipe? Share your recipe with us on Instagram @BritandCo!
