Need a new Christmas cookie recipe to spread the holiday cheer? Our recipe for chocolate-drizzled Christmas cookies with holiday sprinkles, inspired by Casa Veneracion, is guaranteed to please.
These fun and festive cookies are impossible to resist. Every crispy nibble melts in your mouth with a swooning butter flavor that sneaks in lovely hints of vanilla and almond. As if the cookie itself isn’t addictive enough, the enticing drizzle of chocolate and colorful sprinkles makes you want to eat cookie after yummy cookie.
ALSO TRY: For a cheery and scrumptious treat try these chocolate-covered snowball peppermint cookies
What makes these cookies so amazing? In addition to their alluring flavors, they are ridiculously easy to bake. That means more holiday time with family and less time baking! Admittedly, the thin shape and carefree chocolate drizzle of these cookies are offbeat compared to the time-consuming iced or meticulously decorated holiday cookies. But, trust us, your family and friends will be too busy enjoying the irresistible yum of these treats to even care if they aren’t detailed works of cookie art. Best yet, you can serve these chocolate-drizzled cookies with different colored sprinkles to fit any occasion all year round.
If you’re looking for a fun way to combine family time and baking time, get your kids in the kitchen to help you make these cookies. They can drop dollops of cookie dough onto baking sheets and then go wild drizzling the melted chocolate and tossing the sprinkles. The family that bakes together stays together — and eats lots of cookies!
A buttery fact: In baking, the temperature of butter matters. For crisp cookies, like these chocolate-drizzled Christmas cookies, the butter needs to be softened and at room temperature. For chewy cookies, melted butter reigns supreme. Take note that unlike many cookie recipes that require the dough to be sufficiently chilled before baking, this recipe calls for just a quick refrigeration. The unchilled dough spreads more in the oven, giving these cookies their nibble-compelling thin shape.
Combine the dry ingredients
In a large bowl, whisk together flour, baking powder, and salt.
Cream the butter and sugar
Beating the butter and sugar until light and fluffy incorporates air into the dough, which results in cookies with a lighter, not dense, texture. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar.
Beat in the egg and the vanilla and almond extracts
Add the dry ingredients to the butter mixture
In three equal additions, add the flour mixture to the butter mixture, beating after each addition just until blended.
Drop the cookie dough onto baking sheets and bake
No need to roll or shape these cookies. Use a teaspoon to simply drop heaping mounds of cookie dough onto parchment-lined baking sheets, spacing the mounds at least 2 inches apart. Refrigerate the dough for 10 minutes before baking.
Bake the cookies at 350F for 15 to 18 minutes or until the edges begin to brown. Remove from the oven and cool the cookies on the baking sheets for several minutes to allow them to firm up. Transfer to a wire rack to continue cooling.
Make the chocolate drizzle
To make the chocolate drizzle, place chocolate chips and coconut oil in a microwave-safe bowl. Melt in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth. Transfer the melted chocolate to a small plastic squeeze bottle.
Apply chocolate drizzle
Drizzle the cooled cookies with the melted chocolate.
Decorate
Add red, white, and green sprinkles. Serve.
Easy as that!
Simple and festive
A great choice for your holiday cookie exchange
Enjoy!
Chocolate-drizzled Christmas cookies with holiday jimmies
Yield 18 cookies
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 6 ounces chocolate chips
- 1 teaspoon coconut oil
- Red, white, and green sprinkles
Instructions
- Preheat oven to 350F.
- In a large bowl, whisk together flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugar. Beat mixture until light and fluffy.
- Beat in egg and vanilla and almond extracts.
- Add flour mixture in three separate batches to creamed butter and beat just until blended.
- Line 2 baking sheets with parchment paper.
- Using a teaspoon, drop heaping mounds of cookie dough onto baking sheets, spacing them at least 2 inches apart.
- Chill dough in the refrigerator for 10 minutes.
- Bake cookies for 15 to 18 minutes or until edges begin to turn brown.
- Cool cookies for several minutes on baking sheets to allow them to firm up. Then transfer the parchment paper full of cookies to a wire cooling rack.
- Combine chocolate chips and coconut oil in a small microwave-safe bowl. Melt chocolate chips in the microwave in 30-second intervals, stirring after each interval, until melted and smooth.
- Pour melted chocolate into a small plastic squeeze bottle.
- Drizzle chocolate over cooled cookies.
- Add red, white, and green sprinkles to tops of cookies.
- Serve.
Courses Desserts
