A recipe from Christmas chocolate cookies and their icing to wait wisely before the holidays, do you like it? Nothing better than a little frosting session Christmas cookies as a family to get into the holiday spirit!
To change the traditional cinnamon flavor a bit, 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 white icing. Ideal for bringing 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 already start by tackling the making of cookies. NB: the quantities may seem enormous to you, but I made a big batch! We obtain approximately 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 should be at room temperature, especially the softened butter and the eggs.
They are mixed and then refrigerated 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 step with the icing of the cookies! The most fun step I find. The 'royal' icing is prepared 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, don't hesitate to tag @liliebakery on Instagram so I can see your cute cookies!
Chocolate Christmas Cookies (+ Frosting)
- 750 g flour
- 140 g bitter 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.