Christmas Cookies with Cocoa Powder
These rich chocolate Christmas cookies are prepared with unsweetened cocoa, dark brown sugar, butter, vanilla, and a subtle touch of espresso powder. Once baked until softly set, the cookies are coated with a smooth cocoa glaze and paired with festive colored sprinkles or jimmies for decoration.
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Ingredients
For the cookies:
- 14 tablespoons unsalted butter softened to room temperature before melting
- 1 1/2 cups plus 2 tablespoons plain flour
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon baking powder
- 1 large egg and 1 additional large egg yolk
- 1 3/4 cups firmly packed dark brown sugar preferably for its pronounced molasses character
- 1/2 teaspoon salt
- 3/4 cup 100% unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon instant espresso powder
For the glaze:
- 1 1/2 cups powdered sugar
- 4 to 8 tablespoons milk with whole milk providing a creamier texture
- 3/8 cup cocoa powder
- 2 teaspoons vanilla extract
For the decoration:
- Colored sugar sprinkles or jimmies for a festive appearance
Instructions
- Preheat the oven to 350°F (175°C). Cover two baking sheets with parchment paper and reserve them for the cookie dough.
- In a medium bowl, thoroughly whisk together the plain flour, unsweetened cocoa powder, instant espresso powder, baking soda, and baking powder. Set the combined dry ingredients aside.
- Transfer the butter to a large microwave-safe bowl and melt it. Leave the melted butter to cool before continuing.
- Once the butter has cooled, whisk in the packed dark brown sugar, vanilla extract, and salt until the mixture becomes smooth and no noticeable lumps remain.
- Add the whole egg and extra egg yolk, mixing until they are fully incorporated into the butter and sugar mixture.
- Fold the prepared dry ingredients gently into the wet mixture, stopping as soon as a cohesive dough forms. Avoid excessive mixing so the finished cookies retain a soft texture.
- Portion the dough into balls using approximately 2 tablespoons of dough for each cookie. Arrange them on the parchment-lined baking sheets, leaving about 2 inches of space between each portion. Keep the dough balls rounded rather than flattening them.
- Bake one tray at a time in the preheated oven. Turn the baking sheet halfway through the baking period so the cookies bake evenly.
- Continue baking for approximately 15 minutes, or until the cookies appear slightly puffed and their outer edges have only just begun to set.
- Remove the tray from the oven and allow the cookies to remain on the baking sheet for 5 minutes. Carefully transfer them to a wire cooling rack and leave them until completely cooled.
- For the glaze, sift the powdered sugar and cocoa powder together into a medium mixing bowl.
- Add 4 tablespoons of the milk along with the vanilla extract, then whisk until the glaze is smooth. Gradually incorporate additional milk as necessary, using only enough to create a glaze with a pourable consistency.
- Position a wire rack over a rimmed baking sheet. Arrange the fully cooled cookies on the rack with approximately 1/2 inch of space between them.
- Spoon the prepared chocolate glaze over the cookies, then leave them undisturbed until the coating has set firmly.
Notes
- Pure vanilla extract is preferred for baking when available.
- Using dark brown sugar contributes a deeper molasses flavor to the cookies.
- Whole milk may be used in the glaze to produce a richer, creamier consistency.
- Do not overmix the cookie dough, as minimal mixing helps preserve a softer finished texture.
- The cookie dough portions should remain rounded before baking and should not be flattened.
- Colored sugar sprinkles or jimmies are included as the festive decoration for this recipe.