The frosted Christmas cookies are delicious shortcrust pastries, perfect for gifting. Beautiful, tasty, and delicious, these Christmas frosted cookies will enrich your holiday tables. For the recipe, I used the basic shortcrust pastry dough. Once baked, they are dipped in white chocolate with added dark chocolate to create a marbled effect. Others I frosted only with dark chocolate, to which I added hazelnut crumbs. You can also have fun preparing them with milk chocolate instead of dark chocolate and substituting hazelnut crumbs with pistachios.
Surely, melting chocolate is not easy, especially white chocolate. You can choose to melt them in a bain-marie or in the microwave. If you decide to use the latter, I suggest melting the chocolate a few seconds at a time at 650W, checking and stirring the chocolate from time to time to avoid burning it. I recommend adding a little milk to both chocolates. This way, they will be slightly more liquid, making it easier to achieve the marbled final effect.
These chocolate Christmas cookies are easy and fun to prepare even with the little ones at home, and you can make them in the shapes you like best, unleashing your creativity. In my version, I used a snowflake-shaped mold, but you can make them in the shape of a tree, gingerbread man, or star. Just a pinch of magic, and these cookies will make even the little ones at home happy, as well as those you gift them to. Now, let’s go to the kitchen because the chocolate frosted Christmas cookies will be ready in a click!
If you are interested in more Christmas cookie recipes, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 25 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 111.04 (Kcal)
- Carbohydrates 12.60 (g) of which sugars 6.61 (g)
- Proteins 1.71 (g)
- Fat 6.24 (g) of which saturated 3.70 (g)of which unsaturated 2.15 (g)
- Fibers 0.53 (g)
- Sodium 5.18 (mg)
Indicative values for a portion of 21 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 7 tbsps butter
- 1/2 cup sugar
- 3 egg yolks
- vanilla extract (to taste)
- 3 1/2 oz white chocolate
- 1 3/4 oz dark chocolate
- milk (to taste)
- hazelnut crumbs (to taste)
Tools
- Bowl
- 2 Small Bowls
- Spoon
- Pastry Board
- Rolling Pin
- Parchment Paper
- Baking Tray
- Cookie Cutter for Christmas cookies
Steps
First, prepare the shortcrust pastry. Place the softened butter cut into small pieces in a bowl with the sugar and mix with a spoon until creamy. Then add the egg yolks and vanilla extract and continue mixing until all ingredients are combined.
Next, incorporate the flour, continuing to mix first with the spoon, and as soon as the flour has absorbed the butter and yolks, start kneading with your hands until you get a smooth and homogeneous dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least an hour
After the resting time, take the dough and remove the plastic wrap. Dust the work surface with a little flour and roll out the shortcrust pastry with the rolling pin to a thickness of about 1/5 inch. Use a snowflake-shaped cutter to cut out the cookies. Quickly knead the excess dough and cut out more cookies. Place them on a baking tray lined with parchment paper and bake in a fan oven at 340°F for 15 to 20 minutes, or until golden. Of course, baking times vary depending on your oven.
Once the cookies are ready, take them out of the oven and let them cool on a rack. Later, put the white and dark chocolate in two small bowls and add a little milk. Melt them in the microwave at 650W for a few seconds at a time, checking and stirring the chocolate each time.
With the help of a teaspoon, drizzle a few drops of dark chocolate into the bowl with the white chocolate. Dip the surface of 12 cookies and lift them up, allowing the excess chocolate to drip back into the bowl. Then, dip the remaining cookies in dark chocolate and sprinkle a bit of hazelnut crumbs on the surface, shaking off the excess. Let the cookies dry completely on a tray lined with parchment paper.
The chocolate frosted Christmas cookies are ready! Once the chocolate has completely solidified, you can enjoy them or package them in transparent bags to give as gifts to friends and family.
Variations and Tips for Frosted Christmas Cookies
The frosted Christmas cookies can be stored in a cool, dry place in a tin box for 4 or 5 days.
FAQ Questions and Answers for Frosted Christmas Cookies
Why doesn’t the chocolate stick to the cookies?
I recommend melting the white and dark chocolate with a little milk. This way, it will be a bit more liquid, and you’ll achieve the marbled effect.
Can I substitute dark chocolate with milk chocolate?
Sure, you can also drizzle a few drops of white chocolate into the bowl with the dark chocolate and achieve a marbled effect with a different color.
