Chocolate tree cookies, the best cookies for the Holidays. My Christmas smells of cinnamon, ginger, chocolate, nutmeg, and cardamom. The aroma of cookies is absolutely my favorite, filling my home in the days leading up to the holidays. The recipe I want to share with you today is for delicious Tree-shaped cookies decorated with chocolate and colorful sprinkles. They are perfect to brighten holiday breakfasts, sweeten fun times with family and friends, and are also a delightful idea for small, appreciated gifts packaged in transparent bags decorated with a colorful bow. The shortcrust pastry is rich with typical Christmas spices and the addition of dark chocolate makes my Christmas Cookies the best for a sweet Christmas. I also recommend you don’t miss the recipe for my Light Shortcrust Pastry without eggs and butter and the recipe for Walnut and Cinnamon Cookies. Let’s hurry to the kitchen and make Chocolate Cookies together
AND DON’T MISS THESE RECIPES AS WELL:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 30 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, Winter
Christmas Cookie Ingredients
- 2 1/2 cups flour
- 1 egg
- 1/3 cup butter
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 3 oz dark chocolate
- 3/4 oz colorful sprinkles
- 2 teaspoons spice mix (to replace cinnamon, nutmeg, and ginger)
What You Need to Make the Cookies
- Cookie Cutters
How to Make Chocolate Trees
To prepare the shortcrust pastry, you can use the spices listed in the ingredients or simply use 2 teaspoons of the Spice Mix. I’ve left the link in the ingredients. You can prepare the dough by hand or with a mixer.
Mix the butter, cut into small pieces, with the flour and sugar. Add the spices: cinnamon, ginger, and nutmeg, or simply replace the spices with 2 teaspoons of the ready mix. Add the baking soda and one whole egg, and mix well quickly.
You need to achieve a soft but non-sticky dough. Form a ball, wrap it in plastic wrap, and let it rest in the fridge for at least 30 minutes. You can prepare the dough in advance, even the day before, or freeze it.
Roll out the shortcrust pastry on a lightly floured work surface to a thickness of about 1/8 to 1/6 inch. Using a tree-shaped cutter, cut out the cookies. Arrange the cookies, slightly spaced apart, on a baking sheet lined with parchment paper.
Bake the cookies in a preheated oven at 340°F in static mode for 16-18 minutes. Let them cool. Melt the dark chocolate cut into pieces using a double boiler or microwave.
Dip half of each cookie in the chocolate or, if you prefer, simply brush them. Place them on a tray lined with foil and, before the chocolate dries, decorate them with the colorful sprinkles. Allow the chocolate to set.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
The cookies can be stored in a container for 5-6 days. Over time, the shortcrust pastry tends to soften slightly. If you need to store them for longer, I recommend decorating them with chocolate only when you are about to consume or gift them
Don’t miss the recipe for Soft Orange Cookies
Your Questions
Can I substitute butter with olive oil?
For these cookies, unfortunately, it’s essential to use butter
