Pretty much ever since I can remember, I’ve been making and giving away cookies at Christmas. I like it. I feel like there aren’t a lot of homemade gifts in the world these days, and I also feel like most people (unlike me) don’t have freshly-baked homemade cookies in their house all the time, so why not spread the cookie love?
Cookies are just good cheer in edible form. I have tons of recipes that I make pretty much every year, but realistically, I like the ones that aren’t super complicated to make, but are still pretty or deliver a punch of flavour. (for more of my favourite Christmas baking and homemade gift ideas, click here)
Shortbreads or sugar cookies are great options because they have an unlimited ability to be flavoured, decorated, etc. And they are simple. This year, I’ve made an earl grey shortbread, and I also made these, which I was quite happy with.
These are a fairly basic chocolate sugar cookie, but with a twist: the addition of warming Christmas spices.
You could, of course, roll them out and cut them into pretty shapes, but I’m too lazy for that. I roll mine into a log and then slice them off and bake them in rounds. You can also freeze logs of unbaked dough in your freezer for a cookie emergency, or you could even gift the frozen logs with baking instructions.
I drizzled mine, when cooled, with melted dark chocolate, but you could also dip them in dark chocolate and then add some sprinkles to make them really festive.
Either way, one recipe adds up to loads of possibilities, and hopefully happy gift-receivers at the other end.
Happy Holidays, all!
Easy Spiced Chocolate Christmas Cookies
(recipe adapted from Lindt Canada)
- 200 gr 70% dark chocolate
- 1 cup unsalted butter, room temp
- 1 cup brown sugar
- 2 tsp cinnamon
- 2 tsp ground ginger
- 1/2 tsp cardamom
- 1/4 tsp nutmeg (freshly ground if possible)
- 2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- Melt 100 grams of chocolate over a double boiler.
- Meanwhile, place the butter, sugar and spices in the bowl of your mixer with the paddle attachment and beat well until thoroughly combined.
- Once the chocolate has melted, add it to the butter/sugar/spice mixture.
- In a separate bowl, mix together the dry ingredients. With the motor on your mixer running at lowest speed, add the flour mixture in, a little at a time. Mix enough to incorporate.
- Divide the dough into two halves. Roll it out into two logs, about 1″-2″ in diameter. Wrap each log in plastic wrap or waxed paper, and place in the fridge to set, about an hour, or overnight.
- Preheat oven to 350 degrees. As the oven is preheating, slice discs of the cookies from the log, and place on a parchment-lined baking sheet. Bake for about 12 minutes, or until a bit crispy on the edges.
- Remove from the oven and place on a wire rack to cool.
- After the cookies are cooled, place the wire rack over a rimmed baking sheet. Melt the last 200 grams of chocolate over a double boiler, then, once it’s melted, drizzle it over the cookies. Return them to the fridge to set. You could also dip the cookies into the chocolate, but if you do that, place them on waxed paper to cool.