Tag Archive for icebox cookies

Easy Spiced Chocolate Christmas Cookies

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. 

Spiced Chocolate Christmas Cookies

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! 

chocolate speculaas

Easy Spiced Chocolate Christmas Cookies

(recipe adapted from Lindt Canada)

Ingredients

  • 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

Method: 

  1. Melt 100 grams of chocolate over a double boiler. 
  2. Meanwhile, place the butter, sugar and spices in the bowl of your mixer with the paddle attachment and beat well until thoroughly combined. 
  3. Once the chocolate has melted, add it to the butter/sugar/spice mixture. 
  4. 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. 
  5. 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. 
  6. 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. 
  7. Remove from the oven and place on a wire rack to cool. 
  8. 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. 

Salted Dark Chocolate Shortbread

A few years back, when I first started my business, I’d bake mountains of Christmas cookies to distribute to my clients this time of the year. 

Well, times have changed. My teaching career took off, I entered the lucrative world of food blogging (LOL) and I slowly let my clients go. I mostly work with one major client these days. 

But I still really like baking cookies at this time of the year. Heck, at any time of the year, if we’re being honest. I’m kind of a snob about making sure Michael has homemade cookies in his lunch. And I don’t like visiting friends this time of the year empty-handed. And I do have cookie exchange this weekend… Salted Dark Chocolate Shortbread

So this year, I’m making three types of cookies. These ginger cookies are one of my faves this time of the year. I kick them up with a grating of fresh ginger and some chopped candied ginger. I’m also going to be making my vegan snickerdoodles (recipe is in my cookbook) for the vegans in the crowd, and then I made these. 

Now, to be fair, these were a very spur-of-the-moment decision. They were a bit of a risk. 

A couple weeks back, my friend Rob came into town to go to the Christmas Market with Michael and I. The next morning, after Michael had gone to school, Rob and I walked over to the downtown Lindt store before he caught the ferry back to the Sunshine Coast. I got Michael an advent calendar, and I stocked up on my favourite chocolate bar, which is the Lindt Dark Fleur de Sel. I am basically never without one of these in my house. I don’t eat a lot of them, maybe one square or two per night, but I like to have it on hand at all times. 

As we were leaving, I grabbed a Lindt-produced magazine to have a look at, as it had recipes, and I noticed this one for a chocolate shortbread. I figured I’d give it a go. 

I made the cookies and they were good. So good, in fact, that all the taste-testers concerned agreed they were blog-worthy. And I think these will now make it into my regular rotation. 

They’re super easy to make because you just make up the dough, then roll it into a log and then allow it to set up in the fridge. When you’re ready to bake them, just slice off rounds. It also freezes well, or you could gift people with logs of uncooked dough which they could bake themselves. 

By the way, this post is, in no way, shape or form sponsored by Lindt. But Lindt, if you’re reading… 😉 

Dark Chocolate Shortbread

Salted Dark Chocolate Shortbread

Ingredients

  • 1 ½ cups butter, softened to room temp
  • 1 ½ icing sugar
  • 3 cups flour
  • ½ tsp sea salt
  • 1 bar Sea Salt Dark Chocolate (or dark chocolate plus a little extra sea salt)

Method

  1. In the bowl of your stand mixer, cream together the butter and sugar until fluffy. 
  2. Add the salt and then the flour slowly (so as not to create an poof of flour), until it is incorporated. 
  3. Chop the chocolate bar into small pieces, and fold the chocolate into the dough. 
  4. Divide the dough into three even lumps, and then roll the lumps out into logs about 2″ in diameter. Wrap the logs snugly in wax paper or saran wrap, then place in the fridge to set. 
  5. Preheat oven to 350 degrees. 
  6. Slice the logs into 1/4″ to 1/2″ slices, and place on a cookie sheet. Sprinkle with a little extra grated chocolate and sea salt if desired. 
  7. Bake for around 9 minutes, until the edges are just beginning to be golden. 
  8. Remove and allow to cool on a wire rack.