Simple Christmas chocolate cookies made without cutters and from basic ingredients you’ll find in any kitchen (you don’t even need eggs!). Perfect for baking with children – let them make a bit of a mess and finally use up those sprinkles left over from Easter ;). I baked these just after Christmas, from a new cookbook Father Christmas brought me – I simply had to try them. They’re easy, delicious and well worth making!
Makes 24 cookies.
Ingredients for christmas chocolate cookies:
- 250 g butter
- 150 g caster sugar
- 40 g cocoa powder
- 300 g plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
All ingredients should be at room temperature.
In a mixing bowl, beat the butter and sugar until light and fluffy. Add the cocoa, flour, baking powder and bicarbonate of soda, then mix until combined. You’ll get a soft, slightly sticky dough.
Roll small portions of dough into balls and place them on a lined baking tray, leaving a few centimetres between each. Flatten slightly.
Bake at 150°C for about 15 minutes. The cookies will crack slightly towards the end of baking. Remove from the oven, leave to cool briefly on the tray, then transfer to a wire rack to cool completely.
Ingredients for chocolate icing:
- 2 tablespoons cocoa powder
- 170 g icing sugar
- 60 ml boiling water
- 1 teaspoon vanilla extract
Place all ingredients in a small saucepan and heat gently, stirring frequently, until smooth. Remove from the heat and leave for 10 minutes, then use immediately.
Additionally:
- sugar sprinkles
Ice a few cookies at a time, then sprinkle with decorations before the icing sets. Leave to firm up.
Enjoy!
Based on a recipe from Nigella Christmas by Nigella Lawson.
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