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Christmas Chocolate Cookies - Nigella Lawson

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“These come out rather like a chocolate shortbread - a little on the sandy side. Be sure to let the glaze cool and thicken slightly or it will drip right off. Adapted from Nigella Christmas by Nigella Lawson”
READY IN:
25mins
SERVES:
12
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Line a cookie sheet with parchment or Silpat.
  2. Cream butter and sugar in a large bowl until light and fluffy. Sift 1/3 c cocoa powder into the mixture and beat well. Sift together flour, baking soda and baking powder, and add to mixture. (Optionally, combine everything in a food processor and mix until combined.).
  3. Form 1 tbsp sized balls. Place on cookie sheet at least 2" apart, pressing down into fat discs. (The dough will be very sticky; gloves may be a good idea.).
  4. Bake 15 minutes. The tops will develop a cracked appearance. Cool 15 minutes, then transfer to a wire rack until completely cooled. (Placing a sheet of newspaper under the rack will help catch drips in the next step.).
  5. For the topping, combine 2 tbsp cocoa powder with confectioner's sugar, boiling water and vanilla in a small saucepan. Heat over low heat and whisk until smooth. Cool 10 minutes.
  6. Drizzle 1 tbsp of glaze on each cookie, spreading lightly with the back of the spoon, then sprinkle with sprinkles or sanding sugar. Work with 6 cookies at a time so the glaze doesn't dry out before applying the sprinkles.

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