This is truly a chocolate holiday cookie recipe you can make your own. A basic cookie recipe that is a great base to garnish with either milk, dark, or white chocolate. Sprinkle on some finely chopped hazelnuts, sprinkles, or decorative sugar, and you’ll have a festive Christmas cookie that tastes as good as it looks.
Y’all can make a cookie look as pretty as a picture, however, if the cookie itself tastes nasty, it doesn’t matter how pretty it is. You know what I’m talking about, right? We’ve all taken a bite out of a cookie that is drop-dead gorgeous, only to realize that it tastes like wood shavings. This cookie is not that cookie, because this sweet little cookie tastes absolutely amazing. So, top it with milk, white, or dark chocolate. Sprinkle on some decorative sugar, sprinkles, or finely chopped hazelnuts. No matter how you decorate it, it’s going to be seriously yummy.
Ingredients:
- 10 Tablespoons Unsalted Butter, Softened
- 1/2 Cup Hazelnut Spread (Nutella)
- 1/2 Cup Powdered Sugar
- 2 Teaspoons Vanilla
- 1 1/2 Cups All-Purpose Flour
- 1/4 Cup Corn Starch
- 1/4 Teaspoon Kosher Salt
- 1 (10-oz.) Bag White Chocolate Melting Wafers
- Sprinkles
Directions:
- Cream the butter and hazelnut spread together for 1 minute on medium speed.
- Add the powdered sugar and vanilla; mix for 1 minute on low speed.
- In a small bowl, whisk together the flour, corn starch, and salt. Add the flour mixture to the hazelnut mixture; mix on low speed until just combined.
- Cover with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350 degrees.
- Use a cookie scoop or tablespoon to measure out the dough. Roll each scoop into a ball and place it onto a Silpat or parchment paper-lined baking sheet. Use the palm of your hand to flatten each ball.
- Bake for 11 minutes. Allow the cookies to rest for 5 minutes before removing them to a baking rack to finish cooling completely.
- Microwave the white chocolate wafers for 1 minute in a small bowl. Stir to combine and then continue to microwave in 15-second intervals until melted. Use the tines of a fork to drizzle the white chocolate over each cookie and garnish with sprinkles immediately.
- Allow the cookies to rest for 1 hour before storing them in an airtight container between sheets of wax or parchment paper.
Suggestions:
- The dough will be a bit crumbly when you remove it from the refrigerator. After measuring out the dough, work the dough between the palms of your hands until it comes together. When the dough is pliable, it will be easier to roll into a ball.
- This recipe will yield approximately 2 dozen cookies.
Improvements:
- In lieu of sprinkles, garnish these cookies with finely chopped hazelnuts.
- Replace the white chocolate wafers with milk or dark chocolate wafers.
- CLICK HERE to find a list of all of our past cookie recipes, as well as smaller lists of holiday-grouped or cookie-type-specific recipes. Remember, cookies aren’t just for Christmas. They’re an all-year-round treat.
Ingredients:
- 10 Tablespoons Unsalted Butter, Softened
- 1/2 Cup Hazelnut Spread (Nutella)
- 1/2 Cup Powdered Sugar
- 2 Teaspoons Vanilla
- 1 1/2 Cups All-Purpose Flour
- 1/4 Cup Corn Starch
- 1/4 Teaspoon Kosher Salt
- 1 (10-oz.) Bag White Chocolate Melting Wafers
- Sprinkles
Directions:
- Cream the butter and hazelnut spread together for 1 minute on medium speed.
- Add the powdered sugar and vanilla; mix for 1 minute on low speed.
- In a small bowl, whisk together the flour, corn starch, and salt. Add the flour mixture to the hazelnut mixture; mix on low speed until just combined.
- Cover with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350 degrees.
- Use a cookie scoop or tablespoon to measure out the dough. Roll each scoop into a ball and place it onto a Silpat or parchment paper-lined baking sheet. Use the palm of your hand to flatten each ball.
- Bake for 11 minutes. Allow the cookies to rest for 5 minutes before removing them to a baking rack to finish cooling completely.
- Microwave the white chocolate wafers for 1 minute in a small bowl. Stir to combine and then continue to microwave in 15-second intervals until melted. Use the tines of a fork to drizzle the white chocolate over each cookie and garnish with sprinkles immediately.
- Allow the cookies to rest for 1 hour before storing them in an airtight container between sheets of wax or parchment paper.
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MORE GREAT CHRISTMAS COOKIE RECIPES
Cinnamon Chip Holiday Spice Cake Mix Cookies
Sadie’s Double Pecan Butter Cookies
Christmas is a time for family, friends, and delicious holiday cookies. From classic butter cookies to iced gingerbread cookies, this list of ultimate Christmas cookie recipes has something for everyone. Whether you’re looking for festive colors, unique seasonal ingredients, or just a cookie that’s super easy to make, these Christmas cookie recipes will help you find the perfect cookie for the season. CLICK HERE for the recipes.
Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week. And a huge thank you to our sponsors Adams Extract and Millican Pecan for supporting the bloggers and events like Christmas Cookies Week.
Check out today’s cookie recipes:
- Bourbon Pecan Pie Cookies by A Kitchen Hoor’s Adventures
- Buttery Pecan Rounds by Family Around the Table
- Chocolate Hazelnut Winter Wonderland Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Easy Christmas Sprinkle Cookies by Cookaholic Wife
- Eggnog Cookies by Sweet Beginnings
- Gingerbread Sugar Cookies by Daily Dish Recipes
- Mini Cinnamon Roll Cookies by Hardly A Goddess
- Orange Slice & Coconut Cookies by Creative Southern Home
- Pecan Jumbles by Cindy’s Recipes and Writings
