Christmas Double Chocolate Star Cookies are buttery and decadent shortbread cocoa cookies with the indulgence of a chocolate glaze and the festiveness of sprinkles. Bake a batch for the holidays, proudly display on your dessert table, or share with friends and family.
Song of the day: Wonderful Christmastime - Paul McCartney
Imagine a starry winter night, the warmth of a home all decorated for the holidays, a kettle whistling on the stove, and a platter of these Christmas Double Chocolate Star Cookies waiting on the table.
Crisp yet soft, and so melt in your mouth. It's like a chocolate explosion in your mouth with the joyful crunch of Christmas sprinkles.
Ingredients for this Christmas Double Chocolate Star Cookies
- all-purpose flour
- baking powder
- cocoa
- pinch of salt
- unsalted butter, at room temperature
- cane sugar
- egg
- semi-sweet chocolate, melted, and sprinkles for the topping
Christmas Double Chocolate Star Cookies - the dough
- First, on a large piece of parchment paper, sift the flour, cocoa, pinch of salt, and baking powder.
- Secondly, in the bowl of a stand mixer, add the butter at room temperature, the sugar, and the egg. Mix on low/medium speed until smooth.
- Then, add the sifted flour mixture to the bowl, mixing on low until well combined.
- Furthermore, place the dough in between two large pieces of parchment paper.
- Roll it to 5 mm thick. Place on a baking sheet and let rest in the fridge for 30 minutes.
Cutting the star shapes
- Afterwards, take the dough out of the fridge, remove the top parchment, and with a star shaped cookie cutter, cut out stars. If, like me, you are using two sizes star cutters, place the bigger stars on one baking sheet and the smaller stars on another baking sheet, because they bake at different times. Use an offset spatula to lift the cookies and place them on the baking sheet.
- More so, re-roll the scraps of dough in between the two sheets of parchement paper and let rest in the fridge for a few minutes.
Bake the cookies
- Lastly, bake the star cookies one baking sheet at a time in the preheated oven for 10-12 minutes. Do not over bake.
- Let cool on the baking sheets for a couple of minutes, then place on a rack and let cool completely.
Chocolate glaze and sprinkles
- In the meantime, melt the chocolate on a bain-marie (double boiler). Let cool for 5 minutes.
- Finally, place the rack on a baking sheet, then dip the cookies in the chocolate glaze and place back on the rack. Add sprinkles on top and let harden.
Tips form our kitchen:
- Store the cookies in an airtight container for up to 1 week.
- Freeze the cookies in an airtight container, placing parchment paper in between cookies if overlapping.
- Freeze the dough. I wrap it in plastic wrap and place in a ziplock bag.
- Gift these cookies in boxes or in clear cellophane food-grade bags, tied up with colorful ribbons.
- Enjoy with cold milk, eggnogg, tea, coffee, or your favorite warm beverage.
The Sweetest Season And Cookies For Kids Cancer
It's officially The Sweetest Season and I am honored to be included once again in this annual cookie virtual exchange with other talented bloggers.
At the same time, we’re raising money in support of Cookies for Kids’ Cancer, a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer. Since 2008, Cookies for Kids’ Cancer has granted nearly $17 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.
We’d love if you could join us in supporting a worthy cause this holiday season. Here is the fundraising page.
Also, Cookies for Kids’ Cancer is in a matching window with their friends at OXO, who will be matching every dollar raised through the end of 2021, up to $100,000.
More cookies from previous "The Sweetest Season"
- Orange and Chocolate Star Cookies
- Abbracci, Italian Hugs Cookies
- Ciambelline Sarde (Sardinian Sandwich Cookies)
Christmas Double Chocolate Star cookies
Christmas Double Chocolate Star Cookies are buttery and decadent shortbread cocoa cookies with a semi sweet chocolate glaze and festive sprinkles
Ingredients
For the cookies:
- 250 g (8.9 oz) all-purpose flour
- 1 tsp baking powder
- 30 g (1 oz) cocoa
- pinch of salt
- 120 g (4.2 oz) unsalted butter at room temperature
- 150 g (5.3 oz) cane or granulated sugar
- 1 large egg
For the topping:
- 150 g (5.3 oz) dark or semi-sweet chocolate
- sprinkles
Instructions
- On a large piece of parchment paper, sift the flour, cocoa, pinch of salt, and baking powder.
- In the bowl of a stand mixer, add the butter at room temperature, the sugar, and the egg. Mix on low/medium speed until smooth.
- Add the sifted flour mixture to the bowl, mixing on low until well combined.
- Place the dough in between two large pieces of parchment paper and roll it to 5 mm thick. Place on a baking sheet and let rest in the fridge for 30 minutes.
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper or silicone mat.
- Take the dough out of the fridge, remove the top parchment, and with a star shaped cookie cutter, cut out stars. If, like me, you are using two sizes star cutters, place the bigger stars on one baking sheet and the smaller stars on another baking sheet, because they bake at different times. Use an offset spatula to lift the cookies and place them on the baking sheet.
- Re-roll the scraps of dough in between the two sheets of parchement paper and let rest in the fridge for a few minutes.
- Bake the star cookies one baking sheet at a time in the preheated oven for 10-12 minutes. Do not over bake.
- Let cool on the baking sheets for a couple of minutes, then place on a rack and let cool completely.
- In the meantime, melt the chocolate on a bain-marie (double boiler). Let cool for 5 minutes.
- Place the rack on a baking sheet, then dip the cookies in the chocolate glaze and place back on the rack . Add sprinkles on top and let harden.
- Store the cookies in an airtight container for up to 1 week, or freeze in an airtight container, placing parchment paper in between if overlapping.
I love baking and kneading dough because it takes me to a happy place in my soul.
MinShien says
These are so pretty! I'm going to try making them - I'll be happy if they turn out looking half as good as yours! 😉
★★★★★
Thank you so much for the lovely comment! You'll do great, they are not hard to make and so delicious!
Allyssa says
Thank you so much for sharing this amazing recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!
★★★★★
Thank you! They are pretty easy, only a bit lengthy with the cut out. And so delicious! 😉
Debi says
what a beautiful cookie. I love what you did with the rolled cut out cookie.
★★★★★
Thank you! They are definitely a show stopper on a cookie tray 😉 .
Kathleen Pope says
Awe, the sweet simplicity of a cutout cookie. Dip it in chocolate and sprinkles and you have a party! These are delicious!
★★★★★
Thank you! Yes, they have party written all over them 😉 .
Sheila Thigpen says
Love, love, love these cookies!So delicious and pretty on cookie trays!
★★★★★
Thanks! Yes, they look so pretty on a Christmas table!
San says
These look absolutely delicious!
Thank you!!
Erin says
You're speaking my language with these cookies, and I love that they're so festive! Seriously... making them into little chocolate stars is brilliant, and I have no doubt these will fly off our cookie platter because we all love chocolate. And when combined with shortbread... extra yum!
Thank you for participating in this year's Sweetest Season Cookie Exchange, sharing this recipe and helping raise some funds for Cookies for Kids Cancer! I am so appreciative of you and hope you and yours have an awesome holiday season!
★★★★★
Thank you so much for inviting me to this amazing cookie week! Always so fun and for a great cause!
Linda says
I don't think you can get any better than shortbread and loads of chocolate. These were not only a big hit in my house but I'm putting them on my Christmas baking list for every year.
★★★★★
Thanks! I agree, they look very pretty and taste wonderful!
Susannah Brinkley Henry says
Wow, these cookies are so freaking pretty! I love the idea of double-chocolate and I don't think they'd last a day in my house. 😉
★★★★★
The chocolate glaze is perfect! It adds such a decadent flavor!
Megan Myers says
Gorgeous! I love how shiny and smooth the chocolate is. Definitely would be a great addition to the cookie plate.
Thank you! Yes, I think they would be a great addition to a cookie tray 😉 .
Nikki Lee says
These look divine! Can't wait to try.
★★★★★
Thank you so much!! Enjoy!
Claire C says
Hi Nicoletta, thank you so much for this recipe.
I will be making them tomorrow, but have one question.
I am seeing conflicting amounts when I try to convert the recipe to Imperial quantities. Can you please tell me how many cups of flour and how many cups/ounces of cane sugar?
Many thanks to you and Loreto for all your wonderful recipes.
Hi! I've updated the recipe with the ingredients in grams and ounces. Hope that helps. Happy baking!
Claire C. says
Thank you so very much, Nicoletta. I appreciate everything you do for us on this site.
All the best to you both during this holiday season. xo