Inspiring recipes for Christmas cookies with cocoa in 8 different variations. Try them all!

Cocoa is not only a very tasty drink, but also an ingredient that elevates baking to another level.

Add more or less of it to your Christmas pastries as well.

Try our variety of cocoa cookie recipes!

Conjure up cocoa wheels, line cookies or gingerbread cookies or decorate cookies with cocoa cream or icing!

Cocoa offers a variety of options that you will love!

Cocoa cookies with chocolate filling

The combination of chocolate and cocoa is always unbeatable. Try it in this recipe!

Ingredients:

• 2 cups plain flour
• 1/2 cup unsweetened cocoa powder
• 1 cup of butter
• 1 cup powdered sugar
• 2 egg yolks
• 1/2 teaspoon of salt

Filling

• 1 cup of whipped cream
• 300 g of chopped dark chocolate

Method:

1. Sift flour, cocoa powder and salt into a bowl. Shut down.
2. Using a mixer, beat the butter and sugar.
3. Add the egg yolks and whisk until combined.
4. Add the flour mixture and slowly work it into a dough.
5. Turn the dough out onto a lightly floured surface and shape it into a ball.
6. Wrap the dough in cling film and chill in the fridge for an hour.
7. Preheat the oven to 170°C.
8. Line baking sheets with baking paper.
9. Roll out the dough with a rolling pin and use cookie cutters to cut cocoa cookies out of it.
10. Place the cookie sheets in the oven and bake for 8-10 minutes.
11. After baking, let the cookies cool and prepare the filling in the meantime.
12. Heat the cream over low heat until it starts to boil.
13. Pour the hot cream over the chocolate and melt the chocolate while stirring constantly.
14. Before use, wait a few minutes until the filling acquires a thick consistency that is easy to spread.
15. Glue the individual pieces of candy together using the chocolate filling.

Cocoa cookies from Linz

Liners sweets don’t always have to be bright. Give it color and flavor with a little cocoa.

Ingredients:

• 3/4 cup almond flour
• 1 and 1/3 cup plain flour
• 1/2 cup butter
• 2/3 cup powdered sugar
• 1 egg
• 3 tablespoons of unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• a pinch of ground cloves
• 1/2 teaspoon of salt
• 1/2 teaspoon of vanilla extract
• marmalade of your choice for sticking

Method:

1. Mix almond flour, plain flour, cocoa, cinnamon, salt and cloves in a bowl.
2. Beat butter with sugar in a food processor, add eggs and vanilla extract.
3. Mix both mixtures and work into a dough.
4. Divide the prepared dough in half, wrap it in cling film and put it in the fridge for 3 hours.
5. Then, roll out the dough and cut out the shapes of Linz cookies, from one half of the bottom part, from the other half of the top part with a hole in the middle.
6. Preheat the oven to 160°C.
7. Place the cocoa cookies on a baking sheet lined with baking paper and bake for approximately 11-13 minutes.
8. When the candy has cooled, stick it together with the marmalade and, if necessary, also sprinkle with white chocolate frosting.

Delicious cocoa gingerbread cookies

Do you like gingerbread and want to bake them in a rather unconventional form? Try this simple but very tasty recipe.

Ingredients:

• 3 cups plain flour
• 2/3 cup unsweetened cocoa powder
• 1 cup of butter
• 1 and 1/2 cups of sugar
• 2 eggs
• 1 teaspoon of vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Method:

1. In a bowl, beat the butter with the sugar until fluffy.
2. Stir in the egg and vanilla.
3. In another bowl, sift the flour, cocoa, baking powder and salt and gradually mix them into the cream mixture.
4. Work into a dough.
5. Then wrap the dough in cling film, put it in the fridge for 30 minutes.
6. Preheat the oven to 160°C.
7. Roll out the dough with a rolling pin and cut out the desired cocoa gingerbread shapes using cutters.
8. Then place the cut cocoa cookies on a baking sheet lined with baking paper.
9. Bake for approximately 10-12 minutes.
10. Allow the finished gingerbread to cool completely.

Cocoa wheels with cocoa coating

Are you one of those who follow the motto “there is never enough cocoa”? In that case, this recipe is just for you!

Ingredients:

• 1 and 1/2 cups melted chocolate
• 1 and 1/2 cups plain flour
• 1/2 cup butter
• 1 and 1/4 cup brown sugar
• 1/4 cup unsweetened cocoa powder
• 3 eggs
• 1 and 1/2 teaspoons of baking powder
• 1/4 teaspoon salt
• 1 and 1/2 teaspoons of vanilla extract
• 12 large marshmallows

Glaze

• 2 cups powdered sugar
• 1/4 cup hot water
• 1/4 cup unsweetened cocoa powder
• 4 tablespoons of whipped cream
• 1/2 teaspoon of vanilla extract
• sprinkles

Method:

1. Melt the butter and chocolate in a saucepan over low heat, stirring constantly.
2. After dissolving, set aside and let cool.
3. Sift the flour, cocoa powder, baking powder and salt into a bowl.
4. In a mixer, beat sugar, eggs and vanilla on low until combined.
5. Add the cooled chocolate and mix again until the mixture is combined.
6. Gradually add the flour mixture.
7. Work into a dough.
8. Cover the bowl and the dough with cling film and put it in the fridge for 4 hours.
9. Preheat the oven to 150°C and line a tray with baking paper.
10. Using a tablespoon and your hands, shape the cocoa into rounds.
11. Place in the oven and bake for approximately 10 minutes.
12. While the cookies are baking, cut the marshmallows in half.
13. Once the cookie is baked, place the marshmallow in the center of the cookie and press down lightly.
14. Place back in the oven for another 2-3 minutes.
15. Then remove the cocoa candy and let it cool.
16. In the meantime, prepare the frosting.
17. Combine all ingredients in a large bowl and mix until combined.
18. If the frosting is still too thick, add a little more hot water to thin it out.
19. Spoon some of the frosting onto the marshmallows.
20. At the end of the frosting, sprinkle with decorations.

Unbaked almond, date, cocoa and coconut balls

A simple, quick and healthy Christmas cookie that combines the flavors of almonds, cocoa, dates and coconut.

Ingredients:

• 1 cup almonds
• 1 cup pitted dates
• 1/2 cup unsweetened cocoa powder
• 1/3 cup shredded coconut
• 1 teaspoon of vanilla
• 1/4 cup mini chocolate chips
• coconut for coating

Method:

1. First, put the almonds in a food processor and process them on high until you have a fine almond flour.
2. Add the rest of the ingredients to the food processor and process until combined.
3. Then take a tablespoon of the dough in the palm of your hand and form it into a ball.
4. Wrap the ball in grated coconut and place it on a baking sheet lined with baking paper.
5. Place the baking sheet in the refrigerator for 10-15 minutes, then transfer the balls to a bag or jar and store in the refrigerator or freezer.

Cocoa candy coated with white chocolate

An unusual version of the Linnaeus candy, in which the marmalade is replaced by white chocolate. Try it, you will see that you will like it.

Ingredients:

• 1 and 1/2 cups plain flour
• 2/3 cup unsweetened cocoa powder
• 3/4 cup butter
• 1 and 1/2 cup powdered sugar
• 2 eggs
• 1/4 teaspoon salt
• 1 teaspoon of vanilla extract
• 3/4 cup white chocolate

Method:

1. Mix the flour, cocoa powder and salt in a bowl.
2. Using a hand mixer, beat the butter and icing sugar until fluffy.
3. Stir in the egg and vanilla.
4. Add the dry ingredients and mix with the mixer on low until just combined.
5. Wrap the dough in cling film and refrigerate for 2 hours.
6. Preheat the oven to 170°C and line baking trays with baking paper.
7. On a lightly floured work surface, roll out the dough to a thickness of about half a centimeter.
8. Use cutters to cut out the desired shapes and transfer the cookies to the prepared baking sheets.
9. Bake the cocoa cookies for 10-12 minutes.
10. Leave to cool.
11. In the meantime, melt the white chocolate in a water bath and then use it to glue the individual shapes of Linz candy.

Simple Christmas cookies with cocoa

Very tasty cocoa pastry that you can prepare not only at Christmas. It tastes great with tea and coffee.

Ingredients:

• 4 cups plain flour
• 1 and 1/2 cups unsweetened cocoa powder
• 2 cups of butter
• 2 cups granulated sugar
• 2 eggs
• 3 teaspoons of vanilla extract
• 1 teaspoon of salt

Method:

1. Beat the butter with a mixer with sugar.
2. Mix until thoroughly combined.
3. Slowly add the egg and mix.
4. Add the vanilla extract.
5. Sift dry ingredients, flour, cocoa and salt.
6. Add the mixture to the other ingredients and work into a dough.
7. Roll out the dough between two pieces of parchment paper.
8. Place on a baking sheet and refrigerate for at least 1 hour.
9. If necessary, roll out the dough further and cut out cookie shapes.
10. Place the cocoa cookies on a baking sheet lined with paper.
11. Place the cookies prepared in this way in the refrigerator for 10 minutes to 1 hour to cool down. They will hold their shape better when baking.
12. Preheat the oven to 170°C.
13. Bake the cocoa cookies for 8-12 minutes, the baking time depends on the size of the cookies.
14. You can decorate the cooled cookies as desired.

The best cocoa cream for cookies

A delicious soft cocoa and chocolate cream that you can use for Christmas cookies and other desserts.

Ingredients:

• 1/4 cup milk
• 170 g dark chocolate
• 1/2 cup sugar
• 2 tablespoons of unsweetened cocoa powder
• 3 egg yolks
• 1 egg
• 2 teaspoons of vanilla
• 2 and 1/2 Tbsp cornstarch
• 1/4 teaspoon salt
• 2 tablespoons of butter

Method:

1. Put the milk and vanilla in a saucepan. Heat the milk and bring it to a boil.
2. While the milk is heating, place the sugar, eggs and yolks, cornstarch, cocoa powder and salt in a food processor.
3. Whisk until thick and smooth.
4. Once the milk starts to boil, remove it from the heat.
5. Slowly pour about half of the hot milk into the egg mixture, stirring constantly, to soften the egg mixture.
6. When the eggs are tempered, add the egg mixture back to the hot milk in the saucepan.
7. Heat over low heat, stirring constantly, until the mixture begins to thicken.
8. Bring to a gentle boil while whisking constantly.
9. As soon as the first bubbles appear on the surface, reduce the heat to minimum and immediately add the pieces of dark chocolate.
10. Stir until the chocolate is completely melted.
11. Remove from heat and add butter.
12. Stir until the butter is completely incorporated into the cream.
13. Pour the cream into a bowl and immediately cover with cling film.
14. Let it cool to room temperature and then put it in the fridge to chill for a few hours.

What cocoa to choose for baking?

Currently, we can find a wide range of different types of cocoa in stores.

However, not all of them are completely suitable for baking.

So which cocoa powder to choose for cocoa cookie recipes?

In general , unsweetened cocoa powder , often sold under the name Dutch cocoa, is best suited for baking.

The reason is its distinct taste and darker color .

Products marked as cooking cocoa can also be purchased.

Conversely, it is not recommended to use sweetened granulated cocoa.

When using cocoa in dough and for toppings or creams, always make sure that you manage to get rid of all its lumps .

It is therefore suitable to sift the cocoa before use .

And how did you like our recipes today? Write to us in the comments!