Christmas Tree Chocolate Dipped Cookies
These Christmas tree chocolate dipped cookies are sweet, festive and great for the holidays.
It is December 9 already and we only have 14 days until Christmas! These cookies have been way overdue to be posted on my blog!
Did I ever tell you that Christmas is my favorite holiday? I probably did, but getting closer to it, makes me even more-excited and happier! And one of the things I love to do around Christmas is making shortbread cookies.
Since we enjoy chocolate so much in my house, these chocolate dipped, Christmas tree shaped cookies have been very popular at home lately. I’m not gonna lie, I eat butter cookies all year round, not only on Christmas.
They remind me of when I was a child and my sister and I used to make, bake, decorate and eat these. I was almost gonna forgot to mention, that I was in charge of decorating the cookies. We used to make 2-3 batches at a time and sometimes give them away to friends and neighbors.
These is nothing difficult about this recipe. You make your cookie dough, chill it (highly recommended, I always do!), roll it out, cut Christmas tree shaped cookies and chill again. Then bake your cookies and let them cool. In the mean time prepare a chocolate ganache. Glue cookies together with ganache, then dip a part of them into it. Add some sprinkles on top.
You might ask why chill the dough twice? I know some butter cookie recipes do not call for chilling the dough, but I’ve tested this one quite a few times and in order for these cookies to retain their shape dough needs to be chilled prior to rolling and again prior to baking. Unrolled dough could be kept in a zip lock bag in the fridge for 2 days or frozen for up to 3 months.
Chocolate ganache stays a little soft, if you leave cookies at room temperature and harden if you refrigerate them.
These are easy to make ahead and bring to a holiday party or just enjoy at home.Thanks for reading CookingLSL! To stay up on what’s going on in my kitchen, you can follow me on: Pinterest, Instagram, Twitter, Facebook, Google+ and sign up for e-mail updates, to receive more recipes (link in the sidebar).
More Christmas Recipes:Raw Date And Orange Holiday Truffles:
- 1/2 cup butter at room temperature
- 1 cup granulated sugar
- 1 egg at room temperature
- 1 tsp vanilla extract
- 2 cups + 1 tbsp all purpose flour
- 1/2 tsp cornstarch
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 oz semisweet chocolate chips
- 1/2 cup heavy cream
- 1/2 tsp peppermint extract (optional)
- Sprinkles to decorate
- In the bowl of a stand mixer, cream butter and sugar together until fluffy. Add egg and beat on medium speed until incorporated. Add in vanilla.
- In a bowl combine flour, cornstarch and baking soda, then add to the sugar-butter mixture. Mix until incorporated.
- Wrap dough in plastic wrap and refrigerate for 2 hours or overnight.
- Roll out dough about 1/4 inch thick. Cut out Christmas tree shaped cookies using a cookie cutter.
- Chill cookies for at least 30 minutes.
- Preheat oven to 350 F (177 C). Line baking sheets with parchment paper.
- Bake cookies for 10-13 minutes until they start to turn golden. Be careful not to over bake.
- Transfer cookies to a cooling rack and let them cool completely.
- Bring heavy cream to just a boil and remove from heat. Place chocolate chips in a medium bowl. Pour cream over chocolate chips, stirring to combine (might take a few minutes). Add in peppermint extract (if you decide to use it). Set ganache a side to set, stirring every so often.
- Once cookies have cooled to room temperature, fill them with the ganache , you can use a piping bag or spatula. Then dip them in an angle into the ganache. Top with sprinkles.