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Fulfill your chocolate fantasies and celebrate the season with these rich, fudgy Chocolate Christmas Cookies. They’re soft in the center, slightly crisp at the edges, topped with a shiny chocolate glaze, and just begging for a shower of festive sprinkles. They look gorgeous on a cookie tray but are secretly so simple to make.
The magic here is in the details: melted butter and dark brown sugar for deep caramel-chocolate flavor, a touch of espresso powder to make the cocoa taste extra rich (without any coffee flavor), and an extra egg yolk for that soft, brownie-like chew. Then we finish them with an easy cocoa glaze that sets beautifully so you can stack and gift them.
Round out your holiday cookie platter with reader-favorite Italian Christmas Cookies and easy No-Bake Haystacks, or keep the chocolate theme going with Chocolate Thumbprint Cookies and Chocolate Peppermint Cookies. Find even more festive favorites in my Christmas Cookies collection.
✨ Before You Begin
✨ No chilling needed. Once the dough is mixed, you can scoop and bake the cookies right away.
✨ Cool the melted butter. Let it cool until warm, not hot, before adding the egg and yolk so it doesn’t affect their texture.
✨ Give the cookies plenty of room. Space the dough balls at least 2 inches apart since they’ll spread as they bake.
✨ Have your decorations ready. Add the sprinkles immediately after glazing each cookie, while the chocolate glaze is still wet.
✨ Allow time for the glaze to set. Cool the cookies completely before glazing, then let the glaze firm up before stacking, storing, or packaging them.
Chocolate Christmas Cookies Ingredients + Key Notes
This is a partial list of ingredients with key notes—please refer to the full recipe card for the complete ingredient list and exact measurements.
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All-purpose flour – Provides structure so the cookies hold their shape. Measure with the spoon-and-sweep method to avoid packing in too much, which can make the cookies dry or cakey.
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Unsweetened cocoa powder – The main source of chocolate flavor. A good-quality baking cocoa gives you a deeper, richer taste in both the cookies and the glaze.
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Espresso powder – Used in a tiny amount to intensify the chocolate flavor. It won’t make the cookies taste like coffee; it just makes the cocoa taste more “chocolatey.”
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Dark brown sugar – Adds moisture, chew, and deeper caramel/molasses notes that make these cookies taste like a cross between a brownie and a cookie.
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Egg + extra yolk – The whole egg provides structure, while the extra yolk adds richness and that soft, fudgy center.
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Confectioners’ sugar (for the glaze) – Creates a smooth, pourable glaze that sets with a pretty finish, perfect for stacking and gifting.
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Milk (for the glaze) – Thins the glaze to a just-right consistency so it ribbons off the spoon and settles into a shiny cap on each cookie.
How To Make Chocolate Christmas Cookies
Here’s a quick look at how to assemble this easy Chocolate Christmas Cookies recipe (full instructions in the recipe card below). You’ll whisk the dry ingredients together in one bowl and melt the butter in another, then stir in the dark brown sugar, vanilla, salt, egg, and extra yolk until everything is smooth and glossy. Gently fold the dry ingredients into the wet just until the flour disappears—no overmixing—then roll the dough into 2-tablespoon balls and space them out on parchment-lined baking sheets.
Bake one pan at a time until the cookies are slightly puffy and the edges look set, then let them cool completely on a rack. For the glaze, whisk together the powdered sugar, cocoa, milk, and vanilla until it’s thick but pourable. Spoon it over the cooled cookies, and add sprinkles while it’s still wet. Let the glaze firm up, then they’re ready for trays, tins, and plenty of sharing.
***See the full instructions below.
⭐ Pro Tips
⭐ Mix gently for soft, fudgy cookies
Once you add the dry ingredients, switch to a spatula and fold just until everything is combined. Overmixing develops gluten, which can make these cookies tough instead of tender and brownie-like.
⭐ Give them breathing room on the pan
These cookies spread as they bake, so leave at least 2 inches between dough balls. Crowded cookies can bake into each other and brown unevenly because hot air can’t circulate properly.
⭐ Don’t overbake—trust the edges
Look for set edges and slightly puffy tops with soft centers. They’ll continue to set as they cool on the pan. If you wait until the centers look fully baked in the oven, they’ll end up dry instead of soft and fudgy.
⭐ Adjust the glaze thickness slowly
Add milk to the glaze a teaspoon or so at a time. You’re aiming for a thick ribbon that slowly runs off the spoon. Too thin and it will run right off the cookies; too thick and it won’t spread easily.
⭐ Decorate while the glaze is still wet
Have your sprinkles ready to go. Add them right after glazing each cookie so they adhere well and don’t bounce off once the glaze starts to set.
Storing + Freezing + Make-Ahead Tips
Storing: Once the glaze is completely set, store the cookies in an airtight container at room temperature for 3–4 days. If stacking, place parchment or wax paper between the layers to protect the glaze and decorations.
Freezing: Freeze baked, unglazed cookies in an airtight container or freezer bag for up to 2 months. Thaw completely at room temperature, then glaze and decorate. You can also freeze glazed cookies, but the glaze may lose some of its shine.
Make-Ahead: Scoop and roll the cookie dough into balls, then freeze them on a baking sheet until firm. Transfer to a freezer bag and bake straight from frozen, adding 1–2 minutes to the baking time. You can also bake the cookies a day ahead and glaze them closer to serving or gifting.
Frequently Asked Questions
✦ Are chocolate Christmas cookies the same as chocolate crinkle cookies?
No. Chocolate crinkle cookies are rolled in powdered sugar before baking, which creates their signature crackled appearance. These chocolate Christmas cookies are soft, fudgy chocolate cookies topped with a smooth chocolate glaze and festive sprinkles.
✦ Can I skip the espresso powder?
Yes. The espresso powder deepens the chocolate flavor without making the cookies taste like coffee. You can leave it out, and the cookies will still be delicious.
✦ Can I use Dutch-process cocoa instead of regular unsweetened cocoa?
Yes, Dutch-process cocoa can be used in this recipe. It will give the cookies a darker color and a smoother chocolate flavor. Measure it the same way as regular unsweetened cocoa and don’t pack it into the measuring cup.
✦ How do I keep the cookies from spreading too much?
Measure the flour using the spoon-and-sweep method, let the melted butter cool before mixing the dough, and always bake on cool, parchment-lined baking sheets. If your kitchen is especially warm, chill the dough balls for 15–20 minutes before baking.
✦ How do I know when the cookies are done?
Look for slightly puffy cookies with set edges and centers that still look soft. They’ll continue to firm up as they cool. If you wait until the centers look completely baked in the oven, the cookies can become dry instead of soft and fudgy.
✦ How do I keep the chocolate glaze from getting ruined when I store the cookies?
Let the glaze set completely before storing. Keep the cookies in an airtight container at room temperature, with parchment or wax paper between layers if you’re stacking them.
Still have questions? Drop them in the comments — I love helping you bake + cook with confidence!
More Christmas Cookies You’ll Love!
- Chocolate Snowball Cookies – Rich, fudgy chocolate cookies rolled in powdered sugar for a snowy finish that’s perfect for Christmas cookie trays.
- Christmas Butter Cookies – Tender, buttery cookies that melt in your mouth and look gorgeous dressed up with festive sprinkles.
- Candy Cane Cookies – Festive vanilla-peppermint cookies twisted into candy cane shapes for a classic Christmas treat.
- Vanillekipferl – Delicate crescent-shaped vanilla cookies dusted with powdered sugar, a beloved European Christmas classic.
- Chocolate Chip Shortbread Cookies – Buttery, crumbly shortbread dotted with chocolate chips for another chocolate favorite on your holiday cookie tray.
Tried This Recipe?
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Chocolate Christmas Cookies
Ingredients
Cookies:
- 1 1/2 cups, plus 2 tablespoons all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon espresso powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 14 tablespoons unsalted butter
- 1 3/4 cups dark brown sugar, firmly packed
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 large egg plus 1 large yolk
Glaze:
- 1 1/2 cups confectioners' sugar
- 3/8 cup cocoa
- 4-8 tablespoons milk
- 2 teaspoons vanilla
Decorations (optional)
- sprinkles, colored sugar, jimmies
Instructions
Cookies:
- Preheat oven to 350ºF (177ºC). Line 2 baking sheets with parchment; set aside.
- In a medium mixing bowl, whisk together flour (1 1/2 cups), cocoa (3/4 cup), espresso powder (1/2 teaspoon), baking soda (1/2 teaspoon), and baking powder (1/4 teaspoon); set aside.
- Place butter (14 tablespoons) in a large microwave-safe bowl and melt. Allow butter to cool.
- When butter is cool, whisk in brown sugar (1 3/4 cups), vanilla (1 tablespoon), and salt (1/2 teaspoon) until there are no lumps. Mix in egg (1 large) and egg yolk (1 large). Mix in flour mixture just until combined. Do not over stir.
- Roll dough into 2 tablespoon balls. Place on the prepared cookie sheet 2 inches apart. Do not flatten.
- Bake cookies 1 sheet at a time in the preheated oven, rotating sheet halfway through baking until cookies are slightly puffy and edges have begun to set, about 15 minutes. Allow cookies to cool on baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely before glazing.
Glaze:
- In a medium mixing bowl, sift together sugar (1 1/2 cups) and cocoa powder (3/8 cup). Whisk in 4 tablespoons milk and vanilla (2 teaspoons) until smooth. Add more milk, a little at a time to make a pourable glaze.
- Set wire rack over a rimmed baking sheet. Place cookies 1/2 inch apart on wire rack. Spoon glaze on top of cookies. Let cookies set on a rack until glaze firms.
Fans Also Made:
Notes
- Mix gently for soft, fudgy cookies. Once you add the dry ingredients, switch to a spatula and fold just until everything is combined. Overmixing develops gluten, which can make these cookies tough instead of tender and brownie-like.
- Give them breathing room on the pan. These cookies spread as they bake, so leave at least 2 inches between dough balls. Crowded cookies can bake into each other and brown unevenly because hot air can’t circulate properly.
- Don’t overbake—trust the edges. Look for set edges and slightly puffy tops with soft centers. They’ll continue to set as they cool on the pan. If you wait until the centers look fully baked in the oven, they’ll end up dry instead of soft and fudgy.
- Adjust the glaze thickness slowly. Add milk to the glaze a teaspoon or so at a time. You’re aiming for a thick ribbon that slowly runs off the spoon. Too thin and it will run right off the cookies; too thick and it won’t spread easily.
- Decorate while the glaze is still wet. Have your sprinkles ready to go. Add them right after glazing each cookie so they adhere well and don’t bounce off once the glaze starts to set.
Can I make these ahead and freeze? I like to bake in small batches before Christmas so I don’t get overwhelmed
Yes, they freeze nicely.
What if i can find expresso powder. Caa i still make this recipe ? I have beem looking for a choc cookie recipe.
Hi, Lisa! According to BHG: “If you do not have espresso powder, using an equal amount of instant coffee powder or granules will work fine. You may also use strong, cold coffee to replace a small portion of liquid in the recipe.” I hope you like these cookies! <3
Most all of your recipes are the best. This cookie with Christmas sprinkles is over the top.
Thank you, Roseanne! 😀
My new favorite <3 <3 I can't believe these cookies are the best!