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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.
Psst! We’ve got more festive treats to round out your cookie platter – Italian Christmas Cookies, Danish Wedding Cookies, No-Bake Haystacks, and Christmas Sugar Cookies are just a few more favorites to add to your holiday baking list.
Let’s grab a mixing bowl and make some chocolate Christmas magic together. 🎄🍫
✨ Before You Start
✨ Measure your flour carefully. Use the spoon-and-sweep method so you don’t pack in extra flour, which can make the cookies dry and dense.
✨ Choose a good cocoa. Since cocoa is the main flavor, a good-quality unsweetened baking cocoa will give you a deeper, richer chocolate taste.
✨ Don’t skip the espresso powder. It won’t make the cookies taste like coffee—just boosts the chocolate flavor and makes it more intense.
✨ Let the melted butter cool a bit. Warm is fine, but if it’s piping hot when you add the eggs, it can scramble them and change the texture.
✨ Line your baking sheets. Parchment helps prevent over-browning on the bottoms and makes cleanup easier, especially with glazed cookies.
✨ Plan time for cooling and glazing. The cookies need to cool completely before you glaze them, and the glaze needs time to set before stacking or packaging.
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.
🔬 Baking Science
This dough uses melted butter instead of softened, creamed butter. Melted butter blends effortlessly with dark brown sugar to create a glossy, almost caramel-like base that bakes into a chewy, fudgy texture—similar to brownies.
Dark brown sugar brings extra molasses, which not only deepens the flavor but also adds moisture and a bit of chew. Combined with an extra egg yolk, you get a rich, tender crumb that stays soft even after the cookies cool.
The small amount of espresso powder works as a flavor amplifier. Coffee and chocolate share some of the same aroma compounds, so a pinch of espresso makes the cocoa taste more intense without turning the cookies into mocha cookies.
Finally, using both baking soda and baking powder gives a controlled rise—just enough lift to keep the cookies from being dense, while still allowing that slightly crackly, fudgy center we love in a chocolate cookie.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Once the glaze is fully set, store the cookies in an airtight container at room temperature for 3–4 days. If stacking, place a sheet of parchment or wax paper between layers to protect the glaze and decorations.
Reheating
- If you like your cookies just slightly warm, microwave one cookie at a time for about 5–10 seconds. This will gently soften the center without melting the glaze completely.
Freezing
- You can freeze the baked, unglazed cookies in an airtight container or freezer bag for up to 2 months. Thaw at room temperature, then add the glaze and sprinkles once they’re fully thawed. Glazed cookies can also be frozen, but the glaze may lose a bit of its shine.
Make-Ahead
- You can mix and scoop the dough in advance. Roll into balls, freeze on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the bake time. You can also bake the cookies a day ahead and glaze them closer to serving time.
Food Safety Info: check out this article to see how long Christmas cookies last!
What to Serve With Chocolate Christmas Cookies
Cozy Sips
Serve these cookies on a holiday drinks bar with Homemade Crockpot Hot Chocolate, Boozy Hot Chocolate, Apple Pie Moonshine for the grown-ups, or a mug of Keoke Coffee for a rich coffee-and-chocolate pairing.
More Christmas Cookies
Round out your cookie tray with Italian Christmas Cookies, Christmas Sugar Cookies, Yugoslavian Christmas Cookies, and Chocolate Crinkle Cookies for a beautiful mix of textures, colors, and flavors.
Festive Snack Boards
Add these cookies to a Christmas dessert board alongside Easy Fudge Recipe, Polar Bear Paws, Crockpot Candy, and White Trash (sweet and salty snack mix). It’s an easy way to offer “just one more little bite” after dinner.
Frequently Asked Questions
✦ Can I skip the espresso powder in these cookies?
Yes, you can leave it out if you don’t have it or prefer not to use it. The espresso powder is there to deepen and intensify the chocolate flavor, not to make the cookies taste like coffee. Without it, the cookies will still be delicious—just a touch less “extra chocolatey.”
✦ Can I use Dutch-process cocoa instead of regular unsweetened cocoa?
You can usually swap Dutch-process cocoa in this recipe without any issues. It will give the cookies a slightly darker color and a smoother, more intense chocolate flavor. Just be sure you’re still measuring it the same way, and don’t pack the cocoa into the measuring cup.
✦ How do I keep these cookies from spreading too much?
Make sure you’re measuring your flour with the spoon-and-sweep method so you’re not shorting the dry ingredients, and let the melted butter cool a bit before you mix the dough. Always bake on cool, parchment-lined baking sheets, and if your kitchen is very warm, you can chill the dough balls for 15–20 minutes before baking to help them hold their shape.
✦ How do I know when the cookies are done baking?
Look for slightly puffy cookies with edges that look set and a center that still looks soft. They’ll continue to firm up as they cool on the baking sheet. If you wait until the center looks fully baked in the oven, the cookies will end up dry instead of soft and fudgy.
✦ Can I freeze the dough or the baked cookies?
Yes! You can roll the dough into balls, freeze them on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a minute or two to the bake time. Baked cookies also freeze well—just freeze them without the glaze in an airtight container, thaw at room temperature, and glaze once they’re fully thawed.
✦ How should I store glazed cookies so the icing doesn’t get ruined?
Let the glaze set completely until it’s dry to the touch, then store the cookies in an airtight container at room temperature. If you’re stacking them, place a piece of parchment or wax paper between layers to protect the glaze and any sprinkles.
Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗
More Christmas Cookies You’ll Love!
- Butter Pecan Cookies – Soft, buttery cookies loaded with toasted pecans for a rich, nutty bite in every nibble.
- Christmas Butter Cookies – Tender, buttery little cookies that melt in your mouth and look gorgeous with festive sprinkles.
- No Chill Sugar Cookies Recipe – Classic sugar cookies that hold their shape beautifully and go straight from bowl to oven—no chilling needed.
- Candy Cane Cookies – Fun, twisty vanilla-and-peppermint cookies shaped like candy canes and perfect for holiday platters.
- Sour Cream Cookies – Light, cakey cookies with a gentle tang from sour cream and a soft, tender crumb.
- Vanillekipferl – Delicate crescent-shaped vanilla cookies dusted in powdered sugar, a beloved European Christmas classic.
- Chocolate Chip Shortbread Cookies – Buttery, crumbly shortbread dotted with chocolate chips for a simple but indulgent treat.
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!