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Chocolate Christmas cookies
1 h active | 2 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 122
  • Fat about 7g
  • Carbohydrates about 12g
  • Protein about 2g
This is needed
This is needed for 45 piece
  • 120 g icing sugar
  • 200 g butter, soft
  • 1 egg
  • 0.25 tsp salt
  • 300 g white flour
  • 50 g cocoa powder
  • 50 g ground hazelnuts
To decorate the cookies
  • 1 bag white cake icing
  • 1 bag dark cake icing
  • 30 mini salted pretzels
  • 30 sugar eyes
  • 15 Smarties (red)
  • some sugar pearl
  • some icing for writing
  • 8 marzipan carrots
  • Apron, Baking paper , Baking tray, Bowl, Brush , Oven mitts, Pan, Paring knife, Rolling pin, Scissors, Teaspoon, Timer, Whisk, Wooden rolling pin guides, small bowl, Kitchen scales, Cooking spoon (wooden), Cooling rack, Spatula
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And that's how it's done
And that's how it's done
Mix the butter, icing sugar, egg and salt in a bowl using a wooden spoon. Mix the flour, cocoa and hazelnuts, add to the bowl, combine to form a dough. Flatten the dough a little, cover and chill for approx. 1 hr.
To shape
Between two sheets of baking paper, roll out the dough in batches to approx. 4 mm thick. Cut out approx. 45 equal-sized triangles, place on two trays lined with baking paper, chill for approx. 15 mins.
To bake
Approx. 10 mins. per tray in the centre of an oven preheated to 180°C. Remove from the oven, leave the cookies to cool on a rack.
To decorate the cookies
Melt the bags of cake icing in a bain-marie. Using a brush, coat ⅔ of the cookies with the dark icing and the remainder of the cookies with the white icing. Decorate half of the dark cookies as reindeer using salted pretzels, sugar eyes and Smarties. Turn the other half of the dark cookies into Christmas trees using the remainder of the white icing and the sugar pearls. Shape the marzipan carrots into 15 thin rolls, place on the white cookies as noses, draw on the eyes using writing icing.