Christmas is the time for cookies, right? If you like to bake more often, you probably already have a list of Christmas cookie recipes you’re gonna bake over and over again. We have a list like that too, but we still try to bake something new every year. This time we made these Slice ‘n’ Bake Xmas Cookies with lots of chocolate for the first time. Super simple cookies that are easy to make and taste wonderful. Saying that… probably candidates to be made again next year! ;P
A lot of people get the »baking fever« around Christmas. That’s fine by me, of course! You’ve come to the right place if you are looking for baking recipes! ;) However, I have to admit that I don’t have too many recipes specifically for Christmas. I got hundreds of recipes for cookies or cakes, but only a few of them are made with Christmas in the back of the mind. I always think… whatever you can bake all year round is also fine for Christmas. Right? The other way round is not so obvious, I’d say. ;P
For example, if I make Brownies and decorate them with Christmas stuff, they somehow look out of place in the middle of summer… even though the brownies alone would be suitable for any day of the year. You know what I mean? Better bake something »neutral« you can serve all year round. Maybe I am a bit too practical sometimes?! ;P
Well. These »Christmas« cookies here are flavored with salted caramel, walnuts, chocolate, and ginger – not all in one, but two different types of cookies made with one base dough. I think these are all great flavors for Christmas (but also nice in summer). If you want to add decorations, nobody is going to stop you from doing so. Run amok with chocolate coating, colorful sugar pearls, or other decorations, if you like to!
Personally, I’m not a big fan of sugar pearls. I always found them a bit annoying as a child, because when you bite into one of those cookies with sugar pearls on top, you always bite into those hard sugar pearls. Not a very pleasant experience, in my opinion. And nothing changed… still not liking them! On the other hand – I now like Brussels sprouts. Things change. Maybe I like sugar pearls one (distant) day! ;P
Anyway. Go wild with the decorations – or not. The cookies are delicious the way they are and honestly are already almost gone here. I might have to bake another batch before Christmas. You don’t want to risk any family drama so close to Christmas over eaten Christmas cookies! ;P
By the way, there are already quite similar cookies here on the blog already – my Vegan Slice’n’Bake Cookies work on the same principle. You create thick logs with the cookie dough, then you chill the dough, and after that you cut it into slices and bake those cookie slices. If you take a look at the recipe, you will see I »run amok« decorating those cookies back then!
Well. As mentioned above already – I got much more cookie recipes here on the blog. Some of them are classic Christmas cookies, some of them are not, but still work for Christmas, I’d say. Check out my Christmas Cookies Page, or go to the kitchen immediately and bake one of these two recipes straight away: My Raspberry Amarettini Cookies are on the baking list pretty much every year because everyone here loves them and my Chocolate Biscoff & Speculoos Spitzbuben will probably end up on the cookie plate again this year.
INGREDIENTS / ZUTATEN
(about 30 cookies)
For the chocolate dough:
1 cup (230g) butter, at room temperature
3/4 cup (150g) raw cane sugar
1 tsp. vanilla extract
1 1/2 cups (190g) all-purpose flour
1/3 cup (40g) wholemeal wheat flour
1/3 cup (40g) cocoa powder
1 pinch of salt
For the salted caramel walnut cookies:
1.8 oz. (50g) walnuts, roughly chopped
1.8 oz. (50g) soft caramel toffees*, roughly chopped
2.8 oz. (80g) walnuts, finely chopped (for the coating)
some flaky sea salt
For the chocolate ginger cookies:
1.8 oz. (50g) candied ginger*, finely chopped
1.8 oz. (50g) semi-sweet chocolate, roughly chopped
(etwa 30 Kekse)
Für den Schokoladenteig:
230g weiche Butter
150g Vollrohrzucker
1 TL Vanille Extrakt
190g Mehl (Type 405)
40g Weizenvollkornmehl
40g Backkakao
1 Prise Salz
Für die Salted Caramel Walnuss Kekse:
50g Walnusskerne, grob gehackt
50g weiche Sahnekaramellbonbons (Sahne Toffees*), grob gehackt
80g Walnusskerne, fein gehackt (zum Ummanteln)
einige Meersalzflocken
Für die Schoko Ingwer Kekse:
50g kandierter Ingwer*, fein gehackt
50g Zartbitter Schokolade, grob gehackt
DIRECTIONS / ZUBEREITUNG
1. Add the butter, sugar, and vanilla extract to a large bowl and mix on high until light and fluffy. Mix both types of flour, cocoa powder, and salt, and sift it into the bowl – mix until just combined. The dough will be quite soft and sticky. Divide the dough into two equal portions. Add the coarsely chopped walnuts and caramel toffee to one portion and the chopped ginger and chocolate to the second portion – fold in. Shape each dough portion into a 20 cm long log and then wrap in plastic wrap. Place the logs in the fridge for at least 2 hours or overnight.
2. Place the finely chopped walnuts on a board or plate and spread evenly. Roll the dough log with the chopped walnuts and caramel toffee in the chopped nuts to coat the log completely with it. Wrap again in plastic wrap and place it in the fridge, so the dough does not get warm.
3. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside. Unwrap the log with the walnuts and cut it into 1 cm thick slices using a very sharp knife (or a serrated knife). Place the cookies on the prepared baking sheet with some space in between and sprinkle them with some flaky sea salt. If the cookies are a little squashed, press them into a round shape again. Bake the cookies for about 16-17 minutes. Take the cookies out of the oven and let them cool down for a moment on the baking sheet. Transfer to a wire rack and let cool down completely. Repeat the process with the second log (the one with the ginger). Store the cooled cookies in a cookie tin box in a cool place.
1. Weiche Butter, Vollrohrzucker und Vanille Extrakt in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen. Beide Mehlsorten, Kakaopulver und Salz mischen, in die große Schüssel sieben und nur kurz unterrühren. Der Teig wird sehr weich und klebrig sein. Die Hälfte herausnehmen und in eine zweite Schüssel umfüllen. Zur ersten Teigportion die grob gehackten Walnusskerne und gehackten Sahne Toffees dazugeben, zur zweiten Portion den gehackten Ingwer und die gehackte Schokolade – jeweils kurz unterheben. Die Teigportionen einzeln zu etwa 20 cm langen Würsten formen und in Klarsichtfolie einschlagen. Für min. 2 Stunden oder über Nacht in den Kühlschrank legen.
2. Die fein gehackten Walnüsse auf einem Brett oder Teller ausbreiten und die Teigwurst mit den Walnüssen und Sahne Toffees darin rollen, um sie mit den Nüssen zu ummanteln. Noch einmal in Folie wickeln und zurück in den Kühlschrank legen, damit der Teig nicht warm wird.
3. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Die Teigwurst mit den Walnüssen auswickeln und mit einem sehr scharfen Messer (oder Brotmesser) in etwa 1 cm dicke Scheiben schneiden. Mit etwas Abstand auf das vorbereitete Blech setzen und nach Belieben mit einigen Meersalzflocken bestreuen. Sollten die Teigscheiben beim Abschneiden etwas gequetscht werden, kann man sie leicht wieder in eine runde Form drücken. Die Kekse für etwa 16-17 Minuten backen. Aus dem Ofen nehmen, einige Minuten auf dem Blech abkühlen lassen, dann auf ein Kuchengitter setzen und vollständig abkühlen lassen. Den Vorgang mit der zweiten Teigwurst (mit dem Ingwer) wiederholen. Die abgekühlten Kekse in einer gut schließenden Blechdose an einem kühlen Ort aufbewahren.
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Here is a version of the recipe you can print easily.
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Slice ‘n’ Bake Chocolate Christmas Cookies
- Prep Time: 00:20
- Cook Time: 00:17
- Total Time: 03:00
- Yield: 30 1x
- Category: Christmas Cookies
- Cuisine: International
- Diet: Vegetarian
Description
Simple Slice ‘n’ Bake Chocolate Christmas Cookies are great when you want the most with the least effort… and you still want it o be delicious ;P
Ingredients
For the chocolate dough:
1 cup (230g) butter, at room temperature
3/4 cup (150g) raw cane sugar
1 tsp. vanilla extract
1 1/2 cups (190g) all-purpose flour
1/3 cup (40g) wholemeal wheat flour
1/3 cup (40g) cocoa powder
1 pinch of salt
For the salted caramel walnut cookies:
1.8 oz. (50g) walnuts, roughly chopped
1.8 oz. (50g) soft caramel toffees*, roughly chopped
2.8 oz. (80g) walnuts, finely chopped (for the coating)
some flaky sea salt
For the chocolate ginger cookies:
1.8 oz. (50g) candied ginger*, finely chopped
1.8 oz. (50g) semi-sweet chocolate, roughly chopped
Instructions
1. Add the butter, sugar, and vanilla extract to a large bowl and mix on high until light and fluffy. Mix both types of flour, cocoa powder, and salt, and sift it into the bowl – mix until just combined. The dough will be quite soft and sticky. Divide the dough into two equal portions. Add the coarsely chopped walnuts and caramel toffee to one portion and the chopped ginger and chocolate to the second portion – fold in. Shape each dough portion into a 20 cm long log and then wrap in plastic wrap. Place the logs in the fridge for at least 2 hours or overnight.
2. Place the finely chopped walnuts on a board or plate and spread evenly. Roll the dough log with the chopped walnuts and caramel toffee in the chopped nuts to coat the log completely with it. Wrap again in plastic wrap and place it in the fridge, so the dough does not get warm.
3. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside. Unwrap the log with the walnuts and cut it into 1 cm thick slices using a very sharp knife (or a serrated knife). Place the cookies on the prepared baking sheet with some space in between and sprinkle them with some flaky sea salt. If the cookies are a little squashed, press them into a round shape again. Bake the cookies for about 16-17 minutes. Take the cookies out of the oven and let them cool down for a moment on the baking sheet. Transfer to a wire rack and let cool down completely. Repeat the process with the second log (the one with the ginger). Store the cooled cookies in a cookie tin box in a cool place.
Notes
Let’s get baking!
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