Chocolate Shortbread Sprinkle Cookies

November 26, 2012 • Alaska from Scratch, Cookies & Bars, Desserts, Holidays & Occasions, Recipes, Seasons

Chocolate Shortbread Sprinkle Cookies via Alaska from Scratch

Dear Santa, 

I know I’m not one of the kids, but I think I’ve been good this year, too.  All I’m asking for this Christmas is one or two or three new kitchen items to help me continue to make delicious food for our family and my readers. That sounds fair enough, doesn’t it? You know how I love kitchen stuff. And, you won’t need to use those old reindeer of yours to get here. We have plenty of fine local Alaskan moose and caribou you could use instead. Just sayin. 

Here are a few suggestions from my wishlist:

My very first piece of Le Creuset

A bundt pan and/or a tart pan

A pretty cake pedestal

A lovely little food processor (or a big one, I won’t complain!)


Alaska from Scratch

p.s. I made you these amazing Chocolate Shortbread Sprinkle Cookies. I thought you might like them. Enjoy. 

Chocolate Shortbread Sprinkle Cookies via Alaska from Scratch

Chocolate Shortbread Sprinkle Cookies via Alaska from Scratch

Chocolate Shortbread Sprinkle Cookies via Alaska from Scratch

p.p.s. Sorry I took a bite out of one of your cookies. I had to make sure they were Santa-worthy. And I just couldn’t resist.

Chocolate Shortbread Sprinkle Cookies

Adapted from Nigella Christmas by Nigella Lawson

Yields: 24-36 cookies

  • 18T (2-1/4 sticks) butter, softened
  • 3/4c sugar
  • 1/3c cocoa powder
  • 2c flour
  • 1/4t salt
  • 1/2t baking soda
  • 1t baking powder
  • For the Glaze:
  • 2T cocoa powder
  • 1-1/2c powdered sugar
  • 1/4c hot water
  • 1t vanilla
  • holiday sprinkles

Preheat oven to 325. Line 2 large cookie sheets with parchment paper.

In the bowl of a stand-mixer fitted with the paddle attachment, cream the butter and sugar. Beat in the cocoa, followed by the flour, salt, baking soda, and baking powder. The mixture will be crumbly at first. Scrape the sides and bottom of the bowl and keep beating until it comes together.

Using a small cookie scoop or a spoon, scoop the dough into equal-sized portions and roll them into a ball. Slightly flatten each ball into a disc-like shape (because they don't spread out on their own much) and place on the baking sheet. Bake for 13-15 minutes, or until set and cracked on top, but still soft. Allow the cookies to cool on the pan for about 5 minutes before moving them to a cooling rack to cool completely. Place the cooling racks over parchment paper or newspaper to catch the glaze.

To make the glaze, put a small saucepan over medium heat. Whisk together the cocoa, powdered sugar, hot water, and vanilla until the mixture is smooth and well combined. Set aside to cool for about 10 minutes while the cookies finish cooling.

Using a teaspoon, spoon the glaze onto the center of each cookie, allowing some of it to drizzle over the sides. Immediately follow with the sprinkles (don't wait too long or the glaze will set and the sprinkles won't stick). Repeat with remaining cookies. Allow glaze to set about 30 minutes before serving/storing.

For an amazing adaptation on this recipe, see my Peppermint Mocha Shortbread Cookies guest post over at Lil Blue Boo!