Christmas Cookies With Cocoa And Spices: An Easy Recipe
For all those who want to prepare Christmas cookies or bredele as in Alsace, here is a recipe as easy as greedy! Christmas cookies with cocoa and spices have an authentic flavor, typical of the end of year celebrations.
Here are the ingredients needed to make about 30 Christmas cocoa spice cookies :
250 g flour
2 tablespoons of unsweetened cocoa
1 tablespoon of gingerbread spices
125 g brown sugar
1 pinch of salt
125 g soft butter
To note: for this shortbread recipe, you need to use room temperature butter so that it is a bit soft. I also used spices for this recipe that came directly from the Christmas market in Strasbourg, Alsace.
Preparation of the ingredients
The preparation of Christmas cookies with cocoa and spices is very simple.
1- In a large container, sift the flour, cocoa and spices.
2- Add the brown sugar and a pinch of salt.
3- In another bowl, cut the soft butter into small pieces and set aside.
Preparation of the shortcrust pastry
To prepare the dough for Christmas cookies with cocoa and spices, we use the same method as for a classic shortbread dough.
1- Incorporate the butter cut into small pieces into the dry ingredients kneading the ingredients with your fingertips. You should get a coarse sand texture.
2- Make a well and break the whole egg in the center.
3- Mix everything together by hand and knead until you can form a ball of dough.
4- If the dough is a bit soft, you can set it aside about 15 minutes in the fridge by wrapping it in cling film.
Preparation of the cookies
1- Roll out the dough with a rolling pin, making sure to give it an even thickness of about 3 mm.
2- Cut out the Christmas cocoa and spice cookies with cookie cutters in different shapes, such as stars, hearts or trees for example.
Baking the cookies
1- Preheat your oven to 180°C.
2- Place the cookies as you go on a baking sheet covered with baking paper.
3- Bake the cocoa and spice Christmas cookies for about 10 to 12 minutes depending on their size.
4- Let the cookies cool for at least 10 minutes on the baking sheet before peeling them off the baking paper.
These Christmas cocoa spice cookies can be stored for one to two weeks in a metal cookie jar.
During the Advent season, I love serving these shortbread cookies at snack time or coffee time. Thanks to the Alsatian gingerbread spices, they really taste like Christmas!