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Christmas Chocolate Cookies

Dina Bayoud Kohl
Prep Time 45 mins
Cook Time 15 mins
Total Time 3 hrs
Course Dessert
Cuisine German
Servings 26 Cookies


  • 125 g soft butter
  • 50 g confectioner’s sugar
  • 1 teaspoon vanilla sugar
  • 125 g corn starch
  • 35 g flour
  • 15 g cacao
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • 1 pinch cloves optional
  • Almonds or hazelnuts to fill


  • Place the confectioners’ sugar, vanilla, cornstarch, 2 tablespoons of the flour, spices and cacao in the bowl of a stand mixer. Hand whisk to combine the dry ingredients. Add the butter in cubes. With a paddle attachment mix on low speed 1 for few minutes. Cover the mixer with a kitchen towel to prevent dry ingredients from going all over your counter. At this point you will have a fine crumble texture. Increase to speed 6 and mix for few minutes until well blended.
  • Transfer dough onto a clean working surface. Add the rest of the flour and knead well with your hand for 2 minutes until you get a nice soft dough. Roll and form into a 5-cm thick log. Wrap with plastic wrap and chill for at least 2 hours.
  • Line one baking sheet with parchment paper. Preheat oven 190°C/ 375°F. Remove dough from fridge and with a sharp knife cut the log into 4 pieces. Roll each piece into a 2-cm thick rope. Cut 1-cm thick slices. Press one nut in the middle of a slice and roll into a ball in the palms of your hands. Place on prepared baking sheet and bake on 2nd lower for 15-20 minutes. Let cool on a rack and dust with confectioners’ sugar.


All images and text © Dina Bayoud Kohl for Dina’s Kitchen