OTHER BAKES - Cookies/Biscuits/Bars/Crackers/Scones

Chocolate Dipped Christmas Cookies

November 29, 2021 | Recipe by Bake with Paws
Chocolate Dipped Christmas Cookies

For the past two Christmas I always made Cranberry Lemon Shortbread.    This year, for a change I made these Chocolate Dipped Christmas Cookies.  It is insanely yummy and I have no regrets making these... but I have to make more because I don't think these are going to last till Christmas!

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.


Yields: 22 pieces


Cookie Dough:
125g butter (room temperature)
1 egg yolk
50g icing sugar (I blended organic brown sugar until fine in a food processor)*
¼ tsp vanilla extract or paste
225g all-purpose flour/plain flour/cake flour (I used unbleached plain flour)
25g whole wheat flour
½ tsp double action baking powder
1/4 - 1/2 tsp salt

2 baking trays
Christmas tree cookies cutter (H - 7cm  W - 5.5 cm)

Chocolate Dipping:
100g Valrhona Guanaja 70% dark chocolate
Pinch of salt (optional)

Handful of chopped cashew nuts (or any nuts of your choice)

* This is low sugar cookies.  Please add more sugar accordingly to your liking.

  1. Move the oven rack to the middle position and preheat oven to 170C - 180C (top & bottom heat).  Line a baking trays with parchment paper and set aside.
  2. Cookie Dough:
    1. In a bowl, shift in the flours, baking powder and salt. Set aside.
    2. Beat the butter and brown sugar together until light and fluffy with an electric mixer.  Scrape down the sides of the bowl with a rubber spatula. Add vanilla extract and egg yolk, beat on medium-low until well mixed.
    3. Gradually stir in the flour mixer to butter mixer until well-combined.
    4.  Form into a round dough.  If the dough is too soft, you can cling film the dough and place in the fridge for about 15 minutes before shaping.
  3. Shaping:
    1. Roll out the dough to ¼ inch thick on the lightly floured surface, use the cookie cutter to cut the Christmas tree shape. Dip the bottom portion of the cutter in flour first each time before cutting the dough to prevent the dough from sticking. Arrange the cookies on the lined baking tray.
  4. Baking:
    1. Bake in a preheated oven (170C - 180C) for about 15 minutes or till light brown.  Cool on a wire racks.
  5. Dipping Chocolate:
    1. Tempering Chocolate (You may also use one of the techniques in this video  )
      1. Place 2/3 chocolate in a heat-proof bowl over a pot of simmering water. Make sure the base of the bowl is not touching the water.   Place a digital thermometer in the chocolate and  stirring frequently until all the chocolate has melted.  Do not let the temperature exceed 48C. 
      2. Remove from the pot.
      3. Add in remaining of the chocolate to bring down the temperature and keep stirring until all the chocolate melt and temperature drop to about 28C.  This may take a while.
      4. Once the chocolate cool down to 28C, place the bowl  back over the double boiler for 5 to 10 seconds at a time or until it reach 31C - 37C.
    2. Assembling:
      1. Lined trays with parchment papers.
      2. Place a cookie into the tempered chocolate.  
      3. Gently press the cookie into the chocolate with a fork and lift up.  Using a small spatula to support and dip off the excess chocolate.
      4. Carefully place the coated cookie onto the prepared tray.
      5. Immediately sprinkle some chopped nuts on top.  
      6. Repeat the same to all the cookies.
      7. Leave the cookies to set in a cool area or in the fridge.
      8. Once the chocolate is set,  remove the access chocolate that may have stuck to the sides of the cookies.
      9. Store the chocolate dipped cookies in an airtight container in the fridge or in a cool area.  
The chocolate may melt more easily in room temperature if not properly tempered.


When the recipe asks for room temperature butter, it refers to soft and pliable butter, but not looks shinny or greasy. It is still cool to touch and easy to spread.  During creaming stage of butter and sugar, it will create air pockets in the butter and will yield light cookies or bakes.  If the butter is warm, it will not create air pockets and make your cookies harder.

The best way to get room temperature butter is to cut the butter (from refrigerator) into chunks. Leave it outside room temperature (my tropical climate here is around 28 - 30 C) for 15 minutes or until you can get an indent when you press with your finger. 

Creaming Butter and Sugar process has to be done slowly at low medium speed and not more than medium speed or the butter will heat up.

Cake Flour has a lower protein content and make the cookies a bit softer.  All purposed flour make the cookies more crispy as it content more protein.  

Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.