These Colorful Chocolate Drizzled Christmas Cookies With Holiday Jimmies Will Delight Kids Of All Ages

Need a new Christmas cookie recipe to spread the holiday cheer? Our recipe for chocolate-drizzled Christmas cookies with holiday sprinkles, inspired by Casa Veneracion, is guaranteed to please. These fun and festive cookies are impossible to resist. Every crispy nibble melts in your mouth with a swooning butter flavor that sneaks in lovely hints of vanilla and almond. As if the cookie itself isn’t addictive enough, the enticing drizzle of chocolate and colorful sprinkles makes you want to eat cookie after yummy cookie. ALSO TRY: For a cheery and scrumptious treat try these chocolate-covered snowball peppermint cookies What makes these cookies so amazing? In addition to their alluring flavors, they are ridiculously easy to bake. That means more holiday time with family and less time baking! Admittedly, the thin shape and carefree chocolate drizzle of these cookies are offbeat compared to the time-consuming iced or meticulously decorated holiday cookies. But, trust us, your family and friends will be too busy enjoying the irresistible yum of these treats to even care if they aren’t detailed works of cookie art. Best yet, you can serve these chocolate-drizzled cookies with different colored sprinkles to fit any occasion all year round. If you’re looking for a fun way to combine family time and baking time, get your kids in the kitchen to help you make these cookies. They can drop dollops of cookie dough onto baking sheets and then go wild drizzling the melted chocolate and tossing the sprinkles. The family that bakes together stays together — and eats lots of cookies! A buttery fact: In baking, the temperature of butter matters. For crisp cookies, like these chocolate-drizzled Christmas cookies, the butter needs to be softened and at room temperature. For chewy cookies, melted butter reigns supreme. Take note that unlike many cookie recipes that require the dough to be sufficiently chilled before baking, this recipe calls for just a quick refrigeration. The unchilled dough spreads more in the oven, giving these cookies their nibble-compelling thin shape.

Combine the dry ingredients

In a large bowl, whisk together flour, baking powder, and salt.

Cream the butter and sugar

Beating the butter and sugar until light and fluffy incorporates air into the dough, which results in cookies with a lighter, not dense, texture. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar.

Beat in the egg and the vanilla and almond extracts

Add the dry ingredients to the butter mixture

In three equal additions, add the flour mixture to the butter mixture, beating after each addition just until blended.

No need to roll or shape these cookies. Use a teaspoon to simply drop heaping mounds of cookie dough onto parchment-lined baking sheets, spacing the mounds at least 2 inches apart. Refrigerate the dough for 10 minutes before baking. Bake the cookies at 350F for 15 to 18 minutes or until the edges begin to brown. Remove from the oven and cool the cookies on the baking sheets for several minutes to allow them to firm up. Transfer to a wire rack to continue cooling.

Make the chocolate drizzle

To make the chocolate drizzle, place chocolate chips and coconut oil in a microwave-safe bowl. Melt in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth. Transfer the melted chocolate to a small plastic squeeze bottle.