Christmas pudding cookies – Chocolate sugar cookies decorated to look like a traditional Christmas pudding which is a date pudding popular in the UK and my favorite holiday dessert growing up.
Last Christmas season I made individual Christmas puddings. If you’re not familiar with Christmas pudding, it is a date pudding that is traditionally served in the UK at Christmas for dessert, topped with brandy cream and garnished with holly. I noticed that not only do I have a distinct lack of cookies on this blog, but I am desperate need of Christmas cookies, so I just changed that. Chocolate lovers will love how chocolatey these cookies are and they’re not too sweet.
These cookies make great gifts for teachers or just to thank your local delivery man or a holiday party hostess gift. I’m also posting a white chocolate, pistachio and cranberry fudge later this week, which also makes a festive gift.
The cookies are chocolate sugar cookies that I adapted from my friend Allie from Baking a Moment recipe. Allie is a very talented baker and she has great tips to get perfectly smooth cookies that don’t spread which is perfect for these cookies to get a perfectly round look. Thanks Allie!
To reproduce the look of the cream that is drizzled over the pudding, I took a little help from Wilton and used their pre-packaged icing that can be purchased here. The icing is easy to use and spreads beautifully and hardens quickly into a smooth frosting. The holly is made from fondant dyed green, also bought from Wilton and to cut the leaves I used this holly leaf plunger and the berries are red frosting.
If you do choose to give these as gifts, you could nestle in a wooden box, like cute one I found. Or, place them in cellophane gift bags that are used for party favors that can be found in so many stores and secure them with pretty holiday ribbon. Fun gift and personalized giving.
- 4 ounces /1 stick unsalted butter cold cut into small cubes
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 tablespoon vegetable oil
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1/4 cup corn starch
- 1/4 teaspoon salt
To a mixing bowl with hand blender or stand mixer add the butter and sugar. Cream until the sugar is dissolved and smooth then add the egg and mix in well. Don't over mix.
Use a spatula to fold in the cocoa powder, flour, corn starch and salt.
Mix until there is no flour visible.
Lay out a large piece of plastic wrap and turn out the dough into the center.
Preheat oven to 350 degrees F.
Add the 1/2 dough to a sheet of parchment paper and put another sheet on top. Wrap the other half in plastic wrap and refrigerate while you work on the first batch.
Use a rolling pin to roll out the dough to 1/4 inch thick.
Refrigerate the rolled out dough for 10 minutes.
Remove the rolled out cookie dough from the fridge and using a 2 inch cookie cutter, cut out rounds and put them onto a parchment covered baking sheet, 1/2 inch apart.
Bake for 10-12 minutes.
Remove and allow to cool completely on a cooling rack.
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