Holiday Cookies Recipe

Chocolate Butter Cookies

Shape this chocolate butter cookie dough into a variety of shapes.

30 min. prep time
36 cookies
30530 Ratings


3/4 cup sugar
3/4 cup Land O Lakes® Butter, softened
1 teaspoon almond extract
1 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa
1/4 teaspoon salt


Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and almond extract; continue beating until well mixed.

Combine flour, cocoa and salt in another bowl.  Add flour mixture gradually to butter mixture, beating at low speed and scraping bowl often, until well mixed.

Divide dough in half. Shape each half into ball; flatten slightly.  Wrap each in plastic food wrap; refrigerate 2 hours or overnight until firm.

Heat oven to 375°F.

Shape dough with floured hands, one-half at a time (keep remaining dough refrigerated), into 1-inch balls. Form balls into desired shapes (balls, squares, logs, etc.) or follow variations as directed below. Place 1 inch apart onto ungreased cookie sheets. Bake 7-9 minutes or until set. (Surface may crack slightly.) Cool completely. Decorate as desired.

Nut Rolls: Shape dough into 2- to 3-inch logs. Bake as directed. Cool completely. Dip both ends of each cookie into melted chocolate chips, then in finely chopped nuts.

Surprise–Filled: Shape dough into 1-inch balls. Make depression in center of each cookie with back of teaspoon. Bake as directed. Cool completely. Fill with maraschino cherry half. Spoon melted vanilla milk chips over top of cookie.

Cut-Out Cookies: Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with 3-inch cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake as directed. Decorated as desired.

Recipe Tip

- If you want to use a cookie press to form cookies, it is not necessary to chill dough before forming cookies.

- Too much flour can make your cookies dry and crumbly. To measure flour, lightly spoon flour into measuring cup and level off with a straight edge.

Nutrition Facts (1 cookie)

Calories: 80

Fat: 4g

Cholesterol: 15mg

Sodium: 50mg

Carbohydrates: 9g

Dietary Fiber: 0g

Protein: 1g

Recipe #9294©1997Land O'Lakes, Inc.

Recipe Comments & Reviews

I do the chocolate-cherry version. Everyone loves it and can't stay out of them!
try this recipe like a thumbprint but fill with raspberry jam then when cool, drizzle melted chocolate chips across them, I swear the best cookie you will ever eat!
I make them every year. Everyone loves them. I may try a batch with the orange flavoring as suggested in one of the reviews.
try this
I have made these every Christmas for 15 or 20 years. Now if I show up without them ... well I don't.
Everyone has come to expect them each year. There are never enough. Last year while hosting a friend
during the holidays I left my "personal stash" in the microwave while I went to my mothers for dinner. When I returned in the evening to have "My cookies" I found the plate was empty. It seems my friend
thought the tray of these delicious cookies was as everyone else finds them...just wonderful.
Two thoughts. I use Vanilla instead of almond, and I gave up on the press years ago. Just fork them and decorate.
I've been making these cookies for christmas EVERY year! They are fun to decorate and can look very elegant. I give them as gifts to the dismay of my family, but I always make sure they get their fair share. My husbands starts bugging me to make them on the 1st of December every year..... It would break his heart if I stopped making them...... the smell means christmas to him and sort of kicks off the season for us! Enjoy and have a Merry Christmas!!!!
I found this recipe years ago in a Readers Digest magazine and absolutely love it. I use a cookie press and I rarely have a "do over" with this formula. I has replaced my traditional spritz recipe.
I have been making this recipe every Christmas for years. I substitute orange extract for the almond extract. These are my husbands favorite cookies!
I've tried it several ways tonight and it keeps on winning. Rolled in balls and dusted in powdered sugar, poked a hole in the middle before baking and filled with strawberry jam and pressed flat to make a more cookie shaped cookie. I'm going to try adding different extracts the next couple of batches and see how they work out! Great recipe!
i have made these before and they are delicious! one of my families favorites!
I have been making these cookies at Christmas time for years and everyone loves them!
The best in the world! I have made them for many years and everyone gobbles them up and wants the recipe. FYI - after all of the ingredients are added I have to use my hands to mix it because the dough is so thick.
These cookies are some of my family's favorites - my mom and I have been making them for years. Nice and chocolatey, not too sweet, always a hit!
I LOVE this recipe! It's like cookie fudge! I usually make balls and roll them in walnut fluff. Everyone loves them and they're always a hit at my cookie exchanges.
I have been making this cookie for over 15 years and it is always one of the first gone on a cookie tray! Buttery and not overly sweet - like chocolate shortbread. A quick "short cut" - I mix everyting in the food processor - works great!
I have been making this cookie recipe for years. It has become a family holiday favorite. The almond with chocolate is a hit with everyone. I have used the recipe in my cookie press with great results. Wonderful cookie with a cup of tea or a glass of milk.
Wonderful! The mixture of almond and chocolate were a perfect blend. These cookies are easy to cut with little to no spreading, keeping the cut out image clear.
too much cocoa, not enough sugar
Made these using a cookie press for holiday cookies - they were a big hit! Very simple, though the dough was a bit sticky to work with. Still delicious and definitely worth the effort!
Way too much almond extract. Unable to eat the cookies.
It's my favorite cookie of all cookies.
I came across this recipe a few years ago and have been making them every Christmas. My daughter, my niece and I all LOVE THEM. They are the best chocolate cookies I've ever tasted. They're so rich and delicious. Last year we became vegans and I got rid of all of my recipes. I was so happy to find this online, because we're breaking our "vegan" lifestyle for Christmas Eve!!
I was able to get 4 and half dozen cookies out of this recipe using a Williams-Sonoma Cookie Press. I used the 5 point star and the Christmas tree plates. These baked up very well with good flavor.
these are the easiest and tastiest butter cookies ever! I have tried them several times and they were a hit each time.
I make this receipe every year for Christmas and I get great reviews everytime. I even make a special plate of these cookies for one of my friends because he loves them so much. I always make the chocolate logs and dip each end with melted chocolate and cover the chocolate with nuts or colored candy sprinkles. They look lovely on a cookie platter.
This recipe is my favorite cookie recipe!
It is so rich in flavor and just melts in your mouth! I usually double or triple it adding it to our Christmas cookies.
I highly recommend it!
I love this recipe and get compliments every time I make it. I use a candied cherry most of the time. No draining involved.
this recipe always gets raves.
they are simply and delicious.
great! followed recipe as is. put into a cookie press and looked great. topped with melted choc chips. mmm mmm. possibly my favorite cookie and rec'd a rqst for holiday baking.
I have made this simply, delicious recipe many times to rave reviews from my family and friends. I use the Maraschino cherry version except I change it up a bit. I use a cookie scoop to make a round ball on the cookie sheet, then I place a well-drained half of a Maraschino cherry on each cookie BEFORE baking.

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