Pin Recipe A delightful fusion of Jewish and Christmas traditions, these buttery cookies feature a rich chocolate-cinnamon swirl inspired by classic Kokosh cake, making them perfect for any holiday celebration.
I first baked these Kokosh Christmas Cookies when our family started celebrating Hanukkah and Christmas together. They became the centerpiece of our festive dessert table and a sweet way to share cultures with loved ones.
Ingredients
- Dough: 2 1/4 cups (280 g) all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup (115 g) unsalted butter (softened), 1/2 cup (100 g) granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1/4 cup (60 ml) milk
- Filling: 3/4 cup (90 g) finely chopped dark chocolate or mini chocolate chips, 1/4 cup (30 g) cocoa powder, 1/2 cup (100 g) light brown sugar, 1 teaspoon ground cinnamon, 3 tablespoons (45 g) unsalted butter (melted)
- Finishing: 1 egg (beaten for egg wash), 2 tablespoons coarse sugar or sprinkles (optional)
Instructions
- Make Dough:
- Whisk flour, baking powder, and salt in a medium bowl. Cream softened butter and granulated sugar in a large bowl until light and fluffy, then beat in the eggs one at a time and add vanilla extract. Alternate adding the flour mixture and milk to the butter mixture, mixing just until combined.
- Chill Dough:
- Divide the dough in two, flatten into disks, wrap in plastic, and chill for 45 to 60 minutes.
- Prepare Filling:
- Combine chopped chocolate, cocoa, brown sugar, cinnamon, and melted butter until evenly mixed.
- Shape Cookies:
- Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper. Roll out each dough disk to a rectangle about 1/4 inch (6 mm) thick on a lightly floured surface.
- Fill and Form:
- Spread half the filling evenly over each rectangle, leaving a 1/2 inch (1 cm) border. Roll each rectangle into a log from the long edge. Slice each log into 12 cookies.
- Bake:
- Place cookies cut side down on baking sheets. Brush tops with beaten egg and sprinkle with coarse sugar or sprinkles if desired. Bake for 18 to 20 minutes until golden and set. Cool on baking sheets for 5 minutes, then transfer to wire racks.
Pin Recipe We always share these cookies with the kids after lighting the menorah and decorating the Christmas tree, making holiday memories with every bite.
Required Tools
Mixing bowls, electric mixer, rolling pin, baking sheets, parchment paper, sharp knife, pastry brush
Allergen Information
Contains wheat (gluten), eggs, and dairy (milk, butter). May contain soy if using some brands of chocolate. Always check labels if you have allergies.
Nutritional Information
Each cookie: 140 calories, 7 g total fat, 18 g carbohydrates, 2 g protein
Pin Recipe Serve these festive cookies with a mug of hot cocoa to highlight the chocolate flavors and bring even more warmth to your holiday traditions.
Recipe FAQs
- → What makes Kokosh-style cookies unique?
The chocolate-cinnamon swirl evokes classic Eastern European Kokosh cake flavors, delivering buttery richness and visual appeal.
- → Can I substitute dark chocolate with milk chocolate?
Yes, milk chocolate offers a sweeter taste, allowing you to customize the filling to match your preference.
- → Is chilling the dough necessary?
Chilling helps the dough firm up, making it easier to roll out and maintain shape during slicing and baking.
- → How do I achieve even swirls in each cookie?
Spread the filling evenly and roll the dough tightly from the long edge for consistent layers and attractive spirals.
- → How long do these cookies stay fresh?
Store in an airtight container; they stay tender and flavorful for up to 5 days at room temperature.
- → Can the filling be made nutty?
Chopped walnuts or pecans add delicious texture and flavor depth to the chocolate-cinnamon filling.