These quick Christmas cookies need no cookie cutters at all, and the dough takes only about 15 minutes to mix. The combination of butter, oil and almond flour makes them wonderfully tender and soft.
While they bake, you can prepare a chocolate and hazelnut coating. Why spend time on tedious cutting and rolling?
How do you make quick Christmas cookies without cutters?
Mix the butter, oil and sugar. Add the egg and the flours (almond and all-purpose). Roll the dough into ropes, cut them into even pieces and bake at 350°F (180°C) for 15 to 20 minutes. Dip the cooled cookies in melted milk chocolate with chopped hazelnuts. One batch makes about 50 cookies, and you can bake them up to 2 weeks before Christmas.
At a Glance
- Prep time: 15 min
- Baking time: 15–20 min
- Servings: about 50 cookies
- Difficulty: Easy
- Calories: about 110 kcal per cookie
- Trend: Quick baking / Time-saver
Ingredients
Dough
- 10 1/2 tablespoons (150 g) butter, softened
- 1/2 cup plus 2 tablespoons (125 g) granulated sugar
- 1 teaspoon vanilla extract (or 1 packet / 8 g vanilla sugar)
- 1 pinch salt
- 1/4 cup (60 ml) neutral vegetable oil
- 1 large egg
- 1 cup (100 g; or very finely ground almonds) almond flour
- 3 1/4 cups (400 g) all-purpose flour
- 1 teaspoon (5 g) baking powder, level
For the coating
- 7 oz (200 g) milk chocolate (use dark chocolate if you like it less sweet)
- 1/3 cup (40 g) chopped hazelnuts
Instructions
- Heat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
- In a deep bowl, mix the softened butter, granulated sugar, vanilla, salt and oil.
- Stir with a spatula or wooden spoon until everything is well combined.
- Add the whole egg and mix again until it is fully incorporated.
- Add the almond flour and mix it thoroughly into the butter mixture.
- Finally, add the sifted all-purpose flour mixed with the baking powder.
- Stir first with a spoon, then quickly work it by hand into a smooth, non-sticky dough.
- Divide the dough on a work surface into 6 equal parts. Roll each into a thin rope (about as thick as your thumb).
- Cut the ropes with a sharp knife into small, even pieces (about 1 inch / 2–3 cm long).
- Place the pieces on the baking sheets with small gaps between them (they spread slightly as they bake).
- Bake at 350°F (180°C) for about 15–20 minutes. The edges should be lightly golden. Let the cookies cool completely.
- Coating: Melt the milk chocolate in a double boiler. Stir in the chopped hazelnuts.
- Dip the cooled cookies one by one into the chocolate with a fork, set them on parchment paper and let the chocolate set. Then move them to paper cups. To save chocolate, you can dip just half of each cookie.
Video Recipe
Tips for Perfect Chocolate Dipped Almond Cookies
- Why oil? Butter gives flavor and oil gives tenderness, so the cookies stay soft and delicate even on the second day.
- Quick cutting: Cutting ropes instead of shaping balls saves a lot of time. Keep the ropes the same thickness so the cookies bake evenly.
Easy Variations
- Coconut coating: Instead of hazelnuts, stir shredded coconut into the melted chocolate.
- Lemon dough: Add the zest of 1 organic lemon to the dough for a fresh note.
Baking Ahead and Storage
You can bake the cookies 1 to 2 weeks before Christmas. Store them in a tin in a cool place, such as a pantry, with parchment paper between the layers so the chocolate does not rub off. In a warm kitchen the chocolate softens.
If you want to bake even earlier, freeze the baked cookies without the chocolate in an airtight container for up to 2 months. After thawing, dip them in chocolate with nuts as in the recipe.
Frequently Asked Questions (FAQ)
Does the dough need to rest in the fridge? No. Thanks to the oil it is soft and can be worked right away. This step is where you save time.
What can I use instead of almond flour? You can replace almond flour with finely ground walnuts or hazelnuts. The flavor will be just as good.
How long do they keep? In an airtight tin in a cool place they stay tender for up to two weeks, if you do not eat them right away.
How many cookies does one batch make? About 50, if you cut the ropes into pieces 1 inch (2–3 cm) long. They bake on two baking sheets.
Can I use dark chocolate? Yes. The original recipe uses milk chocolate; with dark chocolate the cookies will be less sweet.
How do I know they are done? The edges and bottoms are lightly golden while the tops stay pale. The cookies firm up as they cool, so do not bake them longer.
These cookies look elegant, taste like a chocolate truffle and also work as an edible gift. Store them in a cool place.
The recipe is based on a version by Dolci Veloci 89, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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