Chocolate Christmas Pudding Cookies
Soft spiced chocolate cookies decorated to look like miniature Christmas puddings. They are rich and slightly chewy with a brownie like centre and the mixed spice and orange zest bring the same warmth you expect from a traditional Christmas pudding without any of the heaviness. The dough holds its shape well which means they bake into neat domes, perfect for the white icing to drip over. They are the kind of bake that feels festive without being difficult and they make an easy edible gift. They also sit well on a Christmas dessert table or work as a quick December bake when you want something seasonal that still feels light and modern.
Chocolate Christmas Pudding Cookies
Soft spiced chocolate cookies decorated like mini Christmas puddings with white icing and holly.
Ingredients
- 125g unsalted butter, soft
- 150g light brown sugar
- 1 egg
- 150g plain flour
- 40g cocoa powder
- 1 tsp baking powder
- Pinch of salt
- 1 to 1.5 tsp mixed spice
- 50g mixed peel, optional
- Zest of 1 orange
- 1 large egg white
- 150g icing sugar, sifted
- Green food colouring
- Red food colouring
Instructions
- Beat the soft butter with the light brown sugar until creamy. Mix in the zest of 1 orange.
- Add the egg and beat until fully combined.
- Stir the mixed peel into the flour to prevent clumping, then add the flour, cocoa, baking powder, salt and mixed spice. Fold until you have a firm dough and chill in the fridge.
- Heat the oven to 180C. Scoop tablespoon portions, roll into balls and place on a lined tray. Chill again for 10 minutes to help them hold shape.
- Bake for 10 to 12 minutes until the edges are set and the tops have slight cracks. Cool completely before icing.
- Whisk the egg white until foamy, then add the sifted icing sugar a spoonful at a time until smooth and pipeable.
- Set aside two small bowls of icing and colour one green and one red. put all three icings into piping bags and tie the tops.
- Pipe white icing over the top third of each cookie to mimic Christmas pudding icing. Draw the green holly leaves and dot red berries. Leave to set.
Nutrition Facts
Calories
150Fat
5 gSugar
15 gProtein
2 gCarbs
24 gApproximate values per cookie
Ingredients and sourcing tips
Cocoa powder
Use a good quality unsweetened cocoa to keep the flavour clean and dark. Dutch processed cocoa will give a deeper chocolate colour and a slightly smoother texture which suits the Christmas pudding look.
Mixed peel
Optional but adds a classic Christmas pudding note. Chop it finely if the pieces are large so they fold evenly into the dough.
Egg white and icing sugar
These form a traditional royal icing that sets firmly which is what you want for decorating. Royal icing pipes clean lines and sets fully without being brittle. For best results use icing sugar that has been sifted well to prevent clogging.
Food colouring
Gel colour gives the strongest pigments and the best control without watering down the icing. You only need a small amount of each colour to achieve the holly finish.
Variations
You can replace the mixed peel with finely chopped glacé cherries for a slightly sweeter and more playful finish. Chopped dark chocolate works well too if you want a richer version. For a milder spice profile you can reduce the mixed spice or add a touch of cinnamon or ginger instead. If you want a stronger orange flavour you can add a teaspoon of orange extract although the zest is usually enough.
Kitchen notes
Tips and pitfalls to avoid
Creaming the butter and sugar just until smooth is important. Over beating introduces too much air which can make them puff and lose that dense brownie feel. Chilling the dough twice, first after mixing and again after shaping keeps the cookies domed which is essential for the Christmas pudding silhouette. Do not skip the full cool down. The centres continue to set out of the oven and if they are even slightly warm the icing will melt and slide.
Timing and texture cues
Remove them from the oven when the edges are just set and the top shows fine cracks. If they look slightly underdone in the centre that is exactly right for the brownie interior. They firm up on the tray as they cool so avoid the temptation to keep baking.
Icing technique
For the cleanest finish pipe a thin outline of white icing first around the top third of each cookie. Let it settle for a moment then fill it in. This prevents it from dripping too far down the sides. Allow the white icing to crust slightly before adding the holly decorations so the colours stay sharp and do not bleed. Royal icing sets best at room temperature. Avoid using the fridge because it can dull the finish.
Storage and make ahead
The undecorated cookies keep well for three days in an airtight tin and can be frozen before decorating. Once iced they are best within two days because the icing remains crisp and the cookies stay soft.
Leftovers
Crumble any broken ones over ice cream or mix into a trifle style dessert for a festive twist.
Serving suggestions
They work well on a dessert platter with mince pies or chocolate truffles for a simple party spread.
Drinks to pair
They are excellent with black coffee, hot chocolate or an orange scented tea. A small glass of Pedro Ximénez or tawny port also suits the dark chocolate and spice.
