Velvet White Espresso–Glazed Chocolate Christmas Tree Cookies

Description: Soft, rich chocolate cookies shaped like Christmas trees, topped with a silky espresso glaze, dark chocolate drizzle, and shimmering gold sprinkles. Perfect for the holiday dessert table!

Ingredients

For the Cookies:

• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract

For the White Espresso Glaze:

• 1 1/2 cups powdered sugar
• 2–3 tbsp milk
• 1 tsp instant espresso powder
• 1 tsp vanilla extract

For Decoration:

• 1/4 cup melted dark chocolate (for drizzling)
• Gold sugar pearls or gold sprinkles

Instructions

Make the Cookies:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a bowl, whisk flour, cocoa powder, baking powder, and salt.
3. In another bowl, cream butter and sugar until light and fluffy.
4. Add egg and vanilla, mixing until combined.
5. Gradually add dry ingredients and mix until a soft dough forms.
6. Roll dough to about 1/4-inch thickness. Use a Christmas tree cookie cutter to cut shapes.
7. Place cookies on prepared sheets and bake 8–10 minutes. Cool completely.

Make the Espresso Glaze:

1. In a small bowl, whisk powdered sugar, milk, espresso powder, and vanilla until smooth and pourable.
2. Dip the top surface of each cookie into the glaze or spoon glaze over the cookies.
3. Let set slightly before decorating.

Add the Decoration:

1. Drizzle melted dark chocolate over glazed cookies in thin lines.
2. Top with gold pearls or sprinkles for a festive look.
3. Allow glaze and drizzle to set completely before serving.

Notes

• Chill dough 15–20 minutes if too soft to cut clean shapes.
• Add more espresso powder for a stronger flavor.
• Cookies stay fresh up to 1 week in an airtight container.