Hello lovelies,
Happy Christmas Eve Eve my loves.
I can’t believe I’m actually writing this but it’s only two more sleeps till the big fella hops down our chimneys! How crazy is that?
With that being said, heartbreakingly, it’s also my final festive recipe of 2025. I’m gutted that the Christmas treats are over for another year but damn, have I had fun baking and sharing this years with you all!
Therefore, it’s only right we end the festive period with a bang, right?
In my lastest recipe I shared (my ‘Christmas Wreath Bronuts’ recipe), I mentioned how I had been baking that recipe for years yet to my utter disbelief, I realised I’d never shared the recipe with you guys before… yup, I think you know where I’m going with this… today’s recipe is another one of those!
These utterly delicious ‘Christmas Pudding Cookies’ have been a yearly tradition in my household for the last 5 years now and again, in complete disbelief I’d never shared them with you before – that’s a crime if you ask me.
But I’m here, sharing them with all you now and I just know you’re going to love these. Aside from these cookies looking the part, one thing I absolutely love about this recipe is that it’s so simple to recreate. It’s quick, it’s easy and the final outcome is guaranteed to have people talking.
{Oh, a lil PSA for those of you who don’t like Christmas pudding, don’t worry! These are just plain chocolate cookies that are decorated like Christmas puds, they don’t contain any at all}
So, if these cookies have caught your attention and got you wanting to know more, you know the drill. Keep on scrolling below and you’ll find todays recipe.
Category: Sweet Treat / Christmas
Servings: 15 Cookies
Prep Time: 10 Minutes
Chill Time: 1 Hour
Bake Time: 12-14 Minutes
Decorating Time: 20 Minutes
Overall Time: 1+ Hours
Ingredients You Need For The Cookies:
- 125g Of Unsalted Butter
- 100g Of Light Brown Sugar
- 75g Of Granulated Sugar
- 1 Large Egg
- 2tsp Of Vanilla Extract
- 250g Of Plain Flour
- 35g Of Cocoa Powder
- 1.5tsp Of Baking Powder
- 0.5tsp Of Bicarbonate Of Soda
Ingredients You Need To Decorate:
- 300g Of White Chocolate, Melted
- Holly Christmas Cake Toppers
How To Make The Cookies:
- Firstly, gather together your equipment and ingredients and line two baking trays with parchment paper.
- Secondly, in a large bowl, using a stand mixer, an electric whisk or by hand, beat together the 125g of unsalted butter with the 100g of light brown sugar and 75g of granulated sugar until light and fluffy.
- Next, beat in the 1 large egg and the 2tsp of vanilla extract until combined.
- Now, add in the 250g of plain flour, 35g of cocoa powder, 1.5tsp of baking powder and 0.5tsp of bicarbonate of soda and beat again until a cookie dough forms.
- Weigh the cookie dough out into 15 equal sized pieces and roll into balls (mine weighed around 63g each).
- Place the balls onto a baking tray and place into the fridge for 1 hour or into the freezer for 30 minutes.
- Whilst the cookies are chilling, preheat the oven to 200C / 180C Fan / Gas Mark 5.
- Remove the cookies from the fridge or freezer after said time and place 4-6 cookie dough balls on each of the prepared baking trays.
- Bake the cookies for 12-14 minutes until baked through.
- Once baked, remove from the oven and allow the cookies to cool slightly on the tray before transferring onto a wire rack to cool completely.
How To Decorate:
- Now that the cookies have fully cooled, it’s time to decorate.
- In a microwavable bowl (large enough to dunk the cookies), add the 300g of white chocolate, place into the microwave and in 10 second blasts, blast the chocolate until fully melted.
- Dip one half of each cookie into the melted chocolate, coating the front and back and then place onto a new sheet of parchment paper. Repeat this step for each cookie.
- Finally, top with some holly christmas cake toppers and allow the decorated cookies to sit to one side or place into the fridge to set before serving.
That’s your Christmas Pudding Cookies prepared, chilled, baked, dipped and decorated, ready for you to enjoy!
Notes:
- Store in an airtight container, at room temperature for up to 4 days.
- You can freeze these cookies raw for up to 3 months. Bake straight from frozen for around 15-18 minutes.
- You can also freeze these cookies baked for up to 3 months. I’d recommend allowing to thaw overnight in the fridge before serving.
- The raw cookie dough will last 48 hours in the fridge before needing to be used.
- You can use chocolate chips if desired. I’d personally recommend milk and/or dark chocolate chips and up to 200g of each,
- I used these holly cupcake toppers: https://www.cakecraftcompany.com/cake-decorating-supplies-c338/edible-cake-decoration-c485/holly-berry-sugar-pipings-cake-topper-
Yup, it’s as simple as that and not too toot my own horn but, what an outcome!
I love how quick and easy these cookies are to make, bake and decorate. They’re the perfect bake to do alone or with your little ones as a fun festive activity this Christmas Eve Eve!
Let me know in the comments below if you make these cookies yourself and if you do, what your thoughts are on them. Are you obsessed with these cookies too?
That’s it my loves, that’s another festive baking season over!
I’m so sad to be saying bye to my Christmas bakes but what a fun couple of months it’s been. I’ve adored every recipe I’ve shared with you all and I truly hope you’ve loved them also.
From me and my family to yours and yours, Merry Christmas! I hope you all have a magical day filled with love, laughter and happiness.
For those of you who don’t celebrate, I hope you have a lovely day also.
And for those of you who find this time of year extremely difficult please know you are seen. I’m sending you so much love and will be keeping you in my thoughts.
Stay safe and enjoy yourselves. I’ll see you back here Sunday with one more delicious recipe before the year is over!
Sending you all tons of love & hugs as always,
Elle xo
