Pin 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 created these cookies to bring together the warmth of Hanukkah's Kokosh cake and the joy of Christmas baking, making holiday celebrations even sweeter.
Ingredients
- All-purpose flour: 2 1/4 cups (280 g), for structure
- Baking powder: 1/2 teaspoon, helps dough rise
- Salt: 1/4 teaspoon, enhances flavor
- Unsalted butter (softened): 1/2 cup (115 g), adds richness
- Granulated sugar: 1/2 cup (100 g), sweetens the dough
- Eggs (large): 2, binds and enriches the dough
- Vanilla extract: 1 teaspoon, adds aroma
- Milk: 1/4 cup (60 ml), makes dough soft
- Dark chocolate (finely chopped) or mini chocolate chips: 3/4 cup (90 g), for filling
- Cocoa powder: 1/4 cup (30 g), deepens chocolate flavor
- Light brown sugar: 1/2 cup (100 g), sweetens and adds moisture
- Cinnamon (ground): 1 teaspoon, adds warmth to the filling
- Unsalted butter (melted): 3 tablespoons (45 g), moistens filling
- Egg (beaten): 1, for egg wash
- Coarse sugar or sprinkles (optional): 2 tablespoons, for decorating
Instructions
- Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar:
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in eggs, one at a time, then add vanilla extract.
- Make Dough:
- 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.
- Preheat Oven and Prepare Pans:
- Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
- Roll Dough:
- On a lightly floured surface, roll out each dough disk to a rectangle about 1/4 inch (6 mm) thick.
- Spread Filling:
- Spread half the filling evenly over each rectangle, leaving a 1/2-inch (1 cm) border.
- Form Cookies:
- Starting from the long edge, roll each rectangle into a log. Slice each log into 12 cookies.
- Prepare for Baking:
- Place cookies cut side down on baking sheets. Brush tops with beaten egg and sprinkle with coarse sugar or sprinkles if desired.
- Bake and Cool:
- Bake 18 to 20 minutes until golden and set. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Pin Sharing these cookies with my family brings together both sides of our traditions, filling the kitchen with laughter and wonderful holiday aromas.
Fun Variations
For a nutty variation, mix 1/2 cup chopped walnuts or pecans into the filling, or try milk chocolate for a sweeter twist.
Allergy Awareness
Contains wheat (gluten), eggs, and dairy. Some chocolate brands may contain soy, so always double-check labels if you have sensitivities or allergies.
Serving Ideas
Enjoy these cookies with hot cocoa or coffee, or include them on a holiday dessert platter for both Hanukkah and Christmas celebrations.
Pin Bake a batch for your next holiday celebration and start a new family tradition with every swirl. Enjoy every sweet, chocolatey bite!
Recipe Q&A
- → What does Kokosh mean in these cookies?
Kokosh refers to the chocolate-cinnamon swirl filling, inspired by traditional Eastern European Jewish cake.
- → Can I use melted chocolate instead of chips?
Yes, but allow melted chocolate to cool slightly before using to maintain similar texture.
- → Is chilling the dough necessary?
Chilling the dough is crucial for easier rolling and tender cookies. It prevents stickiness and spreading.
- → How can I make these cookies nutty?
Add 1/2 cup finely chopped walnuts or pecans to the filling for extra texture and flavor.
- → Are these cookies suitable for vegetarians?
Yes, they use butter and eggs but contain no meat or gelatin, making them vegetarian-friendly.
- → How should the cookies be stored?
Keep in an airtight container at room temperature for up to five days. They can also be frozen for longer storage.