Christmas Baton Cookies – tender, buttery cookies dipped in chocolate and adorned with festive sprinkles. These pretty cookies are a delicious addition to any holiday cookie platter.
Coming up with a name for these cookies wasn’t easy. Their shape resembles a log, but that didn’t seem festive enough. These cookies really remind me of a baton – or the Little Drummer Boy’s drumsticks. So, these cookies are festively called Christmas Baton Cookies!
What is a Christmas Baton Cookie?
These cookies start with a buttery dough. They are sweetened with powdered sugar which gives them a very tender crumb. Almond extract adds holiday flavor.
Balls of dough are shaped into logs, chilled, and baked. To decorate, dip each end of the cookies into melted chocolate and top with sprinkles.
I recommend chilling the dough, but only 20-25 minutes is needed. Chilling prevents the cookies from spreading as they bake. Bake at 375 degrees for 8-9 minutes until just set. Let the cookies cool on the baking sheet for a few minutes before transferring to a cooling rack.
How to melt chocolate
While the cookies cool, melt the chocolate. I prefer Ghiradelli dark chocolate melting wafers or Ghiradelli 60% cacao bittersweet baking bars. Depending on which one I use, here’s how I melt the chocolate.
- Melting wafers – Add to a double boiler or a heat-proof bowl set over a pot of gently simmering water. Stir until the chocolate is completely melted and smooth. Remove from heat and proceed with dipping the cookies.
- Baking bars – Chop the chocolate into small pieces. Add 2/3 of the chocolate to a double boiler (or a heat-proof bowl set over a pot of gently simmering water). Stir until completely melted. Remove from heat and add the remaining 1/3 of the chocolate. Gently stir until the chocolate is completely melted. (This tempering process helps the chocolate to set up with a glossy, not hazy, finish. The melting wafers do not require tempering.) Proceed with dipping the cookies in the chocolate.
The almond flavor and tender crumb of these cookies make them irresistible. The festive baton look adds whimsy to your holiday cookie platters. Give a box of these Christmas Batons to a friend and they will thank you again and again.
If you add these cookies to your holiday baking repertoire, please leave a comment below and tag me on Instagram @mycasualpantry so I can see your creation.
More 12 days of Christmas cookie recipes
- Chocolate Chip Snowball Cookies
- Frosted Christmas M&M Cookie Bars
- Chocolate Pistachio Cookies
- Candy Cane Kiss Cookies
- Pie Crust Cookies
- Double Chocolate Mint Chip Cookies
Christmas Baton Cookies
- 1 cup butter softened to room temperature
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1 teaspoon salt
- 8 ounces bittersweet chocolate baking bar (like Ghiradelli's 60% cacao), for dipping
- red, white, and green nonpareils (or other Christmas sprinkles) for topping
- In the bowl of a standing mixer, cream butter and sugar until creamy, about 2 minutes. Beat in egg and almond and vanilla extracts. Mix in flour and salt until combined.
- Using a tablespoon cookie scoop, portion out balls of dough. Shape each ball into a log shape about 3 inches long. Place on a parchment-lined baking sheet. Place in the refrigerator to chill for 20-25 minutes.
- Preheat oven to 375 degrees.
- Bake for 9 minutes until set, but not brown. Let cool for 3-4 minutes before transferring to a cooling rack.
- To decorate the cookies, chop the chocolate and add 2/3 to a double boiler or a heat-proof bowl set over a pan of gently simmering water. Stir until melted. Remove from heat and add the remaining 1/3 chocolate. Stir until completely melted. Dip each end of the cookies in the melted chocolate and gently shake off the excess chocolate. Place on parchment paper and sprinkle with nonpareils. Once the chocolate is set, store in an airtight container.