Save This Festive Hanukkah Kokosh Christmas Cookies recipe brings together the warmth of Jewish and Christmas baking traditions in every bite. Rich chocolate with cinnamon swirls through a buttery dough, resulting in cookies that feel as nostalgic as a winter celebration and as decadent as a holiday dessert table.
When I set out to combine my family’s favorite Hanukkah treat with the spirited fun of Christmas cookies, these were the irresistible result. The first time I served these during a December family game night, there were zero leftovers and now it is simply expected I will bake them whenever the holidays roll around.
Ingredients
- All purpose flour: gives the cookies their soft but sturdy structure. Make sure it is fresh for best results
- Baking powder: for lift and tenderness. Always check that your baking powder is not expired to ensure lightness in the cookie
- Salt: to balance the sweetness and enhance each flavor. A fine sea salt works best
- Unsalted butter: offers rich tenderness and clean flavor. Use a high quality butter for extra decadence
- Granulated sugar: sweetens and creams beautifully. Look for pure cane sugar for best flavor
- Eggs: add richness and help bind the dough. Choose large eggs at room temperature for easy blending
- Vanilla extract: rounds out the flavor and brings aroma. Pure vanilla makes a big difference here
- Milk: for a supple dough and just enough moisture. Whole milk brings the best texture but any milk works
- Dark chocolate or mini chocolate chips: make up the swirl filling. Choose a dark baking chocolate with at least 60 percent cacao for richness
- Cocoa powder: deepens the chocolate flavor. Opt for Dutch processed if you like a dark color and smooth flavor
- Light brown sugar: gives melting sweetness and keeps the swirl soft. Use fresh brown sugar to prevent clumping
- Ground cinnamon: for that warmer holiday spice. Pick a fragrant brand and check for freshness by scent
- Melted unsalted butter: binds the filling and adds a luscious mouthfeel
- Egg: for the egg wash delivers a shiny golden finish
- Coarse sugar or sprinkles: bring a touch of sparkle or color if using. A coarse crystal sugar withstands baking heat best
Instructions
- Prepare the Dry Ingredients
- In a medium bowl whisk together the all purpose flour baking powder and salt. Make sure the mixture is evenly blended to prevent any uneven texture in the baked cookies
- Cream the Butter and Sugar
- Using a large bowl and an electric mixer beat the softened unsalted butter with the granulated sugar. Mix on medium speed until the mixture is very fluffy and pale. This can take up to five minutes. Scraping the sides of the bowl helps create a uniform texture
- Add the Eggs and Vanilla
- Beat the eggs in one at a time letting each fully incorporate before adding the next one. Add the vanilla extract after both eggs and blend until the batter looks creamy and smooth
- Combine the Mixtures and Add Milk
- Alternately add the flour mixture and milk to the creamed butter in two or three batches. Start and end with the flour. Use slow mixing just until no streaks remain which keeps the dough tender
- Shape and Chill the Dough
- Divide the dough into two even pieces. Flatten into disks and wrap each in plastic. Chill for at least forty five minutes. This step firms up the butter for easier rolling and neater swirls
- Make the Chocolate Cinnamon Filling
- Stir together the chopped dark chocolate or chocolate chips with cocoa powder light brown sugar ground cinnamon and melted butter. Mix until no dry patches remain and the filling is glossy and even
- Roll Out the Dough
- Flour your work surface and rolling pin well. Roll out each dough disk to a rectangle about one quarter inch thick. Work quickly so the dough stays cool and does not become sticky
- Spread the Filling and Roll
- Spread half the chocolate cinnamon filling evenly over each dough rectangle. Leave a border so the filling does not leak when rolling up. Roll up tightly from the long edge forming a tidy log shape
- Slice the Cookies
- Using a sharp knife cut each roll into twelve even slices. Place slices cut side down on parchment lined baking sheets. This positioning ensures even baking and pretty swirls
- Finish and Bake
- Brush the tops of cookies with the beaten egg and sprinkle with coarse sugar or festive sprinkles if using. Bake in a preheated oven until golden brown and the edges are set. Cool them briefly on the sheets before moving to a wire rack
- Cool and Serve
- Allow cookies to cool completely on wire racks before storing or serving. This helps set the chocolate swirl and creates the best texture for slicing
Save I have a soft spot for a really fragrant cinnamon and it always reminds me of my grandmother’s Hanukkah kitchen. This one ingredient brings back so many warm baking memories every year
Storage Tips
Let the cookies cool completely before storing. Place them in a single layer in an airtight container to keep them tender. You can also layer with wax paper between rows for extra freshness. They will stay delicious at room temperature for up to five days. If you are baking ahead these cookies freeze wonderfully. Simply arrange baked and cooled cookies in a freezer safe container separated by parchment. They thaw best at room temperature uncovered. Pro Tip: Do not store with very moist baked goods as this can cause your cookies to soften too much
Ingredient Substitutions
Feel free to swap the chocolate type. Use milk chocolate for a sweeter result or even a chopped chocolate bar with inclusions like orange zest or espresso for a modern twist. If you wish to make these dairy free try using a vegan butter and a non dairy milk. The dough is sturdy enough to handle substitutions so you can experiment. Adding finely chopped roasted nuts to the filling is also a great way to dial up the holiday richness
Serving Suggestions
These cookies are gorgeous on a mixed holiday cookie platter or served with afternoon tea. The swirls look beautiful alongside jelly filled Hanukkah sufganiyot or classic sugar cookies. For a show stopping finish gift wrap them in clear cellophane bags and tie with a blue and white or silver ribbon to embrace the Hanukkah Christmas magic. These always disappear quickly at any potluck and are just as satisfying with hot cocoa as they are with a cup of spiced coffee
Cultural and Seasonal Connection
Kokosh cake comes from Hungarian Jewish baking and is beloved across Eastern Europe. This riff on the classic gives you the rich chocolate cinnamon experience in a cookie form perfect for modern celebrations. By adapting traditional flavors for Christmas festivities this recipe honors old recipes while making new memories for the season. They taste like the best of both worlds in every swirl
Seasonal Adaptations
Make a batch ahead of time to bring as a hostess gift during the holidays. Try with sprinkle mixes that match your holiday decor or the colors of Hanukkah blue and white. Serve warm for a fresh from the oven experience that turns an ordinary night into a celebration
Save Every bite brings together beloved family traditions and festive spirit, making these cookies a cherished highlight of our holiday table. Bake, share, and savor the beautiful swirls all season long.
Recipe FAQs
- → Can I make the dough in advance?
Yes, prepare the dough, wrap it tightly, and chill for up to 24 hours before rolling and filling.
- → Is there a nut-free option?
Absolutely! Simply omit nuts from the filling and check chocolate labels for potential nut traces.
- → What does the filling taste like?
The filling offers a rich combination of dark chocolate, cocoa, cinnamon, and brown sugar, creating a layered flavor.
- → Can these cookies be frozen?
Yes, bake and cool cookies thoroughly, then freeze in airtight containers for up to one month.
- → Are they suitable for vegetarians?
Yes, all ingredients are vegetarian friendly. Just ensure chocolate or sprinkles are vegetarian approved.
- → How can I make them sweeter?
Substitute milk chocolate for dark chocolate or add more brown sugar to the filling for extra sweetness.