Start Holiday Baking with Lindt's Best Cookie Recipes | Lindt The Season
6 Delicious Cookies for Your Next Cookie Exchange
Recipes

6 Delicious Cookies for Your Next Cookie Exchange

Fun and festive treats that look just as good as they taste.

Start your holiday baking with Lindt’s six most popular cookie recipes. These chocolate-dipped, chocolate-drizzled and chocolate-filled treats will be the talk of your holiday cookie exchange.

And if you’re truly feeling the holiday spirit, bake up all six batches so you’ll have gifts for everyone on your list. Plus, a surplus of chocolatey snacks to last until the new year!

Austrian Linzer Chocolate Cookies

Austrian Linzer Chocolate Cookies

Prep time: 15 minutes
Cook time: 40 minutes (+ chilling time)
Servings: 30–36 cookies

Ingredients

  • 1 bar (100 g) Lindt Excellence 85% Cacao Dark Chocolate, finely chopped
  • 2¼ cups (560 mL) all-purpose flour
  • ½ cup (125 mL) almond flour
  • ¼ cup (60 mL) cocoa powder
  • ½ tsp (3 mL) salt
  • 1 cup (250 mL) unsalted butter, room temperature
  • ½ cup (125 mL) Redpath® Granulated Sugar
  • ½ cup (125 mL) Redpath® Golden Yellow Sugar (light brown sugar), packed
  • 1 large egg
  • 1 tsp (5 mL) pure vanilla extract
  • ½ cup (125 mL) jam (we used raspberry)

Steps

  1. Melt chocolate in a clean, dry heatproof bowl on top of a saucepan with a few inches of simmering water. Do not let water boil. Alternatively, melt chocolate in a microwave-safe bowl. Melt in 20- to 30-second increments, stirring every 20 seconds. Set aside to cool.
  2. In a separate bowl, whisk together all-purpose flour, almond flour, cocoa powder and salt.
  3. In the bowl of a stand mixer (or use a large bowl with an electric hand mixer), beat butter and sugars on medium-high speed until well combined, scraping down sides, 1 minute. Beat in egg and vanilla until well combined. Scrape in chocolate and beat to mix. Tip in flour mixture and mix on low speed until a dough forms. Gather into 2 balls, then flatten each into a disc. Wrap in plastic wrap. Chill for 1 hour.
  4. For easy rolling, dust a large sheet of plastic wrap with cocoa powder. Place 1 disc of dough on top. Lightly dust dough with cocoa. Top with another sheet of plastic. Roll out dough to ⅛ inch (3 mm) and no thicker than ¼ inch (6 mm). Use a 2-inch (5-cm) fluted round cutter to cut out rounds. Repeat with remaining disc of dough. Using a small ¾-inch (2-cm) or 1-inch (2.5-cm) star cutter, cut out centre of half of the rounds. Re-roll scraps. Place cookies 1 inch (2.5 cm) apart on parchment-lined baking sheets. Chill for 30 minutes.
  5. Preheat oven to 350°F (180°C). Bake cookies until edges are firm, about 8 to10 minutes. Let cookies cool 5 minutes before removing to a rack to cool completely. Place a heaping ½ tsp (3 mL) of jam on bottom of whole cookies. Top and sandwich with cut-out cookies.

Lindor Gingerbread Thumbprint Cookies

Lindor Gingerbread Thumbprint Cookies

Prep time: 15 minutes
Cook time: 12–14 minutes
Servings: 12

Ingredients

  • 1¼ cups (310 mL) all-purpose flour
  • 6 Lindor Gingerbread Truffles
  • ⅛ tsp (½ mL) salt
  • ½ cup (125 mL) unsalted butter, at room temperature
  • ½ cup (125 mL) granulated sugar
  • 1 large egg yolk
  • 1 tsp (4 mL) vanilla extract

Steps

  1. Preheat oven to 350ºF (175ºC). Line two baking sheets with parchment paper.
  2. With a sharp, serrated knife, carefully slice the Lindor Gingerbread Truffles in half, and then place them in the freezer for an hour.
  3. Whisk together all-purpose flour and salt in a medium bowl. Set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Scrape down the bowl and beater, turn mixer to low, then add egg yolk, then vanilla. Scrape down the sides of the bowl as needed.
  5. Add dry ingredients to mixer bowl and mix on low. Increase mixer speed to medium and beat until a smooth sugar cookie dough forms.
  6. Divide dough into 12 pieces. Roll into round, smooth balls and place on prepared baking sheets, spacing them 1.5 inches (4 cm) apart. Press centre of each ball with your thumb (or the handle of a wooden spoon) to create a wide and deep indent.
  7. Bake for about 12 to 14 minutes, until edges just begin to turn golden brown. Let cool 5 minutes on baking sheet (press down indentation if it has puffed), then transfer cookies to a wire rack. Let cool 2 more minutes. Take Lindor halves out of the freezer, and press into each indent. Let cool completely.

Dutch Chocolate Speculaas Cookies

Dutch Chocolate Speculaas Cookies

Prep time: 15 minutes
Cook time: 28 minutes (+ chilling time)
Servings: 30–35 cookies

Ingredients

  • 1 + 2 bars (100 g each) Lindt Excellence 70% Cacao Dark Chocolate, finely chopped
  • 1 cup (250 mL) unsalted butter, room temperature
  • 1 cup (250 mL) Redpath® Dark Brown Sugar, packed
  • 2 tsp (10 mL) ground cinnamon
  • 2 tsp (10 mL) ground ginger
  • ½ tsp (3 mL) ground cardamom
  • ½ tsp (3 mL) ground nutmeg
  • 2 cups (500 mL) all-purpose flour
  • ½ tsp (3 mL) baking powder
  • ½ tsp (3 mL) salt
  • Cocoa powder, for dusting

Steps

  1. Melt 1 bar of Lindt  Excellence 70% Cacao Dark Chocolate in a clean, dry heatproof bowl on top of a saucepan with a few inches of simmering water. Do not let water boil. Alternatively, melt chocolate in a microwave-safe bowl. Melt in 20- to 30-second increments, stirring every 20 seconds. Set aside to cool.
  2. Place butter, dark brown sugar, cinnamon, ginger, cardamom and nutmeg in the bowl of a stand mixer (or use a large bowl with an electric hand mixer), and beat on medium speed until light and fluffy, scraping down sides of the bowl as needed, 2 minutes. Beat in cooled chocolate until well combined, 30 seconds.
  3. In a separate bowl, whisk together flour, baking powder and salt. Tip flour mixture into butter mixture. Mix on low speed, scraping down sides as needed, until mixture starts to form a dough. Gather into 2 balls, then flatten each into a disc. Wrap in plastic wrap. Chill for 1 hour.
  4. Preheat oven to 350°F (180°C). For easy rolling, dust a large sheet of plastic wrap with cocoa powder. Place 1 disc of dough on top. Lightly dust dough with cocoa. Top with another sheet of plastic. Roll out dough until ¼ inch (6 mm) thick. Cut out shapes using a 2-inch (5-cm) cookie press or cookie cutter. Place cookies ½ inch (1.25 cm) apart on parchment-lined baking sheets. Re-roll scraps and continue cutting cookies with remaining dough.
  5. Bake cookies until edges are set, about 10 to 12 minutes. Move cookies to wire racks to cool completely. Cookies will crisp up as they cool.
  6. Melt remaining 2 bars of Lindt Excellence 70% Cacao Dark Chocolate. Dip half of each cookie in melted chocolate. Place back onto a rack over a cookie sheet to set.

Lindt Mint Chocolate Shortbread Trees

Lindt Mint Chocolate Shortbread Trees

Prep time: 15 minutes
Cook time: 12 minutes
Servings: 20

Ingredients

  • ½ cup (125 mL) unsalted butter, softened
  • ½ cup (125 mL) granulated sugar
  • 1 egg
  • ½ tsp (3 mL) peppermint extract
  • 1 ½ cups (375 mL) all-purpose flour
  • 1 tbsp (15 mL) corn starch
  • ½ tsp (3 mL) baking powder
  • ¼ tsp (1 mL) salt
  • 1 bar (100 g) Lindt Swiss Classic Milk Chocolate, finely chopped
  • Sprinkles, dragées or other decorative toppings (optional)

Steps

  1. Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
  2. In the bowl of a stand mixer combine butter and sugar. Beat until well combined, about 1 minute. Scrape down sides of bowl as needed. Beat in egg and mix until batter is light and fluffy, 1 to 2 minutes. Beat in peppermint extract.
  3. In a separate bowl combine flour, corn starch, baking powder and salt. Add flour mixture to butter mixture and mix on low speed until it comes together to form a dough, about 1 minute. Add half of chopped chocolate and mix to combine.
  4. Tip dough onto a lightly floured surface. Roll out dough to ¼-inch thick. Cut out shapes using a Christmas tree cookie cutter. (Other cookie cutter shapes will also work with this recipe.) Re-roll scraps and continue making trees with remaining dough.
  5. Place cookie dough trees on the prepared baking sheets about 1-inch apart. Bake for 12 minutes, rotating baking sheets halfway through, until cookies are just golden around the edges. Let cool 2 to 3 minutes before removing to a wire rack to cool completely.
  6. Melt remaining chocolate in a clean and dry heatproof bowl on top of a saucepan with a few inches of simmering water. Do not let water boil.
  7. Once chocolate has melted, remove from heat and let cool for 5 minutes. Place chocolate into a piping bag or a small zip top bag. Cut a very small hole in the tip
 of the piping bag or corner of the zip top bag. Pipe chocolate garlands on the cooled cookies. Dress with sprinkles, dragées or other decorative toppings, if using. Place in the fridge for 10 minutes for chocolate to set completely. When packaging these up, keep separate from other cookies as the mint flavour will transfer.

Substitution Tip: Lindt Swiss Classic Milk Chocolate can be substituted with Lindt Swiss Classic White Chocolate.


Classic Lindt Shortbread with Sea Salt

Classic Lindt Shortbread with Sea Salt

Prep time: 15 minutes
Cook time: 24 minutes
Servings: 24

Ingredients

  • 1 cup (250 mL) unsalted butter, at room temperature
  • ½ cup (125 mL) packed brown sugar
  • ½ tsp (2 mL) vanilla extract
  • 2½ cups (625 mL) all-purpose flour
  • 3 bars (100g each) Lindt Excellence 70% Cacao Dark Chocolate, broken into squares
  • Maldon sea salt

Steps

  1. Heat oven to 325°F (160°C). Line two baking sheets with parchment paper.
  2. Using an electric mixer, cream together butter, sugar and vanilla until light and fluffy.
  3. Stir in flour, ½ cup (63g) at a time; mix until all flour is incorporated and dough forms a ball. Cover and refrigerate for 10 minutes.
  4. Working on lightly floured surface, roll dough out until approximately ½ inch (1cm) thick; cut into 24 rectangles. Using a spatula, transfer cookies to prepared baking sheets, placing 1 inch (2.5cm) apart. Top each cookie with one piece of chocolate.
  5. Bake, in batches, for 12 to 15 minutes or until cookies just begin to brown. Cool for two minutes; sprinkle lightly with sea salt. Cool completely on baking sheets before transferring to storage containers.

Note: You can melt down your favourite chocolate and drizzle the tops of the cookies for that extra chocolatey flavour.

Maître Chocolatier Tip

Many flavours of Lindt Excellence work as substitutions for the Excellence 70% Dark Chocolate used here. Try the recipe using Excellence Orange Intense, Coconut or Intense Mint.


German Almond Crescent Cookies

German Almond Crescent Cookies

Prep time: 10 minutes
Cook time: 40 minutes (+ chilling time)
Servings: 30–32 cookies

Ingredients

  • 1 cup (250 mL) unsalted butter, room temperature
  • ¾ cup (180 mL) Redpath® Icing Sugar, divided
  • ¼ cup (60 mL) Redpath® Granulated Sugar
  • 1 tsp (5 mL) pure almond or vanilla extract
  • 1½ cups (375 mL) all-purpose flour
  • ¾ cup (180 mL) almond flour
  • ¼ tsp (1 mL) salt
  • 3 bars (100 g each) Lindt Swiss Classic Milk Chocolate, finely chopped

Steps

  1. Place butter, ¼ cup (60 mL) of icing sugar, granulated sugar and almond (or vanilla) extract in the bowl of a stand mixer (or use a large bowl with an electric hand mixer), and beat on medium-high speed, scraping down sides, until well combined, 1 minute.
  2. In a separate bowl, whisk together flours and salt. Add flour mixture to butter mixture. Mix on low speed, scraping down sides as needed, until a dough forms.
  3. Scoop a 1-tbsp (15-mL) portion of dough and roll into a 3-inch (8-cm) rope. Narrow the ends slightly and shape into a crescent. Place on parchment-lined baking sheets, spacing 1 inch (2.5 cm) apart. Repeat with remaining dough. Chill for 45 minutes.
  4. Preheat oven to 350°F (180°C). Bake cookies until firm and just golden on the bottom, about 12 to 14 minutes. Let cookies cool 5 minutes before removing to a rack to cool completely.
  5. Melt Lindt Swiss Classic Milk Chocolate. Dip half of each cookie in melted chocolate. Place on a parchment-lined baking sheet to set completely or place in fridge for 5 minutes. Using a small sieve, generously dust remaining icing sugar overtop other half of each cookie.