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Written by Isabella Berkoff
•Posted on November 22 2021
Festive and unique! Classic vanilla sugar cookies get a holiday makeover with a pretty pine cone shape, dark chocolate coating and intricate petal design using a brush embroidery technique.
Rated 5.0 stars by 1 users
Easy
24-36 Cookies
Joan Repato
A sweet, chocolatey treat dressed up for the season! These Pine Cone Sugar Cookies make a statement at parties and the perfect addition to a holiday gift basket.
8 oz (225g) Unsalted butter
7 oz (200g) Granulated sugar
0.25 oz (7g) Dreidoppel Vanilla Bourbon
1 Egg
12.7 oz (360g) All purpose flour
0.08 oz (2.5g) Salt
0.25 oz (7g) Baking powder
1 lb Luker Palenque 70% Dark Chocolate
100g White Chocolate Confectionery Coating, melted
5g Cocoa Butter, melted
5g Dreidoppel Espresso Flavor Paste (or another flavor of your choice).
Preheat oven to 350˚F.
In the bowl of your mixer, cream butter and sugar until smooth, at least 3 minutes.
Beat in Vanilla Bourbon and egg.
In a separate bowl, combine baking powder and salt with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer, turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
Do not chill the dough. Divide into workable batches, roll out onto a lightly floured surface or roll out between two sheets of parchment to avoid adding flour and cut with desired cookie cutter. You want these cookies to be on the thicker side (closer to ¼ inch rather than ⅛).
Bake at 350˚F for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer onto a cooling rack.
Temper the Palenque Dark Chocolate. You can see our easy guide on how to temper chocolate here.
Make sure Vanilla Sugar Cookies are fully cooled before dipping them into the tempered Palenque Dark Chocolate. Dip only the top side of the cookies.
Place the dipped cookies on a parchment lined sheet pan, chocolate side up. Allow the chocolate to completely set.
Melt the white chocolate coating in the microwave or double broiler (does not need to be tempered), then remove from heat.
Add equal parts of melted cocoa butter and flavor paste. Mix until well blended.
Place melted espresso flavored coating chocolate in a small paper cone or small pastry bag. Snip the end to create a tiny hole for the flavored chocolate to flow out of.
Pipe a squiggly or zigzag c-shaped line.
Take a thin paint brush and pull through, dragging the espresso chocolate so that it looks like a pine cone "petal". Repeat to create more petals on your pine cone cookies.
For the Vanilla Sugar Cookies:
You can use salted butter (just omit the 2.5 grams of salt). If you must chill the dough, just leave it on the countertop for 10 minutes before rolling or work the dough with your hands for a few minutes. Keep in mind that the recipe yield will vary depending on how thick you roll your cookies and how large or small your cookie cutters are. Bake for 6 minutes to test. They should be soft. Leave them on the baking sheet for 5 minutes before transferring to cool completely. If you reach 7-8 minutes and the edges turn brown, your cookies will be crisper.
For the Tempered Dark Chocolate:
If you don't want to temper dark chocolate, you can melt Bel-Coat Dark Confectionery Chocolate instead. If you would like to quickly set the chocolate, you can place the sheet pan in the refrigerator for a few minutes or place the pan in the freezer for an even faster set.
For the Dreidoppel Flavored Chocolate:
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