Make Thick Italian Hot Chocolate with me

Ingredients

• 3 cups All-Purpose Flour (sifted)
• 1 cup Unsalted Butter (softened, cut into cubes)
• 3/4 cup Granulated Sugar (room temperature)
• 1 large Egg (at room temperature)
• 2 tsp Vanilla Extract (pure)
• 1 tsp Ground Cinnamon (optional, for warm flavor)
• 1/2 tsp Salt (fine sea salt)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together the sifted flour, ground cinnamon (if using), and salt until evenly distributed.

   Time: PT5M

2. Cream Butter and Sugar

   Using a hand mixer on medium speed, cream the softened butter and granulated sugar together for about 3 minutes, until the mixture is light and fluffy.

   Time: PT3M

3. Add Egg and Vanilla

   Add the egg and vanilla extract to the butter‑sugar mixture and beat for another 1 minute until fully incorporated.

   Time: PT1M

4. Incorporate Dry Ingredients

   Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until a soft dough forms. Do not over‑mix.

   Time: PT4M

5. Chill the Dough

   Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

   Time: PT30M

   Temperature: 4°C

6. Preheat Oven and Prepare Sheet

   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

   Time: PT5M

   Temperature: 350°F

7. Roll and Cut Cookies

   On a lightly floured surface, roll the chilled dough to about 1/4‑inch thickness. Use festive cookie cutters to cut shapes and place them 1‑inches apart on the prepared sheet.

   Time: PT10M

8. Bake

   Bake the cookies for 10‑12 minutes, or until the edges are lightly golden. Rotate the sheet halfway through for even coloring.

   Time: PT12M

   Temperature: 350°F

9. Cool

   Allow cookies to cool on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.

   Time: PT5M

10. Optional Decoration

    Once completely cooled, decorate with royal icing, sprinkles, or dust with powdered sugar as desired.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

1.5 g

Carbohydrates

15 g

Fat

6 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Gluten-Free All-Purpose Flour
• Instead of Unsalted Butter: Margarine, Plant-based butter
• Instead of Granulated Sugar: Coconut Sugar, Brown Sugar (reduce by 1 tbsp)
• Instead of Egg: Flax Egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Vanilla Extract: Almond Extract (use half amount)
• Instead of Ground Cinnamon: Ground Nutmeg, Ground Cardamom
• Instead of Salt: Kosher Salt (reduce by half)

Equipment Needed

• Mixing Bowl
• Hand Mixer or Stand Mixer
• Baking Sheet
• Parchment Paper
• Cooling Rack (optional)
• Spatula

Critical Steps — Do Not Skip

• Cream butter and sugar until light and fluffy
• Chill the dough for at least 30 minutes
• Do not over‑mix when adding dry ingredients
• Bake until edges are lightly golden, not dark

Chef Tips from the Video

• For extra festive shapes, press the dough between two cookie cutters before cutting.
• Add a teaspoon of orange zest to the dough for a subtle citrus note.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Freeze baked cookies in a zip‑top bag for up to 3 months; thaw at room temperature before serving.

Room temperature: Can keep at room temperature for 3‑4 days in a sealed tin.

Make-Ahead Tips

• The dough can be prepared up to 2 days in advance and kept refrigerated.
• Baked cookies freeze well; reheat briefly in a 300°F oven for a fresh‑out feel.

Frequently Asked Questions