Chocolate Panettone Cookies

Studded with fruits, laced with citrus and slathered in a chocolaty cream cheese frosting, chocolate panettone cookies have a more is more attitude. The recipe is inspired by the traditional panettone—an Italian Christmas bread that is a brioche-like, enriched bread so packed with fruits and nuts that it resembles cake. Like the bread, these panettone cookies are delightful alongside coffee and tea, or even a glass of wine. Unlike the bread, which requires a special pan and fussy yeast, the cookies are simple to make.

The ingredients list is long, but most things are already in your pantry—and many items are used in both the cookies and the frosting. Put on the carols and get holiday baking!

Ingredients for Chocolate Panettone Cookies

• Butter: Butter is a huge contributor of flavor in cookies, so use a high-quality brand of butter. Unsalted is generally better for baking because you have more control over how much salt is in the recipe. Make sure the butter is softened so that it can properly incorporate into the batter.
• Sugar: The first step in the recipe is to cream the sugar and butter. Creaming dissolves the sugar and incorporates air into the butter, which makes for light cookies.
• Egg: Always bake with room-temperature eggs; they’ll mix into the batter more completely. You can bring cold eggs to room temp quickly by putting them in a bowl of warm water.
• Orange extract: Just a few drops of orange extract deliver tons of citrus taste.
• All-purpose flour: Measure the flour properly by scooping spoonfuls into a measuring cup and sweeping it flat with the edge of a knife. Adding too much flour will result in heavy cookies.
• Pumpkin pie spice: Warm, cozy pie spice needn’t be used only in pie recipes. Use a pre-mixed pie spice that you like, or make homemade pumpkin pie spice with cinnamon, ginger, nutmeg and cloves.
• Baking soda: This bread-inspired recipe has many heavier ingredients and mix-ins, so it’s important to add a leavening agent to lighten and lift.
• Salt: A pinch of salt balances the sweetness.
• Fruit and chocolate: We stick with classic panettone mix-ins: raisins, dried cranberries, chopped candied orange peel, semisweet chocolate chips and chopped maraschino cherries. Together, the mix-ins are a bit sweet and a bit sour, with plenty of color.
• Grated orange zest: Wash the outside of the orange well with a mild dish soap and warm water before zesting. Rinse, then zest with a Microplane grater. The zest will add a delicate, floral note.

Chocolate Orange Cream Cheese Frosting:

• Butter: Butter gives the frosting structure. It’s also milder and sweeter compared to the cream cheese, balancing it out so the frosting doesn’t taste too sour.
• Cream cheese: Tangy, spreadable, rich cream cheese frosting tastes bright and adds some depth to sweet cookies like these.
• Confectioners’ sugar: Also known as powdered sugar, this airy, light sugar easily blends into even thicker ingredients, making it the ideal type of sugar for frosting.
• Dutch-processed cocoa: Dutch-processed cocoa powder is specially treated to be less acidic, darker in color and richer in chocolate flavor than other cocoa powders.
• Orange juice: Use freshly squeezed orange juice for the best flavor.
• Grated orange zest: You’ll stir zest into the frosting and also sprinkle it over the cookies for a decorative garnish.
• Orange extract: Orange juice alone doesn’t pack an enormous punch, so we like to add orange extract to really infuse the frosting with citrus.

Directions

Step 1: Combine the wet ingredients for the cookie dough

Preheat the oven to 375°F.

In a large bowl, cream the butter and sugar until light and fluffy. Then, beat in the egg and orange extract.

Step 2: Add the dry ingredients

In another bowl, whisk the flour, pie spice, baking soda and salt. Gradually beat the flour mixture into the creamed mixture.

Step 3: Add the mix-ins and chill the dough

Fold in the dried fruits, chocolate chips, cherries and orange zest.

Cover the dough with storage wrap. Refrigerate until firm, about 30 minutes.

Step 4: Shape

Scoop the dough by tablespoonfuls and set 2 inches apart on parchment-lined baking sheets.

Step 5: Bake

Bake until the edges are light brown, 11 to 13 minutes. Cool completely on wire racks.

Step 6: Make the frosting

Meanwhile, in a large bowl, beat the softened butter and cream cheese until smooth.

In a separate small bowl, sift together the confectioners’ sugar and cocoa. Beat into the butter mixture along with the orange juice, zest and orange extract until light and fluffy.

Step 7: Frost the cookies

Spread or pipe the frosting onto the cooled cookies. Dust with confectioners’ sugar and additional orange zest, if desired.

Editor’s Tip: Don’t try to frost the cookies until they’re entirely cool. Frosting won’t set on warm cookies.

Chocolate Panettone Cookie Variations

• Get fruity: Replace the raisins with any dried fruit: Cranberries, currants or golden raisins are all good options.
• Play with chocolate: Swap in white chocolate chips, dark chocolate chips or chopped candy bars for the semisweet chips in the cookie dough.
• Add nuts: Stir in finely chopped almonds, walnuts, pistachios or pecans.
• Swap the frosting: Lean in to the citrus flavors by replacing the chocolate frosting with orange buttercream frosting. Or, keep things simple with an orange or lemon glaze.

How to Store Chocolate Panettone Cookies

You can store unfrosted chocolate panettone cookies in an airtight container at room temperature. Once they’re frosted, keep them in the refrigerator.

How long do chocolate panettone cookies last?

Unfrosted panettone cookies will keep for up to five days at room temperature or one week in the refrigerator. Once frosted, the cookies will keep for up to five days. They may get softer as time passes, but they’ll still taste delicious.

Can you freeze chocolate panettone cookies?

You can freeze panettone cookies, but it’s best to freeze them unfrosted. After baking the cookies, let them cool completely. Arrange on a baking sheet and freeze until solid. Then, transfer to an airtight container or freezer bag, and freeze for up to three months. Defrost in the refrigerator overnight, and make the frosting once you’re ready to decorate.

Chocolate Panettone Cookie Tips

Why did my cookies spread too much in the oven?

Flat, spread-out cookies are one of the most common baking mistakes. This usually happens if the butter gets too warm as you’re making the dough, causing it to melt in the hot oven before the flour in the batter can set. The best way to prevent spreading is to put the shaped cookies into the fridge for about 20 minutes before baking. This will let the butter solidify after all the mixing and rolling.

Why did my chocolate frosting split?

There are a few reasons chocolate cream cheese frosting may split. First, if the frosting has too much liquid, that can keep the frosting from emulsifying or blending smoothly. The only liquid in this recipe is the orange juice, so take care to add it slowly and beat until just combined.

The second reason the frosting may split is if any of the ingredients are at very different temperatures. (For instance, if you try to combine cold butter with warm juice.) It’s best to let all the ingredients come to room temperature before mixing.

If the frosting splits, you can usually fix it by warming it up. Microwave the frosting for about 10 seconds to soften the butter and cream cheese, then stir well. If it’s feeling stiff, heat for another 10 seconds and mix again.