About the Recipe
In Switzerland, Christmas wouldn’t be Christmas without a table full of cookies. Most families bake a generous assortment - often ten or more - using recipes that are made year after year and shared across generations. Classics like Zimtsterne, Spitzbuebe, and Schoggi Herzli are always part of the mix, each one simple, familiar, and meant to be enjoyed slowly.
These chocolate rings were always my mom’s favorite, which makes perfect sense -she’s a true chocolate lover. They have a deep, rich chocolate flavor without being overly sweet, with a light, crumbly texture that leans more shortbread than cookie. The richness of the chocolate pairs beautifully with the bright, citrusy lemon glaze, which cuts through just enough to keep each bite balanced rather than heavy.
The recipe comes from my paternal grandmother in Switzerland, and it’s one I return to every holiday season. I don’t usually bake many chocolate-forward cookies at Christmas, but these are an exception. They’re straightforward to make, quick to bake, and they never last long. If you enjoy chocolate with contrast and restraint, these cookies deserve a spot in your holiday tin.
Rich Chocolate Flavor: These cookies are packed with an intense chocolate taste that's perfect for chocolate lovers.
Delicate Shortbread Texture: Light and crumbly, they melt in your mouth with every bite.
Easy and Quick to Make: The dough comes together effortlessly, and the baking time is short.
Perfect Balance of Flavors: The slight bitterness of the chocolate pairs beautifully with the sweet, tangy lemon glaze.
A Family Heirloom Recipe: This recipe carries a touch of nostalgia and tradition, making it extra special for the holidays.
Customizable: You can adjust the glaze or cocoa powder to suit your taste preferences.
Beautifully Festive: The contrast of dark chocolate and the light glaze makes these cookies a stunning addition to any cookie platter.
What You'll Love
Can I substitute almond flour with another type of flour? Yes, you can use hazelnut flour or finely ground nuts like walnuts or pecans as a substitute. Regular flour can work too, but the flavor and texture may differ.
Can I use salted butter instead of unsalted? Yes, but reduce the added salt in the recipe by half or omit it entirely.
How do I know when the cookies are done baking? These cookies bake quickly. Look for a set, matte surface. They will firm up as they cool.
Can I make the dough in advance? Absolutely! You can refrigerate the dough for up to 2 days or freeze it for up to a month. Let it soften slightly before rolling.
Do these cookies spread while baking? No. They hold their shape well, which makes them ideal for cut-out rings.
Can I chill the dough? You don’t need to, but if your kitchen is warm or the dough feels too soft, chilling it for 15–20 minutes can make rolling easier and help them keep their shape.
Can I use dark chocolate instead of semi-sweet? Yes. Dark chocolate works beautifully if you prefer a more intense chocolate flavor- just keep the glaze light.
Frequently asked Questions
Ingredints Explained
Butter: This is a butter-forward dough, which gives the cookies their tender, shortbread-like texture. Make sure it’s softened, not melted.
Melted Chocolate: Using real chocolate gives these cookies a smoother, richer flavor than cocoa alone, without making them heavy.
Almond Flour: Adds structure and a subtle nuttiness while keeping the cookies delicate rather than dry.
Lemon Juice: The acidity cuts through the richness of the chocolate and keeps the cookies from feeling too dense or sweet.
Ingredients
Dough:
380g unsalted butter (1 2/3 cups)
150g sugar (3/4 cup)
350g all-purpose flour (2 3/4 cups)
150-200g Semi-Sweet Chocolate (1 3/4 – 2 cups) - chopped and melted
200g almond flour (2 cups)
1 teaspoon vanilla (1 teaspoon)
Glaze:
100g powdered sugar (3/4 cup)
2 tablespoons lemon juice (2 tablespoons)
1 tablespoon water (1 tablespoon)
Preparation
Step-by-step instructions on how to make chocolate rings
In a large bowl mix together butter and sugar until smooth and creamy.
Add in the flour, chocolate and vanilla.
When blended, slowly add in the almond flour.
Use your hands to kneed all ingredients together.
The dough will feel soft- and this is ok it will solidify once cooled. If it is overly tacky (like really sticking to your fingers- add a couple of spoonfuls of flour.
Once you have a nice solid dough, lightly flour your work surface and rolling pin to prevent the dough from sticking.
Roll your dough out so that it is about 5mm thick. (I like to work the dough in batches, I find it easier to handle and doesn't make me get too overwhelmed).
Take a large round cookie cutter (approximately 7cm) and cut out your main circles.
Then take a smaller circular cutter to cut out the center of each larger circle to make a doughnut shape.
Preheat your oven to 375F.
These cookies are a nice quick bake. So I do one cookie sheet at a time.
Bake for 7-9 minutes.
Let cool completely before glazing so that the glaze can set and doesn't melt off.
While the cookies cool, make your glaze by combining the powdered sugar with the lemon juice and water.
If you like a thicker glaze add less liquid. Powdered sugar becomes runny quite quickly, so if you feel you have added too much liquid, just add in a bit more sugar until you reach your desired consistency.
Once your cookies have cooled, use a pastry brush to paint each cookie with a thin layer of sugar glaze.
Let the glaze dry before serving.
Recipe Card
Chef's Notes
Use good-quality chocolate. Since chocolate is the star here, choose one you enjoy eating on its own. Semi-sweet keeps the cookies balanced, while darker chocolate leans more intense and refined.
Keep the dough cool but pliable. If the dough feels too soft while rolling, pause and chill it for 10–15 minutes. This helps the rings cut cleanly and hold their shape.
Roll evenly. Aim for about 5 mm thickness across the dough. Thinner cookies will bake too quickly and lose their tender texture; thicker ones won’t bake evenly.
Don’t overbake. These cookies should stay fairly pale. They’re done when they feel set but still soft—they’ll firm up as they cool.
Glaze lightly. A thin, brushed-on layer of lemon glaze is all you need. It should add brightness, not overwhelm the chocolate.
Let the glaze dry completely. Give the cookies time to set before stacking or storing so the glaze stays clean and glossy.
Storage Tips
Store glazed cookies in an airtight container at room temperature for up to 7 days.
Layer them with parchment paper to protect the glaze.
Unglazed cookies can be frozen for up to 2 months; glaze after thawing for best results.