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Lincoln Log Cookies

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Submitted by lunafay

Lincoln log cookies shaped from cocoa-chocolate chip dough into two-inch logs, then drizzled with white and chocolate icing stripes. A fun, chocolatey bake for kids and adults.

YIELD

2 dozen

PREP

10 min

COOK

15 min

READY

25 min

These chocolate cookies are shaped into little logs, packed with chocolate chips, and drizzled with two-toned icing that gives them a bark-like finish. They’re as fun to make as they are to eat.

The dough is a rich cocoa base made with brown sugar and shortening, which produces a softer, chewier cookie than butter would. Two cups of semisweet chocolate chips get stirred in, and the dough is shaped by hand into two-inch logs about the width of your thumb. The log shape means more surface area for that crispy outer edge while the center stays soft and fudgy.

After baking (7 to 9 minutes, no more), the cooled logs get the finishing touch: drizzles of white powdered sugar icing and cocoa icing side by side, creating stripes that mimic the look of real bark. Let each layer set before adding the next for the cleanest lines.

Chef Tips

  • Shape the logs to a consistent size so they bake evenly. Two inches long and about ¾ inch thick is the target.
  • Do not overbake. These firm up significantly as they cool. Pull them while they still look slightly underdone in the center.
  • Cool on the baking sheet for 2 minutes before moving. Fresh from the oven, they’re too soft to handle without breaking.
  • Drizzle the icings with a fork or a piping bag with a tiny tip for the most controlled lines.

Variations

  • Use white chocolate chips instead of semisweet for a milder, sweeter log.
  • Add a teaspoon of espresso powder to the dough for a mocha flavor.
  • Roll the iced logs in crushed graham crackers while the icing is still wet for a campfire-style finish.

Ingredients

1 ½ 355
CUPS ML BROWN SUGAR
firmly packed *
158
1 15
TABLESPOON ML WATER
1 5
TEASPOON ML VANILLA EXTRACT
2 2
LARGE LARGE EGGS
1 ½ 355
79
CUP ML COCOA POWDER
¼ 1.3
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
2 473
CUPS ML CHOCOLATE CHIP
semi sweet *
Icing
1 237
1 5
TEASPOONS ML WATER
plus 1 1/2 teaspoon
1 15
TABLESPOON ML COCOA POWDER

Directions

  1. Preheat oven to 375℉ (190℃). (190C). Place sheets of foil on countertop for cooling cookies.

  2. For cookies, combine brown sugar, shortening, water and Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.

  3. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips.

  4. Shape dough into logs 2-inches (5 cm) long and ¾ inch (2 cm) Place logs 2 inches (5 cm) apart onto ungreased baking sheet.

  5. Bake one baking sheet at a time at 375℉ (190℃) (190C) for 7 to 9 DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

  6. For icing, stir icing sugar and water until smooth. Divide in half. Add cocoa to one half. Drizzle white icing over logs. Allow icing to set. Drizzle chocolate icing alongside white icing.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 344 11% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 367mg 15%
Total Carbohydrate 24g 24%
Dietary Fiber 4g 16%
Sugars g
Protein 19g
Vitamin A 2% Vitamin C 0%
Calcium 3% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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