Chinese Cookies

Chinese Cookies

Vicki 0

"These cookies are like the ones you'll find at the grocery store bakery. They have a chocolate center. You can make your own fudge icing, or buy it pre-made at the store."

Ingredients {{adjustedServings}} servings 602 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 602 kcal
  • 30%
  • Fat:
  • 32.8 g
  • 50%
  • Carbs:
  • 73g
  • 24%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 336 mg
  • 13%

Based on a 2,000 calorie diet

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  1. In a medium bowl, cream together the sugar and shortening. Stir in the egg and vanilla, beat until light and fluffy. Combine the cake flour, baking soda and salt, stir into the creamed mixture. Dough will be stiff, you may need to use your hands to mix. Roll dough into a log about 15 inches long, and roll in the ground nuts. Wrap and chill dough for at least an hour or until firm.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  3. Unwrap dough and cut into 1/2 inch slices. Place cookies 1 1/2 inches apart on the prepared cookie sheets.
  4. Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool for a few minutes on the baking sheets before removing to cool completely on wire racks. When cool, place a dollop of fudge icing onto the center of each cookie.
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Reviews 41

  1. 46 Ratings


I do the same as the last reviewer and these are the BEST COOKIES. They are EXACTLY like the bakery. I take a blob of the dough and mix in some Special Dark cocoa, like maybe 1/3 cup. No measuring really! I also do not put so much melted ganache in center. I have also pressed the center dot into chocolate jimmies. If you run into someone who knows what a Chinese Cookie is, they will fall over when they taste them. EXCELLENT


I wanted to update my review since I got creative this year and wanted to share. They are still one of my all-time favorite cookies. This year I separated the dough into halves, left one half vanilla, and then separated the 2nd half into thirds. I added cocoa powder to one, red coloring to another and green to the third, and then marbled the cookies. I coated the outside with chocolate sprinkles. I do recommend using somethihg like beaten egg white to coat the logs before rolling in nuts or sprinkles as they adhere better. They came out so pretty and tasted great, and were the highlight of my cookie tray. (The following is my old review). Thank you again! I had to try these since I've missed the cookies I used to buy in New York bakeries, and these were definitely it! I did leave out the walnuts, but instead tried to recreate some of the versions I remembered. I made the recipe twice; the first I left plain and used chocolate stars as a shortcut on some, dotted some with chocolate chips, and dipped some in chocolate sprinkles. For the 2nd batch, I took about half the dough (maybe a tad less) and added about 1/3 cup unsweetened cocoa (and about 1 tsp of milk to make up for the dryness), and then swirled it together as I formed the log to make a marbled cookie (my remembered favorite version). I rolled the marble log in chocolate sprinkles, and boy were they good, and very impressive looking!


This recipe is a very good base for the start of NY style chinese cookies. I added 1/2 tsp of almond extract and then marbled the dough with taking 1/3 of dough and adding in 1/3 c. of cocoa. Take and press it into the vanilla dough I omitted the walnuts as they gave it different taste then what I remember chinese cookies to have. I also melted chocolate chips with a bit of heavy cream to make the chocolate dollap in the center YUM