My sister in law Angela sent me this cookie recipe to share with all of you. Unlike me, she has infinite patience when it comes down to creating sweet treats and delights. Some of my faves are gumdrop cookies and my Christmas biscotti.
What I loved about these little Cup of Hot Cocoa Cookies is that even I cane make them, that’s how easy they are. You all are used to my style, patience is not my virtue. I don’t decorate cakes more than twice a year for my kids birthdays ( and I shouted out a Hallelujah when my son wanted an ice cream cake from the store this year!)
These I could make.
These I could sit with the kids and make, spending a nice afternoon together. Marshmallows would be eaten before they made it onto the gingersnaps, copious amounts of candy cane would be crunched on – the parts that you don’t use, of course- and I think that they are are super adorable.
Like, SO adorable.
Angela has written up the recipe for you all, followed by directions on how to bake the cookies and put them together!
Happy Baking everyone!
Love,
Karlynn
A Cup of Hot Cocoa Cookies
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 3/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 6 tablespoons unsalted butter
- 3/4 cup dark brown sugar
- 1 large egg
- 1/2 cup molasses
- 2 teaspoons vanilla
- 36 Large marshmallows
- 36 Small candy canes cut at the base of where it curves to form a perfect “u”
- 1 cup White chocolate melts
- 1 cup Milk chocolate melts
- 1 container Tiny round white sprinkles
- Small flower cookie cutter
Instructions
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.
- Add molasses, vanilla, and lemon zest and continue to mix until well blended.
- Gradually stir in dry ingredients until blended and smooth.
- Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
- Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper and set aside.
- (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.)
- Place 1 portion of the dough on a lightly floured surface.
- Sprinkle flour over dough and rolling pin.
- Roll dough to a scant 1/4-inch thick.
- Use additional flour to avoid sticking.
- Cut out cookies with the small cookie cutter.
- Space cookies 1 1/2-inches apart.
- Bake 1 sheet at a time for 7-10 minutes
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- Once cooled…begin decorating
- Put a small dot of melted white chocolate on the cookies centre and attach the marshmallow.
- Add the handle by adding the candy cane to the side of the marshmallow with the same white chocolate.
- On top of the marshmallow add the melted milk chocolate and add a few white sprinkles to the top for the marshmallow effect.
- Let harden and serve
Nutrition
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Debra Douglas Kapeluck says
Sheri, for the little girls \U0001f384