Hot Cocoa Cutout Cookies
Hot cocoa cutout cookies are the perfect cookies to make for some ugly sweater cookies! They taste like a mug of hot cocoa and a sugar cookie. They make the perfect cookies for any Christmas cookie exchange too! Need more hot cocoa recipes? check out my hot cocoa brownies.
Hot Cocoa Cutout Cookies
Have you ever wondered what else you could make with that hot cocoa mix? Well, I have an option for you right here. These hot cocoa cutout cookies are so scrumptious. Okay, so I have another option too. Hot cocoa brownies, but they aren't nearly as cool. Do you know why? Because they aren't made into ugly sweaters cookies.
I'm not going to claim that I'm a great cookie decorator, but I kind of want to give myself a slap on that back for these. I like it was a semi-successful ugly sweater creation. Let me show you my favorite minus one sleeve because I took a bite out of it.
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I made a video creating this cookie. I need to edit it and if it's not blahhhh, I'll totally share it. Just know, if I can do it, you can too. I'm far from a professional, that's how I'm so sure that you can make it too.
So above is the cookie before I put my easy icing recipe on it. My icing is similar to a royal icing without the meringue and it tastes a lot better (in my opinion). You can also use any flavor frosting that you want and preferably one that crusts would be less of a mess while storing the cookies. The icing and frosting help the cookies become really soft too.
What I like about these cookies is that they don't spread a ton. They keep their shape really well. My ugly sweater cutter was pretty large and came in a little kit with a cute roller that stamped adorable designs into the cookies.
Hot Cocoa Cutout Cookies
Ingredients
Cookies
- ¾ cup salted butter room temperature
- 1 cup granulated sugar
- 1 egg
- 1 T. vanilla bean paste
- 2 ¼ cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. cornstarch
- 3 packets of hot cocoa mix
Flooding Icing
- 2 cups powdered sugar
- 1 T. corn syrup
- 3 T. + 1 tsp. milk
- 1 tsp. vanilla extract
Stiff Icing
- 2 cups powdered sugar
- 1 T. corn syrup
- 2 T. + 2 tsp. milk
- 1 tsp. vanilla extract
Instructions
Cookies
- In a large mixing bowl, add in the butter and sugar. Beat on medium with hand mixer until creamed.
- Add in the eggs and vanilla extract. Beat until incorporated. Set aside.
- In a small mixing bowl, add in the flour, hot cocoa mix, baking powder, and cornstarch. Whisk to combine.
- Add the dry ingredients into the wet and mix until the dough becomes to come together. It will look too dry at first, but keep mixing until it starts clumping together. At this point, you can use your hands and push the cookie dough together.
- Add the cookie dough between two pieces of parchment paper and roll out to about ¼" inch thick.
- Place into the fridge to chill for at least one hour. The longer, the better. I kept mine in there overnight.
- Preheat oven to 350 degrees. Line baking sheet with parchment paper.
- Cut the cookies out using the ugly sweater cookie cutter.
- Place onto the prepared baking sheet.
- Bake for 16 - 17 minutes until the edges start to brown up slightly. For smaller cutters, it will be less time so keep an eye out when using different cookie cutters than the one I used.
- Let cool for about 10 minutes on the baking sheet and transfer to a cooling rack to cool completely.
Flooding/Stiff Icing
- In a medium mixing bowl, add in the powdered sugar, corn syrup, milk, and vanilla. Using a spatula, stir until thoroughly incorporated.
- For the flooding icing, spoon a little out and drizzle it on top of the bowl of icing. It should melt into the icing after 20 seconds. If it doesn't add an additional teaspoon of milk.
- If you want to use colors, separate the icing out into a couple bowl and color each one with gel paste food color.
- Add the flooding icing into a piping bag and the stiff icing into a different piping bag fitted with a small round tip.
- Outline the cookies with the stiff icing.
- Cut a small hole into the tip of the flooding icing bag and fill the cookie. Use a toothpick to move the icing to cover holes.
- To blend the colored icing in and move it around with a toothpick, pipe in on the cookies while the base layer of icing is still wet. Move it around with a toothpick to form designs.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
I was provided with products from GoodCook to create a post to share. I was not compensated.
Your hot cocoa cutout cookies are so cute! These would be perfect to serve at an Ugly Sweater party. Thank you for linking up your blog post at the #HomeMattersParty in December, we hope to see you link up with us again when the parties start in January 2018!
These cookies look simple yet yummy!
Well those sound fantastic and look so cute!
These cookies not only look amazing, they sound amazing, too!
So fun for the holidays!!
These cookies are amazing!!