I found these adorable little cookie cutters made for the side of a cup at Sweet! in downtown Lawrence, KS, and knew exactly what I wanted to do with them. I knew that a chocolate cut out cookie would be perfect perched on a mug of hot and rich cocoa. I love when I get an idea and it turns out to be even cuter than I ever imagined it to be. I know that this cookie is not exactly the most difficult cookie that I have ever attempted, but sometimes the simplest of designs prove to be the most difficult. The icing was perfect, the sanding sugar stuck the way that I wanted it to, the colors all worked. I made these one evening after everyone had gone to bed. I sat at my kitchen table with a cup of tea, my iPad tuned to The Fugitive (a movie that I never seem to get tired of), and just piped and flooded for ages. Usually, I get bored in the middle of a cookie project and want to give up. On this evening, there was nothing more relaxing. I stopped to enjoy the process. I took my time, soaked in the quiet, and happily my heart and star cookies.
The best compliment that I can receive is an unsolicited one from my children. Mine are brutally honest, and a compliment is sadly few and far between. But my oldest son woke up, saw these on the counter, and declared them the cutest little cookie he had ever seen. He could not wait for me to make him a hot chocolate so that he could have one. Be still my heart.
And, they taste really good too.
Pipe the edges with royal icing. Let the edges dry completely. Loosen the remaining royal icing with water and flood the cookies to fill in. Cover with sanding sugar. (For a tutorial on icing and flooding cookies) Let the cookies dry completely overnight.
Add to your favorite hot chocolate recipe. Recipe from Our Best Bites.
- 2 1/2 cups flour
- 1/2 cup cocoa powder
- 2 sticks room temperature butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- pinch salt
- Royal Icing
- sanding sugars
- Cream together butter and sugar until light and fluffy, about 5 minutes.
- Add the egg and vanilla. Mix until combined.
- Whisk together flour, cocoa, and salt. Add the butter mixture slowly. Mix until incorporated.
- Wrap dough in plastic wrap. Chill for 30 minutes or until firm.
- Roll out and cut using your favorite cookie cutter.
- Bake in a preheated 350 degree oven for 8 to 10 minutes. The cookies will be set, and will hold their shape. Cool completely.
- Pipe the edges with royal icing. Let the edges dry completely. Loosen the remaining royal icing with water and flood the cookies to fill in. Cover with sanding sugar. Let the cookies dry completely overnight.