Hot cocoa sugar cookies use Dutch-processed cocoa, which was alkalized in 1828 to prevent the bitter aftertaste.
Hot Cocoa Sugar Cookies
Indulge in the ultimate winter treat with our Hot Cocoa Sugar Cookies, where rich chocolate meets fluffy marshmallow icing for a sweet surprise! These delightful cookies are generously dusted with cocoa powder, making them the perfect festive addition to your holiday festivities. Get ready to impress your friends and family with this cozy, melt-in-your-mouth dessert!
Prep
15
min
Cook
10
min
Serves
16
people
Level
intermediate
📝 Ingredients
Serves 16🥛Dairy & Eggs(5)
- 3/4 cup butter, room temperature and unsalted (170 g)
- 1/3 cup butter, room temperature (74.9 g)
- 2 eggs, one full egg and one yolk only
- 3 tbsp milk (45 ml)
- 2-4 tbsp milk (30-60 ml)
🫙Pantry Staples(6)
- 1 tsp baking powder (5 ml)
- 1 cup cocoa powder (240 ml)
- 1.5 cups flour (188 g)
- 2 cups icing sugar (400 g)
- 1/2 cup white sugar (100 g)
- 1/2 cup brown sugar (100 g)
📦Other(1)
- 2 tbsp marshmallow fluff (jiffy brand) (30 ml)
👨🍳 Instructions
- 1
Preheat the oven to 350 degrees F and gather all needed ingredients.
- 2
In a large stand mixer or a glass bowl with a hand mixer, combine the butter and both sugars and whip until smooth. Add in your one full egg and one egg yolk and mix. Once combined, add in your cocoa powder in 1/4 cup increments along with the milk until well mixed.
- 3
Combine your flour and baking powder in a separate bowl and then gradually add to the wet mixture.
- 4
Roll the cookie dough out on a floured surface to about half an inch thickness. Use your favorite cookie cutters to cut out the cookies and then bake on a parchment lined baking sheet for 9-10 minutes, adjusting the time for larger cookies.
- 5
For the buttercream, combine all ingredients in your electric mixer and mix on high until smooth.
- 6
Once the cookies have cooled completely, decorate them with the buttercream icing and dust with cocoa powder.
💡 Pro Tips
- ✓Chill your rolled cookie dough for 30 minutes before cutting to prevent spreading during baking, as cold butter creates steam that helps cookies hold their shape.timing30 minutes
- ✓Use Dutch-process cocoa powder instead of natural cocoa for deeper chocolate flavor and better color stability, as alkalization neutralizes acids that can cause browning.ingredient
- ✓Roll dough to exactly 1/2 inch thickness using dowel rods as guides, because uneven thickness causes edges to overbake while centers stay soft.technique1/2 inch thickness
- ✓Bake at 325°F instead of 350°F for cocoa-based cookies to prevent the cocoa from becoming bitter through over-caramelization of sugars.timing325°F
- ✓Add 1 tablespoon of cornstarch to your buttercream to prevent weeping and create a more stable piping consistency that holds detail work.ingredient1 tablespoon
Share this recipe
Prep
15
min
Cook
10
min
Serves
16
people
Level
intermediate
Share this recipe
Hot cocoa sugar cookies use Dutch-processed cocoa, which was alkalized in 1828 to prevent the bitter aftertaste.
Hot Cocoa Sugar Cookies
Indulge in the ultimate winter treat with our Hot Cocoa Sugar Cookies, where rich chocolate meets fluffy marshmallow icing for a sweet surprise! These delightful cookies are generously dusted with cocoa powder, making them the perfect festive addition to your holiday festivities. Get ready to impress your friends and family with this cozy, melt-in-your-mouth dessert!
📝 Ingredients
Serves 16🥛Dairy & Eggs(5)
- 3/4 cup butter, room temperature and unsalted (170 g)
- 1/3 cup butter, room temperature (74.9 g)
- 2 eggs, one full egg and one yolk only
- 3 tbsp milk (45 ml)
- 2-4 tbsp milk (30-60 ml)
🫙Pantry Staples(6)
- 1 tsp baking powder (5 ml)
- 1 cup cocoa powder (240 ml)
- 1.5 cups flour (188 g)
- 2 cups icing sugar (400 g)
- 1/2 cup white sugar (100 g)
- 1/2 cup brown sugar (100 g)
📦Other(1)
- 2 tbsp marshmallow fluff (jiffy brand) (30 ml)
👨🍳 Instructions
- 1
Preheat the oven to 350 degrees F and gather all needed ingredients.
- 2
In a large stand mixer or a glass bowl with a hand mixer, combine the butter and both sugars and whip until smooth. Add in your one full egg and one egg yolk and mix. Once combined, add in your cocoa powder in 1/4 cup increments along with the milk until well mixed.
- 3
Combine your flour and baking powder in a separate bowl and then gradually add to the wet mixture.
- 4
Roll the cookie dough out on a floured surface to about half an inch thickness. Use your favorite cookie cutters to cut out the cookies and then bake on a parchment lined baking sheet for 9-10 minutes, adjusting the time for larger cookies.
- 5
For the buttercream, combine all ingredients in your electric mixer and mix on high until smooth.
- 6
Once the cookies have cooled completely, decorate them with the buttercream icing and dust with cocoa powder.
💡 Pro Tips
- ✓Chill your rolled cookie dough for 30 minutes before cutting to prevent spreading during baking, as cold butter creates steam that helps cookies hold their shape.timing30 minutes
- ✓Use Dutch-process cocoa powder instead of natural cocoa for deeper chocolate flavor and better color stability, as alkalization neutralizes acids that can cause browning.ingredient
- ✓Roll dough to exactly 1/2 inch thickness using dowel rods as guides, because uneven thickness causes edges to overbake while centers stay soft.technique1/2 inch thickness
- ✓Bake at 325°F instead of 350°F for cocoa-based cookies to prevent the cocoa from becoming bitter through over-caramelization of sugars.timing325°F
- ✓Add 1 tablespoon of cornstarch to your buttercream to prevent weeping and create a more stable piping consistency that holds detail work.ingredient1 tablespoon