Curl Up On a Cold Day with These Holiday Cookies
This is a sponsored post written by me on behalf of Crisco®. The opinions and text are mine.
What’s better than warm sugar cookies? How about hot chocolate cookie cups filled with fudgy frosting and topped with peppermint and marshmallows? These are perfect for those cold days when you want to curl up with a warm treat. You guys know I LOVE making cookie cups, but these might just be the cutest creations yet! Watch how to make these adorable desserts below and then scroll down for the full recipe!
These are so much fun to make
Start with your sugar cookie cup
Fill with chocolate fudgy frosting
Top with micro marshmallows
Sprinkle with crushed peppermint
Add your pretzel handle using chocolate frosting
Press on the side of your cookie cup and hold to set
Ready to enjoy!
Peppermint Hot Chocolate Cookie Cups
By Brandi Milloy
Yields 3 dozen
Ingredients
3 cups Pillsbury™ BEST™ All Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup Crisco® All-Vegetable Shortening
1 cup sugar
1 large egg
2 tablespoons milk
2 teaspoons vanilla extract
1 Pillsbury™ Filled Pastry Bag Chocolate Fudge Flavored Frosting
Crushed peppermint candies, for garnish
Micro marshmallows, garnish
Mini pretzels
Directions
STEP ONE
HEAT oven to 350°F. Whisk flour, baking powder and salt in medium bowl until blended.
STEP TWO
BEAT shortening and sugar in large bowl with mixer on high speed until light and fluffy, about 5 minutes.
STEP THREE
BLEND in egg, milk and vanilla. Gradually blend in flour mixture.
STEP FOUR
FORM dough into 1 tablespoon size balls and press into mini muffin tin and up the side to create a cup. Repeat this step until you’ve filled each tin.
STEP FIVE
Bake 10-12 minutes or until very light golden brown. Cool completely.
STEP SIX
To decorate: Pipe chocolate frosting into cups. Sprinkle with peppermint and marshmallows. To create the handle: break off the loops from pretzels and attach to the sides of the cookie cups using chocolate frosting.
Holiday Lights Sugar Cookies
If you’re planning to make a bunch of different types of holiday cookies this season, give my Holiday Lights Sugar Cookies a try – they’re too cute. These fluffy sugar cookies are made with Crisco®All-Vegetable Shortening, topped with crushed candies and strung together with candy string.
Holiday Lights Sugar Cookies
By Brandi Milloy
Ingredients
3 cups Pillsbury™ BEST™ All Purpose Flour
2 teaspoons baking powder
½ teaspoon salt
1 cup Crisco® All-Vegetable Shortening
1 cup sugar
1 large egg
2 tablespoons milk
2 teaspoons vanilla extract
½ cup Rainbow sprinkles
16 ounces white chocolate morsels, melted
Various hard candies, crushed
Sprinkles
Directions
STEP ONE
HEAT oven to 350°F. Whisk flour, baking powder and salt in medium bowl until blended.
STEP TWO
BEAT shortening and sugar in large bowl with mixer on high speed until light and fluffy, about 5 minutes.
STEP THREE
BLEND in egg, milk and vanilla. Gradually blend in flour mixture.
STEP FOUR
DIVIDE dough in half. Roll out each half on lightly floured surface to 1/4-inch thickness. Cut with light bulb cookie cutter. Place 2 inches apart on baking sheet.
STEP FIVE
Bake 8 to 10 minutes or until bottom edges are very light brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.
STEP SIX
To decorate: frost cookies with white chocolate and sprinkle with candies and sprinkles while wet. Thread candy string through hole to connect.
