Name: Hot Cocoa Mug Sugar Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 1 teaspoon baking soda; ⅛ teaspoon salt; ½ cup unsalted butter, room temperature; 1 cup granulated white sugar; 1 large egg; ¾ teaspoon lemon zest; 2 teaspoons vanilla extract; 2 tablespoons caramel for decorating cookies (optional); 2 ¼ cups confectioners’ icing sugar; 2 tablespoons Wilton meringue powder; ¼ cup to ½ cup lukewarm water; Red food coloring gel (such as Wilton Christmas Red)

Ingredients

1 ¾ cups all-purpose flour

1 teaspoon baking soda

⅛ teaspoon salt

½ cup unsalted butter, room temperature

1 cup granulated white sugar

1 large egg

¾ teaspoon lemon zest

2 teaspoons vanilla extract

2 tablespoons caramel for decorating cookies (optional)

For the Meringue Powder Icing:

2 ¼ cups confectioners’ icing sugar
2 tablespoons Wilton meringue powder
¼ cup to ½ cup lukewarm water
Red food coloring gel (such as Wilton Christmas Red)

Instructions

Step 1: In a large bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 2: In a separate bowl, beat the butter and sugar with a hand mixer until light and fluffy.

Step 3: Add the egg, lemon zest, and vanilla extract to the butter mixture, beating until just combined.

Step 4: Fold the flour mixture into the wet ingredients and beat until smooth dough forms.

Step 5: Divide the dough in half, wrap each piece in plastic wrap, and freeze for 10 minutes until firm.

Step 6: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 7: On a lightly floured surface, roll out the dough to ¼-inch thickness. Cut out cookies using a coffee mug cookie cutter and transfer to the baking sheets.

Step 8: Bake for 10 minutes or until edges begin to brown. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 9: To make the royal icing, beat confectioners’ sugar and meringue powder in a large bowl until combined.

Step 10: Gradually add lukewarm water and beat until stiff peaks form, about 5 minutes. Adjust sugar or water to get icing that forms ribbons that hold for 2-3 seconds.

Step 11: Tint about ¾ of the icing red using food coloring gel (approximately ⅛ teaspoon). Use the rest white.

Step 12: Transfer icings into separate piping bags fitted with Wilton tip #8 for the mug and #32 for the cream part of the cookie.

Step 13: Outline and fill the mug part of the cookie with red icing, then fill the cream part with white icing.

Step 14: Use white icing to draw a snowflake in the center of each cookie. Optionally, draw a thin caramel line between the mug and cream parts.

Step 15: Gently shake decorated cookies to settle any bumps and let the icing dry completely before storing.

Tips & Variations

Use a toothpick to smooth out holes or rough spots in the icing while decorating.

If you don’t have a coffee mug cookie cutter, a large circle or oval cutter can work as a substitute.

For extra flavor, try adding a pinch of cinnamon or cocoa powder to the cookie dough.

Store decorated cookies in an airtight container and keep them in a cool place to preserve the icing.

FAQs

Can I make the cookie dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 24 hours before rolling and cutting. Just bring it back to a slightly firm but pliable state by chilling briefly before rolling out.

What if I don’t have meringue powder for the icing?

Meringue powder helps the icing harden properly, but you can substitute with egg whites if preferred. Use pasteurized egg whites to ensure safety and beat them with icing sugar just as you would with meringue powder.