Curl Up On a Cold Day with These Holiday Cookies

Peppermint Hot Chocolate Cookie Dessert Cups by Brandi Milloy PHOTO 1.jpg
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

These are so much fun to make

 Start with your sugar cookie cup

Start with your sugar cookie cup

 Fill with chocolate fudgy frosting

Fill with chocolate fudgy frosting

 Top with micro marshmallows

Top with micro marshmallows

 Sprinkle with crushed peppermint 

Sprinkle with crushed peppermint 

 Add your pretzel handle using chocolate frosting

Add your pretzel handle using chocolate frosting

 Press on the side of your cookie cup and hold to set

Press on the side of your cookie cup and hold to set

 Ready to enjoy!

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.

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Holiday Lights Sugar Cookies By Brandi Milloy Photo 1.jpg

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.

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