Cookies are the perfect way to celebrate the season, indulge in a little sweet joy, and even give back to loved ones. From soft and chewy favorites to show-stopping designs, I’ve rounded up my most popular Christmas cookies to make your holidays delicious and memorable.

1. Perfect Sugar Cookies

Soft, thick, and topped with fluffy frosting, these sugar cookies are a timeless classic. They’re easy to customize with festive shapes and colors, making them one of the best Christmas cookies for gifts or your next cookie exchange. Plus, they’re Santa-approved!

Why you’ll love them:

• Perfect for decorating with kids.
• A soft texture that melts in your mouth.
• Great for holiday cookie recipes that require a versatile base.

2. Christmas Cornflake Wreath Cookies

These no-bake Christmas cookies are a nostalgic favorite. Shaped like mini wreaths and adorned with red candy “berries,” they’re as fun to make as they are to eat.

Why they’re a holiday hit:

• Easy to prepare and perfect for little helpers.
• A colorful addition to any Christmas cookie platter.
• Ideal for when you need Christmas cookies easy and quick!

3. Chewy Ginger Cookies

Spiced with just the right amount of warmth, these chewy ginger cookies are a holiday staple. Their soft texture and rich molasses flavor make them a standout among Christmas cookie recipes holiday bakers love.

Why they belong on your list:

• Perfect balance of sweet and spice.
• A cozy cookie for cold winter evenings.
• Popular Christmas cookies for gifting and sharing.

4. Hot Cocoa Cookies

Take the classic winter drink and turn it into an indulgent cookie! These cookies are loaded with chocolate flavor and topped with gooey marshmallows for a delightful treat that screams holiday cheer.

Why they’ll wow your guests:

• Great for holiday parties and Christmas cookie exchanges.
• An eye-catching addition to any dessert table.
• Fun to pair with a warm mug of cocoa.

5. Mickey Mouse Gingerbread Cookies

Bring a bit of Disney magic to your kitchen with these adorable Mickey Mouse gingerbread cookies. They’re soft, chewy, and perfectly spiced, making them one of the best Christmas cookies for holidays spent at home or in the parks!

Why they’re magical:

• A unique twist on a classic gingerbread cookie recipe.
• Perfect for Disney fans young and old.
• Cookies for Santa recipe that’s sure to make him smile!

6. Chocolate Marshmallow Cookies

For those who love rich, chocolatey treats, these cookies are a dream come true. Topped with a fluffy marshmallow and drizzled with chocolate, they’re decadent and festive.

Why they’re irresistible:

• Great for impressing at cookie swaps.
• A holiday indulgence everyone will love.
• One of the best Christmas cookies for gifts to chocolate lovers.

Tips for Making the Best Homemade Christmas Cookies

• Prep ahead: Many of these recipes can be made ahead of time and stored for later, perfect for stress-free holiday baking.
• Get creative: Use festive decorations, sprinkles, and edible glitter to make your cookies stand out.
• Think about gifting: Package your cookies in decorative tins or cellophane bags tied with ribbons for an extra special touch.

Cookies for Every Holiday Moment

Whether you’re planning a Christmas cookie exchange or looking for cookies for the holidays that will impress everyone on your list, these recipes are guaranteed to bring joy to your kitchen. From classic sugar cookies to unique hot cocoa cookies, there’s something here for every taste and occasion.

What’s your favorite Christmas cookie recipe? Let me know in the comments below, and happy baking!

Thanks so much for stopping by! I hope you love this recipe as much as I do. If you give it a try, be sure to share your creations on Instagram and tag me @mixinsomemagic—I’d love to see them!

Looking for more fun recipes? Don’t miss my collection of Disney Copycat Recipes and other delicious ideas to bring a little magic to your kitchen. From sweet treats to savory favorites, there’s something for everyone. Happy baking!

Not only are these Cornflake Wreaths incredibly delicious, but they’re also simple to make, making them the perfect addition to your Christmas baking lineup. Whether you need a standout dessert for a Christmas cookie exchange or a quick treat to whip up with the kids, this recipe delivers every time. The bright green color, chewy texture, and spicy sweetness from the cinnamon candies combine to create a treat that feels as festive as the season itself.

Why You’ll Love This Corn Flakes Wreath Recipe

1. Festive and Fun: The wreath shape and bright green color bring instant holiday cheer to your dessert table.
2. Perfect for Beginners: This recipe is so easy, even novice bakers or kids can help. It’s a great way to get the whole family involved in the kitchen.
3. Customizable: You can personalize these cookies with different decorations like edible glitter, holiday sprinkles, or mini chocolate candies.
4. Great for Gifting: Pack these up in a festive box or bag, and you’ve got a homemade holiday gift that everyone will love.

If you’re looking for fun holiday desserts that are easy to make and guaranteed to impress, this Corn Flakes Wreath Recipe is a winner.

A Tradition in My Kitchen

For me, these Christmas Wreath Cookies are more than just a treat—they’re a cherished part of my holiday traditions. Every December, I set aside time to make a batch (or two!) of these wreaths. The process is as enjoyable as the final product, from melting the marshmallows to shaping the wreaths and decorating them with “holly berries.”

There’s something so nostalgic about the buttery, marshmallowy goodness combined with the crunch of corn flakes. They take me back to childhood Christmases, filled with laughter and the warm smells of holiday baking. Even now, they’re a must-make every year, and I love sharing them with friends, family, and neighbors.

When to Serve Cornflake Christmas Wreaths

These cornflake Christmas wreaths are versatile and can be enjoyed in so many ways during the holiday season. Here are a few ideas:

• At Holiday Parties: Add them to your dessert spread for a colorful, eye-catching treat.
• Christmas Cookie Exchange: These cornflake wreaths are unique and sure to stand out among the sea of sugar cookies and gingerbread men.
• Christmas Eve Dessert: Serve them alongside hot cocoa or eggnog for a cozy, festive snack.
• Gifting: Wrap these up in cellophane bags tied with a holiday ribbon for an easy, thoughtful gift.

Cornflake Christmas Wreaths Recipe

Yield: 12-16 wreaths (depending on size)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients:

• 1/2 cup butter
• 5 cups mini marshmallows (or about 40 large marshmallows)
• 1 teaspoon vanilla extract
• 1 teaspoon green food coloring gel
• 6 cups cornflakes cereal
• 1/2 cup cinnamon imperials (small red cinnamon candies)

Note: If you don’t have green food coloring gel, you can use regular food coloring, but the wreaths will be a lighter green.

Instructions:

1. Prepare your workspace:
   Line two baking sheets with parchment paper or silicone baking mats. Set out a bowl of water or nonstick spray for your hands (to prevent sticking when shaping the wreaths).
2. Melt the butter and marshmallows:
   In a large pot, melt the butter over low heat. Add the marshmallows and stir constantly until completely melted and smooth.
3. Add vanilla and food coloring gel:
   Stir in the vanilla extract and green food coloring gel until the mixture is evenly colored. The gel creates a bright and festive green.
4. Mix with cornflakes:
   Remove the pot from the heat and gently fold in the cornflakes until they are evenly coated with the green marshmallow mixture.
5. Shape the wreaths:
   Working quickly, drop spoonfuls of the mixture onto the prepared baking sheets. Spray your hands with cooking spray or dip in a little water so that the mixture doesn’t stick to your hands. Use your hands to shape each mound into cornflake wreaths, pressing gently to flatten slightly and making a hole in the center with your fingers.
6. Decorate with cinnamon imperials:
   While the wreaths are still sticky, press cinnamon imperials onto each one to resemble holly berries.
7. Cool and set:
   Allow the wreaths to cool completely at room temperature. Once set, transfer them to an airtight container for storage.

Tips for Making the Perfect Cornflake Wreath Cookies

While these cookies are simple to make, a few tips will help you create the perfect batch:

1. Use Green Food Coloring Gel: Gel food coloring creates a brighter, more vibrant green, making the wreaths truly pop. If you don’t have gel, you can use regular food coloring, but your wreaths will turn out a lighter green.
2. Work Quickly: Once you mix the cornflakes with the marshmallow mixture, the mixture sets fast. Have everything ready to go before you start shaping the wreaths.
3. Decorate While Sticky: Add the cinnamon imperials immediately after shaping the cookies so they stick well.
4. Keep Your Hands Clean: Use a little water or nonstick spray on your hands to prevent the sticky mixture from clinging while you shape the wreaths.

A Fun Baking Activity

One of the best things about making these Cornflake Wreaths is how much fun they are to create. Kids love shaping the wreaths and adding the cinnamon candies, which resemble little holly berries. It’s a wonderful way to make holiday memories together in the kitchen.

The simplicity of this recipe also makes it a fantastic choice for last-minute holiday prep. Need a quick addition to your Christmas foods menu? These wreaths come together in less than 30 minutes, making them one of the best easy Christmas treats around.

Make It Your Own

While I stick to the classic recipe, you can easily customize these wreath cookies to suit your style. Here are a few fun ideas:

• Add Sparkle: Sprinkle edible glitter or powdered sugar on top for a touch of holiday magic.
• Try Different Candies: I love using cinnamon imperials, but you can use mini M&Ms, red jellybeans, or chocolate-covered sunflower seeds for the berries.
• Make Mini Wreaths: Create bite-sized versions for a cute, portable treat.

Making these Cornflake Christmas Wreaths is more than just baking—it’s about creating holiday memories and sharing the joy of the season. Whether you’re a seasoned baker or just starting your Xmas baking journey, this recipe is a guaranteed hit.

So, fire up your stove, grab your marshmallows, and get ready to transform your festive kitchen into a winter wonderland of deliciousness. Happy baking!

Have you made Cornflake Wreaths before? What’s your favorite way to decorate them? Let me know in the comments! And if you try this recipe, I’d love to hear how they turn out.

Thanks so much for stopping by! I hope you love this recipe as much as I do. If you give it a try, be sure to share your creations on Instagram and tag me @mixinsomemagic—I’d love to see them!

Looking for more fun recipes? Don’t miss my collection of Disney Copycat Recipes and other delicious ideas to bring a little magic to your kitchen. From sweet treats to savory favorites, there’s something for everyone. Happy baking!

Not only are these hot cocoa cookies absolutely delicious, but they’re also a super simple cookie recipe that’s perfect for beginners and experienced bakers alike. Whether you’re planning a Christmas cookie exchange, a cozy family baking day, or just want a sweet treat for holiday movie night, this recipe will quickly become a favorite.

Here’s some other Christmas Cookies I’m baking this year!

Secret Ingredient Sugar Cookies

Chewy Ginger Cookies

Mickey Mouse Gingerbread Cookies

Chocolate Marshmallow Cookies

Why You’ll Love This Recipe

1. Best Chocolate Christmas Cookies: These hot cocoa cookies combine rich cocoa and chocolate chips for the ultimate chocolate lover’s dessert.
2. Cute & Easy Christmas Cookies: Topped with toasted marshmallows, they’re festive and fun to make with kids.
3. Hot Cocoa Vibes: They taste just like your favorite winter drink but in cookie form!
4. Super Simple Ingredients: Everything you need is likely already in your pantry—no hard-to-find items here.
5. Customizable Sizes: Make them bite-sized or large and indulgent; it’s up to you!

What Makes These Cookies Special?

This recipe uses hot cocoa mix in the dough, which gives the cookies a unique flavor reminiscent of sipping hot chocolate by the fire. You can even use hot cocoa mix with mini marshmallows for an extra layer of marshmallow goodness!

But what really takes these cookies to the next level is the toasted marshmallow topping. After baking, you’ll press mini marshmallows onto each cookie and pop them back in the oven for a minute or two. The result? Perfectly puffed, golden marshmallows that look as amazing as they taste.

How to Make Hot Cocoa Cookies

Making these cookies is a breeze, but here are a few tips to ensure your cookies turn out perfect every time:

1. Chill the Dough: This step is essential! Chilling the dough prevents the cookies from spreading too much and helps them bake up soft and chewy.
2. Use Quality Ingredients: A good cocoa mix and real butter make a difference in flavor.
3. Customize Your Marshmallows: Cut mini marshmallows into smaller pieces for a delicate topping, or leave them whole for that dramatic marshmallow puff.
4. More Chocolaty Flavor: If you’re like me and want your cookies to be a bit more chocolaty, you can mix in 1-2 Tablespoons of cocoa powder.

Hot Cocoa Cookies Recipe

Hot Cocoa Cookies Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 2/3 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 1/4 cups all-purpose flour*
• 4 packets hot cocoa mix (or 3/4 cup hot cocoa mix, not sugar-free)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 cup chocolate chips
• Mini marshmallows (cut into pieces, optional, for topping)
• 1-2 Tablespoons of cocoa powder(optional for a darker and more chocolaty cookie)

*Fluff your flour before measuring or use a kitchen scale for accuracy.

Hot Cocoa Cookies Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
2. Mix Wet Ingredients: In a large bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, hot cocoa mix, salt, baking soda, and baking powder and optional cocoa powder.
4. Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the chocolate chips.
5. Chill the Dough: Cover the dough and chill it in the refrigerator for at least 1 hour (or up to 24 hours) to make it easier to handle and enhance the flavor.
6. Portion the Dough: Scoop the chilled dough onto the prepared baking sheets. Use about 4 tablespoons of dough (1/4 cup) for large cookies or 2 tablespoons for smaller cookies. Leave space between the cookies as they will spread slightly.
7. Bake: Bake the cookies for 9–11 minutes for smaller cookies and 11–14 minutes for larger cookies, or until the edges are set and the centers look soft but not raw.
8. Add Marshmallows: Remove the cookies from the oven and immediately press several mini marshmallows onto the top of each cookie. Return the cookies to the oven for 1–2 minutes, just until the marshmallows are puffed and lightly toasted.
9. Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Creative Ideas for Serving

• Christmas Cookie Plates: These cookies are perfect for gifting! Add them to a festive tin with other holiday favorites.
• Hot Cocoa Pairing: Serve these cookies alongside mugs of hot chocolate for the ultimate holiday treat.
• Dessert Boards: Arrange these hot cocoa cookies with chocolate-dipped pretzels, candy canes, and truffles for a Christmas dessert spread.

Why These Are the Best Chocolate Christmas Cookies

When it comes to easy good cookie recipes, this one checks all the boxes. The combination of chocolate chips, cocoa mix, and marshmallows makes them stand out from traditional Christmas cookies. They’re decadent yet approachable, and they’ll have everyone asking for the recipe!

FAQs About This Recipe

Q: Can I make these cookies ahead of time?
Yes! The dough can be chilled for up to 24 hours before baking. You can also freeze the baked cookies and reheat them in the oven to refresh the marshmallows.

Q: Can I use sugar-free hot cocoa mix?
It’s not recommended, as sugar-free mixes can alter the texture and flavor of the cookies. Stick to regular hot cocoa mix for the best results.

Q: Can I use different toppings?
Absolutely! While marshmallows are classic, you can also drizzle these cookies with chocolate or sprinkle them with crushed candy canes for a peppermint twist.

Bake These Fun Christmas Cookies Today!

If you’re on the hunt for fun cookie recipes for Christmas, these Hot Cocoa Cookies are the answer. They’re festive, delicious, and perfect for creating holiday memories in the kitchen. Add them to your list of easy chocolate Christmas cookies this year—you won’t regret it!

So grab your cocoa mix, chocolate chips, and marshmallows, and let’s bake some holiday magic. Your family and friends will be raving about these cookies all season long.

Thanks so much for stopping by! I hope you love this recipe as much as I do. If you give it a try, be sure to share your creations on Instagram and tag me @mixinsomemagic—I’d love to see them!

Looking for more fun recipes? Don’t miss my collection of Disney Copycat Recipes and other delicious ideas to bring a little magic to your kitchen. From sweet treats to savory favorites, there’s something for everyone. Happy baking!

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Hot Cocoa Cookies Recipe

Cozy up with Hot Cocoa Cookies! Rich chocolate, gooey marshmallows, & melty chips—Christmas magic in every bite!

Ingredients

• 1 Cup butter, softned
• 1 Cup sugar
• 2/3 Cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 3¼ Cups all-purpose flour
• 4 Packets hot cocoa mix(or 3/4 cup hot cocoa mix not sugar free
• 1 tsp salt
• 1 tsp baking soda
• 2 tsp baking powder
• 1 Cup chocolate chips
• mini marshmallows cut into smaller pieces(optional)
• 1-2 Tbls cocoa powder option for extra chocolaty flavor

Instructions

• Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
• Mix Wet Ingredients: In a large bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
• Combine Dry Ingredients: In a separate bowl, whisk together the flour, hot cocoa mix, salt, baking soda, baking powder and optional cocoa powder.
• Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the chocolate chips.
• Chill the Dough: Cover the dough and chill it in the refrigerator for at least 1 hour (or up to 24 hours) to make it easier to handle and enhance the flavor.
• Portion the Dough: Scoop the chilled dough onto the prepared baking sheets. Use about 4 tablespoons of dough (1/4 cup) for large cookies or 2 tablespoons for smaller cookies. Leave space between the cookies as they will spread slightly.
• Bake: Bake the cookies for 9–11 minutes for smaller cookies and 11–14 minutes for larger cookies, or until the edges are set and the centers look soft but not raw.
• Add Marshmallows: Remove the cookies from the oven and immediately press several mini marshmallows onto the top of each cookie. Return the cookies to the oven for 1–2 minutes, just until the marshmallows are puffed and lightly toasted.
• Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Tips:

• Cutting the mini marshmallows into smaller pieces creates a more even, toasted topping.
• Chilling the dough helps prevent excessive spreading during baking and improves texture and flavor.
• Store cookies in an airtight container for up to 5 days or freeze for longer storage.

If you’re looking for more holiday desserts, check out my adorable Mickey Mouse Gingerbread Cookies, Old Fashioned Red Velvet Cake Frosted Banana Cookies or Secret Ingredient Sugar Cookies!

Why You’ll Love These Cookies

• Soft and Chewy Texture: Thanks to the perfect blend of molasses, butter (or coconut oil), and sugar, these cookies stay soft and chewy for days.
• Warm Spices: Cinnamon, ginger, and cardamom make these cookies perfectly cozy.
• Customizable Ingredients: You can use dark or light brown sugar and your choice of molasses, depending on your flavor and color preference.
• Easy to Make: With simple ingredients and no chilling required, these cookies come together in no time.

How to Make Chewy Ginger Cookies

Making these cookies is simple and fun, whether you’re baking solo or with kids. Here’s how it’s done:

Chewy Ginger Cookies Recipe

These chewy ginger cookies are perfectly spiced, soft, and full of rich molasses flavor. They’re a holiday classic that’s easy to make and even easier to enjoy!

Tips for Perfect Chewy Ginger Cookies

1. Choose Your Molasses and Sugar: I used regular molasses and light brown sugar, but you can use unsulphured blackstrap molasses and dark brown sugar if you want to create deep, dark, flavorful cookies. If you use regular molasses and light brown sugar, the cookies will be lighter in color and have a slightly milder flavor. Either way, they’re delicious!
2. Roll in Sugar (Optional): For an extra touch of sweetness and sparkle, roll your dough balls in granulated sugar before baking. This step is optional but highly recommended!
3. Adjust the Dough Consistency: If your dough feels dry or crumbly, don’t panic! Add water 1 teaspoon at a time until the dough comes together.

Ingredients:

• ½ cup unsalted butter, room temperature
• ⅓ cup packed brown sugar
• ⅓ cup granulated sugar
• ⅓ cup molasses
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour, spooned and leveled
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• ½ teaspoon ground cardamom
• ½ teaspoon salt
• 1 tablespoon water, plus more if necessary

*Note: Unsulphured blackstrap molasses and dark brown sugar can also be used, which will result in darker cookies.

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
2. Mix wet ingredients: In a large mixing bowl, combine ½ cup unsalted butter, ⅓ cup packed brown sugar, and ⅓ cup granulated sugar. Beat until creamy. Add ⅓ cup molasses and 1 teaspoon vanilla extract, then mix until smooth and well blended.
3. Combine dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1 teaspoon ground ginger, ½ teaspoon ground cardamom, and ½ teaspoon fine sea salt.
4. Make the dough: Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated. Add 1 tablespoon of water to help bring the dough together. If the dough feels dry or crumbly, add more water 1 teaspoon at a time until the dough holds together easily.
5. Shape the cookies: Scoop out dough in 1-tablespoon portions and roll into balls. For an extra sweet touch, roll the dough balls in granulated sugar before baking.
6. Bake the cookies: Arrange the dough balls on the prepared baking sheets, leaving about 2 inches of space between them. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers look slightly soft.
7. Cool and serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy these chewy ginger cookies with a hot drink or share them with friends and family during the holidays!

Frequently Asked Questions

Do I need to chill the dough?
Nope! These cookies are ready to bake as soon as you mix the dough. This makes them a perfect last-minute holiday treat.

How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well—just thaw at room temperature before serving.

Why These Cookies Are Perfect for the Holidays

These chewy ginger cookies are a classic holiday favorite, and for good reason! They’re easy to make in big batches for gifting, sharing with neighbors, or leaving out for Santa. Pair them with a mug of hot cocoa or a festive tea, and you’ve got a cozy winter treat everyone will love.

So what are you waiting for? Preheat your oven and start baking these irresistible cookies today!

Pin This Recipe for Later

Don’t forget to pin this recipe to your holiday baking board so you can make these chewy ginger cookies all season long.

Happy baking!

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Chewy Ginger Cookies

Soft and chewy ginger cookies are simple to make and a holiday favorite!

Ingredients

• 1/2 cup unsalted butter, room temperature
• 1/3 cup packed brown sugar You can sub for light brown sugar if you prefer
• 1/3 cup granulated sugar
• 1/3 cup molasses You can sub for blackstrap molasses is you prefer
• 1 tsp vanilla extract
• 2 cups all-purpose flour, spooned and leveled
• 2 tsps ground cinnamon
• 1 tsp baking soda
• 1 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/2 tsp salt
• 1 Tbls water, plus more if necessary

Instructions

• Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
• Mix wet ingredients: In a large mixing bowl, combine ½ cup unsalted butter (or coconut oil), ⅓ cup packed brown sugar, and ⅓ cup granulated sugar. Beat until creamy. Add ⅓ cup molasses and 1 teaspoon vanilla extract, then mix until smooth and well blended.
• Combine dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1 teaspoon ground ginger, ½ teaspoon ground cardamom, and ½ teaspoon salt.
• Make the dough: Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated. Add 1 tablespoon of water to help bring the dough together. If the dough feels dry or crumbly, add more water 1 teaspoon at a time until the dough holds together easily.
• Shape the cookies: Scoop out dough in 1-tablespoon portions and roll into balls. For an extra sweet touch, roll the dough balls in granulated sugar before baking.
• Bake the cookies: Arrange the dough balls on the prepared baking sheets, leaving about 2 inches of space between them. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers look slightly soft.
• Cool and serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

My Grandma Lucy used to make Chocolate Marshmallow Cookies almost every time I went to visit her in Idaho. So, I guess you could say they are a family tradition. Grandma made sure they were available at every family gathering. She would serve some with frosting and some without. This catered to everyone’s tastes.

Actually, which way is better, “frosting or no frosting” is hotly debated within my extended family. Everyone has their favorite way to eat them. Personally, I prefer them frosted. But, I’ll be the first to admit that I would often sneak one or two off the pan before Grandma had a chance to frost them. Chocolate Marshmallow Cookies are really very good, either way. Who doesn’t love gooey marshmallows?

My sweet Grandma Lucy has passed away. Every time I make these cookies they remind me of her. Do you have a recipe like that? One that reminds you of a loved one? I’ve got so many! Most of my favorite recipes come from Grandma Lucy’s kitchen. She was a fantastic cook! She had some great recipes.

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Over the years, I’ve enjoyed making Chocolate Marshmallow Cookies with my kids and telling them about some of my memories of Grandma Lucy. So many of my very best childhood memories involve her and I love being able to share that with my kids.

Now that my kids have gotten older, it’s rare that I can drag them into the kitchen to bake with me! They’re happy to eat the cookies, but don’t want to help. I guess I’ve got a bit of a Little Red Hen scenario going on at my house!

I do look forward to baking Chocolate Marshmallow Cookies with my grandchildren someday. You can bet I’ll tell them lots of stories about their Great, Great-Grandma Lucy and all of the love she shared with me.

Chocolate Marshmallow Cookies Ingredients

There are only a few simple ingredients needed for Chocolate Marshmallow Cookies. Chances are, you might already have everything you need at home to make perfect cookies!

• 1 cup shortening
• 1/2 cup regular cocoa powder
• 2 cups sugar
• 2 eggs
• 1/2 cup milk
• 2 tsp. vanilla
• 3 cups all purpose flour
• 1/2 tsp salt
• 2 tsp baking powder
• large regular marshmallows(approximately 24, cut in half) In a pinch, 3 mini marshmallows will work
• Chocolate frosting*

* I frost my cookies using a can of Betty Crocker chocolate frosting because that’s what my Grandma did, feel free to whip up some homemade, delicious chocolate frosting too if you’d rather. Either way, they’ll be delicious!

Chocolate Marshmallow Cookies Instructions

Preheat the oven to 375 degrees.

Prepare baking sheets with parchment paper or grease them with cooking spray.

In a large bowl of an electric mixer using the paddle attachment, cream together shortening and cocoa powder.

Add sugar, eggs, milk, and vanilla. Mix well.

In a separate bowl, stir together dry ingredients.

Add flour mixture a little at a time wet ingredients and mix until thoroughly combined.

Let the chocolate cookie base rest for 10 minutes.

Drop about 2 tablespoons of dough using a cookie scoop onto the prepared cookie sheet.

Bake cookies for 7 minutes.

Remove from oven and place half a a marshmallow half on top of the cookie

Return to the oven and bake for one more minute.

Allow cookies to cool on a cooling rack.

Once cool, frost with chocolate frosting(or enjoy without the frosting).

Chocolate Marshmallow Cookie Recipe Notes

This recipe makes approximately 4 dozen cookies.

Store the cookies in an air-tight container. I usually frost them as needed, and not all at once because it’s easier to store unfrosted cookies in a ziplock bag or airtight container.

For best results, eat at least one warm when the gooey cookie will just about melt in your mouth. In life, you have to enjoy a good thing when it’s in front of you. Like the gooey centers of cookies!

You can freeze these cookies BEFORE frosting them in a ziplock freezer bag if you wish.

I hope you enjoy my Grandma’s Chocolate Marshmallow Cookies! They really are so simple to make and incredibly delicious cookies! I always get excited when I pull out my recipe card for Chocolate Marshmallow Cookies. I’m so happy to share one of my favorite things with you! I think you’ll give it a 5-star rating!

You can find more of my favorite recipes like Chewy Ginger Cookies, Chicken Pot Pie Soup and Grandma’s Famous Red Velvet Cake recipe here.

I also have tons of Disney copycat recipes that you might enjoy here.

If you’re looking for Disney vacation planning tips, tricks, and info you can find them here!

Make sure you’re following along on my Instagram for lots of Disney fun and weekly recipes!

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Chocolate Marshmallow Cookies

Delicious and simple! These gooey, chocolaty cookies are sure to become a family favorite!

Servings 4 dozen

Equipment

• 1 Cup Shortening
• 1/2 Cup Cocoa Powder
• 2 Cups Sugar
• 2 Eggs
• 1/2 Cup Milk
• 2 tsp. Vanilla
• 3 Cups Flour
• 1/2 tsp. Salt
• 2 tsp. Baking Powder
• 24 Large Marshmallows Cut in half
• Chocolate Frosting

Instructions

• Preheat the oven to 375 degrees.
• Cream together shortening and cocoa powder.
• Add sugar, eggs, milk, and vanilla. Mix well.
• In a separate bowl, stir together dry ingredients.
• Add dry ingredients a little at a time and mix until thoroughly combined.
• Let the dough rest for 10 minutes.
• Drop about 2 tablespoons using a cookie scoop onto a greased cookie sheet.
• Bake for 7 minutes.
• Remove from the oven and top each cookie with half of a large marshmallow.
• Return to the oven and bake for one more minute.
• Allow cookies to cool.
• Once cool, frost with chocolate frosting(or enjoy without the frosting).

Notes

This recipe makes approximately 4 dozen cookies.

Store the cookies in an air-tight container. I usually frost them as needed, and not all at once because it’s easier to store unfrosted cookies in a ziplock bag or Tupperware.

You can freeze these cookies BEFORE frosting them in a ziplock freezer bag if you wish.

Are you missing the Disney parks? Me too. I have a recipe that can help! What better way to bring some Disney into your life than with a batch of Jack Jack’s Num Num Cookies? 

These cookies will take you straight back to Pixar Pier and fill you with all the warm and fuzzy Disney feelings. They are the best of the best when it comes to cookie recipes! This recipe comes straight from Pixar’s pastry chef Marylou Jaso.

 Need more Disney Inspired recipes in your life? Look no further! I’ve got a bunch of Disney Copycat recipes that you will love! They really help fill the void when you’re missing the Disney parks. 

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Jack Jack Num Num Cookies

Jack Jack’s Num Num Cookies(or is it Jack-Jack Cookie Num Nums? I’ve heard it both ways) are a favorite treat each time we visit Disneyland! Jack Jack’s Num Num Cookies are served warm at the Disney parks. You can even buy milk to wash them down! 

At Disneyland, you can find them at Disney California Adventure on Pixar Pier. They are at the Jack-Jack’s Cookie Num Nums stand near the Incredicoaster attraction. 

In Walt Disney World, you can find them in Hollywood studios at The Market, just outside of the Main entrance to Toy Story Land. 

Don’t be fooled. This isn’t your ordinary chocolate chip cookie. Jack Jack’s cookie num nums are so good not even Mr. Incredible can resist them. These cookies are made with browned butter, which takes them to a whole new level! Who knew that browned butter would be the best part of a cookie? Now that I’m thinking it over, it makes perfect sense! 

 Have you ever baked with browned butter? Browned butter adds a delicious “nutty” flavor that can’t be achieved any other way. Can I tell you a secret? The browned butter makes these cookies so delicious and absolutely unforgettable! That and a little bit of Disney magic. Prepare for people to beg you for this recipe. It’s a keeper. 

There’s nothing better than a warm cookie, so I prefer to eat these right out of the oven. Or, you can heat them in the microwave for about 10 seconds for the same effect. If you’re feeling fancy, add a scoop of vanilla ice cream to the top! 

Any Disney fan is going to love these! It’s a warm, gooey slice of the happiest place on earth! Even people who aren’t Disney fans are going to be impressed. Who doesn’t love a good Disney copycat recipe? Jack Jack’s num cookies are going to be your new go-to cookie recipe!

Jack Jack’s Num Num Cookies Ingredients

• 1 Cup Butter
• 1 1/4 Cup Brown Sugar
• 1/4 Cup White Sugar
• 1 teaspoon Salt
• 1 Whole Egg
• 1 Egg Yolk
• 1 teaspoon Vanilla Extract
• 1 teaspoon Baking Soda
• 2 1/4 Cup Flour
• 1 Cup Chocolate Chunks

Making Jack Jack’s Num Num Cookies

Let’s get started!

Prepare your baking cups. You can buy large paper baking cookie cups here if you like. However, they’re not necessary. I don’t bother with them. 

I take a standard cupcake liner, flatten it out a bit and shape it into a large circle with a little bit of an edge. It only takes a few seconds per cup. Worth saving the extra money! Or, you can also shape them into regular-size cookies and skip the papers altogether. 

Brown the butter. Cut butter into chunks to help it melt evenly. Cook on medium-low heat and stir frequently. Heat until butter just starts to brown and has a “nutty” smell. There will be some brown bits on the bottom. This is good! They have a lot of flavor. Stir frequently, and don’t let it burn! If the butter turns black, you’ve burned it. You will need to start again. 

Remove butter from heat and allow to cool. You can add it to the fridge to speed up the process. Soon, it will start to solidify; you’re good to go!

Cream butter, and sugars, in a mixing bowl on low speed. 

Add eggs and vanilla. Mix until the dough is light and fluffy.

 Then, add the dry ingredients and mix until just combined.

 Add chocolate chunks and stir to mix in. Roll cookie dough into balls or shape it into baking cups and chill for 1 hour or overnight(don’t skip this step!). 

Place on a large baking sheet. Bake at 350 degrees for 7-15 minutes until golden brown on the edges.

I hope you enjoy this delicious treat! Jack Jack’s Num Num cookies are one of my very favorite things to eat at the Disney parks, along with a dole whip(of course!). This popular treat is worth visiting Disney California Adventure Park! If you’ve never had one at Disneyland or Disneyworld, make sure you grab one on your next trip. In the meantime, enjoy making Jack Jack’s Cookie Num Nums at home!

Thanks so much for stopping by! I hope you love this recipe as much as I do. If you give it a try, be sure to share your creations on Instagram and tag me @mixinsomemagic—I’d love to see them!

Looking for more fun recipes? Don’t miss my collection of Disney Copycat Recipes and other delicious recipe ideas to bring a little magic to your kitchen. From sweet treats to savory favorites, there’s something for everyone. Happy baking!

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Jack Jack’s Num Num Cookies

Straight from the Disney Parks, these delicious cookies will take you right back to the Happiest Place on Earth!

Ingredients

• 1 Cup Butter
• 1 1/4 Cup Brown Sugar
• 1/4 Cup White Sugar
• 1 tsp Salt
• 1 Egg
• 1 Egg Yolk
• 1 tsp Vanilla
• 1 tsp Baking Soda
• 2 1/4 Cup Flour
• 1 Cup Chocolate Chunks

Instructions

• Prepare your baking cups. I take a standard cupcake liner, flatten it out a bit and shape it into a large circle with a little bit of an edge. It only takes a few seconds per cup. Or, you can also shape them into regular-size cookies and skip the papers altogether. 
• Brown Butter- Cut butter into chunks to help it melt evenly. Cook on medium-low heat and stir frequently. Heat until butter just starts to brown and has a “nutty” smell. There will be some some brown bits on the the bottom. This is good! They have lots of flavor. Stir frequently and don’t let it burn! If it turns black, it’s burnt and you need to start again. Remove butter from heat and allow to cool. You can add it to the fridge to speed up the process. Once it’s starts to solidify, you’re good to go!
• Cream butter and sugars.
• Add eggs and vanilla. Mix until light and fluffy.
• Add dry ingredients and mix until just combined.
• Add chocolate chunks and stir to mix in.
• Roll dough into balls or shape into baking cups and chill for 1 hour or overnight.
• Bake at 350 degrees for 7-15(depending on how large your cookies are) minutes until golden brown on the edges.

Notes

I made our cookies small, but you could make them large like they do at the Disney Parks. You won’t be disappointed either way!

Make sure to check out my YouTube videos for helpful info and my podcast for lots of Disney planning information! You can find it on Apple Podcasts, Spotify, or wherever you listen to podcasts. Just search for “Mix In Some Magic” Follow me on Instagram or Facebook for lots of Disney tips and fun and make sure you join my Disney planning Facebook group! It’s a great place to ask all your Disneyland planning questions and get expert help.

Mickey Mouse Gingerbread Cookies are one of the top Holiday treats at Disneyland right now! They are absolutely delicious. In fact, they are so delicious that I just had to recreate them so I can make them at home! These Gingerbread cookies are so simple to make. Don’t be intimidated by them. They are soft, chewy and have just the right amount of ginger. Plus, they are Mickey shaped and everything tastes better when it’s Mickey shaped! If you’re looking for more Disney copycat recipes, you can find them here.

Heading to Disneyland this holiday season? I’ve got a complete guide to the Holidays at Disneyland that will be really helpful for you! . Please make sure you don’t pay full price for your Disney park tickets! My partners at Get Away Today have the very best deals on hotels and their tickets are always discounted off of the gate price! Check them out here.

If you’re a cookie lover, make sure you check out my Secret Ingredient Sugar Cookies, Chewy Ginger Cookies, and Chocolate Marshmallow Cookies! Let’s get baking!

Mickey Mouse Gingerbread Cookies

I don’t want to brag, but I think this recipe is better than Disneyland’s Mickey Mouse Gingerbread Cookies! So, I don’t even buy them when I’m in the parks anymore because I can make a better version at home!

Which Molasses To Use

A note on the molasses used in this recipe. I wanted my Mickey Mouse Gingerbread Cookies to be a darker color(like they are at Disneyland),so I used blackstrap molasses. Molasses is a byproduct of the sugar making process. Sugar cane is crushed and boiled down to create sugar crystals. Molasses is the thick syrup left behind during this process. The boiling process is repeated multiple times, each time creating a different variety of molasses. Each time it’s boiled the molasses gets darker and less sweet.

Blackstrap is the third and final product from boiling molasses. According to a tasteofhome.com: “Blackstrap isa sometimes referred to as the healthiest molasses because it contains a ton of vitamins and minerals, including iron, manganese, copper, calcium and potassium. It also has a lower glycemic value because most of the sugar was extracted during the triple processing. “

Because it creates beautiful, dark Mickey Mouse Gingerbread Cookies, I opted for blackstrap. It can be replaced for a lighter molasses without noticeably affecting the taste of the cookie. Regular molasses is easier to find. I bought my black strap at a local health food store. Find it on Amazon here.

Cookie Cutter/Decorating

I used a Mickey Mouse shaped cookie cutter, but you don’t have to. Any cookie cutter that you have on hand will work well. Feel free to decorate the cookies however you like. Amazon had lots of great options here. I found my Mickey Mouse Cookie Cutter on ETSY.

Decorating the cookies is my favorite part! I used candy melts to decorate my cookies. I got white, black, pink and red. Just melt them down and put them in ziplock bags. Make sure you let them cool a bit before you use them so they aren’t so runny. I snipped a very small corner of the bag and used it to decorate the cookies. The buttons are mini green M&Ms.

For the little bowtie, I filled a silicone mold with red candy melts and let it sit in the fridge for a few minutes. The one I used is from Amazon. You could easily just make a bowtie by just piping two triangles onto the cookies and filling them in.

Mickey Mouse Gingerbread Cookies Ingredients

• 3/4 Cup Butter Softened
• 1 Cup Brown Sugar
• 1/2 Cup Dark Molasses See Note About Molasses
• 3 Tbs Dark Karo Syrup
• 1 Large Egg
• 1 tsp Vanilla
• 4 1/2 Cups Flour
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 Tbsp Cinnamon
• 4 tsp Ground Ginger
• 1/2 tsp Nutmeg
• 1/4 tsp Cloves
• 1/4 tsp Allspice
• Candy Melts or other things for decorating

Instructions

• Combine flour, baking soda, salt and all the spices in a bowl. Set aside
• Cream together soft butter and brown sugar.
• Slowly add molasses followed by karo syrup. Mix until well combined.
• Add the egg and vanilla and continue to mix until fluffy.
• Add in flour mixture a little at a time. Continue mixing until just combined.
• Dough should be soft, but not sticky. If the dough is sticky add more flour a little at a time until you have a workable dough.
• Roll out dough about 1/4 of an inch thick and cut out into desired shapes.
• Gently transfer dough onto baking sheets and place in the freezer for about 10-15 minutes.
• While the cookies are chilling, preheat the oven to 325(see note about oven temperature).
• Bake cookies for 12-14 minutes or until done. They should still be a little soft in the middle when you remove them from the oven. They will firm up as they cool.
• Decorate as desired. I used candy melts in a variety of colors and green mini M&Ms to recreate the Disneyland Mickey Mouse Gingerbread design.

I hope you enjoy these Mickey Mouse Gingerbread Cookies as much as I do! They are a holiday favorite at our house and my kids love baking and decorating them. The make me feel almost like I’m back at Disneyland, strolling down Main Street and taking in the sights and sounds.

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Mickey Mouse Gingerbread Cookies

These simple gingerbread cookies are soft and chewy with just the right amount of spice. Plus, they're Mickey shaped with automatically makes them taste better!

Servings 12 Cookies

Ingredients

• 3/4 Cup Butter Softened
• 1 Cup Brown Sugar
• 1/2 Cup Dark Molasses See Note About Molasses
• 3 Tbs Dark Karo Syrup
• 1 Large Egg
• 1 tsp Vanilla
• 4 1/2 Cups Flour
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 Tbsp Cinnamon
• 4 tsp Ground Ginger
• 1/2 tsp Nutmeg
• 1/4 tsp Cloves
• 1/4 tsp Allspice
• Candy Melts or other things for decorating

Instructions

• Combine flour, baking soda, salt and all the spices in a bowl. Set aside
• Cream together soft butter and brown sugar. Mix until well combined.
• Slowly add molasses followed by karo syrup. Mix until well combined.
• Add the egg and vanilla and continue to mix until fluffy.
• Add in flour mixture a little at a time. Mix until just combined.
• Dough should be soft, but not sticky. If the dough is sticky add more flour a little at a time until you have a workable dough.
• Roll out dough about 1/4 of an inch thick and cut out into desired shapes.
• Gently transfer dough onto baking sheets and place in the freezer for about 10-15 minutes.
• While the cookies are chilling, preheat the oven to 325(see note about oven temperature).
• Bake cookies for 12-14 minutes or until done. They should still be a little soft in the middle when you remove them from the oven. They will firm up as they cool.
• Decorate as desired. I used candy melts in a variety of colors and green mini M&Ms to recreate the Disneyland Mickey Mouse Gingerbread design.

Notes

Molasses: I used blackstrap molasses to create a very dark cookie. Blackstrap molasses can usually be found at health food stores.  You can sub for regular molasses without affecting the taste of the cooke, it will just be lighter in color. 

Oven Temperature: Using a lower temperature(325 degrees) in this recipe is intentional to help prevent the cookies from spreading. 

 

I’m obsessed with sugar cookies, but not just any sugar cookies. I like thick, soft, chewy sugar cookies with lots of fluffy frosting. I’m not a big fan of a crunchy sugar cookie. I get that crunchy sugar cookies have their place, but not at my house. A soft sugar cookie is where it’s at, in my opinion. 

For years I was on the hunt for the perfect sugar cooke recipe.  I sampled sugar cookies at every bakery and pastry shop I could find.  I tried recipe after recipe.  I found some good ones.  I found some bad ones.  Most were just mediocre. Finally, one fateful day I found it!  The perfect sugar cookie recipe!  

I almost didn’t try it because of one strange ingredient: Sour cream.  Yup, this recipe has sour cream in it.  Weird, right?  I know but I was willing to try it in my quest for the best sugar cookies.  Guess what? They were almost perfect.  A few small tweaks and the my Secret Ingredient Sugar Cookies were born! 

This is the recipe that I get asked for most often.  People literally hound me for my secret ingredient sugar cookies.  So, I’ve finally written it down for the world!  These cookies are easy to make.  They whip up in no time!  They freeze well, so you can make them ahead of time. I prefer a homemade buttercream frosting, but a tub of canned frosting is great as well.

Love cookies? Make sure you check out my Frosted Banana Cookies, Chewy Ginger Cookies and my famous Chocolate Marshmallow Cookies!

Secret Ingredient Sugar Cookies Recipe

You probably have almost everything you’ll need for this recipe in your fridge and panty. These easy sugar cookies come together really quickly and you can make the sugar cookie dough ahead of time and store it for up to 3 days in the refrigerator.  I usually double this recipe because I need lots of sugar cookies in my life! 

Pin This So You Can Find It Later!

Sugar Cookie Ingredients

1 cup shortening

1 cup white sugar

1 tsp vanilla extract

1 egg

1 cup sour cream

3-4 cups white all purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

Recipe Instructions

1. Pre heat oven to 350 degrees.

2. Mix the dry ingredients in a medium bowl and set aside. 

3. Combine the shortening, sugar and vanilla in a stand mixer with the paddle attachment.  Mix until well combined. I like to mix this until it’s pretty fluffy.

4. Add the egg, sour cream. Start out on low speed, then increase the speed to medium. Scape the sides of the bowl as needed.

5. Add in the flour mixture.  Mix well.  You may need to add some extra flour. Add just enough flour so that it comes together in a workable dough. The dough should be soft and easy to manage without being sticky. 

​6. I always roll out my dough while it’s at room temperature, but feel free to put it in a large bowl covered with plastic wrap for awhile if you want. 

7. Roll out the dough with plenty of flour so it doesn’t stick.  I like to roll our the dough about 1/4 inch thick to create that thick, chewy cookie that I love. 

8. Use your favorite cookie cutters to cut out your dough.  

9. Place cut-out cookies on a baking sheet. I don’t grease my baking sheets for this recipe.  If you like, you could use  parchment paper or on a silicone mat on top of your cookie sheet when you bake cookies. 

10. Bake at 350 degrees for 10-12 minutes.  The cookies will turn a little bit golden brown, but will stay pretty light. 

11. Allow the sugar cookies to cool on a wire rack or some wax paper. 

12. Frost the cooled cookies with your favorite frosting. I like a basic buttercream frosting, but a cream cheese frosting is also delicious! 

Storing Sugar Cookies

You can store these perfect sugar cookies in an air tight container. They will last for about 3-4 days.  You can also freeze them(after they’ve been baked, but before you frost them.) I freeze my cookies in a freezer bag. They’ll last in the freezer for 3-4 months.  During the holidays, I like to make these soft cookies in advance and put them in the freezer, so the’re ready to pull out and frost when we’re ready to decorate holiday cookies. 

Tips for making sugar cookies

Here’s a few tips to help when you’re making these yummy homemade sugar cookies!

1. Use a stand mixer. This dough gets pretty thick and I’m not sure an electric mixer will be up to the challenge! 

2. You might need to add quite a bit extra flour to make a workable dough, depending on the humidity at the time. Don’t stress about this!  Feel free to add more flour as your rolling out the cookies too if the dough is too sticky. 

3. I love to frost these cookies, but if you prefer you can just sprinkle the tops with a little sugar before you bake them and leave them unfrosted. They’ll be delicious either way. 

4. This recipe is a great one if you’re baking with little ones!  Kids love to help cut out and frost sugar cookies, so don’t be afraid to get them involved! 

5. Add sprinkles. Sugar cookies are better with sprinkles.

Other Delicious Recipes

​I don’t just make delicious sugar cookies, I have other great recipes too!  If you’re a Disney fan, make sure you check out all of my awesome Disney copycat recipes. There’s some yummy ones like Mickey shaped beignets, matterhorn macaroons and more! Disney copy cat recipes are a great way to bring the magic of the parks into your home when you’re not able to be there in person! 

Sugar Cookie Wrap Up

I hope you enjoy this recipe and it becomes a staple at your house, just like it is at mine!  I make this recipe often through out the year!  My neighbors get excited when the holiday season is approaching because they know I’ll be making sugar cookies!  Don’t wait for a special occasion to make these though, They are absolutely amazing any time of the year! 

Make sure to check out my podcast for lots of Disney planning information! You can find it on Apple Podcasts, Spotify, or wherever you listen to podcasts. Just search for “Mix In Some Magic” Follow me on Instagram or Facebook for lots of Disney tips and fun and make sure you join my Disney planning Facebook group! It’s a great place to ask all your Disneyland planning questions and get expert help.

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Secret Ingredient Sugar Cookies

These soft, chewy sugar cookies are perfect! Your search for the perfect sugar cookie recipe is over. You can now rejoice!

Ingredients

• 1 Cup Shortening
• 1 Cup Granulated Sugar
• 1 teaspooon Vanilla
• 1 Egg
• 1 Cup Sour Cream
• 3-4 Cups White Flour
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• 1/2 teaspoon Salt

Instructions

• Preheat oven to 350 degrees. Combine shortening, sugar and vanilla. Mix until fluffy. Add the rest of the ingredients. Add extra flour as needed to make a workable dough. Roll out about 1/4 of an inch thick. Cut into desired shapes. Bake on un greased baking sheet for 10-12 minutes. Frost with your favorite frosting. I like a simple butter cream.

Frosted banana cookies aren’t the only cookies on my website! Make sure you check out my secret ingredient sugar cookies, chocolate marshmallow cookies and chewy ginger cookies!

Frosted banana cookies taste best if you use brown bananas. In fact, the more overripe they are, the better! Those dark, spotty (even completely black) bananas might seem destined for the compost bin, but they’re actually the key to the sweetest and most flavorful cookies. The natural sugars in the bananas deepen as they ripen, which gives the cookies their incredible taste.

If you don’t have bananas that are ripe enough, no worries! You can ripen them quickly by baking them in a 300°F oven for 15–20 minutes until the peels are blackened and soft. Let them cool before using, and you’ll be ready to bake.

These cookies are wonderfully versatile, but I have a personal favorite twist: semi-sweet chocolate chips. Their slight bitterness perfectly balances the sweetness of the banana cookie base.

If you’re feeling adventurous, you can try other mix-ins like chopped nuts (walnuts are a great option), mini chocolate chips, or even butterscotch chips for a fun variation. Of course, if you prefer milk chocolate or white chocolate chips, go ahead and substitute, but I highly recommend trying them with semi-sweet for that extra depth of flavor.

Now let’s talk frosting. This banana buttercream frosting is what takes these cookies from delicious to unforgettable. It’s creamy, rich, and pairs beautifully with the soft banana flavor of the cookies.

Not a frosting fan? While you can technically skip this step, you’d be missing out on what makes these cookies truly magical. Trust me, the frosting is worth it! For a fun touch, you can tint the frosting with a drop of food coloring to match any holiday or celebration. Add sprinkles for a festive vibe, or keep them classic with a simple swirl of frosting.

Once your cookies are baked and frosted, you might find yourself in the middle of a family debate—at least that’s what happens in my house. Half of my family insists these cookies are best served at room temperature, while the other half (myself included) thinks they’re even better chilled straight from the fridge. The cool frosting and dense banana flavor seem to shine even more when cold. If you want a real treat, try freezing a few! Frozen frosted banana cookies are a delightful dessert on a hot day. Try them at room temperature, chilled, or frozen and decide for yourself which is best!

One of the things I love most about this recipe is how forgiving it is. Have extra bananas? Double the batch and freeze some cookies for later—they thaw beautifully. Short on time? Skip the frosting and enjoy the cookies plain with your morning coffee or tea. This recipe is perfect for busy families, beginner bakers, or anyone who loves cozy, nostalgic flavors.

Whether you’re looking for a way to use up overripe bananas, want to impress friends and family, or just need a cozy, nostalgic treat, these frosted banana cookies are the answer. They’re soft, sweet, and just the right mix of classic flavors with a unique twist. Give them a try—I can’t wait to hear what you think!

Need more delicious recipes in your life? I thought so! How about amazing Disney Copy Cat recipes? Enjoy!

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Frosted Banana Cookies Recipe

If you’re ready to bake a batch of these incredible frosted banana cookies, here’s everything you’ll need:

Ingredients

Banana Cookies

• 1/2 cup Butter (softened)
• 1 cup Sugar
• 2 Eggs
• 1 tsp Vanilla
• 1 cup Banana (mashed)
• 2 1/2 cups Flour
• 1 1/2 tsp Baking Powder
• 1/2 tsp Cinnamon
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 1/4 tsp Ground Cloves
• 1 pkg Semi-Sweet Chocolate Chips

Banana Frosting

• 2 Cups Powdered Sugar
• 1/4 Cup Banana (mashed)
• 2 Tbs Butter (softened)
• 1/2 tsp Vanilla

Instructions

For the Cookies

1. Preheat your oven to 350°F.
2. In a separate bowl, sift together the dry ingredients: flour, baking powder, cinnamon, baking soda, salt, and ground cloves. Set this mixture aside.
3. In a large mixing bowl, cream together the softened butter and sugar until smooth. Add the eggs and vanilla, then beat until fluffy.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the mashed bananas. Stir until just combined.
5. Fold in the semi-sweet chocolate chips.
6. Scoop the dough onto a greased cookie sheet using a cookie scoop or spoon, spacing them evenly.
7. Bake at 350°F for 10 minutes or until the edges are set and slightly golden.
8. Let the cookies cool completely on a wire rack before frosting.

For the Frosting

1. In a medium bowl, cream together the powdered sugar, mashed banana, softened butter, and vanilla until smooth.
2. Adjust the consistency if needed—if the frosting is too thin, add more powdered sugar; if too thick, add a small amount of milk.
3. Generously frost each cooled cookie with the banana buttercream.

Frosted banana cookies are more than just a treat—they’re a tradition in our home, and I hope they become one in yours too. With their soft, banana-infused texture, rich chocolate chips, and creamy banana frosting, they’re a unique and delicious way to use up those overripe bananas sitting on your counter.

Whether you enjoy them at room temperature, chilled, or even frozen, one thing is certain: frosted banana cookies never last long! I’d love to hear how they turn out for you, so be sure to leave a comment or share your experience. Happy baking!

Follow Along

Make sure to check out my YouTube videos for helpful info and my podcast for lots of Disney planning information! You can find it on Apple Podcasts, Spotify, or wherever you listen to podcasts. Just search for “Mix In Some Magic” Follow me on Instagram or Facebook for lots of Disney tips, yummy recipes and fun and make sure you join my Disney planning Facebook group! It’s a great place to ask all your Disneyland planning questions and get expert help.

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Frosted Banana Cookies

All your banana cookie dreams have come true in this sweet, frosted treat!

Servings 4 dozen

Ingredients

Banana Cookies

• 1/2 cup Butter(softened)
• 1 cup Sugar
• 2 Eggs
• 1 tsp Vanilla
• 1 cup Banana(mashed)
• 2 1/2 cups Flour
• 1 1/2 tsp Baking Powder
• 1/2 tsp Cinnamon
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 1/4 tsp Ground cloves
• 1 pkg Semi sweet chocolate chips

Banana Frosting

• 2 Cups Powdered sugar
• 1/4 Cup Banana(mashed)
• 2 Tbs Butter(softened)
• 1/2 tsp Vanilla

Instructions

• Pre heat oven to 350. In a separate bowl, sift together the dry ingredients: flour, baking powder, cinnamon, baking soda, salt, and ground cloves. Set this mixture aside.
• In a large mixing bowl, cream together the softened butter and sugar until smooth. Add the eggs and vanilla, then beat until fluffy.
• Gradually add the dry ingredients to the wet ingredients, alternating with the mashed bananas. Stir until just combined.
• Fold in the semi-sweet chocolate chips.
• Scoop the dough onto a greased cookie sheet using a cookie scoop or spoon, spacing them evenly.
• Bake at 350°F for 10 minutes or until the edges are set and slightly golden.
• Let the cookies cool completely on a wire rack before frosting.

Banana Frosting

• In a medium bowl, cream together the powdered sugar, mashed banana, softened butter, and vanilla until smooth.
• Adjust the consistency if needed—if the frosting is too thin, add more powdered sugar; if too thick, add a small amount of milk.
• Generously frost each cooled cookie with the banana buttercream.