How to Make a Hot Cocoa Cookie Set
If you're not piling marshmallows atop your hot cocoa like a pyramid, you're probably missing out.
This hot cocoa cookie set depicts how I like my cup-- marshmallows piled high, with sticks of peppermint for that sweet kick of mint flavor. And with today's chilly temps, it's the perfect time to enjoy one.
This 2-piece cookie set was one of the few designs that debuted at CookieCon Orlando this year. It was also really simple to put together. What made it a little easier to decorate was reusing the "Warm Winter Wishes" stencils I used in the previous tutorial. It's always a bonus when you can use a stencil for more that one design.
Here's how you can recreate this set for the winter months ahead.
Hot Cocoa Cookie Cutter Set & Stencil
In the shop for the upcoming Christmas season is this hot cocoa cookie set. The set consists of two cookie cutters: one marshmallow & peppermint topper and one lower mug.
There's also a coordinating Warm Winter Wishes stencil option for easy decorating.
Template for the Hot Cocoa Cookie Set
To help with the decorating process, I made a PDF template of all the new Christmas cookie cutter designs, including this hot cocoa design.
Click the link below for the downloadable template PDF file.
If you have a Kopykake or Pico projector, just print it out (or pull it up on your mobile device) and you are good to go. For those without a projector, follow the suggested steps below by tracing the design onto the cookie with an edible food marker.
The Decorating Process
To decorate these hot cocoa cookies, you will need the following suggested colors:
- Holiday Red royal icing (I used Americolor Super Red.)
- Dark Brown icing (I used Americolor Chocolate Brown.)
- White icing (I used Americolor Bright White.)
- Light Blue icing (I used just a tiny touch of Americolor Wedgewood.)
- Black icing (I used Americolor Super Black.)
- Green piping icing (I mixed two parts Americolor Egg Yellow and one part Americolor Mint.)
For the mug cookie, begin by applying a thin layer of white icing over the hole where the handle will be. This is just to cover up the naked cookie area.
Then fill in the mug area with red icing. Let this icing dry completely.
Once the base layer of icing has time to fully dry, it's time to add the lettering.
The last details to add to the mug are the chocolate drips top detail and the red fill of the handle.
For the marshmallow topper, begin by outlining the marshmallow edges with light blue icing, and outline the peppermint sticks will white icing. (Add the squiggle lines to prevent any craters. It helps make the icing look puffy.)
Then fill in the sections with white flood icing.
Next, add the red and green stripes to the peppermint sticks. I added them thin and pushed the icing around with a scribe.
Lastly, add the faces to the marshmallows. I used black icing for the eyes and drew on the mouths with a food pen.
The steps above are summarized in this time-lapsed video.
For packaging ideas, there's a few options I think would work. When assembled, this hot cocoa set would fit nicely in:
- these “7 3/8″ x 5 1/2” boxes from Paper Mart.
- Or, these 7 3/8″ x 5 1/2” boxes from ClearBags.
- Or, these 7" x 4 3/8" boxes from BRP Box Shop. (Shown in the photo below)