S'mores Cut-Out Cookie Recipe
With summer just around the corner, I've got s'mores on the brain. I thought it would be fun to try a new s'more-flavored recipe for cut-out cookies. However, these cookies can be enjoyed in the comfort of your own home, with no campfire needed or messy marshmallow fingers to deal with.
These s'mores cut-out cookies are a variation of my chocolate-chip roll-out recipe. The base cookie has the flavor of honey graham crackers and speckled with mini chocolate chips. Rather than adding mini marshmallow bits to the dough, this time I decided to flavor the royal icing with marshmallow flavoring. This kind of mimics what a real s'more looks like.
S'mores Cut-Out Cookie Recipe
- 1 cup (two sticks) unsalted butter, softened
- 1 cup packed brown sugar (Either light or dark is fine to use.)
- ¼ cup granulated sugar
- 2 tbsp honey
- 2 eggs
- 1 tbsp vanilla extract
- 1 tsp salt
- 1 tsp baking powder
- 1 ½ cups graham cracker crumbs
- 3 cups all-purpose flour
- 1 cup mini semi-sweet chocolate chips
Preheat oven to 375 degrees F.
In a mixer, cream together butter and the two sugars. Mix until fluffy and well incorporated.
Add eggs, honey, salt, vanilla extract, and baking powder and beat until well mixed.
Add the graham cracker crumbs then the flour a cupful at a time, to the butter/sugar/egg mixture. After everything is well mixed, the dough should be non-greasy to the touch and pulls cleanly away from the bowl. If the dough is still sticky, add an extra quarter cup of flour.
With a hand spatula, fold in the mini chocolate chips and mix until just combined.
Roll to 1/4 inch thickness between two sheets of parchment or wax paper. (I love my Joseph Joseph rolling pin because the guides take the guess work out of wondering if your cookies are the correct thickness and evenly rolled out.) After rolling, chill the dough for at least 30 minutes.
Once the dough is well chilled and hard to the touch, cut out shapes and place them on a parchment paper-lined (or Silpat mat), light-colored baking sheet. Chill the cutout shapes again before baking.
Bake at 375 degrees for 7-9 minutes. Remove from the oven before the first indication of the edges turning brown. Leave the cookies to cool on the baking sheet for 10 minutes.
Remove cookies from the baking sheet with a spatula and place on a cooling rack to cool before decorating.
This recipe makes about 2 dozen 3-inch cookies.
Marshmallow Royal Icing
For the marshmallow-flavored royal icing topping, I substituted out the flavoring in my go-to royal icing recipe for one of the following:
Lorann's Oil Marshmallow Flavoring - This stuff gets the job done. However, it's a bit pricy for the size of the bottle. It's also stronger that most extracts, so be careful when adding it to your icing mix.
Watkins Clear Vanilla - I got tipped to this flavoring by my friend Kristin, of Grunderfully Delicious. It tastes just like marshmallows! I looked at the ingredients and it's very similar to the Lorann's flavoring. It's also a more cost-effective option and comes in a large bottle.
I made these s'more cut-out cookies for a new cutter design just added to the shop. Stay tuned in the next day or so for that tutorial decorating.
I hope everyone is having a great summer!