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COFFEE MUG CUT-OUT COOKIES With MOCATI CANDY (Stained Glass Cookies)

Adorable coffee mug shaped sugar cookie cut-outs are baked with espresso and caramel macchiato flavored Mocati Candies to give the illusion and taste of coffee inside the cookie mug! Decorated with royal icing, they're the perfect treat for any coffee lover's cookie tray!

Course Dessert
Cuisine American
Keyword coffee, Cookies, decorated, Mocati, royal icing, stained glass
Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Servings 18 With 3.5" Cookie Cutter
Author Heather LaCorte

Ingredients

CUT-OUT COOKIE INGREDIENTS

  • 2 3/4 cups flour (+ 2 tablespoons if needed)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter (2 sticks), room temp
  • 1 cup sugar
  • 1 egg
  • 1 tbsp vanilla
  • 25 Aprati Mocati Candies, crushed

ROYAL ICING

  • 3/4 cup warm water
  • 5 tbsp meringue powder
  • 2 lbs powdered sugar
  • 1 tsp cream of tartar
  • 1 tsp clear vanilla extract or flavoring

Instructions

MAKING THE COFFEE MUG COOKIES

  1. In a medium bowl mix the flour with the baking powder and salt. Give a stir and set aside. In your stand mixer fitted with a paddle, cream the butter with the sugar. Then add the egg and vanilla. Finally, slowly add the flour mixture. Beat until thoroughly mixed. The dough shouldn't be sticky or hard to handle. If it is, add a tablespoon of flour at a time while mixing until the dough comes together.

  2. Roll out cookie dough to about 1/8th inch thick and cut with your coffee mug shaped cookie cutter. Slightly chilled dough will give the cookies and more structured shape. Transfer the cookies to a baking sheet lined with parchment paper. Chill for at least 30 minutes. The cookies should be hard to touch. This will help the cookies hold their shape while baking. Preheat oven to 350° F (175° C).

  3. Bake the cookies for about 8-10 minutes. They should look set, with a dull light-colored surface. Take the cookies out of the oven and place on a heat-safe surface to fill with the candy.

  4. Working carefully fill the cut-out part of the coffee mug shape with the crushed candies to about 3/4 full. Use a toothpick to spread the pieces into the corners so the candy spreads evenly. Keep Watch! Put the cookies back in the oven for about 2-3 minutes or until the candy center is melted, but not bubbling.

  5. Cool the cookies completely on the baking sheet and then remove to start decorating with the royal icing. Place icing in a piping bag and decorate the cookie mug.

  6. MAKING THE ROYAL ICING

  7. In the bowl of your stand mixer add the warm water and the meringue powder and hand-stir with a whisk until thoroughly incorporated. Add the other ingredients and beat all ingredients on low for about 8-9 minutes until the royal icing forms peaks. If the icing is too thick add water 1 teaspoon at a time until you reach the right consistency. If it's too watery it will flow off the cookie and too thick it will be hard to decorate with. Divide into bowls and add a drop or two of food coloring if using colors. Pour icing into a pastry bags and pipe onto the cookies to make the mug. Handle the cookies carefully to avoid dents in the icing surface. Once done decorating allow them to dry for at least 6 hours. A fan can help speed up dry time.