Description
Delight in these decadent Hot Fudge Sundae Cookies, combining rich cocoa cookie bases with creamy vanilla frosting, topped with warm hot fudge, colorful sprinkles, and classic maraschino cherries for a nostalgic dessert treat perfect for any occasion.
Ingredients
Scale
Cookies:
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup Dutch process cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
Frosting:
- 3 cups confectioners sugar
- ½ cup unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons heavy cream or whole milk
- ¼ teaspoon salt
To Decorate:
- 1 cup hot fudge
- 2 Tablespoons rainbow sprinkles
- 15 maraschino cherries, patted dry
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ease cleanup.
- Mix Butter and Sugars: In a stand mixer bowl or large mixing bowl with a hand mixer, beat ½ cup unsalted butter, ½ cup granulated sugar, and ½ cup packed light brown sugar until the mixture is light and fluffy, ensuring a smooth base for the cookies.
- Add Egg and Vanilla: Incorporate one large egg and ½ teaspoon vanilla extract into the creamed butter and sugars, blending well for uniform flavor and texture.
- Combine Dry Ingredients: In a separate medium bowl, whisk together 1 ¼ cups all-purpose flour, ½ cup Dutch process cocoa powder, ¾ teaspoon baking soda, and ¼ teaspoon salt until thoroughly combined.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated to keep the cookies tender and avoid overmixing.
- Form and Bake Cookies: Scoop 2 tablespoons of dough (or a #40 cookie scoop) and place on prepared baking sheets spaced 2 inches apart. Bake for 10 to 12 minutes until tops are set. Allow cookies to cool on the sheet for 10-15 minutes before transferring to a cooling rack to cool completely.
- Prepare Frosting: Beat ½ cup unsalted butter until smooth. Gradually add 3 cups confectioners sugar, 2 teaspoons vanilla extract, 2 teaspoons heavy cream (or whole milk), and ¼ teaspoon salt. Beat until creamy and smooth, adjusting consistency by adding more cream or sugar as needed.
- Frost Cookies: Spread the prepared vanilla frosting evenly onto the cooled cookies using a spatula or knife for a neat finish.
- Warm Hot Fudge and Decorate: Slightly warm 1 cup hot fudge in a microwave-safe bowl for 5 to 10 seconds until just soft and pourable. Spoon a dollop of hot fudge onto each frosted cookie, then sprinkle with 2 tablespoons rainbow sprinkles and top each with a dried maraschino cherry.
Notes
- Ensure maraschino cherries are patted completely dry to keep frosting neat and prevent sogginess.
- Allow cookies to cool fully before frosting to avoid melting the frosting.
- Warm fudge just enough to make it pourable, not hot, to avoid melting the frosting.
- Decorate cookies just before serving for best appearance and texture of toppings.
- Frosted (undecorated) cookies can be stored in a single layer in the refrigerator for up to 5 days; add fudge, sprinkles, and cherries last-minute for optimal freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 24g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
