5 Disney Cookie Recipes to Celebrate National Cookie Day

It’s National Cookie Day and we’re celebrating by sharing five Disney cookie recipes with you! Since it’s that time of year for parties and cookie exchanges, we asked our chefs to share a few festive holiday cookie recipes. Let’s check out these recipes to help you celebrate National Cookie Day (or any day) with some tasty treats.

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Chocolate Peppermint Cookie from the bakery at Disney’s Contemporary Resort

Melted Snowman Sugar Cookies from PizzeRizzo at Disney’s Hollywood Studios

Snickerdoodle Cookies made with SNICKERS bar pieces from EPCOT International Festival of the Holidays Presented by AdventHealth

Bourbon-Eggnog Snowflake Cookies from Jock Lindsey’s Hangar Bar at Disney Springs

Snowman Shortbread Cookies from Disneyland Resort

Once you see all these recipes, the hard part will be deciding which recipe to make first. Chocolate Peppermint Cookies from the bakery at Disney’s Contemporary Resort

Chocolate and peppermint are the perfect combination this time of year! My favorite part of this recipe is that the cookies can be made up to three weeks in advance and frozen for those days where you suddenly need cookies for a last-minute party. These cookies are part of Disney’s Contemporary Resort gingerbread display offerings, and a lovely treat to snack on while enjoying the display. The Foodie Guide to Gingerbread Displaysis full of yummy treats to try while looking at this year’s gingerbread displays.

CHOCOLATE PEPPERMINT COOKIES

Disney’s Contemporary Resort

Makes 24 Cookies

CHOCOLATE PEPPERMINT COOKIES

6 ounces chopped semi-sweet chocolate

1 1/2 cups all-purpose flour

1/4 cup cocoa powder

1 teaspoon espresso powder

1 teaspoon baking powder

1/2 teaspoons salt

3/4 cup unsalted butter, softened

1 1/4 cups granulated sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon peppermint extract

3/4 cup mini chocolate chips

TOPPING

4 ounces chopped semi-sweet chocolate

1/2 cup crushed candy cane pieces

FOR CHOCOLATE PEPPERMINT COOKIES:

Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
Melt chopped semi-sweet chocolate in microwave, stirring after every 30 seconds until smooth. Set aside.
Whisk all-purpose flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl and set aside.
Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Add eggs, vanilla extract, and peppermint extract and beat on medium speed until just combined. Add melted chocolate and beat on low speed until combined.
Slowly add reserved flour mixture. Beat until incorporated. Fold in chocolate chips.
Using a 1 tablespoon scoop, place 12 balls of dough on prepared baking sheet. Refrigerate remaining dough while baking.
Bake for 9-11 minutes, until cookies begin to crinkle on top. Cool for 5 minutes on baking sheet, then transfer to wire rack to cool completely before decorating.
Repeat with remaining dough.

TO SERVE:

Melt chopped semi-sweet chocolate in microwave, stirring after every 30 seconds until smooth. Set aside
Using a fork, drizzle melted chocolate over cookies and sprinkle crushed candy canes on top.

Cook’s Note: Chocolate Peppermint Cookies can be made up to 3 weeks in advance and frozen in an airtight container. Bring to room temperature before serving.

Click here to download a PDF version of this recipeMelted Snowman Sugar Cookies from PizzeRizzo at Disney’s Hollywood Studios

These tasty Melted Snowman Sugar Cookies from PizzeRizzo are adorable and fun to make! The chefs at Disney’s Hollywood Studios suggest being creative with the toppings and substituting peanut butter cups for the hats, thin pretzel sticks for the arms, mini chocolate chips for buttons, or anything else you’d like to personalize the melted snowman.

MELTED SNOWMAN SUGAR COOKIES

PizzeRizzo

Disney’s Hollywood Studios

Makes 18 Cookies

SUGAR COOKIES

2 1/2 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

1 cup unsalted butter, room temperature

1 1/4 cup granulated sugar

1 egg yolk

1 egg

1 teaspoon vanilla extract

MELTED SNOWMAN TOPPINGS

9 large marshmallows

1/2 cup dark melting chocolate

1 (12 ounce) bag white melting chocolate

36 chocolate twigs

18 orange sprinkles

54 chocolate covered cocoa nibs

18 chocolate top hats

FOR SUGAR COOKIES:

Preheat oven to 325°F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
Whisk flour, baking powder, and salt together in medium bowl; set aside.
Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy.
Add egg yolk, egg, and vanilla and beat on medium speed until combined. Reduce speed to medium and slowly add flour. Mix until soft dough forms.
Using a 3 tablespoon scoop, place 6 balls of cookie dough on prepared baking sheet. Refrigerate remaining dough until ready to bake next batch of cookies.
Bake for 12-14 minutes, until edges begin to brown. Cool for 5 minutes on pan. If desired, even out the edges of the cookies with a round cookie cutter, slightly smaller than cookies while cooling.
Move to wire racks and cool at least 30 minutes before decorating.
Repeat with remaining dough.

TO SERVE:

Cut large marshmallows in half. Place on wax paper, sticky side down. Melt dark melting chocolate according to package instructions. Use a toothpick to paint two eyes on the side of each cut marshmallow. Set aside to dry.
Melt white melting chocolate in microwave according to package instructions. Place 1-2 tablespoons of melted white chocolate on top of one cookie. Smooth to desired shape. Place one marshmallow face on the cookie and decorate with 2 chocolate twigs for the arms, 1 orange sprinkle for the nose, and 3 chocolate covered cocoa nibs for the buttons. Repeat with remaining cookies.
Attach hats to the top of each snowman by dipping bottom of hat into melted dark chocolate and place on top of marshmallow.

Cook’s Note: Chocolate twigs, chocolate-covered cocoa nibs, and hats can be found at specialty stores. Thin pretzel sticks, mini chocolate chips, and peanut butter cups make great substitutes for specialty items. If desired, sugar cookies can be rolled in red and green sprinkles before baking for a more festive look.

Click here to download a PDF version of this recipe

Snickerdoodle Cookie made with SNICKERS bar pieces from the EPCOT International Festival of the Holidays Presented by AdventHealth

The talented chefs at EPCOT created these delicious Snickerdoodle Cookies made with SNICKERS bar pieces for the Holiday Cookie Stroll at the EPCOT International Festival of The Holidays Presented by AdventHealth. For a full list of cookies included in the Holiday Cookie Stroll as well as other treats available at over 15 Holiday Kitchens, check out this year’s Foodie Guide.

SNICKERDOODLE COOKIES MADE WITH

SNICKERS BAR PIECES

EPCOT International Festival of the Holidays

Makes 24 Cookies

INGREDIENTS

2 3/4 cup all-purpose flour

1 teaspoon baking soda

2 teaspoons cream of tartar

1/2 teaspoon salt

1 cup shortening

1 1/2 cup, plus 2 tablespoons sugar, divided

2 eggs

2 teaspoons ground cinnamon

2 cups roughly chopped SNICKERS bar pieces

1/2 cup semi-sweet chocolate chips, melted

FOR SNICKERDOODLE COOKIES:

Sift flour, baking soda, cream of tartar, and salt in a medium bowl; set aside.
Cream shortening and 1 1/2 cup sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Reduce speed to medium and add eggs, one at a time, until combined.
Add reserved flour mixture, one cup at a time, scraping bowl as needed. Beat on medium speed until just combined.
Roll dough into balls using a 1-1/2 inch cookie scoop and refrigerate for 15-20 minutes.
Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat.
Combine remaining 2 tablespoons sugar and ground cinnamon in a small bowl. Set aside until ready to use. Place chopped SNICKERS bar pieces in a medium bowl and set aside.
Remove 12 chilled dough balls from refrigerator. Roll in cinnamon sugar and place on prepared baking pan.
Bake for 8 minutes. Carefully remove from oven and sprinkle 1 tablespoon chopped SNICKERS bar pieces on top of each cookie. Return to oven and bake for an additional 5-8 minutes until edges begin to brown. Cool on pan for 2 minutes before moving to wire racks. Drizzle with desired amount of melted dark chocolate.
Repeat with remaining dough.

Cook’s Note: If you’re working in a warm or humid environment, place SNICKERS bars in refrigerator before chopping to keep chocolate from melting.

Click here to download a PDF version of this recipeBourbon-Eggnog Snowflake Cookies from Jock Lindsey’s Hangar Bar at Disney Springs

Jock Lindsey’s Hangar Bar at Disney Springs is serving these delectable Bourbon-Eggnog Snowflake Cookies in the Post-Flight “Milk” and Cookies with Coquito this holiday season. If desired, the bourbon can be omitted from the icing. The Foodie Guide to Holidays at Walt Disney World Resort is filled with all the rest of the holiday goodies to help you plan out foodie adventures at locations around the resort.

BOURBON-EGGNOG SNOWFLAKE COOKIES

Jock Lindsey’s Hangar Bar

Disney Springs

Makes 24 Cookies

NUTMEG COOKIE DOUGH

2 1/4 cups all-purpose flour

1/2 cup confectioners’ sugar

1 teaspoon fine sea salt

1 teaspoon ground nutmeg

1/2 teaspoon vanilla extract

1 cup unsalted butter, softened and cubed

BOURBON-EGGNOG ICING

2 cups confectioners’ sugar

4-6 tablespoons eggnog, divided

1 tablespoon bourbon (optional)

ROYAL ICING

2 cups sifted confectioners’ sugar

1 1/2 tablespoons meringue powder

3 tablespoons water, divided

FOR NUTMEG COOKIE DOUGH:

Combine flour, confectioners’ sugar, salt, and nutmeg in the bowl of an electric mixer fitted with a paddle attachment. Beat on low speed for 1 minute. Add butter, one piece at a time. Continue beating until a soft dough forms.
Turn dough onto lightly floured surface and shape into a disk. Wrap in plastic and refrigerate for 30 minutes.
Preheat oven to 325°F. Line 2 baking sheets with parchment paper and set aside.
Roll chilled dough on lightly floured surface to 1/8-inch thickness. Cut using a 3-inch snowflake cookie cutter. Place 12 snowflake cookies on each baking sheet and bake for 13-15 minutes, until edges are light brown.
Cool completely on pans. Move to wire racks before decorating.

FOR BOURBON-EGGNOG ICING:

Whisk confectioners’ sugar, 4 tablespoons eggnog, and bourbon (if using) in a small bowl. Add additional eggnog, one 1 tablespoon at a time to reach desired consistency.
Dip cooled cookies in glaze. Rest cookies for 30 minutes, until icing sets, before decorating.

FOR ROYAL ICING:

Combine confectioners’ sugar, meringue powder, and 1 tablespoon water in the bowl of an electric mixer fitted with a paddle attachment. Beat on low speed until just combined. While mixer is running add remaining two tablespoons of water, one tablespoon at a time.
Increase speed to medium and beat for 7-10 minutes until icing has a matte finish.
Place in piping bag fitted with desired tip. Outline each snowflake cookie with royal icing.

Click here to download a PDF version of this recipe

Snowman Shortbread Cookies from Disneyland Resort

Our final recipe for National Cookie Day is from the Disney Recipe Vault. The first time I made these, I was thrilled that they were a cutout cookie that didn’t require chilling time. This comes in handy when there is a last-minute request for cookies. If you’re curious about treats that are currently available at the Disneyland Resort, check out the Foodie Guides for Disney Festival of Holidays and Holidays at the Disneyland Resort.

Snowman Shortbread Cookies

Disneyland Resort

Makes 30 Cookies

SHORTBREAD

2 3/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups sugar

1 egg

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

TOPPING

1 pound white chocolate bark

Red and green sprinkles

FOR SHORTBREAD:

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Mix flour, baking powder, and salt in medium bowl. Set aside.
Cream butter and sugar in bowl of electric mixer fitted with paddle attachment until fluffy. Add egg, vanilla extract, and almond extract and mix on medium speed for 1 minute.
Add flour mixture, 1 cup at a time until combined.
Divide dough into two balls.
Roll one ball of dough into 1/8-inch thick rectangle on floured surface. Dip (3 1/2-inch tall, 2-inch wide) snowman cookie cutter into flour and cut cookies. Transfer to prepared baking sheets.
Bake for 9-11 minutes, until edges begin to brown.
Cool on wire racks. Repeat with remaining dough.

To Serve:

Place white chocolate bark in a microwave-safe bowl. Cook on 50% power for 20 seconds. Stir and repeat until white chocolate is melted.
Dip tops of cookies in melted white chocolate and top with sprinkles.

Click here to download a PDF version of this recipe

Happy National Cookie Day!