February 25, 2016

If you love COOKIES and you love CUPCAKES, then you’re bound to flip over our CUPCAKE COOKIES!! They have become our signature event cookie, ever since we first created them for a Cookies for Kids’ Cancer benefit a few years back.

Until now, we’ve never revealed exactly how to make them. But we figured, since we were creating a new batch for this week’s Cookies for Kids event, it was high time we shared the recipe.

We have to bake and decorate hundreds of cookies for an event, so we’ve created a step by step strategy to get them done fast—while still looking fabulous! Here is how to do it:

Start with your favorite sugar cookie dough. Ours has orange zest to give the cookies a little citrus flavor. Roll out the cookie dough and using a cupcake cutter, cut out the cookies and place them on a lined baking sheet. (We usually make the cookies with a 2 1/2 inch cutter, not too big and not too small. Just the right size for a party!)

cupcake cookie 2

Next we brush the lower part of the cookie (the part representing the cupcake liner) with an egg wash tinted with yellow food coloring. (We add about 1 drop of red for every 10 drops of yellow to warm up the color.)

cupcake cookie 3

Using a small paring knife, we score the egg wash with parallel vertical lines. (Once baked the lines will look like the paper liner for the cupcake.)

cupcake cookie 4

Bake the cookies according to your recipe, and cool completely.

cupcake cookie 5

Once the cookies are cooled, we use a spoon to coat the top part of the cookie with melted chocolate. (You can use dark chocolate Candy Melts from Wilton or your favorite brand.) Use the tip of the spoon to pour the melted chocolate on the cookies in waves and swirls. You can also use the back of the spoon to smooth the coating.

cupcake cookie 6

While the chocolate is still soft, add a red pearl to the top of each cupcake cookie.

cupcake cookie 7

Once the chocolate is completely cool and firm, you can bag your CUPCAKE COOKIES for the event. (You can place the cookies in the refrigerator briefly to speed the hardening. Just keep it short so the chocolate doesn’t bloom.) If we are making the cookies a day or two in advance, we store the bagged cookies in large air tight containers to keep them fresh.

cupcake cookie 8

And that’s all there is to it! TWO DESSERTS IN ONE!!!

Alan and Karen

One last note: If you’re curious about the Cookies for Kids’ Cancer organization, please go to  They are a wonderful organization that raises much needed funds for drug research in the fight against childhood cancers. You’ll be glad you checked it out.

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