Description
Delight in these decadent Hot Fudge Sundae Cookies that combine rich cocoa-infused cookie bases with creamy vanilla frosting, topped with warm hot fudge, colorful sprinkles, and maraschino cherries for a nostalgic ice cream sundae experience in cookie form.
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. Line two baking sheets with parchment paper and set aside for easy cleanup and to prevent sticking.
- Cream Butter and Sugars: In the bowl of a stand mixer or using a hand mixer, beat the unsalted butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, ensuring proper incorporation of air.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract until well combined, creating the base for the cookie batter.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking soda, and salt to evenly distribute the leavening and flavors.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough and resulting in chewy cookies.
- Scoop and Bake: Using a 2 tablespoon measure or a #40 cookie scoop, portion the dough onto the prepared baking sheets spaced about 2 inches apart. Bake for 10-12 minutes until the tops are set but still soft. Allow cookies to cool on the baking sheet for 10-15 minutes before transferring to a wire rack to cool completely.
- Prepare Frosting: Beat the butter until smooth. Slowly add confectioners sugar, vanilla extract, heavy cream (or milk), and salt. Mix until creamy and smooth, adjusting consistency with additional cream or sugar if necessary for easy spreading.
- Frost Cookies: Once fully cooled, spread a generous layer of frosting onto each cookie, creating a smooth surface for the sundae toppings.
- Warm Hot Fudge: Heat the hot fudge sauce in a microwave-safe bowl for 5-10 seconds, just until it softens enough to drizzle without running off the cookie.
- Decorate: Spoon a small amount of warm hot fudge over the frosted cookies. Sprinkle with rainbow sprinkles and top each with a patted-dry maraschino cherry to mimic the classic sundae look.
Notes
- Pat cherries completely dry to prevent the frosting from becoming messy.
- Ensure cookies are completely cooled before frosting to prevent melting.
- Warm fudge briefly; it should be pourable but not hot to avoid melting frosting.
- For best presentation, add fudge, sprinkles, and cherries just before serving.
- Store frosted but undecorated cookies in a single layer in the fridge for up to 5 days.
- Decorated cookies store best when toppings are added fresh to maintain texture and appearance.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 22g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
