Chocolatey-rich, perfectly sweet, and gluten free, these chocolate sugar cookies are out of this world and are here to help launch the hottest new podcast, Mars 2060.
Have you heard of Mars 2060? The first episode releases today, and I can’t wait! The premise is this: Set in 2060, the podcast tells the story of 50 astronauts who were sent to colonize Mars and investigate possible signs of intelligent life. Two years into the mission, however, a devastating illness plagued the colony. Each of the different episodes provides interviews with the survivors.
Ahhh! I can’t wait to hear what happens!
In fact, the only thing that can possibly make this day better is listening to Mars 2060 while eating chocolate shooting star cookies. Amirite?
Easy to make and even easier to eat, these sugar cookies are a delicious treat for any cookie lover… and let’s face it – who doesn’t love cookies? Grab some cocoa powder, food coloring, and sprinkles, and you’re in business.
Do you listen to podcasts? What are some of your favorites? Let me know or link up below!
Shooting Star Cookies
Yield: about ~40 2-inch star cookies
Time: 2 hours (including chill time)
- 3/4 cup salted butter, softened to room temp.
- 1 cup sugar
- 1 large egg
- 1 tsp. vanilla
- 1 1/2 cups (188g) flour (I use Pillsbury Gluten Free blend, all-purpose flour works, too!)
- 3/4 cup cocoa powder
- 1 tsp. baking powder
- 1/8 tsp. salt
- 3 cups powdered sugar
- 1 tsp. vanilla
- 2 tsp. corn syrup
- 4-5 tbls. water (or until you reach desired consistency)
- pink, blue, and purple, gel food coloring
- In a medium bowl whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- Using a stand mixer or a hand mixer, combine butter, sugar, egg, and vanilla. Blend together until light and fluffy. Scrape down sides.
- Pour flour and cocoa mix into butter mixture; blend until fully combined.
- Divide dough into three balls and flatten into disks. Wrap each disk in plastic wrap and refrigerate 1 hour.
- After an hour, line 3 baking sheets with parchment paper. Roll out one disk of dough on each sheet.
- Use a cookie cutter to cut out shapes. Remove excess dough surrounding the shapes (see video above for a visual aid.)
- Combine any excess dough scraps and roll out to make additional cookies.
- Bake cookies at 350 degrees for 10 minutes, rotating cookies after 5.
- Remove cookies from oven and let sit on the cookie sheet for 5 minutes. Transfer cookies to wire cooling rack to cool completely.
- In a large bowl combine powdered sugar, vanilla, corn syrup, and water.
- Whisk together until completely smooth. If your icing is too thin, add a little more sugar. If it is too think, add a little more water (about 1 tsp. at a time).
- Divide icing into two bowls.
- In both bowls put 1 drop each of pink, blue, and purple food coloring. Using a separate toothpick for each color, swirl to make a tie-dye effect. (See video above for visual example).
- Begin dipping top of cooled cookies in one of the bowls. Allow excess icing to drip off. Return cookie to cooling rack and allow icing to dry completely.
- Once your icing swirls grow too muddied, switch to your second “fresh” bowl of icing. Continue process until all cookies are frosted.
- Allow icing to fully harden before storing in an airtight container. Cookies stay soft for about five days.
Recipe from Sally’s Baking Addiction
Idea from Sugar Spun Run