These adorable Mini Sugar Cookie Houses make perfect little Hot Chocolate Mug Perches. You can set them on the rim of hot chocolate, coffee or tea!
Not only are these cookies adorable but they taste amazing! And they also make perfect little gifts for family and friends.
If you are a regular reader you likely know I made some Mini Gingerbread House Hot Chocolate Mug Perches not long ago.
I loved them so much I just had to adapt them and make them again. They are so worth the effort they take. They are not difficult to make, just a bit tedious and time consuming.
Honestly, I love hot chocolate. You can check out my Coconut Hot Chocolate and Chocolate Covered Spoons which would go perfectly with these little houses.
I also made Peppermint Hot Chocolate with Peppermint Wands which would also go perfectly with these adorable little houses.
When making these mug perches, make sure you set aside a good chunk of time. I make my dough the day before, then left it in the fridge overnight.
The next day I made the cookies and assembled them. Sometimes I decorate the houses the same day.
However if you’re concerned about breaking them you can let them set up the day before decorating them.
To learn how to make the shapes and put them together I invite you to visit Not Martha for her straight forward and beautiful photos of how to do this.
Now, head into your kitchen and whip up these sugar cookie houses aka Hot Chocolate Mug Perches!
More Christmas Cookies:
- Chocolate Coconut Cookies
- Double Chocolate Chip Skillet Cookie
- Chocolate and Hazelnut Skillet Cookie
- Pink Coconut Cookies
- Chocolate Fudge Brownie Cookies
- Black Forest Sandwich Cookies
- Chocolate Fudge Brownie Sandwich Cookies
- Shortbread Christmas Mice
Places to stalk Cravings of a Lunatic
Mini Sugar Cookie Houses aka Hot Chocolate Mug Perches
For the Cookies:
For the Cookies:
- In a mixing bowl sift flour, baking powder and salt.
- In another bowl, or stand mixer, cream the butter and sugar together by mixing on medium speed until the mixture is pale and fluffy. Add the eggs and vanilla, mix on medium speed to combine. Add flour slowly, mixing on low speed until it resembles dough. Divide the dough into two pieces and wrap each with plastic wrap. Pop them in the fridge for at least an hour, or overnight.
- Preheat the oven to 325 degrees F.
- Take one section of dough out of the fridge and allow to reach room temperature, which should take about 10-12 minutes. Roll the dough out so it's approximately 1/4 inch thick. Next use cookie cutters or a knife to cut house shapes. Place the shapes on a cookie sheet. Pop the cookie sheet in the freezer for about 15 to 20 minutes. Transfer cookie pieces to a room temperature parchment lined cookie sheet. Repeat all steps with other dough section.
- Place cookies in the oven and bake for 15 to 18 minutes, or until cookies are golden brown. Rotate the pans halfway through baking time. Remove from oven and allow to cool on pan for a few minutes then transfer to a wire cooling rack.
- Allow cookies to cool completely before icing them.
For the Icing:
- Using a stand mixer, combine the sugar, meringue powder and water. Mix on low initially then increase to high speed and mix until icing thickens enough to pipe.
- If icing is too thin you can add more confectioners' sugar. If the icing is too thick you can add more water.
- Transfer the icing to a piping bag and use it to assemble and decorate the cookies.
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