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Eclipse cookies are a stunning treat that visually capture the awe-inspiring moment of a solar eclipse. These cookies feature a sugar cookie base representing the moon, topped with a curve of creamy black icing to mimic totality. The contrast between the rich and sweet not only creates a beautiful representation of an eclipse but also offers a delightful blend of flavors in every bite.
Ingredients for Sugar Cookie
1 stick butter, softened
1/2 cup granulated sugar
1 large egg, room temperature
1/2 tsp vanilla extract
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1/2 teaspoon salt
Ingredients for Buttercream Frosting
2 sticks butter, softened
4 cups confectioners’ sugar
2 teaspoons vanilla extract
2 tablespoons milk
Black gel food coloring
Ingredients for Cream Cheese Dip
8 ounces cream cheese, softened
4 tablespoons maple cinnamon
Milk (as needed) to thin
Preparation
01To make the cookies, cream the softened butter and sugar on medium speed until light and fluffy. Stop the mixer and scrape the bowl.
02Add the egg and vanilla and continue to mix on medium speed until well combined.
03Add the flour, baking powder, and salt. Mix on low speed until the dough starts to pull away from the sides, stopping once to scrape the bowl.
04Wrap the dough and refrigerate it for at least 1 hour.
05After an hour, place the dough onto a lightly floured surface and roll it to about 1/4 inch thick. Refrigerate the sheet for 15 to 30 minutes.
06Cut the cookies with a round cookie cutter and place them onto a parchment-lined baking sheet.
07Bake the cookies at 350 F for 9 to 10 minutes or until the edges are light golden brown.
08As the cookies bake, to make the frosting, beat the softened butter on medium speed until smooth.
09Add the powdered sugar, vanilla, and milk and mix on low speed until combined. Stop the mixer and scrape the bowl.
10Beat the frosting on high speed until it is light and fluffy.
11Add in the black gel food coloring and mix well. Add coloring until the frosting is very dark in color.
12Remove the cookies from the oven and set aside to fully cool.
13As the cookies cool, to make the cinnamon cream cheese cookie dip, whisk together the cream cheese and cinnamon. Add milk to thin to desired consistency.
14To decorate the cookies, fill a piping bag with frosting.
15Every 2 cookies from the batch will be decorated the exact same. For the first 2 cookies, draw a small crescent on one side of the cookie round.
16From there, draw out a larger crescent for every 2 cookies with the frosting until the last 2 cookies are fully coated with frosting.
17Once the frosting has hardened, lay the cookies on a tray ahead of serving so it is in order of smallest crescent to fully covered cookies.
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