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Rocking Horse Cookies Recipe

Rocking Horse Cookies Recipe

These precious ponies are perfect baby shower favors. The 3-D cookies stand and even rock.—Lorri Reinhardt, Big Bend, Wisconsin
TOTAL TIME: Prep: 2 hours + chilling Bake: 10 min./batch + standing YIELD:20 servings


  • 1 cup butter, softened
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1 cup (6 ounces) semisweet chocolate chips
  • 40 chocolate-covered graham cracker cookies
  • 4 cups confectioners' sugar
  • 4-1/2 teaspoons meringue powder
  • 3 to 4 teaspoons warm water
  • Paste food coloring
  • 20 Riesen's chewy chocolate-covered caramels
  • Thin crafting ribbon, optional


  • 1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate at least 2 hours or until easy to handle.
  • 2. Preheat oven to 375°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. rocking-horse-shaped cookie cutter. Place on greased baking sheets, flipping half of cutouts so they face in the opposite direction (two cutouts will form each rocking horse).
  • 3. Bake 7-9 minutes or until set. Cool 2-3 minutes before removing from pans to wire racks to cool completely.
  • 4. Flip cutouts so their flat sides are up. Melt chips; stir until smooth. Spread the top of a graham cracker cookie with some chocolate; attach to body area of cutout. Repeat with remaining cutouts. Let stand until set. Set aside remaining chocolate.
  • 5. For icing, in a large bowl, beat confectioners' sugar, meringue powder and water on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Tint as desired with food coloring. Keep unused icing covered at all times with a damp cloth.
  • 6. Flip cutouts right-side up; decorate as desired with icing. Let stand at room temperature for several hours or until icing is firm.
  • 7. To assemble horses, reheat chips until melted. Place a caramel candy on a work surface in front of you; brush the long sides with chocolate. Pair up two cutouts so they align, forming a rocking horse.
  • 8. Brush graham cracker cookies with chocolate; press the cutouts together, forming a rocking horse. (Rocking horse halves are attached in the center by the graham cracker cookies, which join the body, and the caramel candy, which supports the rocker.)
  • 9. Gently place rocking horse on its side; let stand at room temperature for several hours or until firm. Repeat for remaining rocking horses. With ribbon, tie bows around rocking horses' necks if desired. Yield: 20 rocking horses.
Editor's Note: Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit