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Campfire Cookies

The start of cold weather here in Colorado means bonfire season. What better way to celebrate than with these campfire cookies! —Callie Washer, Conifer, Colorado
  • Total Time
    Prep: 45 min. Bake: 10 min./batch + cooling
  • Makes
    2 dozen

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 10 cherry Jolly Rancher hard candies, crushed
  • 1 pouch (7 ounces) green decorating icing
  • 1/2 cup chocolate wafer crumbs
  • 36 pretzel sticks

Directions

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, salt and nutmeg; gradually beat into creamed mixture.
  • Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Flatten slightly with the bottom of a glass. Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes before removing to wire racks to cool completely.
  • Meanwhile, spread crushed candies onto a parchment-lined baking sheet. Bake until candy is melted, 5-7 minutes. Cool completely on pan on a wire rack. Break into pieces.
  • Spread icing over cookies; sprinkle with wafer crumbs. Arrange broken candies to make campfire flames. For logs, break pretzel sticks in half. Place 3 halves, broken edge down, in the wet icing. Hold in place until set.

Test Kitchen tips
  • If the bottom of the glass sticks to the dough, dip it in flour before flattening the balls into cookie shapes.
  • The cookies can be made ahead and stored in an airtight container overnight until you are ready to decorate.
  • Nutrition Facts
    1 cookie: 238 calories, 10g fat (6g saturated fat), 36mg cholesterol, 166mg sodium, 35g carbohydrate (20g sugars, 1g fiber), 2g protein.
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