Save on Pinterest

Rocking Horse Cookies

These precious ponies are perfect baby shower favors. The 3D cookies stand and even rock.—Lorri Reinhardt, Big Bend, Wisconsin
  • Total Time
    Prep: 2 hours + chilling Bake: 10 min./batch + standing
  • Makes
    20 rocking horses

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • ASSEMBLY:
  • 1 cup 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

Directions

  • 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 until easy to handle, at least 2 hours.
  • 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 (2 cutouts will form each rocking horse).
  • Bake until set, 7-9 minutes. Cool 2-3 minutes before removing from pans to wire racks to cool completely.
  • 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.
  • For icing, in a large bowl, beat confectioners' sugar, meringue powder and water on low speed just until combined. Beat on high until stiff peaks form, 4-5 minutes. Tint as desired with food coloring. Keep unused icing covered at all times with a damp cloth.
  • Flip cutouts right-side up; decorate as desired with icing. Let stand at room temperature for several hours or until icing is firm.
  • 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.
  • 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.)
  • Gently place rocking horse on its side; let stand at room temperature for several hours or until firm. Repeat for remaining rocking horses. If desired, with ribbon, tie bows around rocking horses' necks.
Editor's Note: For a variation, substitute your favorite sugar cookie dough for the chocolate dough. Use shortbread cookies, white chocolate candies and untinted royal icing to assemble the rocking horses.
Nutrition Facts
1 cookie: 521 calories, 21g fat (13g saturated fat), 34mg cholesterol, 226mg sodium, 83g carbohydrate (58g sugars, 2g fiber), 4g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video