Description
Delight in these rich and decadent Hot Fudge Sundae Cookies that perfectly capture the nostalgic flavors of a classic ice cream sundae. Soft, chocolatey cookies are topped with a smooth vanilla frosting, a generous drizzle of warm hot fudge, colorful rainbow sprinkles, and bright maraschino cherries, making each bite a delightful treat for any occasion.
Ingredients
Scale
Cookies
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup Dutch process cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
Frosting
- 3 cups confectioners sugar
- ½ cup unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons heavy cream or whole milk
- ¼ teaspoon salt
To Decorate
- 1 cup hot fudge (warmed)
- 2 tablespoons rainbow sprinkles
- 15 maraschino cherries, patted dry
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a uniform cookie dough forms.
- Shape and Bake Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop rounded tablespoons of cookie dough onto the sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are set but the centers are still soft. Remove from oven and let cool completely on a wire rack.
- Make the Frosting: In a clean bowl, beat together the confectioners sugar and softened butter using an electric mixer until smooth and creamy. Add vanilla extract, heavy cream (or milk), and salt, and continue beating until light and fluffy. Adjust thickness with more cream or sugar if needed.
- Frost the Cookies: Once the cookies have completely cooled, use a spoon or piping bag to generously frost the top of each cookie with the vanilla frosting.
- Add Hot Fudge and Decorations: Warm the hot fudge slightly to make it drizzle-friendly. Drizzle about one tablespoon of hot fudge onto each frosted cookie. Sprinkle with rainbow sprinkles and top each cookie with a maraschino cherry, gently pressing it into the frosting to secure.
- Serve and Enjoy: Allow the hot fudge to set slightly before serving. These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
Notes
- Ensure cookies are completely cool before frosting to prevent the frosting from melting.
- Warm the hot fudge gently; overheating can cause it to separate or become too runny.
- For a richer chocolate flavor, use high-quality Dutch process cocoa powder.
- These cookies can be refrigerated after decorating to help the frosting and fudge set faster.
- Sprinkles add a fun, festive touch but can be omitted if desired.
