Molded Cookies Recipe
Molded Cookies Recipe fans will love this charming winter toque hat cookie that holds every little detail from the mold. These cozy, cold-weather–inspired cookies bake up beautifully with crisp edges, clean lines, and that sweet handmade charm we all adore during the holiday season. Whether you’re gifting them, decorating them, or simply enjoying a festive baking day, this molded cookie dough makes it easy to get a perfect release and a picture-worthy design every time.
Servings 12 cookies
Calories 297kcal
Equipment
- 1 wood hat cookie mold
Ingredients
- 1 cup unsalted butter slightly chilled
- ¾ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- ¼ tsp almond extract optional
- 2¾ cups flour
- 1 tbsp cornstarch
- ¼ tsp salt
- red gel food coloring
- green gel food coloring
Instructions
Step 1 – Make the Dough
Cream the butter and sugar for about 1 minute, just until combined (don’t whip). Mix in the egg and vanilla (and almond extract if using).In a separate bowl, whisk together the flour, cornstarch, and salt. Add the dry ingredients to the butter mixture and mix until the dough comes together.Step 2 – Divide & Color the Dough
Divide the dough into two equal portions.Take one of those portions and divide it again into two equal smaller parts.Leave the larger original portion plain — this will be the neutral-colored hat base.Color one small portion red and the other green, kneading in gel food coloring until fully blended. To achieve the vibrant red and green cookie dough color, I add several drops of dye. Wrap each portion and chill for 20–30 minutes, until cool but still pliable.Step 3 – Prepare the Wooden Mold
Lightly dust the mold with flour or cornstarch, tapping out all excess so the details remain crisp.Step 4 – Press Dough Into the Mold
Use small pieces of dough so you can place the plain dough in the hat area and the red or green dough in the “furry” brim section. Press firmly into every crevice. Level the back with a knife or offset spatula.Step 5 – Release the Cookie
Turn the mold upside down so the cookie faces the counter and give it a tap. Then tilt the mold and use one edge to give a firmer tap on the counter—this usually pops the cookie right out. You may need to give it a couple of strong taps.Step 6 – Chill Again
Transfer molded cookies to a baking sheet and chill for 30 minutes to help retain the details.Step 7 – Bake
Bake at 350°F for 10–12 minutes, or until the edges are pale golden. Let the cookies cool completely on the baking sheet.
Nutrition
Serving: 1cookie | Calories: 297kcal | Carbohydrates: 35g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 57mg | Potassium: 41mg | Fiber: 1g | Sugar: 13g | Vitamin A: 493IU | Calcium: 11mg | Iron: 1mg