4 Ways to Make Hot Chocolate Plus Snickerdoodle Cookie Recipe

As you are walking the park exploring more than 10 million lights, we’re sure you have smelled the lingering aromas from our Signature Peppermint Fudge hot cocoa. Sure to warm you up on a wintery day in Williamsburg, this cocoa is something we look forward to year after year.

We asked our culinary elves for advice on how to make the best hot cocoa, and while they weren’t willing to divulge Mrs. Claus’ secret cocoa recipe, they did fill us in on a few insider concoctions. That’s what’s great about this winter beverage: it’s versatile so everyone in the family can choose their favorite toppings and flavors.

Whether peanut butter and chocolate is your dream mixture, or you are a fan of the more traditional peppermint recipe, here are some drink ideas to jazz up your hot chocolate this holiday season.

A perfect complement to a hot cup of cocoa, Chef Justin shared with us his recipe for homemade snickerdoodles. These buttery soft cookies are sprinkled with cinnamon and are the perfect treat to dip in your Caramel Hot Scotch beverage. Wondering where you can find these cookies in the park? Our signature s’mores served in England use these snickerdoodle cookies as a base instead of the traditional graham crackers.

Ingredients:

3 sticks (12oz) Unsalted Butter (at room temperature)

2 1/2 cups Sugar

2 teaspoons Vanilla Extract

3 whole Large Eggs

4 1/2 cups All-Purpose Flour

2 teaspoons Salt

1 Tablespoon Baking Powder

½ cup Sugar

1 Tablespoon Cinnamon

Instructions:

Preheat oven to 400° F. In a stand mixer, use the paddle attachment to mix softened butter and sugar on medium-high speed until light and fluffy. Scrape the bowl to combine the ingredients thoroughly. Next, add the vanilla and one of the eggs and mix on low speed. Add in the other two eggs, continuously mixing on low speed in between. Scrape the bowl once more to incorporate everything. Add the flour, salt and baking powder and mix until smooth.

Combine the sugar and cinnamon and set aside in a small bowl. Spoon the cookie dough and flatten a bit between your hands. Roll in the cinnamon sugar and place evenly on a baking sheet. Bake for 8 to 10 minutes.