August 21 won’t be just any other Monday. Millions will be standing outside to watch the total solar eclipse that will be happening across the U.S. For those of you who are throwing Eclipse parties or looking for a fast and simple dessert recipe for an eclipse picnic, try these kid-friendly, Lemon Chocolate Eclipse Cookies (as seen in the solar eclipse gif above and the directions at the bottom of this post).
To begin, start with preparing the lemon cookies. These don’t take much time at all, and can be fun for the kids to help make because of their bright yellow color. Once you have mixed all of your ingredients, allow the dough to cool in the refrigerator for 20 minutes.
Once the cookie dough is cooling, start preparing the delicious chocolate frosting for the “eclipse” portion. Add in shortening, confectioners sugar, Solo Marshmallow Creme, and some dark cocoa powder. The darkness of the frosting will depend on how much cocoa powder you use.
Once the oven is preheated, start baking the lemon “sun” portion of the recipe. These cookies will bake for approximately 12-14 minutes, and then will need to cool completely before applying frosting.
When decorating your sun cookies with the chocolate frosting, be sure to make a variety of different eclipse patterns to imitate the look of the eclipse. Have fun with laying these out in a pattern that will look like the eclipse!
We hope you have just as much fun making these as we did, and that you’ll love the robust flavors of these delicious cookies.
Follow the Eclipse Cookie recipe directions below and enjoy!
Lemon Chocolate Solar Eclipse Cookies
Prep Time: 30 minutes
Cook Time: 12 minutes
Yield: 24 Cookies
Eclipse Cookie Ingredients
- 2 3/4 cup all purpose flour (sifted)
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 egg white
- 1 cup (2 sticks) softened unsalted butter
- 1 cup sugar
- 2 tablespoons sour cream
- 1 tablespoon lemon extract
- 1 teaspoon vanilla extract
- 1 teaspoon yellow food coloring
- 4 cups confectioners sugar
- 1/2 cup shortening
- 1/4 cup half and half
- 3 1/2 ounces (1/2 container) Solo Marshmallow Creme
- 1/4 cup dark cocoa powder
- 1 teaspoon vanilla extract
Eclipse Cookie Directions
- In a medium mixing bowl, add flour, cornstarch, baking powder, and salt. Whisk until evenly blended.
- In a small mixing bowl, add one whole egg and one egg white. Whisk for approximately one minute.
- In a large mixing bowl, add softened butter and sugar. Using an electric mixer, mix at high speed for approximately 3 minutes.
- Add sour cream, vanilla, lemon, food coloring, and egg mixture to the butter mixture and continue mixing on high for 2 minutes.
- Gradually add the dry ingredient mixture, stirring with a wooden spoon or spatula. Mix only until all ingredients are evenly blended. Do not over mix.
- Place in the refrigerator for approximately 20 minutes.
- In a medium mixing bowl, add softened shortening. Using an electric mixer on low, slowly mix in two cups of confectioners sugar.
- Add half and half and vanilla extract.
- Mix on high, while gradually adding the remaining confectioners sugar.
- Reduce mixer to low and gradually add Solo Marshmallow Creme followed by dark cocoa powder.
- Mix on high for approximately one minute, or until evenly blended and consistent in color.
- Preheat oven to 350 degrees.
- Remove dough from the refrigerator.
- Use an ice cream scoop or similar sized spoon to scoop cookie dough, then roll into a ball.
- Place dough balls on a cookie sheet lined with parchment paper.
- Flatten the top of each dough ball before placing in the oven.
- Bake for approximately 12-14 minutes.
- Return any unused cookie dough to the refrigerator between batches.
- Allow cookies to cool for approximately 5 minutes on the cookie sheet before moving them to a wire rack.
- Allow cookies to cool completely before topping with frosting.