Back by popular demand, we are reposting the Lava® lamp cookie recipe from last year. Just in time for your holiday cookie exchange! Happy baking!
- 1/2 cup (1 stick) butter
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 tablespoon molasses
- 1/2 teaspoon vanilla extract
- 1 egg
- 2 cups flour
- 1/4 teaspoon salt
- 3/4 teaspoon baking powder
- 30-40 hard candies (such as Life Savers), preferably in several flavors/colors
1. Pre-heat oven to 375ºF. Line two baking sheets with parchment paper or Silpat.
2. In a large bowl, using an electric mixer, cream together butter and sugars until fluffy, about 2 minutes. Add molasses and vanilla extract, mixing until incorporated. Add egg and mix until light and smooth, about 1 minute on medium speed.
3. Sift together flour, salt, and baking powder. Fold dry ingredients into wet mixture. Use electric mixer to blend just until flour is incorporated. Divide dough in half and flatten into two disks. Wrap disks in plastic wrap and refrigerate at least an hour and up to 2 days before you roll and bake them.
4. Remove any wrappers on candies and separate them by color into plastic bags. Using a mallet to crush candies. Sorting them by color is the best, and in the smallest pieces you can crush them. We used a mortar and pestle to crush ours.
5. Place one disk between two large sheets of waxed paper and roll to 1/4-inch thickness. Use cookie cutters to cut dough into desired shapes. Transfer cookies to prepared baking sheets, about 1 inch apart. Using a smaller cookie cutter or a knife, cut shapes into centers of cookies, reserving these center bits to add into extra dough. We used a knife to cut out the center of our lava lamp cookies.
6. Use a spoon to sprinkle the crushed candy into the hollowed-out centers of the cookies, filling to the edges. Try to keep the candy within the centers. Any candy specks that fall on the cookie will color the cookie. Pro tip: Don’t put too much candy in the center – its better to have coverage but if you put too much the candy will overflow when it melts.
7. If cookies will be hung as ornaments or decorations, poke a small hole in the top of each cookie before baking.
8. Bake 9 to 10 minutes. The candy should be melted and bubbling and the cookies just barely beginning to brown. Remove baking sheets from oven and place on wire racks to cool. Allow cookies to cool on pans at least 10 minutes; otherwise, the candy centers may separate from the dough. When cookies are completely cooled, remove and store in an airtight container. String with ribbon if you want to hang as an ornament.