Recipe for Owl Snickerdoodles from Kawaii Sweet World by Rachel Fong and cookbook & Zabar’s mugs and coffee giveaway

Cookbook review by Tracey Zabar

The littlest Zabar loves owls. And cookies. So today's recipe is for him. This book is full of clever ideas to bake and decorate sweets, many of them featuring adorable animal shapes. Sheep cupcakes, cow eclairs, bear cookies, anyone? This week we are giving away 4 Zabar’s mugs and a half pound each of Zabar’s Chocolate Hazelnut coffee and Zabar’s Decaf Espresso

Enter to win Kawaii Sweet World and Zabar's mugs and coffee! Just send us an email at with the subject "Kawaii Sweet World" and you'll be entered to win. The winner will be selected randomly on 10/31/19 and will be contacted by email. For an extra chance to win, refer a friend. (Note: The Kawaii Sweet World cookbook & Zabar's mugs and coffee bundle can be sent to the 50 United States and DC, age 18+ only.)

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Owl Snickerdoodles
Makes about 30 Cookies

1¾ cups sugar
1 tablespoon plus 1 teaspoon ground cinnamon
2¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon table salt
1 cup (2 sticks) unsalted butter at room temperature
2 large eggs, at room temperature
½ teaspoon vanilla extract

30 large marshmallows
⅔ cup chocolate chips, melted
60 brown candy-coated chocolates, such as M&M’s
30 yellow candy-coated chocolates, such as M&M’s

1. MAKE THE COOKIES: Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. In a shallow dish, whisk together ¼ cup of the sugar and 1 tablespoon of the cinnamon. Set aside.

3. In a large bowl, whisk together the flour, baking powder, salt, and remaining 1 teaspoon cinnamon.

4. In a stand mixer fitted with the paddle attachment, combine the butter and remaining 1½ cups sugar and beat on medium-high speed until light and fluffy, about 3 minutes. Add in the eggs, one at a time, mixing after each addition. Add in the vanilla and beat until combined. Scrape down the sides of the bowl. With the mixer running on low speed, gradually add the flour mixture and beat until just combined.

5. Scoop out 2-tablespoon-size balls of dough (the size of a Ping-Pong ball) and roll them in the cinnamon sugar mixture. Place the balls on the prepared baking sheets, leaving about 3 inches between cookies. Flatten the balls slightly.

6. Bake until the edges of the cookies are a light golden brown, about 11 minutes. Let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack and let them cool completely.

7. DECORATE THE COOKIES: Cut the marshmallows in half crosswise.

8. Place the melted chocolate in a small plastic zip-top bag and cut off a small corner. Pipe a small amount of chocolate on the cut side of each marshmallow and place two halves in the center of each cookie, sticky-side facing down, as part of the eyes.

9. Place a brown candy-covered chocolate on the inner part of each marshmallow for the pupils, using melted chocolate as “glue.” Pipe chocolate on one side of each yellow chocolate-covered candy and place them between the marshmallows for a beak.

10. Pipe chocolate on the sides of the cookies for wings, then pipe V’s under the eyes for feathers. Let the chocolate set completely, about 10 minutes.

Excerpted with permission from Kawaii Sweet World by Rachel Fong, photographs by Andria Lo (Clarkson Potter/Publishers).
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