RECIPE! These Mandalorian-Inspired Cookies are Rockin' Ugly Sweaters

Season 2 of The Mandalorian may have come to a close, but we’re not done obsessing over Mando and Baby Yoda.

And, now there’s another Star Wars recipe to keep the holiday spirit going! You can make Mon Calamari Holiday Sweater Cookies with this easy recipe from the official Star Wars website!

Mon Calamari was hired by Mando to fix the damaged Razor Crest when Mando makes a crashing landing on the moon of Trask (the watery moon the Frog Lady calls home) in “Episode 11: The Heiress.” Turns out that the moon of Trask is quite cold so he’s decked out in his holiday sweater on these cookies!

So, get to the kitchen one last time this holiday season and restock on cookies with these gingerbread Mon Calamari Holiday Sweater Cookies!

Ingredients

Cookie:

cookie cutter
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar
3 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon cloves
pinch of salt
1 egg
3 Tablespoons molasses
1 teaspoon vanilla

Icing:

5 cups powdered sugar
3 tablespoons meringue powder
6-8 tablespoons warm water
1 teaspoon corn syrup
Teal food gel dye

Decorations:

Yellow candy melts
Black icing
Holiday sprinkles

Directions

In a medium bowl whisk together the flour, ginger, cinnamon, nutmeg, baking soda, cloves, and salt. Set aside.
In the bowl of an electric mixer cream the butter and brown sugar until combined.
Add the egg, molasses, and vanilla, stirring until just combined.
Slowly add in the dry ingredients, just until the dough comes together.
Split the dough into two and wrap in plastic wrap. Chill in the refrigerator until you are ready to use.
Preheat the oven to 350 degrees. Prep baking sheets with silpats or parchment paper.
Roll out the dough to about 1/4 inch thick. Use a cookie cutter to cut out the head, then a knife to cut out the sweater shape. Transfer the dough pieces onto the prepped baking sheets.
Bake for 10-12 minutes. Transfer to a wire rack to cool.
In the bowl of an electric mixer with the whisk attachment, stir the powdered sugar, meringue powder, water, and food coloring. Beat well, adding water as needed for piping consistency.
Transfer the icing to a piping bag with a #7 tip. Create an outline for the sweater, then flood the center with more icing. Use a toothpick to clean up the edges. Lightly shake the cookie to even out the icing. Add holiday sprinkles onto the wet icing. Let dry for 25 minutes.
Pipe details onto the edges and cuffs of the sweater. Let dry for 20 minutes.
Use icing to secure two candy melts on the side of the head for the eyes.
With a #4 tip and black icing, add the pupils.
When all the icing is dry, the cookies are ready to serve.