Adorable! BBQ Grill Cookies are a perfect Father's Day Summer Cookie Treat. Can you even imagine biting into a soft chocolate sugar cookie topped with a butter cream frosting with a chocolate grill and kabobs? I think it's fantastic.
Grilling is a summer past time and I have a few men in my life that love to stand out by the BBQ and grill to their hearts content. It must be a right of passage but they sure seem to love it.
This Father's Day Cookie is made with my Swig Sugar Cookie recipe. It's a soft chocolate sugar cookie but can also be made in the classic white sugar cookie too.
I will show you exactly how I made the chocolate grill that I used as a garnish along with the Gummy Bear Kabobs on top. This cookie is adorable and EVERYONE loves it!
If you ever want a conversation piece at your next BBQ, Potluck dinner or Family Reunion then make these cookies. EVERYONE, and I mean Everyone will be talking about them and will be ready to dive in and grab one too.
Making BBQ Grill Cookies are really easy to make too. The grills take only seconds to make and a few mins to chill. So let's dive in and make these fun cookies.
Shopping List for Father's Day BBQ Grill Cookies
Oils and Fats. Butter. Vegetable Oil and Coconut Oil
Dry Ingredients. All Purpose Flour, Sugar, Powdered Sugar, Baking Soda, Cream of Tartar, Salt and Cocoa Powder
Additional Ingredients. Egg, milk and Oreo Cookies
Frosting. Powdered Sugar, Butter, Coconut Oil, Extract and Whipping Cream
Frosting Additional Ingredients. Gummy Bears and Chocolate Chips
How to make BBQ Grill Sugar Cookies
Chocolate Sugar Cookies:
Let's get in a make a batch of Swig Chocolate sugar cookie recipe. You can use a Dutch Process cocoa or a Black Cocoa which will make the cookie a dark almost black color. Both are delicious.
Gather the ingredients needed and weigh and measure the dry ingredients. I use a kitchen scale to measure my flour and sugars to ensure perfect consistency.
In a bowl combine All purpose flour, baking soda, cream of tartar and cocoa. Mix together and set aside.
In a large bowl or stand mixer cream butter and coconut oil together. Scrape sides of bowl as needed for the fats to combine into a nice fluffy mixture. Add granulated sugar and continue mixing.
Add eggs and vanilla extract to butter and sugar mixture and cream together. Then carefully drizzle vegetable oil into mixture and add Powdered Sugar. The mixture will change consistency a little bit becoming a little runny and then coming back together.
Add dry ingredients and mix cookie dough until combined. Remember it's always important to scrape sides of bowl when mixing to get all the ingredients to mix together.
Scoop Cookies using a medium #24 cookie scoop. Place one scoop of cookie dough on baking sheet and press a second scoop of dough on top of the first pressing down slightly.
Using the bottom of a glass, dip in sugar and press cookie flat. This is how to make the crinkle edges. Dip glass in sugar and repeat with other cookies before baking.
Bake in a preheated oven to 350 degrees. Line baking sheets with parchment paper or use a baking spray. Bake cookies until edges are set and centers are no longer glossy. Do not over bake.
Allow cookies to set on baking sheet for a minute before moving to cooling rack to cool completely.
In a bowl using a hand mixture cream butter and coconut oil until light and fluffy. Add powdered sugar and mix until smooth. Then add Almond Extract and Orange Food coloring and mix throughly.
To thin frosting, add whipping cream a little at a time and cream together until desired consistency is reached.
Carefully melt chocolate chips in a bowl using the microwave. Small bursts of 15 seconds and then stir, repeat with 15 seconds and then stir until chocolate is smooth.
I recommend using a high quality chocolate chip which tends to melt easier. If melted chips are too thin you can add a tablespoon of coconut oil to mixture to thin down. Coconut oil is a solid but melts easily and will thin chocolate chips.
Once chips are melting place in a piping bag or ZipLoc bag are carefully snip a small corner off. Enough to pipe a thick line but not too wide.
On a piece of paper using a marker draw a circle about 2 inches in a diameter with cross lines. This will be your template.
Place a piece of parchment paper on top and then carefully pipe chocolate tracing the grill from the pattern. Allow chocolate to cool completely before peeling off parchment paper.
It also helps top place chocolate grills in refrigerator or freezer until ready to use.
Putting BBQ Sugar Cookie Together
Frost top of each cookie with orange butter cream frosting and top with a chocolate grill. A gummy kabob can be placed on top for garnish and to complete the grill look.
Gummy Bear Kabobs are made with a toothpick and 4 gummy bears as shown.
Storage and Freezing
Store cookies in an airtight container for up to 1 week. They are best if enjoyed within 2-4 days. Please note - The Chocolate Grills are fragile and will break easily if cookies are stacked on each other.
Freeze. Cookies can be frozen for up to 3 months if sealed in a container of a ZipLoc bag. I do recommend adding fresh gummy bear kabobs when ready to serve.
Pro Baking Tips
Baking Sheet. I love to use parchment paper on baking sheets. It's an easy clean up. A well greased cookie sheet will also work fine.
Measuring Ingredients. I will always default to weighing and measuring dry ingredients when possible. My cookies always turn out perfectly when properly measured.
Room Temperature. Always use room temperature Ingredients. Allow Butter and Egg to sit on counter for 1 hour to soften. Do not over soften butter. It turns to mush and will not produce nice cookies.
Baking. Do not over bake. Of course that is a given. But what is the perfect timing to remove from oven? Cookies are done with cracked edges are set. On a chocolate cookie that can be difficult to determine, and you will not see any golden edges.
Cookie Scoop. I use a medium cookie scoop size #24. this helps ensure each cookie is the same size and shape.
Fun Summer BBQ Grill Cookies
With so many options of great summer cookies why stop here? I've got you covered with some GREAT recipes. Making this easy no bake Nutter Butter Ice Cream Cone Cookies are always a hit and they are so cute too. Or try these Lemon Cheesecake Bars with White Chocolate. YUM!
We also love to make these adorable Watermelon Cookies with mini chocolate chips. Crowd Stopper, I promise. And let's not forget about the Red White and Blue Sandwich Cookies with Star Sprinkles.
If you love a soft and chewy cookie bar recipe try these fun sugar cookie bars with pink frosting.
BBQ Grill Chocolate Sugar Cookie
- ½ Cup Butter Softened
- ¼ Cup Vegetable Oil
- 2 tablespoons Coconut Oil
- ½ Cup Granulated Sugar Plust 2 Tablespoons
- 2 Eggs Large
- 6 tablespoons Powdered Sugar
- 1 tablespoons Milk
- ¼ teaspoon Cream of Tartar
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- 6 tablespoons Cocoa Powder Dutch Process or Black Cocoa
- ½ Cup Butter Softened
- ½ Cup Coconut Oil
- 4 Cup Powdered Sugar 500g
- 1 teaspoon Almond Extract
- ¼ Cup Heavy Whipping Cream
- Orange Food Coloring
Chocolate Grill & Kabobs
- 1 Cup Semi Sweet Chocolate Chips
- Gummy Bears
- In a large mixing bowl or a stand mixer cream together Butter and coconut oil scraping down sides of bowl as needed. Allow mixture to cream for 2 minutes.
- Gradually add vegetable oil and continue to cream for an additional 2 minutes.
- Add granulated sugar, egg and milk and cream for 1 more minute. This will help keep the sugar cookies light and airy
- In a separate bowl combine dry ingredients together of Powdered Sugar, All Purpose Flour, Baking Soda, Cream of Tartar and Cocoa Powder
- Add dry ingredients a little at a time making sure all the ingredients are mixed together before adding more. Make sure to scrape down sides of bowl.
- Use a medium cookie scoop and place cookies 2 inches apart on a well greased or lined with sheets with parchment paper.
- Stack a 2nd scoop on top of the first cookie scoop to make a giant larger cookie.
- Using the bottom of a glass. Dip in sugar and press down on cookie dough to form cracked edges.
- Bake in a preheated 350 degree oven. Bake for 7-9 minutes. Allow cookies to cool on pan before moving to cooling racks to cool completely.
- Combine Butter and Coconut Oil in bowl and cream together. Scrape sides of bowl as needed to fully mix ingredients.
- Gradually add Powdered Sugar and mix until smooth. Mixture will be very thick
- Add Almond extract and combine. Then slowly add whipping cream a little at a time until desired consistency is reached. Mixture will be very stiff and a little sticky.
How to make BBQ Grill
- On a sheet of paper trace a circle (I used the bottom of a glass) and draw cross lines through the circle for the grill.
- Place a sheet of parchment paper on top.
- Heat Chocolate Chips in a microwave safe bowl for 30 seconds and stir. Heat for 15 seconds and stir until smooth.
- Place chocolate in a ZipLoc bag and cut a small snip in the corner of the bag. Using the chocolate trace over the grill pattern with chocolate. Making sure to seal off all edges.
- Place chocolate grill in refrigerator to chill and set until ready to use
- Use toothpicks to make kabobs with gummy bears
How to put BBQ Grill Cookies together
- Using a star tip, pipe frosting onto each cookie
- Place chilled grill on top of frosting and garnish with a gummy bear kabob.
Pro TipsRoom Temperature. Always use room temperature Ingredients. Allow Butter and Egg to sit on counter for 1 hour to soften. Do not over soften butter. It turns to mush and will not produce nice cookies. Baking Sheet. I love to use parchment paper on baking sheets. It's an easy clean up. A well greased cookie sheet will also work fine. Baking. Do not over bake. Of course that is a given. But what is the perfect timing to remove from oven? Cookies are done with cracked edges are set. On a chocolate cookie that can be difficult to determine, and you will not see any golden edges. Cookie Scoop. I use a medium cookie scoop size #24. this helps ensure each cookie is the same size and shape. Measuring Ingredients. I will always default to measuring dry ingredients when possible. My cookies always turn out perfectly when properly measured.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.