Sugar Cookie Mug Toppers

Freeze cookie dough several hours or until completely frozen.

Heat oven to 375°F. Line cookie sheet with cooking parchment paper.

Cut frozen dough into 1/2-inch slices. Using small- and medium-size basic-shape cookie or fondant cutters, cut out mug toppers. (I found my small cutters in the cake decorating section of my local craft store. They are normally fondant cutters. Make sure you use a basic shape. This dough does not work well with ornate shapes like snowflakes and such.)

Quickly while dough is still frozen, place on cookie sheet. Bake 10 minutes. Remove from cookie sheet to cooling rack; cool 2 to 3 minutes.

With small paring knife, cut small wedge from each cookie; place on mug to cool completely. You may need to carefully mold the cookies a bit to the mug. The smaller cookie also helps to balance the larger cookie.

Once cookies are cool, place candy melts in double boiler over hot water; melt candy. Carefully dip top of each smaller cookie into melted candy; place on parchment-lined cookie sheet. Refrigerate 10 minutes or until candy is set.

Remove from refrigerator. Place paring knife in bowl of warm water; let knife warm up. Remove from water; dry off knife with towel. Use knife to remove any candy that has covered the little wedge cut out earlier.

Place mug toppers on mugs; fill mugs with your favorite hot beverage.