Spaceship Earth Cookie With Salted Caramel Ganache Recipe From Epcot International Festival Of The Holidays At Walt Disney World

    These cookies come directly from the Taste of Epcot International Festival of the Holidays. It’s one of the many festivals at the Disney Florida theme park that emphasizes international cuisine.

    You may recognize this shape as Spaceship Earth, the large and iconic attraction that sits at the gates of Epcot. This cookie brings together vanilla, chocolate, and salted caramel — a holy trinity of dessert flavors that will make it hard to resist eating a plateful.

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    Spaceship Earth Cookie - Epcot International Festival Of The Holidays
    You may recognize this shape as Spaceship Earth, the large and iconic attraction that sits at the gates of Epcot. This cookie brings together vanilla, chocolate, and salted caramel — a holy trinity of dessert flavors that will make it hard to resist eating a plateful.
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    Course Dessert
    Cuisine American, French
    Keyword Christmas
    Prep Time 20 minutes
    Cook Time 15 minutes
    Passive Time 15 minutes
    Servings
    Cookies
    Ingredients
    Ingredients For Salted Caramel Ganache
    Ingredients For Royal Icing
    Ingredients For Topping
    Course Dessert
    Cuisine American, French
    Keyword Christmas
    Prep Time 20 minutes
    Cook Time 15 minutes
    Passive Time 15 minutes
    Servings
    Cookies
    Ingredients
    Ingredients For Salted Caramel Ganache
    Ingredients For Royal Icing
    Ingredients For Topping
    Votes:
    Rating:
    You:
    Rate this recipe!
    Instructions
    Directions For Salted Caramel Ganache
    1. Pour chocolate chips into medium bowl and set aside.
    2. Combine sugar, water, and lemon juice in small saucepan over medium heat and stir until sugar is just dissolved. Bring syrup to a boil, without stirring, and allow to boil additional 2-3 minutes, until syrup is a deep amber color and 350°F.
    3. Remove from heat and stir in 1/3 of the heavy cream. When cream stops bubbling, add an additional 1/3 of cream, and finally the rest. Stir in butter, one piece at a time. Add salt.
    4. Cook over medium heat, stirring constantly, for 2-3 minutes, until cream and butter are fully incorporated into caramel.
    5. Pour caramel over chocolate chips and rest for 5 minutes. Whisk until chocolate is melted and the ganache has a smooth, glossy finish.
    6. Cool at room temperature for 4-5 hours.
    7. Store in refrigerator if not using right away.
    Directions For Vanilla Sugar Cookies
    1. Whisk flour and salt together in a medium bowl and set aside.
    2. Cream powdered sugar and butter in the bowl of an electric mixer fitted with a paddle attachment, until fluffy. Add egg and vanilla and mix on medium speed until incorporated, making sure to scrape the bottom and sides of the bowl.
    3. Add half of the flour mixture and mix at low speed until combined. Repeat with the remaining flour mixture.
    4. Roll dough into a large ball and flatten it into a disk. Wrap in plastic wrap and refrigerate for 30 minutes to 1 hour.
    5. Remove dough from refrigerator and rest at room temperature for 5 minutes.
    6. Line 2 baking sheets with parchment paper or silicone baking mats.
    7. Roll on a floured surface into a 1/8-inch thick rectangle.
    8. Cut cookies using a 3-inch Spaceship Earth cookie cutter or 3 1/2-inch round, fluted cookie cutter.
    9. Place cookies on prepared baking sheet. Chill dough in refrigerator for 15 minutes.
    10. Bake for 12 minutes, until edges begin to brown.
    11. Cool completely on wire rack before filling and icing.
    Directions For Chocolate Sugar Cookies
    1. Whisk flour, cocoa powder, and salt together in medium bowl and set aside.
    2. Cream powdered sugar and butter in bowl of electric mixer fitted with paddle attachment, until fluffy. Add egg and vanilla and mix on medium speed until incorporated, making sure to scrape the bottom and sides of bowl.
    3. Add half of flour mixture and mix on low speed until combined. Repeat with remainingflour mixture.
    4. Roll dough into large ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes to 1 hour.
    5. Remove dough from refrigerator and rest at room temperature for 5 minutes.
    6. Line 2 baking sheets with parchment paper or silicone baking mats.
    7. Roll on a floured surface into a 1/8-inch thick rectangle.
    8. Cut cookies using 3-inch Spaceship Earth cookie cutter or 3 1/2-inch round, fluted cookie cutter.
    9. Place cookies on a prepared baking sheet. Chill dough in the refrigerator for 15 minutes.
    10. Bake for 12 minutes, until edges begin to brown.
    11. Cool completely on a wire rack before filling and icing.
    Directions For Filling Cookies
    1. Place 1 tablespoon of salted caramel ganache on top of each chocolate cookie. Place vanilla cookie on top of ganache and press until ganache spreads to the edge.
    2. Refrigerate for 20-30 minutes.
    Directions For Royal Icing
    1. Combine powdered sugar, meringue powder, corn syrup, and lemon juice in a large bowl. Stir in 4 tablespoons of water. If icing is still thick, slowly add additional tablespoons until smooth.
    2. Cover with plastic wrap until ready to use.
    Directions For Spaceship Earth Cookies
    1. Dip vanilla side of the cookie into royal icing. If necessary, wipe excess frosting off edges.
    2. Dip in silver sanding sugar. Allow 15 minutes to dry before eating.