Won’t Santa be surprised when he finds these soothing and moisturizing bath treats left out on Christmas Eve? Topped with colorful sanding sugars and packed with skin-loving goodies like Unrefined Cocoa Butter, Oat Flour, and Milk Powder, these pretty little Cocoa Butter Bath Cookies are perfect for relaxing after a long night of sleigh riding.
And it’s not just Santa Claus who will benefit from this particular batch of cookies. Cocoa Butter Bath Cookies are perfect for holiday gifting. Pack them up in pretty bags by the pair or half-dozen and share them as gifts or stocking stuffers. They would be pretty irresistible in a baker’s box tied up with colorful string. Just be careful to label them clearly, because these sweet little bath treats look and smell good enough to eat!
Cocoa Butter Bath Cookies start off with a mixture of soothing oat flour, milk powder, epsom salt, and a pinch of cream of tartar. We whisk those powders together before being blending them with melted Unrefined Cocoa Butter and Mango Butter. Next, we add Almond and Vanilla Extracts to the soft “dough” in order to make it smell extra yummy, but those extracts can easily be swapped for a few drops of your favorite skin-safe essential oil.
The dough is then scooped out onto wax paper, gently flattened, and topped with colorful decorating sugars. You can also try replacing the decorating sugars with colorful herbs. Lavender buds or chamomile flowers would both make beautiful cookie toppings!
Once the butters cool, the cookies become hardened and take on a look and feel similar to chunky sugar cookies. Drop one in a warm bath and the butter will melt again, filling the tub with a nourishing blend of natural ingredients that will make your mouth water.
Cocoa Butter Bath Cookies Recipe
Makes about 13 1-ounce cookies
- 2 ounces Unrefined Cocoa Butter
- 2 ounces Mango Butter
- 1 cup oat flour
- ½ cup epsom salt
- ½ cup powdered milk
- 1 tablespoon cream of tartar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- Colored decorating sugars
- Melt the Cocoa and Mango Butters in a double boiler or in the microwave using short 30-second bursts. Set aside.
- In a large mixing bowl, whisk together oat flour, epsom salt, milk powder, and cream of tartar.
- Add the melted butters and extracts to the powdered ingredients and stir together until fully combined.
- Line a baking sheet with waxed paper. Scoop heaping tablespoons of “dough” onto the sheet to form approximately thirteen cookies.
- Use a small piece of wax paper to gently flatten each cookie. Use the back of a spoon to smooth about ¼ to ½ teaspoon of decorating sugar onto each cookie.
- Allow the cookies to cool and harden overnight or in the refrigerator before packaging them.
Simply drop one cookie into warm bath water and watch the cookie slowly melt and dissolve.