The Easy Bake Unicorn Cookbook: Jurassic Sugar Cookies
We are so excited to share with you an excerpt from our new Easy to Bake Unicorn Cookbook! These amazing, simple, kids treats are one’s we made with our mom and grandmother – so we know your kids will enjoy making these new unicorn food classics with you.
My grandmother’s classic sugar cookies are the one recipe for which she will be most remembered. I can recall spending countless days in her kitchen rolling out dough as thin as we could make it, cutting the most perfect shapes into its soft surface and gently transferring them to the baking sheets. Even after all this time that she has been gone, my sister, my mom, and I still have her cookie cutters in our kitchens.
I am sure Grandma would have loved my favorite new dinosaur cookie cutters that I will no doubt pass down to future generations of our family… because surely nothing could make Grandma’s already-epic cookies more so than going Jurassic. Finding the remnants of a Tyrannosaurus Rex (even in cookie form) is a serious delight to many budding archaeologists; perhaps it might even inspire the dreams of the next Jurassic DNA-splitting entrepreneurs!
Easy Bake Option:
Recipe can be substituted with Pillsbury® roll-out sugar cookies. Be sure to chill dough for 1 hour prior to rolling out. For the best results, roll dough out thin.
Use #UnicornCookbook on Instagram!
What You Need:
1 1/2 Cups Sugar
1 Stick Butter (or margarine)
1/2 Cup Crisco
3 Large Eggs
1 Teaspoon Vanilla
3 1/2 Cups All-purpose flour
2 Teaspoons Baking powder
1 Teaspoon Salt
1 Teaspoon Nutmeg or Cardamom (optional)
Step By Step:
In a large mixing bowl, combine 1 1/2 cups sugar, 1 stick butter (or margarine), 1/2 cup Crisco, 3 eggs, and 1 teaspoon vanilla. With a handbeater, mix until creamy.
Using a large wooden spatula, add in 3 1/2 cups flour, 2 teaspoons baking powder, and 1 teaspoon each of salt and nutmeg. Stir until a firm dough is formed into a ball.
Place the dough ball in a large bowl, cover in plastic wrap, and place in the freezer for 2 hours or overnight.
Preheat oven to 350 degrees. Take out the chilled dough and break in half, place between 2 pieces of parchment paper, and using a rolling pin roll thin.
Loosen the parchment paper by pulling it away from the dough, place gently back on dough, then flip and repeat.
Cut into shapes and bake for 10 mins, or until golden.
In large bowl, combine the egg whites and beat until frothy. Add powdered sugar slowly and mix with a hand mixer on high, beating until mixture forms stiff, glossy peaks. This can take up to 5–7 minutes. Add water and food coloring as needed.
Scoop icing into bag or small bottle with a fine tip. Then trace the entire edge of your cookie first and fill in the middle. The outline edge should harden and allow the inside to flood.
Add sprinkles as desired.