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.
Named Best Kids Book of 2018 by Red Tricycle!
Christmas in Iowa involves gathering around the kitchen table with my nieces and nephews decorating an endless spread of about seven dozen cookies. After the first half hour, the kids quickly retire to the living room and stream the adventures of Elsa, Anna and Olaf, while running around the couch singing “Let It Go, Let It Go!” at the top of their joyful little lungs.
As the hours pass by in the kitchen, my mom, sister and I diligently fill the table with a full rainbow of tiny snowmen, Christmas trees, and a full sleigh of reindeer complete with red candy noses.
As night falls on Christmas Eve, we wrap plates of cookies in ribbons and bows, as the kids deliver the precious packages to friends and family all around the neighborhood, just like Santa’s elves.
Frozen Royal Icing:
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.
Sugar Cookies:
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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.
Get the Easy Bake Cookbook Now!
You may also like:
Lil’Monster Brownies, Rainbow Cake Nirvana, Glass Slipper Mirror Glaze, or any of the 36 recipes in the Easy Bake Unicorn Cookbook!
