Unicorn Sugar Cookies

Unicorn Sugar Cookies

Hiya!

A while back on Instagram I shared a unicorn cookie cutter with you. I was very excited as I very seldom buy a cookie cutter, I usually cut cookies by hand. This was also very special as it was for my daughter’s birthday, which was 3 days after we got back from our vacation. So planning ahead I used some advice I read about in Sweet Ambs blog. She makes her cookie mix ahead of time for a big order, cuts the cookies out and then freezes the cut cookies. When you’re ready to go just grab them out the freezer, lay them on the cookie tray while the oven heats up and you’re good to go!

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When I was baking to order I used to ice cookies every week and I’ve really missed this, I’m also really out of practice! But my biggest challenge with the icing was making my own royal icing from scratch! In the UK you can buy royal icing powdered sugar where you just add the required amount of water & beat. I got used to the consistency that worked for me and could whip up a batch in no time. After much research I chose to use Sweet Sugar Belle’s recipe. I follow her on Instagram and her cookies always look amazing!!!

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My inspiration for these cookies, other than my daughter’s love of unicorns, was Miss Doughmestic. Her cookies always look too good to eat and it was here that I first saw this cutter and knew I needed it!

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I used my Cinnamon Sugar Cookie Recipe for these cookies and I do not think the taste or texture was compromised by freezing the raw cookies, I would definitely do it again.

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Cinnamon Sugar Cookies Recipes

225g butter (softened)
225g caster sugar
1 egg
2 tsp vanilla extract
425g plain flour
1 tsp cinnamon
1/2 tsp salt

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Cream the butter and sugar until incorporated, don’t over do it as you want the cookies to hold their shape and not expand too much during baking. Scrape down the sides and mix again.

Add the egg, combine, scrape down the sides and mix again.

Add the vanilla extract and combine.

Sift the flour, cinnamon and salt into the mixing bowl. Mix on a low speed for 30 sec, when it clumps together it’s ready.

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Roll out a sheet of parchment paper the size of your fridge shelf, cut two. Place the cookie dough on one sheet and flatten with your hand. Place the second sheet on top and roll out your cookie dough to around 5mm thick.

Place the dough flat on a shelf in the fridge for at least an hour and it will harden up making cookies much easier to cut and move to a baking tray ready for the freezer.

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Once frozen, stack the cookies and either seal in a ziplock bag or cling film.

To bake, preheat the oven to 170°C and place frozen cookies on a baking tray for a few minutes to defrost. Depending on the size of your cookies, bake for 8-12 mins.

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Once cooled you can begin to decorate your cookies. Royal icing skills definitely improve with practice, this is the first time I’ve used textured tips and I always hope to get better. Some of the works of art out there are just amazing! I hope you enjoy my friendly little unicorns!

Cxx

Fruit Salad Sugar Cookies

Fruit Salad Sugar Cookies

Hiya!

Pineapples and Watermelon are some of the most recognisable summer fruits, sweet and juicy on a hot summers day, can’t you just taste them?! Well what better to do than also turn them into cookies!!!

I used a sugar cookie dough but coloured the dough instead of decorating them with royal icing, just for a change and to show that you can still have pretty cookies, even if you don’t like royal icing or aren’t confident at piping icing. Their little faces & seeds are hand drawn with edible markers.

Sugar Cookie Recipe

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225g softened butter

225g caster sugar

1 egg

2 tsp watermelon flavouring

425g plain flour

1/2tsp salt

Bake at 170°C for about 8 mins

Cream the butter and sugar until incorporated, don’t over do it as you want these cookies to hold their shape and not expand too much during baking. Scrape down the sides and mix again.

Add the egg, combine, scrape down the sides and mix again.

Add watermelon flavouring and combine.

Sift flour and salt into the mixing bowl. Mix on a low speed for 30 sec, when it clumps together it’s ready.

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Divide the dough into 3 equal pieces and colour the dough, pink, yellow & green. I used a gel paste food colouring as it doesn’t make the dough too sticky.

Roll out each dough colour on parchment paper to about 5mm think and place in the fridge for about 1 hour.

I usually hand cut my cookies as I wouldn’t have any cupboard space if I bought all the cookie cutters I like. So while the dough is in the fridge, draw your templates and cut them out of card.

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Take one colour dough out the fridge at a time, I started with pink and cut 6 watermelon shapes. Gather the remaining pink into a ball and re-roll the dough before returning to the fridge. Many bakers never re-roll dough but I do not find that it adversely affects the baked cookie.

Next green, I cut strips of green and bent them slightly while placing them against the pink of the watermelon and trimming the excess off. Use your index finger to gently press on the join and they will stick together once baked.

On my second tray I cut the yellow pineapple bases and added the green tops. Gather the remaining dough into a ball and re-roll before returning to the fridge.

Bake one tray at a time for 8 mins, Remove from the oven and allow to cool.

Repeat the cookie cutting until all your dough is used.

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I hope you enjoy these fun cookies. If you give them a try please do share your pics with me using #sprinklesinthewild.

Cxx

Brown Sugar Cookies

Brown Sugar Cookies

 

Hiya!

This is my first winter in the North of Germany and I am very over the cold! I can deal with winters in the South of England where it at least gets up to 10°C every day but a high of 2°C does not make me a happy person. It is also really not easy to take process pictures for my blog posts when the only decent light is between 11am and 3pm. Thankfully the sun came out today for a little bit.

The one thing I really miss about not baking to order is decorating sugar cookies. I loved hearing what party themes/colours people had chosen and decorating cookies along the same line, so I really enjoyed making this blog post. I have wanted to make a puzzle cookie for a while now and I hope you like it too.

I love my standard sugar cookie recipe but I also like to mix it up a bit so this week I have a brown sugar cookie recipe for you, it changes the taste to a more caramel flavour. Here’s hoping Spring is just around the corner!

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Brown Sugar Cookies

225g softened butter

225g soft brown sugar

1 egg

2 tsp vanilla extract

425g plain flour

1/2tsp salt

Bake at 170°C for about 8 mins

Cream the butter and sugar  until incorporated, don’t over do it as you want these cookies to hold their shape and not expand too much during baking. Scrape down the sides and mix again.

Add the egg, combine, scrape down the sides and mix again.

Add vanilla extract and combine.

Sift flour and salt into the mixing bowl. Mix on a low speed for 30 sec, when it clumps together it’s ready.

I roll out a sheet of parchment paper as wide as my fridge shelf and cut two. Place the cookie dough on one sheet and press it a bit flatter. Place the second sheet on top and roll out your cookie dough to around 5mm thick. Panic not if you do not have a rolling pin, a chilled bottle of wine works a treat! To make your life easier using spacers on either side of the dough makes rolling quick and easy without having to check if it is rolled out evenly or not. But these are not essential unless you plan to make a LOT of cookies.

Place the dough flat on a shelf in the fridge for an hour and it will harden up making cutting cookies much easier.

Cookie cutters are great, there are thousands of shapes available to buy and they are quick and easy to use but I regularly use a cardboard template and a sharp knife to make the shapes I want.

Place cut cookies onto parchment lined baking trays and bake at 170°C for 8-12 mins depending on the size of the cookies. If the cookies have been out for a while and are very soft I suggest putting them back into the fridge for 10 mins  as they keep their shape best that way.

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Once cooled you can start your decorating. I have never made my own royal icing from scratch as in the UK you can buy royal icing powder in the baking aisle, it tastes fine and is easy to use. I add a lot more water than the instructions on the box suggest so here’s how I do it.

Start by following the instructions on the box, after 5 mins of whisking with a stand mixer I add 1 tsp of water, mix and check. I run a sharp knife through the icing and count to 10, if the line has settled back into the icing in 10 seconds it is a good consistency to use, if it has not disappeared add another tsp of water and mix again for 1 min and repeat your checks until  it is thin enough to dry smoothly on your cookie. This is great to cover the whole of your cookies. If you want to add any small details you will need to add some icing sugar to the mix to thicken it up a bit to hold your artwork. I do this to each colour as and when I need it.

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Separate your icing into different bowls and using gel paste food colouring, colour your icing. Colours become darker on standing so try to stop a shade or two lighter than you want and a little colouring goes a long way. I am not very good at pastel cookies, mine always end up bright.

While using one colour cover the other icing with cling film. To prevent it forming a crust and blocking your nozzle place the cling film directly onto the icing not over the top of the bowl.

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If you have any questions please let me know in the comments below. Enjoy decorating!

Cxx

Rainbow Sugar Cookies

Rainbow Sugar Cookies

Hiya!

I hope your January is going well and if you have made goals for this year, that you are still on track.

Along with sprinkles, rainbows and bright colours make me happy, so to brighten this dreary January here are some lovely rainbow cookies to put a smile on your face. This is my standard sugar cookie recipe with gel paste food colouring. A while back I made pinwheel cookies with sprinkles on the outside but I decided to try something different this time. You can change up the colours to match any party theme or sports team you’re celebrating. This recipe is very versatile and can be used with cookie cutters too.

Sugar Cookie Dough

225g softened butter

225g caster sugar

1 egg

2 tsp vanilla extract

425g plain flour

1/2tsp salt

Bake at 170°C for about 8 mins

Cream the butter and sugar  until incorporated, don’t over do it as you want these cookies to hold their shape and not expand too much during baking. Scrape down the sides and mix again.

Add the egg, combine, scrape down the sides and mix again.

Add vanilla extract and combine.

Sift flour and salt into the mixing bowl. Mix on a low speed for 30 sec, when it clumps together it’s ready.

Divide the dough into 4 or 5 pieces depending on how many different colours you’d like and colour the dough. I used a gel paste food colouring as it doesn’t make the dough too sticky.

I then weighed out 10g of each colour and rolled them into sausages about 12cm long. You do not need to be this precise, I’m just a little OCD.

Lie 3 colours next to each other and put the remaining 2 on top. Roll this into a slightly thinner, longer sausage and divide into 4 pieces.

Roll each of the 4 pieces into sausages about 12cm long or thin enough to twist into a pretzel shape or whatever shape you’ve chosen to make.

Place your sausage onto your baking tray and twist into shape, it’s not very easy to move once you’ve shaped it as the dough is soft, so try to get it neatly in place.

Repeat with your remaining dough.

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Once you have a tray full, turn the oven onto 170C and put the baking tray with cookies into the freezer for 10mins.

Once your oven is at the correct temp take the cookies out the freezer and place in the oven on the middle rack and bake for 8mins.

These cookies are small so watch the first batch carefully as every oven is slightly different.

While this recipe is not difficult to make, it is a little time consuming but totally worth it when you see your rainbow cookies!

Please tag me in your photos if you give this a try , I’d love to see them.

Cxx

P.S.This recipe is my own but the shape idea came from a picture off Pinterest by http://www.rosannapansino.com