Magical Unicorn Cookies
I am having a good daaay. I came across a unicorn cookie cutter off Etsy the other month, and of course I had to purchase it immediately once I saw them. It's mostly been hanging out in my room like a room decor while I stared at it lovingly. I finally got around making them two days ago. I sort of made the dough one day, and refrigerated overnight. Then the next day I baked the cookies, made icing, iced them, and left them to dry overnight. For sugar cookies and icing them, you pretty much have to be committed to spending time making these. I think the biggest struggle with icing cookies for me was knowing what was a good consistency for flooding, and outlining. Outlining is when you can pipe icing in a straight line without the icing spilling or changing shape. You need to outline cookies and leave them to dry before you fill them. Good icing for flooding is more watery-icing like. For this recipe I split the icing in half, added more powder sugar to the first half to get a thicker icing. You just have to keep adding more icing to make it thicker. Even if it means testing it out, and finding out its too watery, and emptying it out and mixing in more powdered sugar. If you over added powdered sugar, and its too thick or your icing dried out, add in water to thin it out. Thin out=more water thicken=more powdered sugar
Magical Unicorn Cookies Video Tutorial
Recipe For Magical Unicorn Cookies
Ingredients for Sugar Cookies
- 1 1/2 cup of unsalted butter (softened)
- 2 cups granulated sugar
- 4 eggs
- 1 teaspoon of vanilla
- 5 cups of all purpose flour
- 2 teaspoons of baking powder
- 1 1/4 teaspoons salt
- Cream together butter and sugar in a mixer.
- Add eggs, vanilla, salt, mix.
- Add flour, and baking powder
- Wrap dough in saran wrap, and leave it in the fridge for an hour or overnight.
- Roll out dough, cut out using unicorn cookie cutters (Purchased mine off Etsy.com)
- Place cut out unicorns on tray lined with silpat or parchment paper. You may have to use a toothpick to push out the feet and horn. I had trouble getting the horns out, but I just rolled out a thin line and stuck it on the head and that worked out fine.
- Bake 400F for 5-7 minutes until the horn starts to golden.
Ingredients for Icing
- 2 egg whites
- 1 pound powdered sugar (Will need at least 1 pound extra of powdered sugar for adjusting icing thickness)
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- A little less than 1/2 cup water
- Decoration: Red or pink Wilton Icing #3 piping tip and piping bags.
- In a mixer combine egg whites and powdered sugar, mix until combined
- Add in salt, vanilla, water, mix for 5 minutes
Decorating the cookies
- In another bowl divide half the icing. Add more powdered sugar until its thicker, more ribbony. Using #3 tip and thicker/ribbony icing, outline the cooled unicorn cookies with a piping bag. Let it dry in 10-20 minutes
- Taking the more watery icing, fill the cookies with piping tip #3. Do not completely fill the cookies, because it will spread and can overfill. Using a toothpick, spread the icing and poke any bubbles. Wrap the tray of cookies with saran wrap carefully, and leave it alone overnight to harden.