It’s spring! Or it should be spring. Easter is right around the corner and so are warmer temps. These cookies make a cute treat for Easter dinner. Or even for a farm-themed birthday party. While these lamb cookies are adorable they also take a fair amount of time to set up. You will need to make these at least 2 days before you need them to have enough time to decorate them and have the icing set up.
To recreate these cookies you will need the following –
For the cookies –
Ingredients:
1 C unsalted sweet cream butter, softened
1 1/2 C powder sugar
1 tsp vanilla
1 tsp almond extract
1 large egg
1 tsp baking soda
1 tsp cream of tarter
3 1/2 C flour
Cookie cutter: 3-inch circle
For the royal icing –
3 egg whites
2 C powder sugar
1/2 tsp cream of tarter
1 tsp vanilla
4 piping bags, 3 fitted with the number 2 tip, 1 fitted with a number 1 tip
Black, ivory and brown gel food coloring
3 bowls to mix the colors in
1 Squeeze bottles for the thinned icing
Edible Marker
To make the cookies –
First, preheat the oven to 350 degrees.
Line cookie sheet with parchment paper.
Using a stand mixer, cream together the butter, powdered sugar, vanilla, almond extract, and egg and mix until combined
In a large bowl combine the flour, baking soda, and cream of tarter. Mix until combined
Gradually mix in the flour mixture into the wet ingredients until combined
Lightly flour a cutting board and begin to knead the dough until the dough is smooth
Roll the dough out to 1/4 inch thick
Using the cookie cutter, cut out the shapes and place onto the cookie sheet about 1 inch apart
Bake in the oven for 8 minutes or until slightly golden brown
Pull out of the oven and cool completely
While the cookies are cooling you can prepare your royal icing.
Using the standing mixer, combine the powder sugar, egg whites, cream of tarter and vanilla and mix on medium speed
If the royal icing is still a yellow soup, add in 1/2 C powder sugar
Continue to mix until you get stiff peaks
Scoop 1/4 C of icing into a small bowl and mix in a few drops of brown food coloring. Scoop into the piping bag with a number 2 tip
Scoop 1/4 C of icing into another bowl and add few drops of black food coloring and mix until combined
In the second bowl, scoop 1 C of the icing and a few drops of ivory food coloring and mix until combined. Scoop about 1/4 C of icing into a number 2 piping bag
Scoop the black icing into the number 1 tip piping bag
Scoop the brown icing into a second piping bag fitted with a number 2 tip
Scoop 1 C of white icing into a piping bag fitted with a number 2 tip
Add a tbsp of water into the remaining ivory icing and mix until combined
Lift spoon from icing and if the icing doesn’t flow like lava mix in 1 more tbsp of water
Pour the thinned icing into the squeeze bottle
Using an edible marker, draw a small circle in the middle of the cookie
Pipe an outline around the small circle using the ivory color
Fill in with the thinned ivory icing
Using the white piping bag, pipe large to small dots all around the ivory circle to create the lamb’s coat
Allow to dry overnight
Using the brown icing, pipe the mouth of the lamb
Using the black icing, pipe two dots for the pupils
Using the brown icing again, pipe the ears and the top left and right side
Allow to dry for 2 hours before enjoying!
Our baby chick cupcakes are another awesome dessert for Easter dinner or for a farm-themed birthday party.
Spring Lamb Cookie
Ingredients
Cookie Dough
- 1 C unsalted Butter Room Temp
- 1 1/2 C Powdered Sugar
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
- 1 large Egg
- 1 tsp Baking Soda
- 1 tsp Cream of Tarter
- 3 1/2 C All-purpose Flour
Royal Icing
- 3 Egg Whites
- 2 C Powder Sugar
- 1/2 tsp Cream of Tarter
- 1 tsp Vanilla Extract
- Black Food Gel
- Ivory Food Gel
- Brown Food Gel
- Edible Marker
Instructions
- First, preheat the oven to 350 degrees.Line cookie sheet with parchment paper.Using a stand mixer, cream together the butter, powdered sugar, vanilla, almond extract, and egg and mix until combinedIn a large bowl combine the flour, baking soda, and cream of tarter. Mix until combinedGradually mix in the flour mixture into the wet ingredients until combinedLightly flour a cutting board and begin to knead the dough until the dough is smoothRoll the dough out to 1/4 inch thickUsing the cookie cutter, cut out the shapes and place onto the cookie sheet about 1 inch apartBake in the oven for 8 minutes or until slightly golden brownPull out of the oven and cool completelyWhile the cookies are cooling you can prepare your royal icing.Using the standing mixer, combine the powder sugar, egg whites, cream of tarter and vanilla and mix on medium speedIf the royal icing is still a yellow soup, add in 1/2 C powder sugarContinue to mix until you get stiff peaksScoop 1/4 C of icing into a small bowl and mix in a few drops of brown food coloring. Scoop into the piping bag with a number 2 tipScoop 1/4 C of icing into another bowl and add few drops of black food coloring and mix until combinedIn the second bowl, scoop 1 C of the icing and a few drops of ivory food coloring and mix until combined. Scoop about 1/4 C of icing into a number 2 piping bagScoop the black icing into the number 1 tip piping bagScoop the brown icing into a second piping bag fitted with a number 2 tipScoop 1 C of white icing into a piping bag fitted with a number 2 tipAdd a tbsp of water into the remaining ivory icing and mix until combinedLift spoon from icing and if the icing doesn't flow like lava mix in 1 more tbsp of waterPour the thinned icing into the squeeze bottleUsing an edible marker, draw a small circle in the middle of the cookiePipe an outline around the small circle using the ivory colorFill in with the thinned ivory icingUsing the white piping bag, pipe large to small dots all around the ivory circle to create the lamb's coatAllow to dry overnightUsing the brown icing, pipe the mouth of the lambUsing the black icing, pipe two dots for the pupilsUsing the brown icing again, pipe the ears and the top left and right sideAllow to dry for 2 hours before enjoying!
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