Spring Lamb Cookies

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.