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Peyton's Momma™

Minnesota based Family Lifestyle blog. Mother Daughter duo take on food, travel, and more.

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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.

Lamb CookiesTo 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 –

Lamb CookiesFirst, 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

Lamb CookiesAllow 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.

Lamb Cookies

Print Pin

Spring Lamb Cookie

Course Dessert
Cuisine American
Keyword Baby Lamb, Baby Lamb Cookies, Cookies, Farm Animal Cookies, Farm Animals, Lamb

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 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!


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About Shanna

Shanna started writing shortly after her daughter was born. She's written for various outlets over the years. When she's not writing about her adventures with her daughter, she's out having adventures!

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About Peyton’s Momma

Shanna is a single mom living in the suburbs of the Twin Cities raising her daughter.

Shanna blogs about family, food, travel, middle-school-age children topics, and more. She shares tips and tricks she has discovered to help make her life run smoother.

She is also an avid cook and enjoys sharing recipes and entertaining. Shanna plans educational events and field trips for her daughter and shares her experiences so other families can plan their own adventures.

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