Unicorn Cookies

A unicorn lover would love these cute colorful cookies. They would be a fun idea for a unicorn birthday parties. The different colors are bright and so much fun!

These Unicorn Cookies use store-bought sugar cookie dough or you can make your own sugar cookies from scratch!

this recipe!

If you're in a hurry and don't want to bake cookies from scratch, a quick trip to the grocery store Pillsbury sugar cookies is the answer!

If you're looking for other unicorn-themed dessert ideas, these unicorn bars are so easy to make!

supplies needed

• Stand mixer
• Mixing bowls
• Measuring cups and spoons
• Rolling Pin
• Baking sheet/cookie sheet
• Wire rack
• Unicorn Cookie Cutters* (Sweet Sugarbelles from Michaels). You can use any brand of cookie cutter as long as it is easy to follow these instructions and has a unicorn head.
• Icing bottles
• Icing tips
• Toothpick
• Edible Marker

ingredients

• 1 package Pillsbury refrigerated sugar cookie dough (not pictured)
• ¼ cup all purpose flour

Royal Icing Recipe

4 cups powdered sugar

3 tablespoons meringue powder

8-12 tablespoons room temperature water

Gel food coloring

step by step instructions

Line baking sheet with parchment paper. Preheat oven to 350°F.

In a large mixing bowl, combine cookie dough and flour. Roll to ¼” thickness. Cut out cookie shapes.  Bake cookies at 350°F for 8 minutes or until the edges start to brown.

Cool on wire racks while you make the Royal icing.

royal icing recipe

In a stand mixer combine sugar and meringue powder.  Add 8 tablespoons of water, using the whisk attachment, beat for 1 minute on low speed.  Scrape down sides of the bowl. Continue to add water one tablespoon at a time until the icing slowly drizzles from the whisk when lifted.

Once prepared - if the icing is too hard, add more water one drop at a time.  Too runny, add more icing sugar one teaspoon at a time.

Separate the icing into smaller bowls and add desired food coloring.

You will need light blue, light purple, light pink, light peach and white.

Mix well. Scoop the icing into piping bags or icing bottles. Cover unused icing with plastic wrap and store in refrigerator. Alternatively, store it in an airtight container.

Line around the edge of the design with icing and fill the middle.  Use a toothpick to poke bubbles or direct icing into holes. 

Allow each design area to dry before moving on. The icing should completely dry, at room temperature for at least four hours, before adding piping details to the top. Happy decorating!

Use a Wilton food writer to draw on the eyes. They are available at Michaels and Hobby Lobby.

other cookie recipes you might enjoy

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