I have always loved the look of beautifully decorated iced biscuits. It is only very recently that I tried them out myself.
During a visit to America last year, I bought a ton of cookie cutters and food colourings and was very excited to get home to make pretty snowflake cookies for Christmas. I also bought some super hero themed cutters for the boys and now I think I may have started yet another hobby (aka addiction to buying baking items that I think I will use but actually might not)
These Dr. Seuss One Fish Two Fish Sugar Cookies were for Rowan’s first birthday party yesterday. They were a tasty treat for the guests and the bright colourful designs added to the party décor.
- Cling Film
- 2 baking trays
- Parchment paper
- Rolling pin
- Cookie cutters
- Standing mixer (beater and whisk attachments)
- Multiple bowls
Ingredients for Cookies
- 320g (2 1/2 cups) plain flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 110g unsalted butter
- 150g (3/4 cup) caster sugar
- 1 large egg
- 1 teaspoon vanilla extract
Ingredients for Royal Icing
- 250g (2 cups) Icing sugar
- 1 large egg white
- 1/2 tsp lemon juice
- Water to thin icing for flooding
- Food colouring
To Make the Cookies
Cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until well combined.
Sift in the flour, baking powder and salt and beat into the wet mixture until just incorporated.
Divide the dough into 2 pieces, wrap in cling film, shape into disks and refrigerate until firm (approx. 1 hour)
Preheat the oven to 180°C.
Line 2 baking trays with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick.
Cut out shapes and arrange 2 inches apart on the baking trays.
Bake, switching the pans halfway through, until the cookies are just golden, 14 to 16 minutes.
Allow to cool slightly on the baking trays before transferring onto wire racks to cool completely before icing.
To Decorate with Royal Icing
Using a stand mixer, whisk the egg white on high until frothy. Continue to whisk on a low-speed while gradually adding the icing sugar. Add the lemon juice and whisk on high until glossy peaks form. This is now the perfect thick consistency for piping borders and adding detail to the cookies.
The icing can now be divided into multiple bowls and food colouring, glitter and shimmer can to added, depending on the level of detail you want on your cookie.
Begin by adding some of the icing to a plastic piping bag, snip a very small hole at the end and pipe an outline border around the cookies. Then add a few drops of water to the icing to thin the consistency so you can flood inside the border and cover the cookie completely. Once this has hardened slightly you can move onto the next colour of icing.
I also added finer detail to these cookies using a black 2mm icing pen.
This recipe for Dr. Seuss One Fish Two Fish Sugar Cookies will make approximately 24 cookies