Per usual, I was online shopping and I needed to spend 95¢ to get free shipping. So I decided to browse the cookie cutters when I came across this little unicorn (see photo below), and of course I had to purchased it.
Now with having purchased the my little buddy, I had to come up with a cookie recipe that I could use him in and naturally I went with sugar cookies… and it wouldn’t be a unicorn cookie without confetti sprinkles. So, obviously they’re involved in star form because every unicorn needs some sparkle.
And there you have it! a drawn-out explanation of today’s recipe that you didn’t ask for. But try them anyway because they’re delicious and cute. What more could you ask from your cookie?
You’ll Need This…
6 tbsp butter
½ cup evaporated cane juice sugar
1 egg
1 tbsp vanilla paste
1 ¼ cup whole wheat pastry flour
½ tsp baking powder
¼ tsp sea salt
¼ cup confetti sprinkles
&
cookie sheet
rolling pin
plastic wrap or wax paper
silicone mat
Now, Do This…
First and foremost let me forewarn you that the actual recipe itself is easy, but the chilling of the dough before baking takes quite a bit of time, so make sure you have ample time available before starting this recipe. With that said.. Onward dear friends to the land of sugary unicorn delights!
In a medium bowl, cream together the sugar and softened butter until light and fluffy.
Add the egg and vanilla paste to the butter mixture and beat together until combined.
Add the flour, baking powder and salt to the mixture until throughly combined. Don’t fret if your mixture is crumbly. Its suppose to be crumbly.
Fold the confetti sprinkles into the crumbly mixture and combine until it becomes a dough. This is where the recipe gets tedious.
Wrap the dough ball in plastic wrap or cling film and place in the refrigerator for 30 minutes.
After 30 minutes, take out the dough ball and place between two pieces of wax paper, parchment paper or even plastic wrap and roll out the dough. I suggest rolling the dough out ¼ – ½ inch for the best results, but they’re your cookies. Do what you will with your dough.
Then, place your dough back in the refrigerator for another 15 minutes. I warned you this part was tedious.
Preheat oven to 400 ºF.
After the 15 minutes have elapsed. Take the dough out of refrigerator and cut out your desired cookie shapes and place them on a cookie sheet lined with parchment or a silicone mat, roughly an inch apart. Then, guess what? That’s right friends… you stick them back in the refrigerator for an additional 10 minutes.
You can re-use your scraps by combining them into a dough ball and chilling them in the refrigerator before rolling it out again and chilling again, then cutting out your shapes, and chilling again and so forth and so on, you get my drift…
Why is there so much chilling you ask. Well, that’s a great question, and I’m not 100% certain of the answer, but I believe it has something to do with retaining the shape of the cookies while baking. In the past, when I didn’t chill my dough prior to baking they would spread into shapeless blobs. Then, someone told me I should chill my dough first before baking. So I did, and for the most part my cookies have kept their shape. Therefore, I pass this knowledge on to you and do with it what you must.
But, I digress.. back to the recipe.
Finally after chilling the cookies for the third time, bake them for 8-10 minutes or until the edges are slightly browned. Let them rest on a cooling rack for 15 minutes before serving. Makes roughly 25 cookies.
Well, I hope you enjoyed this recipe and try these cookies out for yourself. Cheers!