Our Wookiee sugar cookies are perfect for May 4th! Soft sugar cookies frosted in chocolate buttercream and covered with sprinkles. So easy to make using a gingerbread cookie cutter! This post contains affiliate links.
You might also like our Peeps sugar cookies, our star crunch copycat cookies, or our Star Wars breakfast party!
Watch our step by step video!
If you like Star Wars you’ll love these cookies! These Wookiee cookies are so fun to make and darling too. They also taste DELICIOUS. Chocolate buttercream is my favorite kind of frosting, but I rarely use it for sugar cookies because it’s brown and I usually want colorful cookies.
Wookiee Sugar COOKIE AND FROSTING RECIPE
Scroll to the bottom of the post for our recipes.
The first thing you need to do is make up a batch of our no chill bakery-style sugar cookies and a batch of chocolate buttercream. My sugar cookie recipe is simply the best. The sugar cookie dough is flavored with vanilla extract and almond extract and tastes amazing!
You’ll also need chocolate sprinkles and small white candies, white chocolate chips, or tiny round sprinkles to decorate the bandolier.
Frosting Tips and Supplies
Cookie cutter
You’ll need a gingerbread cookie cutter. You can use any size you’d like. The cookie cutter that I used was about 4″ tall and made 16 cookies.
Frosting tip to cover the cookie: 1A
The 1A frosting tip is a large round tip. It makes frosting cookies quick and easy! If you don’t have one you can spread the frosting over the cookies with a spoon or a butter knife.
Frosting tip to add the Wookiee bandolier: #5 or #7
Tips 5 and 7 are small round frosting tips. Either one will work.
Disposable frosting/piping bags
A disposable piping bag is convenient to have and you can just toss it after using.
How To Make Wookiee Cookies
Bake up a batch of gingerbread-shaped sugar cookies. Allow cookies to cool completely. Make a batch of chocolate buttercream frosting.
Fill a frosting bag with chocolate buttercream frosting and a 1A tip.
Cover the entire cookie with frosting.
Press frosting into chocolate sprinkles. Turn cookie over and allow excess sprinkles to shake off. Fill in any areas that didn’t get completely covered and press the into the sugar cookie.
Fill a second frosting bag with a small amount of chocolate frosting and a #5 or #7tip.
Pipe 3 lines diagonally over the cookie to create the bandolier.
Add small white pearl sprinkles.
For best results store decorated sugar cookies in an airtight container at room temperature or chilled in the refrigerator.
You can also bake cookies ahead of time and freeze undecorated cookies in a freezer bag until ready to decorate!
Wookiee Sugar Cookie Recipe and Tutorial
Wookiee Sugar Cookies
Equipment
- Rolling Pin
- #5 or #7 frosting tips (round tip)
- 1A frosting tip (large round tip)
- frosting/pastry bags
- gingerbread man shaped cookie cutter
Ingredients
Sugar Cookies
- 1/2 cup butter softened
- 1/4 cup shortening
- 3/4 cup white sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/4 cup corn starch
- 2-2 1/2 cups all purpose flour
Chocolate Buttercream
- 1/2 cup butter softened
- 3 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- 1/4 cup milk
- 1 teaspoon vanilla
Decorations
- chocolate sprinkles
- small round sprinkles or candy
Instructions
Wookie Cookies
- Preheat oven to 350 degrees.
- In a large mixing bowl (or bowl of a stand mixer) combine butter, shortening, and sugar. Beat until fluffy. Turn the electric mixer down and add egg, vanilla extract, and almond extract. Add baking powder. Sift in flour and cornstarch and mix until soft dough forms.
- Lightly flour your work surface and shape dough into a large ball.
- Roll out dough and cut into gingerbread man shapes using a cookie cutter. I usually roll mine 1/2" thick. Sprinkle with a small amount of flour (if necessary) to prevent the dough from sticking to the rolling pin.
- Bake cookies in the oven on a cookie sheet for 12-14 minutes. Allow cookies to cool 2-3 minutes on baking sheet before transferring to a wire rack.
Frosting
- Whisk ingredients together for frosting (or beat with an electric mixer). Fill piping bags with frosting and frosting tips. Use a 1A tip to cover the cookies and a #5 or #7 tip for the bandolier.
- To use a 1A tip, hold the tip CLOSE to the cookie (1/4″ away). Squeeze the frosting and drag it across the cookie for a smooth application. Cover entire cookie with chocolate frosting.
- Pour chocoalte sprinkles onto a plate. Press cookie into sprinkles. Allow excess sprinkles to fall off. Fill in any areas that weren't completely covered with more sprinkles. Press gently to help them stick to the frosting.
- Pipe 3 lines (using tip #5 or #7) diagonally over the cookie to create the bandolier.
- Add small white pearl sprinkles or candy.
Notes
Nutrition
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