Wookiee Sugar Cookies
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!
Servings 16
Calories 275kcal
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.
Video
Notes
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!
Nutrition
Calories: 275kcal