Unicorn Sugar Cookies are a fun way to spend time in the kitchen with the kiddos. This recipe makes a delicious soft sugar cookie that tastes as good as it looks.
This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you.
What makes these Unicorn Sugar Cookies so YUMMY and CUTE?
The yummy factor in these cookies is butter. The “cute factor” is the shapes and the decorations.
Most recipes for rolled sugar cookies use vegetable shortening and butter or all-vegetable shortening. This recipe uses all butter in the dough. There is a trade-off, though, as a dough with all butter is harder to work with, and the unbaked cookie is more fragile.
You can find the cookie cutters for these adorable shapes by (clicking here).
If you are making this recipe with kids, I recommend using my Kid-Friendly recipe for rolled sugar cookies. (click here) for the recipe. It uses all butter-flavored shortening. The dough will withstand the squishing and rolling that kiddos like to give it.
If you are making these cookies for a party and want an extra tasty Unicorn Sugar Cookie, this is the recipe for you.
Let’s Make and Bake the Unicorn Sugar Cookie.
Things to remember when making the dough.
- Let the butter warm up enough to soften slightly,
- Sift the powdered sugar
- Don’t forget the flavoring. Some other possibilities in addition to the ones listed in the recipe. Anise, orange, or lime.
- Refrigerate the dough before rolling out the cookies just long enough to firm it up, but not long enough to make it hard to roll out.
- Roll the dough between 2 pieces of plastic wrap to keep it from sticking to the rolling pin and easier handle the dough. There may be some “wrinkles” imprinted in the dough from the plastic wrap; however, they will be covered with the icing.
- Don’t overbake the cookies. They should be lightly brown on the edges.
- Let the cookies cool completely before decorating them.
Royal Icing.
Royal icing is the best icing for decorating these Unicorn Sugar Cookies. The icing gives a nice smooth surface to the cookie and dries firm enough to allow you to draw the eye’s, nose, and mouth on the unicorns. It also provides a smooth flat surface for piping additional features to the cookies.
Points to Remember when working with Royal Icing.
- Sift the powdered sugar before using it for the icing.
- To prevent salmonella poisoning, use pasteurized egg whites or meringue powder.
- Mix the eggs into the powdered sugar by hand to prevent a powdered sugar cloud in your kitchen. The mixture will be thick and stiff.
- Don’t overmix the royal icing. Overmixing results in air bubbles on the cookie, causing little holes or blemishes in the surface of the cookies.
- The Royal icing will start out with the consistency of “glue Thin the icing as described in the recipe to the correct consistency for outlining and flooding the cookie. “
- When thinning the icing use 1/2 of a teaspoon at a time and stir it in before adding more water.
Pop on over to my social media sites, where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. The comment section is down at the end of the blog, after the recipe. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment, and I will reply to you by name.
Unicorn Sugar Cookies - Decorated
Equipment
- cookie sheet
- Unicorn Cookie Cutters
Ingredients
Royal Icing (makes about 5 cups)
- 2 lbs. sifted confectioners Sugar (227g)
- ½ tsp Cream of Tarter
- 5 Large cold Egg Whites (see notes)
- 2 tsp flavoring of your choice (vanilla, lemon, almond)
Sugar Cookie Dough (see notes)
- 1 cup Butter (226g)
- 2 cups confectioners sugar(227g)
- 2 tbsp. Light Corn Syrup
- 2 tsp of either vanilla, lemon, or almond flavoring/extract
- 1/2 tsp salt
- 1 large egg beat with 2 Tablespoons of water
- 3½ cups unbleached all-purpose flour. (420g)
Instructions
Make and Bake the Cookies
- In the bowl of your stand mixer,(a medium bowl and hand mixer will work fine) cream together the sugar and butter. Add the corn syrup and beat on medium until fluffy. Scrape down the sides and bottom of the bowl.
- Beat in the flavoring and salt.
- Add the egg/water mixture and beat in.
- Add the flour a small amount at a time and mix in.
- Divide the dough in half, shape each half into a flattened disc and wrap the disc in plastic wrap. Refrigerate for 30 minutes. Dough should be chilled but still soft enough to roll out.
- Preheat oven to 350°F or (176°C)
- Working with one disc at a time. Roll the dough out to 1/4 of an inch thick. Roll the dough between 2 pieces of plastic wrap. The dough is a soft dough and this is the easiest way to roll it out and work with it. Lightly flour the dough if it starts to stick (See the video)
- Cut out the cookies and place on a parchment-lined baking sheet.
- Bake for 8-10 minutes until the centers are set and the edges are lightly browned. Let cookies cool completely before decorating.
Royal Icing:
- Stir the cream of tartar into the confectioner's sugar.
- Add the egg whites or dissolved meringue powder (see notes) Stir into the sugar by hand.
- Beat the mixture, using the whisk attachment of the stand mixer. Beat on the highest speed for about 2-3 minutes. The icing will lighten and thicken. It should be the consistency of glue.
- Beat in the flavoring of your choice.
- Once the icing is prepared remove about 1/2 of a cup at a time for decorating. Cover the rest of the frosting flush with a piece of plastic wrap to keep it from drying out.
- Thin the consistency of the "glue" frosting with water (1/2 teaspoon at a time) to achieve the correct consistency for either outlining or flooding the cookie.
- Royal icing that is the correct consistency for outlining is thick and stretchy and drops off the spoon in relatively large blobs.
- Royal icing that is the correct consistency for flooding flows off of the spoon and the tracks disappear into the bulk of the icing in about 10 seconds or less.
- Decorate the cookies by first outlining (use a 1/8 in decorating tip or parchment cone with 1/8 inch opening in the tip of the cone) and then flooding the outlined areas. Once the base is dry you can pipe additional decorations on top to create the tail and mane for the unicorns.
- Lastly, draw the eyes and nose on the unicorns using a black edible ink marker. (see notes)
Video
Notes
Nutrition
FAQ
What are some interesting facts about sugar cookies?
Sugar cookies are a beloved treat that have been enjoyed for centuries. One interesting fact about sugar cookies is that they have a long history. It is believed that sugar cookies originated in the 1700s in Nazareth, Pennsylvania. Another intriguing fact is that sugar cookies are incredibly versatile. They can be cut into various shapes and decorated with icing, sprinkles, or other toppings. This makes them a popular choice for holidays and special occasions. Additionally, sugar cookies are known for their soft and chewy texture. This is achieved by using ingredients such as butter, sugar, flour, and eggs. Overall, sugar cookies are a timeless classic that continues to delight people of all ages.
Why is it called a sugar cookie?
The term “sugar cookie” refers to a popular type of cookie that is made primarily with sugar as one of its main ingredients. The name “sugar cookie” is derived from the fact that sugar is the prominent flavor and sweetener used in the recipe. These cookies are typically made with a simple combination of flour, butter, eggs, and of course, sugar. The dough is then rolled out and cut into various shapes before being baked to a golden perfection. The name “sugar cookie” accurately describes the main ingredient and flavor profile of this delicious treat.
How long do sugar cookies last?
Sugar cookies can last for a considerable amount of time if stored properly. When stored in an airtight container at room temperature, sugar cookies can stay fresh for up to two weeks. However, their texture and taste may start to deteriorate after the first few days. To extend their shelf life, sugar cookies can be stored in the refrigerator for up to three weeks. Freezing sugar cookies is another option, as they can last for up to three months in the freezer. It is important to note that the quality of the cookies may be compromised after being frozen and thawed, as they may become slightly crumbly or lose their softness.
How to decorate simple sugar cookies?
Decorating sugar cookies is a fun and creative way to add a touch of personalization to these delicious treats. To start, you will need a batch of simple sugar cookies that have been baked and cooled. Next, gather your decorating supplies, such as icing, food coloring, and sprinkles. You can choose to make your own icing using powdered sugar and water, or you can use store-bought icing for convenience. To add color to your icing, simply mix in a few drops of food coloring until you achieve your desired shade. Now comes the fun part – the decorating! Use a piping bag or a small spoon to apply the icing to the cookies in various designs and patterns. Don’t be afraid to get creative and experiment with different techniques. Finally, sprinkle some colorful toppings onto the cookies for an added touch of sweetness and visual appeal. Allow the icing to set before serving or packaging your beautifully decorated sugar cookies.
How to make custom shaped sugar cookies?
Making custom shaped sugar cookies can be a fun and creative activity. To start, gather all the necessary ingredients such as flour, sugar, butter, eggs, and vanilla extract. In a mixing bowl, cream the butter and sugar together until light and fluffy. Then, add the eggs and vanilla extract, mixing well. Gradually add the flour to form a dough. Once the dough is formed, divide it into portions and knead in food coloring if desired. Refrigerate the dough for at least an hour to make it easier to handle. Roll out the dough on a lightly floured surface and use cookie cutters to create custom shapes. Place the cookies on a baking sheet lined with parchment paper and bake in a preheated oven until golden brown. Allow the cookies to cool completely before decorating with icing or sprinkles. With a little creativity and patience, custom shaped sugar cookies can be a delicious and visually appealing treat for any occasion.
How to make sugar cookies look professional?
When it comes to making sugar cookies look professional, there are a few key tips and techniques to keep in mind. First and foremost, ensure that your dough is rolled out evenly and to the desired thickness. This will help create a consistent shape and texture for your cookies. Next, pay attention to the details by using high-quality cookie cutters and ensuring clean edges. Once your cookies are baked and cooled, it’s time to decorate. Use royal icing or fondant to create intricate designs and patterns. Remember to let each layer dry before adding additional details. Lastly, presentation is key. Place your beautifully decorated sugar cookies on a clean and stylish serving tray or wrap them individually for an extra touch of professionalism.
How do you frost a unicorn sugar cookie?
Read the above step by step instructions for how to frost a unicorn sugar cookie.
