We had a Unicorn Carnival to Celebrate my youngest daughters 1st birthday, I turned out great, we had cotton candy, popcorn, shaved ice, nachos, hotdogs, I made cupcakes and these “Magical Unicorn” Sugar cookies for the celebration as a favor for everyone to take home, because who doesn’t like a gift… especially the edible kind!
This post is going to walk you through the decorating part of my sugar cookies, I will also post my cookie recipe and where I bought my cutter.
Here is the cutter I used, I found it on amazon (gotta love amazon!) It comes with a set of three, with a rainbow and a unicorn head as well as the whole pony shape.
I like the Ann Clark recipe, but I add a little lemon flavoring to the cookies as well.
Easy Sugar Cookies
1 cup (2 sticks) unsalted butter, softened
2/3 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon natural lemon flavoring (optional)
1/2 teaspoon almond flavoring (optional)
1 teaspoon salt
2 1/2 cups sifted flour
Mix until all ingredients are well blended. Chill dough at least 2-4 hours before rolling
Preheat oven to 350 degrees. Roll out on a lightly floured counter to 1/4″ thick and cut with your cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake about 8-10 minutes or until lightly colored. Let cookies cool slightly on cookie sheet, then transfer to a wire rack to cool completely
Resist the urge to roll thinner, or you will have “casualties”. When cookies are cooled, you can start icing them.
3 TBSP Meringue powder
1 Lb Powdered Sugar
3 TBSP Water
Mix all ingredients in mixer or with a hand mixer, it should be a thick paste.
this is a good consistency for piping.
For flood consistency add a small (literally a few drops at a time of water) until its the consistency of thick maple syrup.
Using royal Icing Using a thick royal icing, outline the shape of the cookie, let this dry for at least 30 min. Longer is better. You can put your royal icing into a plastic bag and cut a tiny corner out of the bag or use a small icing/piping cake tip on a pastry bag. Here I just used a plastic bag and cut out the corner, so my outline is not perfect, but it does the job good enough.
Once your outline is dry you can water your royal icing down a little bit to “flood” consistency (make sure to reserve a good amount for the manes and tails, you can put some in an air tight container for a few days if needed). Add just a tiny bit of water at a time, you want it to be about the consistency of thick maple syrup. Using which ever method you like, (plastic bag or pastry bag with a tip) fill in most of the shape, I do about three cookies at a time. Then use a tooth pick to even out the flood icing. Make sure to pop the air bubbles or there will be a dent in the icing when its dry. I like to drag my flood icing over my outline just a tad to get a really nice finish on the cookies. (see video below for example) my apologies about the shaky video, I was filming while holding my phone and icing the cookie….I really need a tripod!
Fill in all your cookies with royal icing. (tip from a messy cook, use parchment paper under your cookies to make clean up easier!)
I added tiny edible gold stars after icing was set just a little.
Now is a good time to draw on your eyes with eyelashes if you are going to do so. Make sure your icing is really dry before you do this or it will bleed, and you can dent your icing. I used a food writer from the cake decorating section, I believe wilton makes them.
Draw a crescent shape, the add the eye lashes.
Now its time to add the manes and tails. I reserved some of my royal icing so that I didn’t have to make another batch. I colored 1/2 blue and 1/2 pink and then put them into the same bag before piping the tails and manes on.
Once your tails and manes are dry you can use some edible gold paint from the cake decorating section and paint the horns and hooves if you want. Its had to see but I also used a bit of edible gold spray paint and just did a fine misting to make the whole cookie glisten just a tiny bit, they looked awesome in sunlight, but did not come across in the photo.
I wrapped the cookies up and then tied them with a ribbon. I did have a few “broken legs”, and a broken back cookies so be sure to make a few extra! overall I only had a few broken cookies, they were not put to waste tho, I used them for quality control!