Whimsical Unicorn Sugar Cookies

My Mom’s sugar cookie recipe gets yet another remake, in these adorable and whimsical cookies. Of course I had my 3 grand babies in mind – as they too are both colorful, and sweet! I’ll say it again – there is no better sugar cookie recipe on the planet! Well, at least that’s my opinion – and everyone that has ever tried it!! The recipe is from a former post, but I’m printing it again here for ease in making this amazing cookie.

I used the popular “unicorn” colors – light pink, blue, and purple. Then I topped them with a complimentary assortment of sprinkles, varying in size and color, then dusted them with a bit of edible glitter for a little bling!

Sugar Cookie recipe: (I almost always DOUBLE this recipe!) A double recipe for this 3 1/2″ size, made 22 cookies.

1/2 c unsalted butter (room temp)
1 c sugar
1/2 tsp vanilla
1 egg

Combine in a stand mixer, with a paddle attachment.
If you want to add food coloring to color the dough, do it now!

Then add:

2 c all-purpose flour
1 tsp baking powder
1/4 tsp salt

Combine til well-blended. Mixture will be firm, and form into a ball.

Roll out onto a floured surface, to about 1/4 ” thick (or maybe a little more)
Cut out desired cookie shapes, using cookie cutters. (I used a 3 1/2″ circle and heart cutter for these)

Place onto parchment paper, on a cookie sheet. Bake at 325 degrees, for about 8 – 10 min.

You DO NOT want to brown these cookies at all! Keep an eye on them, and remove from oven as soon as they are slightly browned on the bottom only! This is very important, to achieve the best texture. This is not a “crisp” cookie, but rather a soft, chewy cookie. And did I say they are amazing?? Cool completely.

Frosting recipe:

3 c powdered sugar
4 – 5 Tbsp water
3 Tbsp light corn syrup
Paste food colors

I mixed 1 recipe a bit thicker (less water), colored it pale pink, then piped a line of frosting around each cookie. This will prevent run-off of the rest of the frosting. Allow this to dry a bit. (You can eliminate this step, if you don’t mind the frosting dripping off the cookies).

I then mixed a second recipe, making sure it was thinner (more water), and divided this into 3 small bowls. I colored 1 bowl pink, one bowl blue, and one bowl purple. Use paste food colors, but be sure to add a TINY amount of color using a toothpick – to achieve the more pastel colors. This is very concentrated color, and will darken your frosting very quickly.

While the edge frosting is still a bit wet, apply the colors using a plastic ziplock bag with one of the corners cut off. I “squiggled” the colors on each cookie rather randomly. While still wet, I used a butter knife to swirl the colors slightly til the entire surface was covered.