Elephant cookies are cute on their own but make them 3D and watch kids freak out. And the best part is there are much easier to make than it seems. Low effort, maximum effect. Sounds like my kind of cookie. All you need are cookie cutters shaped like an elephant, a small heart and the letter “i”. Here is how to make them:
- for the cookies:
- 1½ stick butter, room temperature
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 2½ cups flour
- for royal icing:
- One 2lb pack of confectioner sugar
- ⅓ cup meringue powder
- ¾ cup water
- To make cookie dough, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on high speed until light and fluffy. Add the egg and any flavorings and mix on medium speed to incorporate. Add the flour and mix on low speed until the dough comes together.
- Roll between 2 pieces of plastic wrap and refrigerate for 30 minutes. In the meantime, preheat your oven to 350 degrees F. Cut out your cookies and place them on baking sheets.
- Bake for 10 minutes or until the edges start to turn golden.
- To make royal icing, place all 3 ingredients in the bowl of an electric mixer fitted with the whisk attachment. Mix on slow for a minute to combine your ingredients. Turn the mixer to high speed and mix for 7 minutes. Divide the royal icing in 3 parts to make each of the following colors: grey, pink and white.
To make the dough, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on high speed until light and fluffy:
Add the egg and any flavorings and mix on medium speed to incorporate:
Add the flour and mix on low speed until the dough comes together:
Roll between 2 pieces of plastic wrap and refrigerate for 30 minutes:
Our elephant cookies will come in 2 pieces. We will use an elephant cutter for the body and a heart cutter for the ears. Cut an equal number of cookies in each shape. Then, using your “i” cookie cutter or a pairing knife, cut out a notch in each cookie. Just make sure your notch is wider than your cookie is thick or it won’t fit later.
Here is what it should look like:
Bake your cookies for 10 minutes, until the edges start to turn golden brown.
To decorate, start by piping out grey icing on the elephant body. Make sure to leave the area below the notch free of icing:
Using white icing, add little dot on its feet:
Once the icing has set, add details using a black food coloring pen:
For the ears, start by piping pink icing around the center notch:
Once that has set, finish the ears with grey icing:
Here is what you should have: