Save Fun, jumbo-sized elephant-shaped sugar cookies, perfect for sharing at parties or as a delightful treat for kids.
This recipe brings back memories of baking with my kids and decorating each elephant cookie with bright colors and smiles.
Ingredients
- Dough: 250 g unsalted butter, softened, 200 g granulated sugar, 2 large eggs, 1 tsp vanilla extract, 420 g all-purpose flour, 1 ½ tsp baking powder, ½ tsp salt
- Decoration: 200 g powdered sugar, 2 3 tbsp milk, Food coloring (gray, pink, and black, gel or liquid), Edible candy eyes or chocolate chips (optional)
Instructions
- Preheat Oven:
- Preheat the oven to 180°C (350°F). Line two large baking sheets with parchment paper.
- Cream Butter and Sugar:
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Mix Eggs and Vanilla:
- Beat in the eggs, one at a time, then mix in the vanilla extract.
- Combine Dry Ingredients:
- In another bowl, whisk together flour, baking powder, and salt.
- Mix Dough:
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Chill Dough:
- Divide the dough in half, wrap in plastic, and chill for at least 30 minutes if time allows (for easier rolling).
- Roll Dough:
- Roll out dough on a lightly floured surface to about 1 cm thickness.
- Cut Cookies:
- Use a large elephant-shaped cookie cutter (or create a template from paper) to cut out cookies.
- Prepare for Baking:
- Transfer the cookies to prepared baking sheets, spacing them apart.
- Bake:
- Bake for 10 12 minutes or until edges are lightly golden. Let cool completely on a wire rack.
- Make Icing:
- Mix powdered sugar with milk until smooth and spreadable. Divide and tint with food coloring as desired.
- Decorate:
- Decorate cooled cookies with icing, using gray for the body, pink for ears, and black for details. Add edible eyes or chocolate chips for eyes. Let icing set before serving.
Save These cookies have become a family favorite, especially when we bake and decorate them together during celebrations.
Required Tools
Mixing bowls, Electric mixer or wooden spoon, Rolling pin, Elephant-shaped cookie cutter or paper template and sharp knife, Baking sheets, Parchment paper, Wire rack, Small bowls and brushes for icing
Allergen Information
Contains Wheat (gluten), eggs, milk (dairy). Check decorations for additional allergens. Double-check food coloring and candy eyes for allergen statements.
Nutritional Information
Calories 340, Total Fat 14 g, Carbohydrates 50 g, Protein 4 g per serving
Save Enjoy the fun of baking and sharing these charming elephant cookies with friends and family.
Recipe FAQs
- → How do I keep the dough from sticking while rolling?
Lightly flour your rolling surface and rolling pin to prevent sticking. Chilling the dough for at least 30 minutes also makes handling easier.
- → Can I use food coloring for the icing?
Yes, gel or liquid food coloring works well to create vibrant shades for decorating the cookies.
- → What’s the best way to decorate the cookies?
Mix powdered sugar with milk to create smooth icing, tint with colors, then spread or pipe onto cooled cookies. Add candy eyes or chocolate chips for details.
- → Can I substitute any ingredients for dietary needs?
You can try dairy-free butter and egg alternatives, but texture and taste may vary. Adjust decorations accordingly for allergens.
- → How long should I bake these cookies?
Bake at 180°C (350°F) for 10 to 12 minutes until edges turn lightly golden.