Categories: BakingCookiesCooking with the Books

Tinker Bell Inspired Chocolate Sugar Cookies

I have found a new love- cookie decorating. While I enjoy decorating cakes and making fondant decorations and toppers, I do not get much of an opportunity to do so, since there are only as many birthdays of friends’ kids in a year. And decorating a cake with all the shenanigans and sending it to V’s office will just be a tad bit over the top. Even for me.

Cookie decorating, on the other hand, is great. I can try different techniques, steady my hand with piping and cookies are always fun to eat. Perfect portion control. Unless you go for seconds or thirds, like I did with these cookies.

Since Disney’s The Pirate Fairy (on Blu-ray™ and Digital HD) is available on April 1st, I thought it would be fun to do Tinker Bell inspired cookies. I was a big Peter Pan fan when I was a kid and it seemed a fun idea to draw a childhood favorite on a cookie.

This was my first attempt painting on a cookie. The Holi and St. Patrick’s Day cookies I made, were decorated completely with royal icing.

For these Tinker Bell cookies, I first used 10 second flood icing to coat the chocolate cookies with white royal icing, letting the icing dry overnight. Once the white icing was completely dry, I traced the design on the cookie and then painted keeping the traced outline as a guide. I do not have many edible colors but was able to manage with the colors I have.

USEFUL LINKS ON COOKIE DECORATING:

If you need help on royal icing consistencies, this post by Sweetopia is very helpful.

Also, like me, if you do not own a Kopykake, this tutorial by Cookies with character is wonderful. Or you could use your iPad like Klickitat Street does.

Tinker Bell Inspired Chocolate Sugar Cookies

Author: adapted Autumn Carpenter's chocolate sugar cookie recipe

Ingredients

1 cup (225 gms) butter, softened
1 1/2 cup (340 gms) sugar
2 eggs, room temperature
2 tsp vanilla extract
2 cups all purpose flour
2/3 cup unsweetened cocoa powder
1/2 tsp salt

Instructions

Sift the flour, cocoa powder and salt in a bowl.
Cream the butter and sugar on medium speed till light and fluffy. Keep scraping the bowl in between.
Add the eggs, one at a time beating till just combined, scraping the bowl as required. Add in vanilla and mix until thoroughly blended.
Add the sifted flour cocoa mix 1 cup at a time. Scrape the bowl after adding each cup of flour. Mix until just incorporated, making sure you do not overmix or the resultant cookies will be tough.
Divide the dough into two equal portions and cling wrap. refrigerate for 30 minutes, or till dough firms up. Its easier to roll cookies out that way.
Once the dough is firm, roll it out to desired thickness and cut in desired shapes. After rolling the dough out I chill the dough in the freezer for 15 minutes before stamping out the shapes. I find that the cookies hold their shape better while stamping and transferring to cookie sheet this way.
Bake in a preheated 350 F oven for 8-10 minutes, or until indentation is made when touched. Mine took slightly longer since I made them thicker.
Decorate as you like.

3.2.1275

Disclaimer: While this post is sponsored by the Disney’s The Pirate Fairy “Five To Follow” campaign, the opinions expressed in this post are entirely my own.