Crab Cookies

These cookies were so yummy, I used Sugarbakers Roll Out Chocolate Chip Cookie Recipe  It works wonderfully and you can cut out any shape you want (although stainless steel/metal cookie cutters work much better than plastic at getting through the chocolate chips)


Sugarbakers’ Chocolate Mini-Chip Cookies
1 c unsalted butter
1/3c granulated sugar
1/2 c light-brown sugar
1 large egg yolk
2 tsp vanilla extract
2 ½ c all-purpose flour {I think they got a little overzealous with the flour…try 2 cups first, and work your way up}
½ tsp salt
1 ½ c semi-sweet mini-chocolate chips

Preheat Oven to 350F
Cream together the butter and sugars. To that add the vanilla and egg yolk. Sift together the flour and salt, and add it one cup at a time until completely incorporated. Then, BY HAND fold in the chocolate chips. You can do it with your mixer, but it might break them up, so I would really just do it the old fashioned way =)
If your dough is sticky you can chill for ~30 minutes. Roll out cookies on  parchment paper lightly dusted with powdered sugar (this bakes into the cookie so you don't have any flour residue and tastes much better than flour) and bake at 350° for 10-12 minutes.

Decorate with Sugarbelles Royal Icing recipe
  • 4lbs {two bags} confectioner’s sugar
  • 3/4 c. meringue powder
  • 1 1/3-1 1/2 c. warm water
  • 2-4 tbsp. oil-free extract or flavoring
  • Food coloring (separate the icing into smaller amounts and add icing.
When I first started making royal icing I was super scared to mess it up and have spent all of the time and supplies to make the cookies and icing for them to look like crap, but Sugarbelle's tutorial on royal icing was a real life saver when it came to royal icing for me.

I used the royal icing eyes I had made before here
A few of them I sprinkled with red sanding sugar while the royal icing was wet. It gave it a kind of mottled crab shell look which was pretty cute.


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