This kid-friendly cookie and party activity is easier to make than you think! Keep reading for these Easy DIY Coloring Book Cookies.
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Firstly, I want to thank you all for the overwhelming show of support and excitement over my announcement last week. If you missed it, you’ve got to check it out here.
Anyhow. I know Purim is next week, and I already shared a ton of great ideas with you guys, but I have a show-stopper of a Purim idea to share with you today – make it for this purim, or tuck the idea away for the next child’s birthday party, or any time that you cant a yummy treat and fun activity combined in one!
You may have seen coloring book cookies in stores – or maybe you’ve seen them made by professional cookie designers. I know, I know. They look really difficult – even impossible – for ordinary people like me and you to make, right? Well yeah, kinda. But here’s an easy version of those cookies. I promise you – no special skills are required – and your kids will love them just as much!
Present these cookies together with a package of food coloring markers for a shalach manos the kids will never forget!
- 1 ½ sticks (¾ cup) margarine
- 1 cup sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- 2 ½ cups flour
- 1 cup powdered sugar
- ½ Tablespoon meringue powder
- 1 ½ Tablespoons water
- Black gel food coloring (you will need a lot in order to get a dark black color)
- To assemble:
- Fondant
- Corn syrup
- Lollipop sticks
- In the bowl of an electric mixer, beat together the margarine and sugar until creamy. Beat in the egg, egg yolk, vanilla and baking powder, beating well to combine after each addition.
- With the mixer on low, add the flour in and beat on low until completely incorporated.
- Place the dough in the refrigerator for a couple of hours, until the dough is easy to roll.
- Preheat oven to 350. Line a cookie sheet with parchment paper and set aside.
- On a lightly floured surface, roll out the dough to about ⅙th of an inch thick. (It needs to be a little thicker than regular cookies in order for it to hold the lollipop stick.)
- Cut the dough using desired shape cookie cutters. Place carefully on prepared cookie sheet. (If making them into lollipops, push the stick into the side gently until it's about an inch into the cookie.)
- Bake at 350 for 8-10 minutes, until the edges of the cookies are golden brown and the tops are fully set and very light golden brown.
- On a surface dusted lightly with confectioner’s sugar, roll out the fondant as thin as possible. Using the same cookie cutter as you used for the cookies themselves, cut out fondant shapes. “Paint” a thin layer of light corn syrup on the top of the cookie (I like to use a food-safe paint brush for this) then carefully spread the fondant cut out on top of the cookie. Repeat with remaining cookies and set them aside to set.
- Beat the powdered sugar, meringue powder and water in the bowl of an electric mixer for a couple of minutes, until the icing no longer looks shiny, and it holds its shape. (Test this by creating a peak in the icing and see if it keeps its shape. Add the black food coloring and beat until the color has been evenly distributed and you achieve the desired color. (Note: it may take a lot of black coloring to get the jet black look of the coloring book outline.)
- Place the royal icing in a piping bag fitted with a small tip (Wilton #2 or #3) and pipe an outline around the edge of the fondant. To achieve a shape within a shape (such as the Hamantash or the “I” within the rectangle) press a cookie cutter of that shape very lightly, until you can just see the impression of the shape in the fondant. Use the impression as a guide to pipe that shape onto the fondant.
- Leave the cookies to harden overnight, to make sure the royal icing is fully dried.
Tips:
-To make a “hamantasch” shape, use a triangle cookie cutter, then pipe a smaller triangle in the center of it.
-You can make your letters fancier by making a large shaped cookie (such as a rectangle or circle) and piping the outline of the letter. Press the cookie cutter slightly into the fondant and use that as a guide.
Tools needed for this recipe:
If you liked this recipe, you’ll also love:
Chocolate Sugar Cookies (you can use this in place of the recipe above)
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Thanks for stopping by folks! Come back soon – there’s more deliciousness coming your way! – Miriam
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What a cute idea
As always…Clear, Creative and Cute!
Hi Miriam, Where do you get kosher markers to color on the cookies? Thanks!
Bakers Choice recently added food markers to their product line. I’ve seen them in all the grocery stores here in Lakewood. They make 2 different boxes, one darker colors, one lighter colors, each has 4 markers.
Would this recipe work as well for me as the no margarine sugar cookie recipe from your cookbook?
They are different recipes! Both are great, but you can use the no-margarine version for this method.