Easy DIY Coloring Book Cookies
(Originally appeared in my column in Ami/Whisk magazine)
For the cookie dough:
  • 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
For the royal icing:
  • 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:
  • To assemble:
  • Fondant
  • Corn syrup
  • Lollipop sticks
  1. 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.
  2. With the mixer on low, add the flour in and beat on low until completely incorporated.
  3. Place the dough in the refrigerator for a couple of hours, until the dough is easy to roll.
  4. Preheat oven to 350. Line a cookie sheet with parchment paper and set aside.
  5. 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.)
  6. 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.)
  7. 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.
For white layer:
  1. 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.
To make the royal icing:
  1. 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.)
  2. 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.
  3. Leave the cookies to harden overnight, to make sure the royal icing is fully dried.
Recipe by Overtime Cook at https://overtimecook.com/2015/02/25/easy-diy-coloring-book-cookies/