It is not often that 3 of my key interests come together, but in preparation for May 4th, I was able to bake Star Wars cookies. May 4th, or as fans know it as May the Fourth be with you Day, is the perfect reason to break out the Star Wars cookie cutters and get into the kitchen for some fun. I decided to use our classic butter cookie recipe and frost the cookies with our royal icing. I choose butter cookies as you don’t have to refrigerate them before cutting into shapes and I didn’t want an overly sweet cookie that also had frosting on top. I made 3 batches of dough and divided each dough ball in half. I then dyed the dough different colors so that I could have a variety of colors to work with. The Darth Vader cookies and star shaped cookies weren’t dyed with food coloring, but I have the measurements for all the other amounts of food coloring below. Keep in mind the colors will change when you bake the cookies, so the dough will be more vivid than what the end cookie is. Chewy looked green until he went into the oven, but even he came out looking alright.
Dying Star Wars Butter Cookie Dough:
Yoda Dough: 3 drops of green in a half a batch of cookie dough
C3PO Dough: 4 drops of yellow in a half a batch of cookie dough
Chewbacca Dough: 11 each of red and green, 10 yellow in a half a batch of cookie dough.
The Darth Vader and star cookies have no dye. Here’s an end shot where one can see the difference before and after baking.
I brought the cookies into work to share with everyone and for a mini photo shoot. Some of my co-workers even brought in their Star Wars memorabilia to get in the final shot. To frost the cookies, I wanted to add some eyes to C3PO, Chewbacca and Yoda. I only made a half batch of the royal icing since I didn’t need a whole lot of frosting and the original recipe called made 2 cups. I haven’t worked with royal icing before, but I choose it because it stays shiny even after it dries. It is also a very thin frosting that is perfect for details such as lines and eyeballs. I used plastic sandwich bags and cut the corner to get the icing to flow out slowly. I had multiple bags so that I could dye them with food coloring for the different ways I wanted to decorate the cookies. It is also easy to squish around the frosting in the bag once you’ve added food coloring to get a consistent color.
Here’s the final shot below:
1 3/4 cups all-purpose flour
1/2 tsp Clabber Girl Baking Powder
2/3 cup butter softened
1/2 tsp vanilla extract
1/2 cup sugar
Sift flour, add Clabber Girl Baking Powder; set aside. Cream butter thoroughly; add sugar and cream well. Add eggs and vanilla. Stir in flour mixture. Pack dough into a cookie press to make beautiful butter cookies. Force dough through press onto an ungreased cookie sheet.
Bake at 375 degrees F for 8 to 10 minutes or until golden around edges. Makes 2-3 dozen small cookies.
Royal Icing: (this is a half of the full recipe on our website)
1/2 Tbsp. lemon juice
1 egg white
1 to 1 1/2 c. powdered sugar plus more as needed
1 tsp. water plus more as needed
Lightly beat the egg whites with a fork until broken up. Stir in the lemon juice and water.
Sift the sugar over top, then stir in until the mixture is smooth and well blended. If necessary add more sugar or water to obtain the desired consistency:
For glazing the cookies tops, make it fairly fluid but not so runny that it looks separated. For piping or drizzling, make it stiff enough that it will hold its shape.
For decorating, stiffen the mixture with more sugar, stir in the desired food coloring, and add piping or drizzled accents as desired.