Unicorn magic sugar cookies

Cookie-cutter sugar cookies are a holiday staple in my family. As a child, I made them with my mom and my two sisters. We would bake for days and pile each type of cookie in cookie tins, arranging the cookie tins on the hood of my father’s covered GTO in the garage. I was raised in Northwest Ohio so it was freezing in the garage, which made for perfect cookie storage.

My mom still has the plastic menorah, dreidel and Star of David cookie cutters we used as kids. We made traditional rolled sugar cookies and would frost them and decorate them after they cooled.

These days unicorns are the rage, so much so that Nestle has created Toll House Unicorn Vanilla Morsels. They’re pink and blue and there’s a sugar cookie recipe on the bag. They also were on sale at Kroger, where my daughter Mei and I picked up a couple of bags and decided to try the recipe.

The recipe called for baking staples, which we made into dough and then mixed the vanilla unicorn chips in by hand. I had never rolled a cookie dough with large chips, so I wasn’t quite sure how it was going to work.

Maria has a trick for rolling cookies and we decided to try it. We divided the dough into two equal balls and rolled each between two sheets of parchment paper. It was a heavy dough and the vanilla unicorn chips made it heavier, so it took a bit of muscle to get it flattened. I used a regular rolling pin and Mei used the Pampered Chef baker’s roller, which is a great tool for kids.

We usually roll our cookies to about ¼-inch, but here we decided to roll them to the size of the vanilla chips because we didn’t want to crush them.

It’s easier to cut the cookies cleanly when the dough is cold so we put the rolled out dough in the refrigerator for a little longer than 30 minutes.

Mei chose Star of David, heart and dreidel-shaped cookie cutters. We had never used cookie cutters on dough with chips, so Mei used the bottom of a spatula to press the cookie cutters all the way through the dough to produce clean shapes.

The cookies came out delicious. I’m supposed to be on a diet, but I ate two. We decided not to frost them because they were sweet enough with the unicorn chips.

And while it was a little tricky to get the dough rolled and the cookies cut out, I recommend this recipe for anyone who wants to bake with a unicorn-loving kid.

SIDENOTE: Be careful when you wash your metal cookie cutters. The edges are sharp.

NESTLE TOLL HOUSE UNICORN MAGIC SUGAR COOKIES

https://www.verybestbaking.com/recipes/147618/nestle-toll-house-unicorn-magic-sugar-cookies

2 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 ½ sticks butter

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 2/3 cups (one 10-ounce package) Nestle Toll House Unicorn Morsels

Combine flour, baking powder and salt in a small bowl.

Beat butter, granulated sugar, eggs and vanilla extract in a large mixer bowl until well combined.

Gradually beat in flour mixture.

Stir in Unicorn Morsels.

Divide dough into two equal balls and roll each between parchment paper.

Refrigerate rolled dough for at least 30 minutes.

Preheat the oven to 375 degrees.

Remove dough from refrigerator and use cookie cutters to cut into desired shapes.

Bake for 8-10 minutes.

Let cool on baking sheets for 2 minutes and then move cookies to wire racks to cool completely.

If you have a favorite cookie recipe to make with kids, we would love to hear from you. DM us on Instagram @itswhateverblog, email us at itswhateverblog@outlook.com, or post to our Facebook page at http://bit.ly/amyandmariaFB.

Happy baking,

Amy