These are super simple and a great addition to a dessert table. You'll be able to whip up a batch up them faster than you can say "Bibbidi Bobbidi Boo!"
(My sister played the Fairy Godmother in a 5th grade production of Cinderella. I kept picturing her with her curls sprayed grey while I was making these. Hi Molly!)
I got the idea for these from this pin. Unfortunately, when I click it, I get a spam warning and a redirect from Pinterest. The picture was enough, though. Let's make them.
For the cookies themselves, I made a a version of the KILLER mocha cut-out cookies found in my book, Decorating Cookies Party. I figure teenagers all like Frappuccinos, right? So, I make Cocoa Frappuccino cookies for the wands. They're a less-coffee version of the mocha cookies.
{If you're making these for a little girl's princess party you might want to ix-nay the ocha-may. I have no idea why I just wrote that in pig latin.}
To make Fairy Godmother Wand Cookies-on-a-Stick, you'll need:
- small star cut-out cookies (recipe for Cocoa Frappuccino Cut-Outs follows)
- small lollipop sticks, I used plain and Bakerella's blue striped sticks
- royal icing, tinted with Americolor Gold
- squeeze bottle
- toothpicks
- gold star edible glitter
- ribbon, blue and gold
Roll cookies to 3/8" thick. Place your cookies on a sheet with room for a stick, but do not insert prior to baking.
Bake cookies, remove from the oven, then immediately insert the sticks into the center of each cookie.
The cookie will attach around the stick as it cools. Inserting the stick prior to baking can lead to the cookie twirling on the stick as it expands and contracts.
Leave the cookies on the cookie sheets for 8 minutes, then use a cookie spatula remove to a wire rack to cool completely.
Once the cookies are cool, thin the royal icing until a knife dragged through the middle leaves a line for about 15-20 seconds. Pour this medium consistency icing into a squeeze bottle. Fill the cookies with icing, using a toothpick to pop bubbles and coax icing into empty spaces.
I love these thin, delicate gold star edible glitter. They really ARE like fairy sprinkles. Scatter these over the wet icing.
Let the icing dry uncovered for 6-8 hours or overnight.
Once dry, tie ribbons to each stick. Gold on the blue sticks, blue on the white.
Cocoa Frappuccino Cut-Out Cookies
{adapted from the Mocha Cut-Outs from Decorating Cookies Party}
2 1/2 cups unbleached, all-purpose flour
1/2 cup Dutch-processed cocoa
2 teaspoon baking powder
1 cup salted butter, cut into chunks
1 cup sugar
2 teaspoons instant espresso powder
2 teaspoons vanilla extract
1 egg
Preheat oven to
350. Line cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa and baking
powder. Set aside.
In a large bowl of a stand mixer fitted with the paddle
attachment, cream together the butter and sugar until combined and fluffy.
Stir the espresso powder and vanilla together in a small
bowl or ramekin.
Beat in the egg and espresso/vanilla mixture until combined.
Add the flour/cocoa mixture in three additions, mixing on
low speed just until combined. Scrape down the sides and bottoms of the bowl as
needed. After the last addition, the dough will look very thick and crumbly.
Because the cocoa makes this dough soft and sticky, it is
easier to work with if it has been chilled before cutting. Divide the dough in
half, and form into two discs. Wrap each disc in plastic wrap and chill for 30
minutes before rolling.
Prepare a rolling surface by mixing cocoa and flour
together. Roll out one disc of dough to 1/4" - 3/8" (3/8" for cookies on sticks) thick. Cut out as many shapes as possible from
each roll, and place them onto the prepared cookie sheet.
[note] If the dough is crumbly, or you see bits of
unincorporated flour, simply knead it together until it is cohesive and of
uniform consistency.
Place the cookie-filled sheet in the freezer for 5-10
minutes prior to baking to prevent spreading. Meanwhile, knead the scraps and
remaining dough together and continue the rolling, cutting, and freezing
process.
After freezing, immediately place the cookies into the oven
and bake for 9-12 minutes for 3.5-4 inch cookies, until they appear done in the
center. The baked cookies will not change much in color.
Remove the cookies from the oven and let them cool on the
cookie sheets for 2 minutes. (Eight minutes if making cookies on a stick.) Use a cookie spatula to transfer the cookies to a
wire cooling rack to cool completely.
Bibbidi Bobbidi Boo! Fairy Godmother Cookie Wands!
