I'm not sure what has gotten into me lately. Last year, it was UNI-candy-CORN cookies, this year - deviled egg cookies. Am I turning into the cookie maker version of "dad jokes?" Someone help me!!!
These cookies are SO easy, but so, so fun. As Mr. E said, "devilishly cute!" You can totally make them in time for Halloween, even if you're a novice cookie decorator.
Not only are they cute, but they're also double-decker!!! Meaning - you get two cookies, but you can say that you just had one. (You're welcome.) My first double-decker cookies were these hearts, and I've been in love with them ever since.
Deviled Eggs. Why this idea came to my mind, I'm not sure. Sometimes that scares me. Did I see the idea someplace and it's just popping back up? It's the bane of all cookie decorators.
To make the shape, you'll need to do a little construction. I started with Sugarbelle's egg cookie cutter for the egg. You could also use a flower here. For the horns, I cut off ears from a kitty cookie cutter. You could absolutely free-hand this, cutting triangles from cookie dough with a paring knife. The tail is a small candy cane shape on its side.
Once the dough is cut, place the shapes together on a lined cookie sheet. FREEZE the cut-outs for at least 10 minutes before baking. Once baked, let them sit on the cookie sheet for 5 minutes. This time will help the pieces hold together well.
You'll also want some small circles for the yolks. I used a new (to me) technique for making the yolks. See the tutorial below for the details. My circles are always so wonky, and this made them more even.
To decorate the deviled egg cookies, you'll need:
- cut-out cookies, shapes as described above
- royal icing, divided and tinted with Americolor Bright White, Egg Yellow, and Super Red
- couplers and icing tips: #2, #4
- disposable icing bags
- squeeze bottles (I love Sugarbelle's)
- toothpicks or scribe tool
- food coloring pens (black, red, and pink)
Use a #2 tip to outline the egg shape with white icing. Reserve a bit of this piping consistency icing before thinning.
Thin the white icing with water, a bit at a time. Stir gently with a spatula until the icing is thick and smooth, and a ribbon of icing dropped back onto itself disappears in a count of "one-thousand-one, one-thousand-two." If the icing is too thin, don't use it - it won't dry well. Stir in more sifted powdered sugar to thicken.
Cover the icing with a damp dish towel and let rest for a few minutes. Stir gently to remove any large air bubbles and pour into squeeze bottles. Fill in the outline. Use a toothpick to guide to edges and pop air bubbles.
Set aside to dry for at least one hour.
Meanwhile, then the yellow icing in the same manner. A shallow container works well. Dip each cookie into the thinned icing. Skim the excess icing over the edge of the container, but don't scrape the cookie. If the icing looks too thin, dip again. Give the cookies a little shake, pop any large air bubbles with a toothpick, and let dry.
Use a #2 tip to outline the horns and tip of the tail. Switch the tip to a #4 and add the tail.
Thin the red icing as above and fill in the outlines.
Let the cookies dry uncovered, 6-8 hours, or overnight.
The next day, add faces to the yolks using the food coloring pens.
Pipe some of the reserved piping consistency icing on the back of the yolk cookies and press lightly onto the eggs. Let the icing set for about an hour before packaging or plating.
Deviled egg cookies...fiendishly good?
