Unicorn Cookie Pop Recipe

Posted by Owen Redford on

(This post is courtesy of Jo from Sweet Enchanted)
Hello Unicorn lovers! I'm Jo, Baker and Founder of Sweet Enchanted Cakes in Kent.  We love to bake the most delicious tasting goods and put a unique and beautiful twist on them.  
 
We are very delighted to feature something special for you here at Baking Time Club: our Unicorn Cookie Pops. How do we sum up our Unicorn Cookie Pops in three words: Fun, Delicious and Adorable!
 
We have made our vanilla bean cookies using our simple vanilla cookie recipe and topped them off with sugar paste, royal icing, sprinkles and ribbon.  
 
These cookies can be made in any colour you wish and decorated which any choice of toppings or sprinkles.  We used the Unicorn Cookie Cutter with Candy Floss and Rainbows for Days Sprinkles on our Unicorn Cookies.  We coloured half of our fondant pink and made white and pink unicorn cookies with yellow and pink horns.  We then coloured our royal icing baby blue and pink to pipe the tail and mane details.   We used a black and pink edible food pen to draw the eye and cheek detail. You could even use edible food pens to draw other details on the unicorns or maybe cover them all over with sprinkles! Such a fun think to bake, and eat.  These are perfect for any celebration!
 
Happy Unicorn Baking!
 
Jo x
 
Unicorn Cookie Pops Recipe ( Makes 10 Cookies)
Ingredients:
125gr Unsalted butter (soft)
125gr Caster Sugar
Pinch of Salt
285gr Plain Flour
1 Tsp Vanilla bean paste or extract
1 Medium Egg
350gr Fondant/Sugar Paste
Royal Icing Packet Mix
Food Colouring of your choice
Sprinkles
You will Need:
10 x 8" Lolly Pop Sticks (not plastic)
Unicorn Cookie Cutter
Baking trays and parchment or baking paper
Piping Bag and Nozzles
Edible Glue & Brush
Edible Food Pens
5 Metres of 9mm Ribbon
Directions:
- Line two large baking trays with parchment paper and set aside.
- Cream together your butter and sugar for 4 to 5 minutes until pale and fluffy, then add your egg, vanilla and salt and mix slowly for a further minute. Scrape down the sides of the bowl with a spatular and mix slowly for another minute.
- Sieve your flour into another bowl and then add to your butter/egg mix mixing slowly until it all comes together like a thick dough mixture.
- Use your hands to bring all of the dough together into a ball, then split into two balls and chill for 30 minutes in cling film or freezer bags in the fridge.
- Bring one bag of cookie dough out of the fridge and onto your work surface dusted well with flour.
- Dust your rolling pin with flour and then roll out your dough to 5mm thick.
- Cut out your unicorn shapes one at a time pressing down to cut your shape, wiggling slightly then lifting away upwards - use a lolly stick to push at the top of the tail as this is very delicate and the unicorn tail may tear off.
- You now need to insert your lolly sticks into the unicorn bellies - holding the unicorn belly with flats of your finger tips and inserting stick into the cookie pushing and wiggling it in to about half way up the belly - try to keep the stick as flat as possible, not at an angle (if your stick does poke out slightly then use small pieces of cookie dough to patch over the stick).
- Repeat with all of your unicorns (using the other bag of chilled cookie dough when you have made your first batch) and then place your trays into the fridge for 1 hour to firm up completely.
- Preheat your oven to 160C and bake your cookies for 13 to 15 minutes, until golden brown and a little browning around the edges.
- Leave to cool completely.
To Decorate your Unicorn Cookies:
- Lightly brush all of your cookies with edible glue. 
- Roll your fondant/sugar paste out to 3mm thick (colour it if you would like your unicorns other colours by adding a few drops of food colouring) and then using your cookie cutter cut out your unicorn shape, placing each one neatly on top of the cookie.
- Gently use the top of your finger to press down and around the edges of your cookie.
- Leave to dry overnight.
- Brush a small streak of edible glue on top of each cookie and sprinkle with some sprinkles. 
- Make up half of your Royal icing mix using the packet instructions and colour with the food colouring of your choice.
- Fit 2 piping bags with piping nozzles (we used an Ateco 887 XL for the tails and an Ateco No3 for the mane) and pipe your tails and mane.
- Leave to dry overnight.
- Use a small piece of coloured fondant/sugar paste to cut a small unicorn horn and place on with a little edible glue.
- Draw a unicorn eye with a black food colouring pen, and a pink cheek below the eye.
- Finish off with 50cm pieces of ribbon by wrapping a neat bow around the top of each stick.
 
*Please note this Recipe is courtesy of Sweet Enchanted, please give credit if duplicating or reposting.

If you decide to bake these cookies be sure to tag us on social media #bakingtimeclub #sweetenchanted.