Save Fun, jumbo-sized elephant-shaped sugar cookies, perfect for sharing at parties or as a delightful treat for kids.
I first baked these cookies for a family gathering and they were an instant hit with children and adults alike
Ingredients
- Dough: 250 g unsalted butter, softened, 200 g granulated sugar, 2 large eggs, 1 tsp vanilla extract, 420 g all-purpose flour, 1 ½ tsp baking powder, ½ tsp salt
- Decoration: 200 g powdered sugar, 2 3 tbsp milk, Food coloring (gray, pink, and black, gel or liquid), Edible candy eyes or chocolate chips (optional)
Instructions
- Step 1:
- Preheat the oven to 180°C (350°F). Line two large baking sheets with parchment paper.
- Step 2:
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Step 3:
- Beat in the eggs, one at a time, then mix in the vanilla extract.
- Step 4:
- In another bowl, whisk together flour, baking powder, and salt.
- Step 5:
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Step 6:
- Divide the dough in half, wrap in plastic, and chill for at least 30 minutes if time allows (for easier rolling).
- Step 7:
- Roll out dough on a lightly floured surface to about 1 cm thickness.
- Step 8:
- Use a large elephant-shaped cookie cutter (or create a template from paper) to cut out cookies.
- Step 9:
- Transfer the cookies to prepared baking sheets, spacing them apart.
- Step 10:
- Bake for 1012 minutes or until edges are lightly golden. Let cool completely on a wire rack.
- Step 11:
- For the icing Mix powdered sugar with milk until smooth and spreadable. Divide and tint with food coloring as desired.
- Step 12:
- Decorate cooled cookies with icing, using gray for the body, pink for ears, and black for details. Add edible eyes or chocolate chips for eyes. Let icing set before serving.
Save My family loves decorating these cookies together especially using the colorful icing
Notes
For extra flavor add a pinch of ground cinnamon or almond extract to the dough. If you dont have elephant cutters cut around a printed elephant template with a knife. Pair with milk lemonade or a light tea for serving.
Required Tools
Mixing bowls Electric mixer or wooden spoon Rolling pin Elephant-shaped cookie cutter or paper template and sharp knife Baking sheets Parchment paper Wire rack Small bowls and brushes for icing
Nutritional Information
Calories 340 Total Fat 14 g Carbohydrates 50 g Protein 4 g per serving
Save These biscuits bring joy with every bite and are sure to be a party favorite
Recipe Help
- → What makes these cookies jumbo-sized?
The cookies are cut using a large elephant-shaped cutter or template, resulting in fun giant treats perfect for sharing.
- → Can I prepare the dough ahead of time?
Yes, chilling the dough for at least 30 minutes helps in rolling and cutting, improving texture and shape retention.
- → How do I color the icing for decoration?
Mix powdered sugar with milk to a spreadable consistency, then tint with gel or liquid food coloring as desired.
- → Are there any suggested flavor additions?
Adding a pinch of ground cinnamon or almond extract to the dough enhances flavor variety and depth.
- → What alternatives exist if I don't have an elephant cutter?
Use a printed elephant template and a sharp knife to carefully cut out shapes from the rolled dough.
- → What tools are essential for making these cookies?
Mixing bowls, an electric mixer or wooden spoon, rolling pin, cookie cutter or template, baking sheets, parchment paper, wire rack, and brushes for icing are needed.