Green Eggs and Ham Cookies
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I do not like Green Eggs and Ham — unless they are this adorable plate of cookies! What better way to celebrate the birthday of Dr Seuss, right?
You will need:
3 C flour
1 tsp baking soda
1/2 tsp salt
1 C soft unsalted butter
1 C granulated sugar
1 eggs
Cookie Cutter Circle
Cookie Directions:
– Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
-Add eggs…Continue to mix.
-Add the vanilla.. Continue mixing.
-Sift the four, baking soda, and salt together.
-Add the dry mixture to the wet mixture.
-Continue mixing to make sure all ingredients are thoroughly blended.
-Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
-Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
-Preheat oven to 325 degrees.
-Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
– Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into
the batter. (if needed).
-Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
-Line the cookie sheet with parchment paper.
-Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
-Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
-Take the cookies off of the cookie sheet and put on a wire rack to cool completely.
(About 10 minutes).
Icing Ingredients:
4 egg whites
2 C powder sugar
1/2 tsp cream of tartar
1 tsp vanilla
2 disposable piping bags with #2 tips
2 squeeze bottles
green gel color
black edible marker
Icing Directions:
-combine all ingredients except the colors into a standing mixing bowl.
-mix on medium speed onto stiff peaks form
-Split into 2 bowls
-leave one bowl white and add the green gel coloring to the second bowl
-scoop some of the icings into the 2 disposable bags
-the remaining icing in the bowls, add in 1 tsp of water to thin it out.
-pour the icing into the squeeze bottles
-take the cookie and white icing in the bag and pipe out the egg shape on the cookie
-fill in with the thin white icing
-let sit for 3 hours
-in the center of the cookie, pipe a small circle with the green icing
-fill in the circle with the thin green icing
-let dry for an hour
-take the black edible marker and make the lines around the egg and around the green dot.
- Cookie Ingredients:
- 3 C flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 C soft unsalted butter
- 1 C granulated sugar
- 1 eggs
- Cookie Cutter Circle
- Icing Ingredients:
- 4 egg whites
- 2 C powder sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla
- 2 disposable piping bags with #2 tips
- 2 squeeze bottles
- green gel color
- black edible marker
- Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
- Add eggs…Continue to mix.
- Add the vanilla.. Continue mixing.
- Sift the four, baking soda, and salt together.
- Add the dry mixture to the wet mixture.
- Continue mixing to make sure all ingredients are thoroughly blended.
- Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
- Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
- Preheat oven to 325 degrees.
- Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
- Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into the batter (if needed).
- Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
- Line the cookie sheet with parchment paper.
- Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
- Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
- Take the cookies off of the cookie sheet and put on a wire rack to cool completely (About 10 minutes).
- Icing Directions:
- Combine all ingredients except the colors into a standing mixing bowl.
- Mix on medium speed onto stiff peaks form
- Split into 2 bowls
- Leave one bowl white and add the green gel coloring to the second bowl
- Scoop some of the icings into the 2 disposable bags
- The remaining icing in the bowls, add in 1 tsp of water to thin it out.
- Pour the icing into the squeeze bottles
- Take the cookie and white icing in the bag and pipe out the egg shape on the cookie
- Fill in with the thin white icing
- Let sit for 3 hours
- In the center of the cookie, pipe a small circle with the green icing
- Fill in the circle with the thin green icing
- Let dry for an hour
- Take the black edible marker and make the lines around the egg and around the green dot.
1 thought on “Green Eggs and Ham Cookies”
Comments are closed.
Can the baking soda be replaced? Also, can I add orange skin to the dough?