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Unicorn Cookies As Made By Our Facebook Cookie Contest Winner

These colorful cookies are so dreamy, we’re convinced they’re made with magic. From a white chocolate wonderland to a fruity fantasy, there’s a sweet surprise in every bite. Serve them at your next birthday party, baby shower, or bake sale. Smiles guaranteed.

by Betsy Carter

Ingredients

for 30 cookies

  • 16 tablespoons
    unsalted butter
  • 1 cup
    granulated sugar (200 g)
  • ⅔ cup
    light brown sugar, packed (150 g)
  • 1 tablespoon
    corn syrup
  • 2 large eggs
  • ½ teaspoon
    vanilla extract
  • 2 cups
    all purpose flour (250 g)
  • ½ teaspoon
    baking powder
  • ¼ teaspoon
    baking soda
  • 1 teaspoon
    kosher salt
  • ¾ cup
    white chocolate chip (130 g)
  • ½ cup
    rainbow sprinkles (80 g)
  • ⅓ cup
    rolled oats (25 g)
  • 1 cup
    sweetened rice cereal (30 g)
  • 1 cup
    fruit shaped cereal (30 g)
  • cone shaped corn chips, for garnish
    Calories 199
    Fat 10g
    Carbs 25g
    Fiber 0g
    Sugar 13g
    Protein 2g

Estimated values based on one serving size.

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Preparation

  1. In a large bowl with an electric hand mixer or in a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, brown sugar, and corn syrup until light and fluffy, about 5 minutes.
  2. Scrape down the sides of the bowl with a rubber spatula, then add the eggs and vanilla. Beat for 3 minutes, or until fully incorporated.
  3. Add the flour, baking powder, baking soda, and salt and mix just until the dough comes together. Do not overmix.
  4. Scrape down the sides of the bowl again, then fold in the white chocolate chips, sprinkles, oats, rice cereal, and fruit-shaped cereal.
  5. Using an ice cream scoop or ¼ measuring cup (60 grams), scoop the dough onto a parchment-lined baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour, or up to a 1 week.
  6. Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
  7. Arrange the chilled dough balls 4 inches (10 cm) apart on the prepared baking sheets.
  8. Bake for 6 minutes, then remove the cookies from the oven and place a corn chip in the center of each cookie to resemble a unicorn horn. Return to the oven for 6-8 minutes more, until lightly browned around the edges.
  9. Let the cookies cool completely on the baking sheets before serving. The cookies will keep in an airtight container at room temperature for 5 days, or in the freezer for up to 1 month.
  10. Enjoy!
 

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