Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Watch how to make this recipe.
Fairy Wand Sugar Cookies
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- Level: Intermediate
- Total: 5 hr
- Active: 1 hr 10 min
- Yield: 42 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 42 servings
- Calories
- 89
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 13 mg
- Sodium
- 34 mg
Bring some magic to your next celebration with whimsical star-shaped cookie wands that kids can make and decorate. A sturdy, buttery sugar cookie dough is baked directly onto lollipop sticks to create the wand bases. Once baked, have fun decorating the stars with a smooth layer of easy-to-mix icing that’s perfect for customizing with a flurry of colorful sprinkles and edible glitter. A bright ribbon tied around each stick lends the classic fairy-tale flourish, making the wands as charming to display as they are entertaining for young bakers to decorate. The generous batch of 42 cookies is a great choice for classroom celebrations or themed birthday parties. Don’t need a full fleet of wands at once? Simply cut and bake what you need and freeze the remaining dough for your next enchantment.
- Level: Intermediate
- Total: 5 hr
- Active: 1 hr 10 min
- Yield: 42 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 42 servings
- Calories
- 89
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 13 mg
- Sodium
- 34 mg
Ingredients
Sugar Cookie Dough:
Icing and Decorating:
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Directions
Special equipment:
2 1/2-inch star-shaped cookie cutter; 42 lollipop sticks; colorful ribbon- For the sugar cookie dough: Whisk together the flour, baking soda and salt in a medium bowl.
- Beat the butter, granulated sugar and confectioners’ sugar in the bowl of a stand mixer fitted with the paddle attachment on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl as needed.
- Reduce the speed to low and beat in the egg until combined. Add the vanilla and beat until combined. Add the flour mixture in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters as needed. Once all the flour is incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
- Turn the dough out of the bowl and bring it together. Divide it into 2 even pieces. Shape each piece into a disk and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
- When ready to bake the cookies, position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 4 baking sheets with parchment paper and set aside.
- Dust another sheet of parchment paper with flour and put 1 piece of the dough on top. Dust with more flour and top with another sheet of parchment. Roll the dough out between the parchment sheets into an 11-by-9-inch rectangle about 1/4-inch thick and place in the freezer for 5 minutes. Repeat with the remaining piece of dough.
- From 1 piece of rolled dough, cut out cookies with a 2 1/2-inch star-shaped cookie cutter. Place each star on top of a popsicle stick, positioning the stick in the middle of two points and about an inch up from the bottom and arrange on the prepared baking sheets, about 2 inches apart; stagger rows of cookies so about 10 fit on each pan. Refrigerate while you cut the remaining cookies. Reroll any scraps of dough and repeat the freezing, cutting and refrigerating process until all the dough is used.
- Bake 2 sheets of cookies at a time until just golden brown around the edges, 8 to 10 minutes, rotating the baking sheets front to back and bottom to top about halfway through. Let cool completely on the baking sheets set on cooling racks, about 30 minutes. Repeat with the remaining cookies.
- For icing and decorating: Whisk the confectioners’ sugar, 3 tablespoons of milk and the vanilla together in a large bowl until smooth and well combined. The icing should be thick and spreadable and not so thin it drips off the cookies. If too thick to spread easily, add the remaining 1 tablespoon of milk.
- Working 1 cookie at a time, spread some of the icing onto the cookie, then sprinkle with colorful sprinkles and/or edible glitter of your choice. Set aside for the icing to harden, 15 to 30 minutes. Once the icing has set, tie a ribbon bow at the base of each star so it looks like a fairy wand. You can store the cookies in an airtight container for up to 2 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
