Save Fun, jumbo-sized elephant-shaped sugar cookies, perfect for sharing at parties or as a delightful treat for kids.
I remember the smile on my children's faces when they helped decorate these giant elephant cookies, making every baking session special.
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 10–12 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 Our family loves gathering around the kitchen table to decorate these cookies together creating treasured memories each time.
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
Allergen Information
Contains wheat (gluten), eggs, milk (dairy). Check decorations for additional allergens. Double-check food coloring and candy eyes for allergen statements.
Nutritional Information
Calories: 340, Total Fat: 14 g, Carbohydrates: 50 g, Protein: 4 g per serving
Save These adorable elephant cookies are sure to impress your guests and brighten any occasion.
Recipe Questions
- → What is the best way to roll the dough?
Roll the dough on a lightly floured surface to about 1 cm thickness to ensure even baking and ease of cutting shapes.
- → How do I decorate the cookies to resemble elephants?
Use tinted icing in gray, pink, and black to highlight the body, ears, and details. Adding edible candy eyes or chocolate chips completes the look.
- → Can I prepare the dough in advance?
Yes, chilling the dough for at least 30 minutes makes it easier to roll and cut, and can be done ahead of time.
- → What alternative cutters can I use if I don't have elephant-shaped ones?
Cut around a printed elephant template with a sharp knife to create the shapes manually.
- → How should I store these cookies after baking?
Store in an airtight container at room temperature to maintain freshness and keep the icing intact.