Leopard Print Cookies - Emily with Sprinkles

Why just wear leopard print when you can decorate treats with it! As well as looking great, these cookies are tasty and crumbly. The recipe makes between 8 and 12 (depending on the size of your cookie cutter) and can be used for party table additions or in packed lunches.

Why not give them a try?

Ingredients – Cookies

100g butter
75g demerara sugar
1 small egg
1 tsp vanilla bean extract
200g plain flour

Ingredients – Icing and Decoration

3 egg whites
400g icing sugar
1 tsp liquid glucose
2 tsp lemon juice
Gold and black edible paint / gel colouring

Step 1

Pre-heat the oven to 170 degrees (fan).

Cream the butter and sugar.

Step 2

Whisk the small egg into the butter and sugar mixture. Add the vanilla bean extract and mix thoroughly.

Step 3

Mix in the flour with a wooden spoon then wrap the dough in cling film.

Chill in the fridge for 15 minutes.

Sugar cookies not baked, on a baking tray

Step 4

Roll the cookie dough onto a floured surface and cut out using s cookie cutter design of your choice.

Step 5

Bake the cookies in the oven for between 15 and 20 minutes. Once baked, allow to cool and prepare the icing.

Step 6

Whisk 2 eggs using an electric whisk (save the 3rd egg white for thinning the icing later).

Step 7

Add the icing sugar 2 tbsps. at a time, whisking after each addition. Add in the lemon juice and liquid glucose and whisk thoroughly.

Step 8

Fill a piping bag with a third of the royal icing. Use either a small nozzle or cut the bag close to the end to pipe an outline on each cookie.

Step 9

Slowly add the additional egg white to the remaining 2 thirds of royal icing and whisk thoroughly. Don’t allow the mixture to become too runny, it should still form soft peaks that disappear slowly.

Fill another piping bag and use either a larger nozzle or larger hole from cutting the bag further up. ‘Flood’ the cookies by piping the icing into the centre of the cookie and working your way out to the outline.