Vanilla biscuit dough for cutting out - unicorn cookies

Vanilla biscuit dough for cutting out - unicorn cookies

Now we have done it 🙂The unicorn cookies are in the Christmas period 2016 in vogue. I only see colorful unicorn cookies on Facebook, Instagram and Pinterest. If there's a trend for this year, it's definitely the unicorns. The whole thing started with the unicorn chocolate by Ritter Sport. For that, the manufacturer has even changed his slogan to: " Square, magical , good."

Unfortunately, the chocolate was sold out within a short time. Many baking fairies, however, have created a replacement. It's not chocolate but it's literally "sweet" 🙂

Before you switch to page 2, here is some additional information about the unicorn cookies
  • The dough is a very simple vanilla biscuit dough that can be very well cut out. Especially for the horn of the unicorn this is very important. It is quite narrow and should be easy to liberate. With my cookie cutter * this was not a problem. However, there are many different unicorn cookie cutters available on the market * . If there are any problems dipping the mold before cutting into flour.
  • The dough contains two bags of vanilla sugar. I really like vanilla, so I added 3 drops of vanilla flavor to the icing. It was sooooo delicious.
  • We photographed some of the unicorn biscuits without icing, so you can see the cookie dough better and also for those who do not like glaze.

  • 250  g  wheat flour sifted
  • 75  g of  sugar
  • 2  bags of  vanilla sugar
  • 1  pinch of  salt
  • 1  piece  Egg size M
  • 125  g of  butter at room temperature

Unicorn Decoration
  • 1  bag  Haribo Miami
  • 250  g  powdered sugar sieved
  • 6-7  tablespoons  milk 3.5% fat or others
  • 3  drops of  butter-vanilla flavor or pure vanilla flavor, if available
  • 5-10  g of  chocolate

  • Flour for the work surface
  • Cling film
  • cutter
  • baking paper
  • Pinking scissors if available
  •  Piping bag (small hole grommet) or freezer bag
  • toothpick

  1. Put all the ingredients of the vanilla biscuit dough into a mixing bowl and use the dough hook to make a smooth dough. Then wrap in cling film and put in the fridge for 3 hours.
  2. After the cooling time, cover several baking trays with baking paper and preheat the oven to 180 degrees top / bottom heat or 160 degrees circulating air.
  3. Roll out the dough on a floured surface about 3 - 5 mm and cut out the vanilla biscuits.
  4. Bake the cookies to the above temperatures on the middle baking tray for 12-15 minutes until they have a light brownish baking color.
  5. Allow the cookies to cool completely on a cake rack after baking.
  6. As the vanilla cookies cool, you can cut the mane and tail. To do this, take the unicorn cookie cutter and a pair of scissors, ideally a pinking scissors. First cut out the mane with the cookie cutter. If it does not quite push through, help with the thumb on the other side again. From a piece of Haribo Miami I have been able to cut out the mane and the tail. The edges and gradients you can cut with scissors a little more pleasing.
  7. Then you can make the icing. Mix powdered sugar with milk and add a little vanilla flavor.
  8. Put the glaze in a piping bag or in a freezer bag (cut off the small corner after filling). First spray the outer edges and then fill in the inner surfaces. Carefully place the mane and the tail on the still moist glaze.
  9. Let the cookies dry completely. If you like, you can put an eye on the unicorn. Melt the chocolate and drip a drop of chocolate with a toothpick.
  10. I wish you much enjoyment .-)


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