Dog shaped cookies. I mean, you had to know something like this was coming. These sugar cookies are easy to make and all kinds of impressive.
How easy are these? I used store bought pre-made cookie dough. See? I can be reasonable. True, my sourdough bread recipe starts with, 1. Plant your wheat.
But I can chill. I can do things the easy way if I see no other way out of a situation.
In this case it was either use Pillsbury sugar cookie dough and maintain the very tenuous thread anchoring me to sanity OR make the dough from scratch and risk developing hives and hysterical blindness.
I haven't had time to do much of anything other than work and take care of young Lip over the past couple of months but I really wanted to make some kind of fantastic cookies.
So cut and slice dough it was.
If you have the sort of relationship with baking that renders you incapable of using store bought cookie dough then have at it! Make your own dough. I wanted to focus on the fun of decorating, not the cookie recipe.
Table of Contents
These cookies were 100% inspired by this Instructable and it's where I got the template for making the poodle shape.
- You do not need a poodle shaped cookie cutter to make these.
- You do not need talent to make these.
- You do not need to be a baker to make these.
You do need patience.
These cookies are easy but they're a bit fiddly. I've taken the instructions from the above linked Instructable and expanded on it a bit with a few tips and tricks of the trade. Ready?
- Break cookie dough into pieces in large bowl.
- Add ¼ cup of flour and knead. The flour will make the dough less sticky/greasy and easier to work with.
Add ½ teaspoon of your favour extract for flavour. I added almond extract but you can add whatever you like.
- Print off the poodle template from Instructables. Lay the template on a cookie sheet. (The darker the cookie sheet the more quickly your cookies will bake.)
- Lay a piece of parchment paper OVER the brilliantly designed template.
The inner circle on the template is the size of your dough ball, the outer circle will be the size after you press the balls down.
- Start rolling balls. You'll place your balls like this.
- Once all of your balls are formed, you can start to press them down with the heel of your hand or fingers. Press them out until they fill the circle. They'll be just shy of ¼" thick once you've squished your balls.
- Freeze your balls. Put the whole baking sheet in the freezer for 10 minutes. WHY?
Because ... freezing the dough stops it from spreading out too much.
- Using a paring knife cut off your balls. Just kidding. Following the dotted lines on the template, cut the poodle's face out.
9. Bake in a 325 F oven for 7 minutes. They're going to get puffy but don't be alarmed. They shrink back and settle down once they cool a bit.
If your cookies touch and fuse together, the second you take them out of the oven you can cut them apart with a paring knife and reshape them a bit. As soon as they start to cool down, you can't do this anymore so do it right away.
THIS IS THE DIFFERENCE FREEZING YOUR COOKIE DOUGH MAKES
The cookie on the left was cooked without freezing the dough beforehand.
It would be GREAT if I was making Chow Chow cookies.
- All of the icing (outlines and flooding) was done with the same Royal icing. Recipe below.
- Use a #4 tip with piping bag.
- Just outline each body part on the cookie separately in a circle. Then fill it in.
- If you flood the entire cookie, you'll lose the distinct body parts, which are so noticeable because the cookies are made with balls, and not rolled and cut.
After flooding the cookies, let the icing dry for 30 seconds - 1 minute before sprinkling the sprinkles. This waiting period is especially important if you're using plain white sugar for sprinkles. If you put it on the cookie when the icing is still very wet, the regular table sugar will melt.
Parti Poodle Obviously
What I'm getting at here is these cookies are fragile.
To help prevent the cookies from breaking at their joints cook them an extra minute. This may result in them being overbrowned on the bottom, but they won't be as likely to break.
All displayed on my DIY cookie display stand.
I love these and I can't stop looking at them which is the only thing preventing me from eating them all in a frenzy.
On account of that tenuous thread.
By the way over the years I've got a lot of my baking tips from Sally's Baking Addiction including today's tip about freezing the dough so if you're looking for a good no-nonsense baking resource, she's it.
Again, if you'd like the template for the poodles, head to this Instructables post.
This post is brought to you by that teeny tiny thread that's maintaining my festive season sanity.