Baby Yoda Cookies

So, for my son's birthday I decided to make Baby Yoda cookies for his class treat. I am a big fan of semi-homemade treats; I find they tend to have less margin of error and also it's easier when you a working parent juggling 10,000 things.  I used all store bought ingredients to create these super cute, lil' green guys. I'll take you through and tell you everything you need and how to make Baby Yoda cookies below!

Image from Wikipedia.

Unless you've been living under a log, you'll know that Baby Yoda has taken over as the prince of cute. I'm not a Star Wars person and I've never seen the Disney+ juggernaut, The Mandalorian, but I've seen enough Baby Yoda memes to know a hot trending topic when I see one. My husband and son, however, are Star Wars fans and equally big fans of Baby Yoda or "The Child" as he is officially known.

Ingredients:

1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1/4 cup of flour + more for surfaces
Green Frosting
Chocolate Frosting
Black Frosting

Tools:
Rolling Pin
Cookie Sheets
Angel shaped cookie cutter

You'll want to squeeze/dump the roll of dough in to a mixing bowl and knead with 1/4 cup of flour. Make sure the dough is really cold as it will get warmed up as you knead.

Dust a cutting board or counter and rolling pin with flour. Take a ball of dough and roll out until 1/4"-1/2" thick. Thinner works better as the thicker cookies do not hold shape as well.

Use an angel cookie cutter to cut out your Baby Yodas. Now I've seen some people say to "cut the head off" their angels, but my angel cutter is perhaps not the fanciest and I think looks good as is.

Place your cookies on an un-greased cookie sheet and bake at 350F for 8-11 minutes depending on how hot your oven is. Mine were light golden and done in 8 minutes.

Let cool on sheet 3-4 minutes and transfer to a wire rack to cool completely.

Once cool, first frost his little green face. I used an in the bag frosting for this and smoothed out with a butter knife as my icing spatula was too big. I'd squirt green frosting on a few at a time and then go back to smooth out.

Next I used a tub of frosting to spread on his brown robe; again a knife works well here and you do not need a lot of icing. I had two batches and went through maybe 1/5 of the tub.

Finally I used a round tip on a tube of icing (all pre-packaged, so only cleaning up the tip) to dot on black circles for eyes. Once the eyes are a bit dry, I'd press down and flatten any that were a bit sticky-uppy. If you press when wet they won't go down and will just stretch up more.

I let the frosting fully dry out over-night in a cool, dry place (I stuck back in my turned-off oven) and then transferred to a plate or ziplock.

Are Baby Yoda cookies hard to make? NO. The decorating is slightly time consuming but it is worth it for all the awwwwws you'll get for the Star Wars or meme loving person in your life.

Let's be friends! Find me here:

Cadbury Mini Animals Dinosaurs

There is a new member of the Cadbury Animals family - introducing Cadbury Mini Animals Dinosaurs!

Cadbury Mini Animals Dinosaurs are tasty bite-sized mini dinosaur biscuits half covered with delicious Cadbury milk chocolate. With Travis the Tyrannosaurus Rex, Trudy the Triceratops, Terry the Pterodactyl, Spike the Stegosaurus and Daisy the Diplodocus, children can discover the gang of five prehistoric dinosaur friends, share their adventures and learn about their existence in a world millions of years ago Plus, there is a sixth mystery dinosaur to be identified too!

One of the best things about the Dinosaur cookies in my opinion is that they are egg free and allergy friendly! There are very few biscuits/cookies Blondie Boy can eat off the shelf so it is great to see not only are there no eggs in the ingredients, but no traces of egg either! We have to be really strict with Blondie Boy's allergy so it is great to have this peace of mind.

Blondie Boy has a lunch box at school full of egg-free treats so that when other students bring cakes in for their birthday he isn't left out and I'll be adding Cadbury Mini Animals Dinosaur to his stash. He absolutely loves them but I'll let him tell you that himself!



Cadbury Mini Animals Dinosaurs launched in Asda stores on 23rd August at a special price of £1, and Sainsbury’s on Sept 2nd at 1/3 off.

This is a sponsored post but we really do love these cookies! I couldn't get a toddler to lie about cookies if I tried :)

Egg-Free Soft Sugar Cookies

Finding egg-free baking recipes that taste good as well is not always easy. So I was super excited when I found an egg-free soft sugar cookie recipe that tasted great! This is the first time I've baked egg-free and had cookie rise (normally they just stay flat) as well so that was cool! I got some Easter cookie cutters last year so it the recipe was perfect to make Easter cookies.

If you're American you'll know what I'm talking about when I say a soft sugar cookie or Lofthouse style cookies; if you aren't just know it is a tasty, soft cookie topped with an obscene amount of frosting (is anything but obscene acceptable anyway?). The cookie itself isn't super sweet but the frosting more than makes up for it. You can find the original recipe on Kids with Food Allergies.

Egg-Free Soft Sugar Cookies

Ingredients:

1 cup salted butter 

2 cups sugar

1 Tbsp vanilla

3 tsp dry Ener-G Egg Replacer plus 4 tbsp water (whisk REALLY well until foamy)

5 cups flour (divided into two lots)

1 cup buttermilk 

2 tsp baking powder

1 tsp baking soda (Bicarbonate of Soda in the UK)

1/2 tsp salt

Mix together butter, sugar and vanilla in a mixer until well combined. Add Ener-G mixture and mix until incorporated.

Mix together 2 1/2 cups of flour with the baking soda, baking powder and salt.

Alternate mixing in the buttermilk and flour, slowly until combined.

Then slowly add in the remaining 2 1/2 cups of flour mixing on low to start (so you don't spray yourself with flour) and speeding up once combined. You could mix this in by hand but if you have a mixer, why?

While you are doing all this your kitchen helper can build a house with ice cube trays, baking powder and Pez dispensers (optional).

Chill well. I'd say how long you need to chill it but I accidentally turned my fridge off so I have no idea since my fridge was not working! You'll want the dough to firm up enough to make cut-outs though so at least an hour.

Once chilled pre-heat your oven to 350F/175C and line a baking sheet with wax/baking paper.

Roll out on a floured surface and cut out into fun shapes. Blondie Boy really liked this part. I covered my dining room table in cling film/plastic wrap and then dusted that with flour to try and help clean up.

Bonus points if you can tell what these shapes are; our cookie cutters were 
pretty ghetto and didn't work that well. I also shaped some into oval/egg shapes using my hands.

You can sprinkle with sugar now if you aren't a frosting person. Bake for 8-10 minutes or until cookies have risen and are lightly browned.

Let cool and then decorate! I used glitter gel writers for Blondie Boy's cookies. What was supposed to be a chick (but had no beak or feet?) reminded me of the Twitter bird so I couldn't help myself!

For myself and NBH I topped with Betty Crocker frosting (should be white but I had chocolate opening already) and pink sugar. I've just been spreading on a generous amount of frosting as we want the cookies that way the frosting isn't sitting out since it should be refrigerated after opening. You can totally make your own buttercream if you want but we had tons of ready-made in the house.

This recipe makes a LOT of dough. I use some to make the cookies you see here and then baked off another 6 large eggs the next day AND froze a big log of dough for another time. Just roll dough into a log, wrap in plastic wrap/cling film and freeze. You can then cut off cookies and bake from frozen. Just add on 2 minutes cooking time.

If you don't have an egg allergy in your family you can replace the Ener-G with 2 eggs whisked but personally I like these as they are plus it means you can lick the spoon to your heart's content :)

Lemon Shortbread with Lemon Frosting (Egg Free and Allergy Friendly)

I love to bake but it is tough to find recipes that don't include eggs and since Blondie Boy is allergic to eggs that means he doesn't get to help me bake very often. I decided to try and find a recipe online that was egg free and allergy friendly we could try together. I found a recipe for lemon cookies that used Ener-G egg replacer and decided to give it a go. 

Blondie Boy had a lot of fun being my helper and best of all no eggs meant he got to lick the spoon! Who doesn't like the lick the spoon? Now I have no idea if they turned out as intended since the recipe had no reviews or photos but we liked them. 

I tweaked the recipe a little so below is my version of Allergy Friendly Egg Free Lemon cookies with Lemon Frosting. They have a consistency similar to shortbread and the lemon frosting gives them a tangy taste which would make them perfect to have with a cup of tea.

Ingredients

Cookies

3⁄4	cup	softened butter (about 6oz)
1⁄4	cup	sugar (plus 1tbsp)
2 1⁄2	tsp	Lemon Juice (1/2 a lemon)
1	tsp	grated Lemon Peel (zest of 1 lemon)
1⁄4	tsp	vanilla
1 3/4	cup	all purpose flour
1	tsp	Ener-G Egg Replacer
1⁄8	tsp	Ground Cloves

Icing

1⁄4	cup	softened butter (about 2oz)
2 1⁄2	tsp	Lemon Juice (1/2 a lemon)
1⁄4	tsp	vanilla
1	cup	powdered sugar (icing sugar UK)

In mixing bowl, beat butter for 2 minutes on medium speed. Turn speed down to slow and gradually add in the sugar. Mix for another 3 minutes on medium-high speed and scrape down sides as needed. 

Zest the lemon before you juice it or it will be really hard to zest after. Pour in the juice, peel and vanilla. 

In a separate bowl, blend together the flour, Ener-G Egg Replacer, and cloves. Slowly add dry mix with butter mixture. Mix on slow for a few seconds and then on medium until incorporated; repeat until all the flour is mixed in. Place dough on flat surface, roll into a log shape, cover, and refrigerate for an hour. 

After the hour, preheat oven to 360 degrees F (180C). Replace chilled dough back onto surface and cut into 1/4" circles. Set cookies on a non-greased tray so they are not touching (cookies will not rise so you don't need mush space)

Turn oven down to 350 degrees F (175 C) and bake for 15-17 minutes or until lightly browned.

Let cool for 10 minutes before apply Lemon Icing (recipe below).

In a medium bowl, beat ¼ cup soft butter (I used Lurpak spreadable because I was out of butter) for 3 minutes. 

Scrape sides and add in 1 cup powdered sugar, 2 ½ tsp lemon juice (the other half of the lemon) and ¼ tsp vanilla. Blend on slow for 8 seconds, then increase to medium-high speed for 4 minutes, scraping sides as needed. Frosting will be thin but not watery. Add more icing sugar until desired consistency is achieved.