somehow i seem to just find an idea pop right into my head at a random time. that’s what happened with these cookies. i had been given the idea to do something with unicorns by a new blogging acquaintance and i thought that would be a great idea. especially since i had found these adorable unicorn designs on pinterest by heather ross. super cute right?
usually when i come up with the design before the flavor of one of my creations it can be a little hard coming up with a flavor profile to use. sometimes i take inspiration from the colors in the design or think of what makes that character or design. when i think of unicorns i think of sweetness and sparkles. what’s more sweet than white chocolate?
making a cut out cookie with white chocolate was interesting. i wanted it to taste just like white chocolate but i also didn’t want the cookies to not turn out. i did get the recipe right and tasty, although the end result is a little crinkly so it resembles more of a sugar cookie to me. i think that with these cookies you could easily just do a drop cookie right when the batter is made and even roll the cookie in some sugar. or if you want to make them into shapes, just wrap the dough and chill it for about an hour.
the chilling and rolling process was quite frustrating with these cookies for me. my apartment is boiling hot in general and when the oven is on it gets even hotter! i do have a fan that is constantly on but it doesn’t do much. it ended up getting so hot that i had to freeze the dough because it warmed up so fast. it was quite taxing but it ended up working out after i had a friend open the windows for me (those windows are tricky!)
i decorated these cookies with a simple buttercream (salt added to cut the sweetness) and then topped it with a thin sheet of fondant. if you like the idea of decorating them the same way but hate fondant, i’d suggest trying modeling chocolate. i used my projector to paint the unicorns onto the cookies. they turned out scrumptiously. they taste like sugar cookies to me with white chocolate. they are soft on the inside and the edges have a slight crunch to it as well.
white chocolate cut out cookies
makes 3-4 dozen cookies
2 sticks softened butter
12 oz white chocolate, melted
2/3 cup granulated sugar
3/4 tsp vanilla extract
1 tsp salt
1 1/2 tsp baking powder
3 1/2 cup all-purpose flour
melt the white chocolate in the microwave for 15 second bursts, stirring each time in between. in the bowl of an electric mixer fitted with a paddle attachment, cream the butter, white chocolate, and sugar until smooth. scrape the sides of the bowl. add in the eggs and vanilla extract and mix until incorporated. add in the salt, baking powder, and the flour gradually until fully mixed. divide the dough in half and wrap in cling wrap. chill for at least an hour.
preheat the oven to 350 degrees F. dust your counter and rolling pin with flour or powdered sugar. roll the dough to 1/4 inch thick and use cookie cutters to cut out shapes. place onto a sheet pan lined with parchment paper and bake for 8-10 minutes or until the edges are golden brown. let cool.
you can eat as is or decorate with some simple buttercream!