Save Fun, jumbo-sized elephant-shaped sugar cookies, perfect for sharing at parties or as a delightful treat for kids.
I first made these with my children and we loved decorating the elephant cookies together.
Ingredients
- Dough: 250 g unsalted butter, softened, 200 g granulated sugar, 2 large eggs, 1 tsp vanilla extract, 420 g all-purpose flour, 1 ½ tsp baking powder, ½ tsp salt
- Decoration: 200 g powdered sugar, 2–3 tbsp milk, Food coloring (gray, pink, and black, gel or liquid), Edible candy eyes or chocolate chips (optional)
Instructions
- Step 1:
- Preheat the oven to 180°C (350°F). Line two large baking sheets with parchment paper.
- Step 2:
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Step 3:
- Beat in the eggs, one at a time, then mix in the vanilla extract.
- Step 4:
- In another bowl, whisk together flour, baking powder, and salt.
- Step 5:
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Step 6:
- Divide the dough in half, wrap in plastic, and chill for at least 30 minutes if time allows (for easier rolling).
- Step 7:
- Roll out dough on a lightly floured surface to about 1 cm thickness.
- Step 8:
- Use a large elephant-shaped cookie cutter (or create a template from paper) to cut out cookies.
- Step 9:
- Transfer the cookies to prepared baking sheets, spacing them apart.
- Step 10:
- Bake for 10–12 minutes or until edges are lightly golden. Let cool completely on a wire rack.
- Step 11:
- For the icing: Mix powdered sugar with milk until smooth and spreadable. Divide and tint with food coloring as desired.
- Step 12:
- Decorate cooled cookies with icing, using gray for the body, pink for ears, and black for details. Add edible eyes or chocolate chips for eyes. Let icing set before serving.
Save My family loves gathering around the table to decorate these cookies and share stories.
Required Tools
Mixing bowls, Electric mixer or wooden spoon, Rolling pin, Elephant-shaped cookie cutter or paper template and sharp knife, Baking sheets, Parchment paper, Wire rack, Small bowls and brushes for icing
Allergen Information
Contains Wheat (gluten), eggs, milk (dairy). Check decorations for additional allergens. Double-check food coloring and candy eyes for allergen statements.
Nutritional Information
Calories: 340, Total Fat: 14 g, Carbohydrates: 50 g, Protein: 4 g per serving
Save Enjoy these giant elephant cookies fresh for best texture and flavor.
Recipe FAQ
- → How do I get the dough to roll easily?
Chill the dough wrapped in plastic for at least 30 minutes before rolling. This firms it up, making it less sticky and easier to handle.
- → What are good alternatives if I don’t have an elephant cutter?
Print an elephant template and use a sharp knife to carefully cut around the shape on rolled dough for a similar effect.
- → Can I add extra flavors to the dough?
Yes, adding a pinch of ground cinnamon or a drop of almond extract enhances the cookie’s aroma and taste.
- → How do I achieve vibrant icing colors?
Use gel or liquid food coloring, adding small amounts to powdered sugar mixed with milk, stirring until evenly tinted and smooth.
- → What is the best way to decorate with edible eyes?
Place edible candy eyes or mini chocolate chips on icing while still wet, so they stick securely as it sets.