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The Creative Cookie Exchange blog theme for this month is decorated cookies. Originally I was thinking of making holiday cookies, but then I saw these adorable Chemistry cookie cutters, and I just decided to forget the holidays and go for a science theme.
These Chemistry Cookies are a simple shortbread cutout cookie made to look like Erlenmeyer flasks, beakers and atoms. I teach high school chemistry at a local homeschool co-op, so I love these perfect chemical treats. After all a lot of cooking is just chemistry in action.
I used a simple shortbread recipe from food.com for the cookies. I prefer shortbread cutout cookies to sugar cookies because they aren’t as sweet. With the addition of sugary icing and sprinkles the cookies don’t need to be overly sweet.
I made icing out of powdered sugar and water, using a thicker icing to draw outlines on the cookies and then a thinner colored icing to flood the cookies. I used plastic squeeze bottles to apply the icing, which worked really well and made it easy to add detail to the cookies.
Then I decorated them with sprinkles to make some mysterious chemical solutions, and added candy to the atoms for protons and electrons. I somehow forgot to take any finished pictures of the beaker cookies, but they were cute too!
- 1 cup butter
- 3/4 cup powdered sugar
- 1/2 Tablespoon vanilla extract
- 1/2 Tablespoon lemon extract
- 2 cup flour
- 1 teaspoon baking powder
- 1 cup powdered sugar
- 2 Tablespoon water
- 1 cup powdered sugar
- 3 Tablespoon water
- food coloring
- Mix butter and powdered sugar until well combined.
- Add vanilla and lemon extract and mix well.
- Combine baking powder with flour and add to mixture until just combined.
- Refrigerate batter for a few hours.
- Preheat oven to 350 F.
- Roll out dough, half at a time on a well floured surface, until about 1/8" thick.
- Cut cookies with cookie cutters and place on cookie sheets.
- Bake for 8 minutes until edges start to brown.
- Cool completely.
- To ice the cookies first mix the Thick icing and place in a plastic squeeze bottle. Use the bottle to pipe edging and other details onto the cookies.
- Let the edging harden for a few minutes, then make the thinner icing and use squeeze bottles to fill in the cookies with frosting.
- Use sprinkles and candy to decorate the cookies.
Nutrition facts are estimates.
Nutrition Information:Yield: 24
Amount Per Serving: Calories: 160 Saturated Fat: 4g Cholesterol: 20mg Sodium: 68mg Carbohydrates: 21g Sugar: 13g Protein: 1g
The holidays are coming–and everyone loves decorated cookies during the holidays, so weâ€™ve got you covered! Time to get your baking on!
You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Hawaiian Reindeer Cookies from All That’s Left Are The Crumbs
- Black and White Cookies from Karen’s Kitchen Stories
- Henna Cookies from Spiceroots
- White Chocolate Peppermint Kiss Cookies from 2 Cookin Mamas
- Silver Bell Sugar Cookies from Food Lust People Love
- Emoji Cookies from Flours and frostings
- Stars and Stripes Cookies from A Baker’s House
- Stamped Lime Meltaways from The Spiced Life
- Chemistry Cookies from Upstate Ramblings