This post contains affiliate links.
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.
Amount Per Serving: Calories: 160Saturated Fat: 4gCholesterol: 20mgSodium: 68mgCarbohydrates: 21gSugar: 13gProtein: 1g