Save Fun, jumbo-sized elephant-shaped sugar cookies, perfect for sharing at parties or as a delightful treat for kids.
I enjoy making these biscuits because they bring a smile to everyone and are a joy to decorate creatively.
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
- Preheat:
- Preheat the oven to 180°C (350°F). Line two large baking sheets with parchment paper.
- Cream:
- In a large bowl cream the softened butter and sugar together until light and fluffy.
- Mix Wet:
- Beat in the eggs one at a time then mix in the vanilla extract.
- Combine Dry:
- In another bowl whisk together flour baking powder and salt.
- Make Dough:
- Gradually add the dry ingredients to the wet mixture mixing until a soft dough forms.
- Chill:
- Divide the dough in half wrap in plastic and chill for at least 30 minutes if time allows (for easier rolling).
- Roll Out:
- Roll out dough on a lightly floured surface to about 1 cm thickness.
- Cut Shapes:
- Use a large elephant-shaped cookie cutter (or create a template from paper) to cut out cookies.
- Arrange:
- Transfer the cookies to prepared baking sheets spacing them apart.
- Bake:
- Bake for 10 12 minutes or until edges are lightly golden Let cool completely on a wire rack.
- Prepare Icing:
- Mix powdered sugar with milk until smooth and spreadable Divide and tint with food coloring as desired.
- Decorate:
- 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 Making these biscuits has become a cherished family activity especially when we decorate them together.
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 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 These biscuits not only taste great but are also a fun way to get creative in the kitchen with kids.
Recipe FAQ
- → How do I prevent the cookies from spreading too much?
Chilling the dough for at least 30 minutes before rolling helps maintain shape during baking.
- → What is the best thickness for rolling the dough?
Rolling the dough to about 1 cm thickness ensures even baking and a sturdy cookie shape.
- → Can I use food coloring to make the icing vibrant?
Yes, gel or liquid food coloring works well to create bright gray, pink, and black hues for decoration.
- → What can I use if I don’t have an elephant-shaped cutter?
You can cut around a printed elephant template with a sharp knife to achieve the desired shapes.
- → How should I store these cookies after decorating?
Store them in an airtight container once the icing has fully set to keep them fresh and maintain decoration.
- → Can I add extra flavors to the dough?
Adding a pinch of ground cinnamon or almond extract can enhance the flavor profile.