Sugar cookies with royal icing in lovely crowbar colors.
I’ve been rummaging around in the cookie cutter bins lately. Last time I went to the store for a gingerbread man I ended up with a snowman, an ornament, and a candy cane. The candy cane cookie cutter is the one you’ll want for this baking adventure. It’s easy and doesn’t take hours to frost.
Sugar cookie dough
Red food coloring paste
Black food coloring paste
If you don’t have a sugar dough recipe on hand, the Ninja Gaiden Throwing Star Cookies have a good sugar cookie dough recipe and the Pacman Sugar Cookies have a recipe for royal icing.
Once your dough is ready to roll, dust some flour down and roll out your sugar cookie dough to about 1/4″ thick.
Use a candy cane cookie cutter to cut out the shape.
Using a knife, trim the top part of the candy cane to create the pointy bits of the crowbar. You can use the knife or your fingers to fashion a point at the other end of the candy cane.
Bake at 350°F for 6-8 minutes, or until the edges turn golden brown.
Once baked, allow the cookies to cool and mix together the royal icing.
Scoop a few spoonfuls of royal icing into a bowl. Add the red food coloring paste and mix. You’ll want a nice bright red. After spooning the red royal icing into a bag, seal and snip the corner, and ice the straight part of the crowbar. The curvy bits will be gray.
With the rest of the royal icing, dip the end of a toothpick into the black food paste coloring and add to the icing. You really only need just a bit! Mix it in and spoon the royal icing into a plastic bag. Seal the bag, and snip the corner. Ice the top of the crowbar and the bottom.
Depending on your cookie cutter size, this’ll make around two dozen crowbars.