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Angry Birds Cookies

By JulieVR |

Angry Birds, the crazy popular video game, has become an equally popular party theme, as any new cartoon character might. They’ve inspired fruit faces, mini pizzas, cupcakes, cheese snacks and even sushi. If you are in charge of the care and feeding of Angry Birds fans, here’s a cookie recipe they might like to help make. The brilliant red is made with edible cookie paint – a formula my mom used when we were kids. Licorice allsorts, colored licorice and wine gums make up the rest of the face. If you’re planning a kids party, set out bowls of candies and let them make their own faces.

But the best part is the edible paint.

It’s simply an egg yolk, stirred in a small dish with several drops of food coloring.

The “paint” is brushed on the unbaked dough, on the sheet, before they go into the oven. The result is a flavorless, shiny-smooth, brightly colored surface that stays put – it’s far easier to manage than colored frosting, doesn’t add extra sugar, and doesn’t get sticky.

Angry Birds Cookies

1/2 cup butter, softened
1 cup sugar
1 large egg
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt

Cookie paint:
1 large egg yolk
several drops of red food coloring

candies, for decorating

In a large bowl, beat butter and sugar with an electric mixer until well combined. Add egg and vanilla and beat for a minute, until smooth and light.

In a small bowl, stir together the flour, baking powder and salt. Add to the sugar mixture and stir by hand just until you have a soft dough. Shape the dough into a disc, wrap in plastic and let rest for half an hour, or refrigerate overnight.

When you’re ready to bake, preheat the oven to 350°F. On a lightly floured surface, roll the dough out until it’s 1/8”–1/4” thick. Cut out cookies using a 2”–3” cookie cutter or glass rim. Reroll the scraps once to get as many cookies as possible.

Place the cookies an inch apart on a cookie sheet that has been sprayed with nonstick spray. Paint them red, leaving a plain half-moon on the bottom.

Bake for 10–12 minutes, until pale golden around the edges. Transfer to a wire rack to cool. Makes 3 dozen 2 3/4” cookies.

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About JulieVR



Julie Van Rosendaal is the author of five best-selling cookbooks, food editor of Parents Canada magazine, a CBC Radio columnist and a freelance writer. Her award-winning blog, Dinner with Julie documents life in her home kitchen in Canada with her husband and 7-year-old son. Read bio and latest posts → Read Julie's latest posts →

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