Search
Explore

Pirate Cookies

Pirate Cookies

Serving Size:

30 pirate cookies

What you will need:

Cookie: 1 recipe Chocolate Sugar

Cookies (see below) for pirate hats

and 1 recipe Sugar Cookies

(see below) for pirate faces

Decoration: 1 cup dark wafer chocolate and 1 cup white wafer chocolate; an assortment of candy colors

Miscellaneous: 2 half-sheet pans, pastry cones, and 3-inch round cookie cutter

Method:

Bake the pirate hat and face cookies and let them cool completely.

Melt the dark and white chocolates separately. Pour the chocolates into separate pastry bags. Cut small holes at the tip of each bag. Keep the chocolate warm on a heating pad or on a half-sheet pan over a barely simmering double boiler.

Pipe a 1/4-inch dot of chocolate on the top of each round

cookie. Before the chocolate sets, place the pirate hat on top so that it covers the top of the head. The chocolate, once set, acts as glue.

Using the white chocolate, pipe a skull and crossbones on

each hat.

Using the dark chocolate, pipe hair coming out from under the hat, eyes, nose, smile, and stubble.

Notes:

  • To create a swarthy pirate or change the skin color, knead one tablespoon at a time of chocolate sugar cookie dough into the plain sugar cookie dough, until you have the desired tone. For added fun, cut out additional cookie circles, cut the circles in half, and use them to form the pirate’s torso. Pipe colored stripes across the shirt with tinted chocolate or royal icing. Another option is to replace all of the chocolate detail work with royal icing.

Chocolate Sugar Cookies:

Here is the chocolate cousin of our versatile and delicious Sugar Cookies. For the pirate cookies, place half of the heads and half of the hats on the same baking sheet. Sometimes it is difficult to tell when chocolate cookies are baked, so this will help as they bake at the same time.

Serving Size:

approximately 20 pirate hats

Method:

Line 2 cookie sheets with parchment paper.

Preheat the oven to 350°F.

Have all ingredients at room temperature.

In the bowl of an electric mixer at medium speed, cream:

  • 4 ounces (1 stick) unsalted butter
  • 3/4 cup firmly packed light brown sugar

Add and mix to combine:

  • 1 1/2 cups confectioners’ sugar

Add and thoroughly incorporate:

  • 1 extra-large egg
  • 1/2 teaspoon pure vanilla extract

On a piece of wax paper, sift together:

  • 1 1/2 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt

Add the dry ingredients to the butter mixture. Mix until the dough comes together.

Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.

On a lightly floured board, roll the dough out 1/4 inch thick.

Slip parchment paper under the rolled dough and transfer it to a sheet pan.

Chill the dough for 30 minutes.

Cut out the hats with the blade of a paring knife.

Carefully slide a metal spatula under the cookies and transfer them to the prepared cookie sheets.

Arrange the hats 1 inch apart. Bake for 10 to 15 minutes, or until set.

Let the cookies cool in the pans for 5 minutes, then transfer the cookies to a wire rack to cool completely.

Sugar Cookies:

This basic sugar cookie dough is strong enough to be cut into any shape, and the cookies are durable enough to stand up to a lot of decorating.

Serving Size:

approximately 24 to 30 wands

Method:

Line 2 cookie sheets with parchment paper.

Preheat the oven to 350°F.

Have all ingredients at room temperature.

In the bowl of an electric mixer at medium speed, cream:

  • 4 ounces (1 stick) unsalted butter
  • 2/3 cup sugar

Add and thoroughly incorporate:

  • 1 extra-large egg
  • 1/2 teaspoon pure vanilla extract

On a piece of wax paper, sift together:

  • 1 3/4 cups plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt

Add the dry ingredients to the butter mixture. Mix until the dough comes together. Wrap in plastic and chill for 30 minutes.

On a lightly floured board, roll the chilled dough out to 1/4 inch thick. Slip parchment paper under the rolled dough and transfer it to a half-sheet pan.

Chill for 30 minutes.

To make pirate faces, cut out circles using a 3-inch round cookie cutter. Arrange the circles 1 inch apart on the cookie sheets.

Bake for 10 to 15 minutes, or until lightly browned. Let the cookies cool on the pans for 5 minutes, then transfer the cookies to a wire rack to cool completely.

Recipe taken from Kids’ Cakes from the Whimsical Bakehouse: And Other Treats for Colorful Celebrations. Reprinted by permission.

Article Posted 7 years Ago

Videos You May Like