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Dr Seuss Green Eggs Cookie

Author The Spring Mount 6 Pack

Ingredients

Cookie Ingredients:

  • 3 C flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 C soft unsalted butter
  • 1 C granulated sugar
  • 1 egg
  • Cookie Cutter: Circle

Icing Ingredients

  • 4 egg whites
  • 2 C powder sugar
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla
  • 2 disposable piping bags with #2 tips
  • 2 squeeze bottles
  • green gel color
  • black edible marker

Instructions

Cookie Directions:

  1. Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
  2. Add eggs. Continue to mix.
  3. Add the vanilla. Continue mixing.
  4. Sift the four, baking soda, and salt together.
  5. Add the dry mixture to the wet mixture.
  6. Continue mixing to make sure all ingredients are thoroughly blended.
  7. Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
  8. Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
  9. Preheat oven to 325 degrees.
  10. Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
  11. Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into the batter. (if needed).
  12. Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
  13. Line the cookie sheet with parchment paper.
  14. Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
  15. Bake for 8 minutes. Check to see if the cookies are thoroughly baked.
  16. Take the cookies off of the cookie sheet and put on a wire rack to cool completely.
  17. (About 10 minutes).

Icing Directions:

  1. Combine all ingredients except the colors into a standing mixing bowl.
  2. Mix on medium speed onto stiff peaks form
  3. Split into 2 bowls
  4. Leave one bowl white and add the green gel coloring to the second bowl
  5. Scoop some of the icings into the 2 disposable bags
  6. The remaining icing in the bowls, add in 1 tsp of water to thin it out.
  7. Pour the icing into the squeeze bottles
  8. Take the cookie and white icing in the bag and pipe out the egg shape on the cookie
  9. Fill in with the thin white icing
  10. Let sit for 3 hours
  11. In the center of the cookie, pipe a small circle with the green icing
  12. Fill in the circle with the thin green icing
  13. Let dry for an hour
  14. Take the black edible marker and make the lines around the egg and around the green dot.