Emoji Cookie Cutter Set Recipes

From your Consultant Diane Mascote McRae * 925-417-6657 *

These recipes were designed for family fun! * designates adult help in this step.

Tip: Make sure your dough is rolled out right. Use the middle ridge on the side of the cookie cutters as a guide!

SHORTBREAD SUGAR COOKIES

  • ½cup (125 mL)butter, softened (1 stick)
  • ½cup (125 mL)powdered sugar
  • ¼tsp (1 mL)vanilla extract
  • 1cup (250 mL)all-purpose flour
  • Writing icing or decorating gel (optional)
  1. * Preheat the oven to 350°F (180°C).
  2. Add the butter, powdered sugar, and vanilla to theMixing Bowl.Stir with theFunny Face Kitchen Scraperuntil well blended. Stir in the flour and mix until a dough forms. You may need to use your hands!
  3. Move the dough to a well-floured surface. Roll dough out until it’s ¼” (6 mm) thick (see cook’s tips).
  4. Lightly dip theEmoji Cookie Cuttersinto flour and cut out as many cookies as you can. Use theNylon Turnerto move the cookies onto a cookie sheet. Collect the dough scraps and repeat.
  5. * Bake for 10–12 minutes, or until the edges of the cookies are a light golden brown. Remove the cookie sheet from the oven to a cooling rack and cool for 2. Use the turner to move the cookies to a cooling rack.
  6. When the cookies are fully cooled, decorate with icing or gel.

Yield: 6-8 servings of1cookie

Nutrients per serving:

Calories 190, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 30 mg, Sodium 100 mg, Carbohydrate 19 g, Fiber 0 g, Sugar 7 g, Protein 2 g

Having a party? You can double this recipe to make 12–16 cookies!

FROZEN CHOCOLATE SANDWICH COOKIES

  • ½cup (125 mL)butter, softened (1 stick)
  • ½cup (125 mL)powdered sugar
  • ¼tsp (1 mL)vanilla extract
  • ¾cup (175 mL)all-purpose flour, plus additional as needed
  • ¼cup (50 mL)unsweetened cocoa powder
  • Filling: Thawed frozen whipped topping or your favorite ice cream, softened Colored sugars, sprinkles, nonpareils, or candies for decorating (optional)
  1. * Preheat the oven to 350°F (180°C).
  2. Add the butter, powdered sugar, and vanilla to theMixing Bowl. Stir with theFunny Face Kitchen Scraperuntil well blended. Stir in the flour and cocoa powder until a dough forms. You may need to use your hands!
  3. Move the dough to a well-floured surface. Roll the dough out until it’s ¼” (6 mm) thick (see cook’s tips).
  4. Emoji Cookie Cuttersinto flour and cut out as many cookies as you can. Use theMiniNylon Turnerto move the cookies onto a cookie sheet. Collect the dough scraps and repeat.
  5. * Bake for 10–12 minutes, or until the edges of the cookies are set. Remove the cookie sheet from the oven to a cooling rack and cool for 3 minutes. Use theNylon Turnerto move the cookies to a cooling rack.
  6. When the cookies are fully cooled, assemble the cookie sandwiches: Scoop ¼ cup (50 mL) of filling onto the flat side of 1 cookie. Gently press the remaining cookie on top to seal. Roll the edges in sprinkles, if desired.
  7. Freeze for at least 3 hours or until firm, then enjoy!

Yield: 8 servings of1sandwich cookie

FROZEN CHOCOLATE PEPPERMINT SANDWICH COOKIES

  • 1/2cup (125 mL)butter, softened (1 stick)
  • 1/2cup (125 mL)powdered sugar
  • 1/4tsp (1 mL)vanilla extract
  • 3/4cup (175 mL)all-purpose flour, plus additional as needed
  • 1/4 cup (50 mL)unsweetened cocoa powder
  • Peppermint or vanilla ice cream, softened
  • Crushed peppermint candies or candy canes (optional)
  1. Preheat the oven to 350°F (180°C).
  2. Add the butter, powdered sugar, and vanilla to theMixing Bowl. Stir with theFunny Face Kitchen Scraperuntil well blended. Stir in the flour and cocoa powder until a dough forms. You may need to use your hands!
  3. Move the dough to a well-floured surface. Roll the dough out until it’s ¼” (6 mm) thick (see cook’s tips).
  4. Lightly dip theEmojiCookie Cuttersinto flour and cut out as many cookies as you can. Use theMini Nylon Turnerto move the cookies onto a cookie sheet. Collect thedough scraps and repeat.
  5. Bake for 10–12 minutes, or until the edges of the cookies are set. Remove the cookie sheet from the oven to a cooling rack and cool for 3 minutes. Use the Nylon Turner to move the cookies to a cooling rack.
  6. When the cookies are fully cooled, assemble the cookie sandwiches: Scoop ¼ cup (50 mL) of filling onto the flat side of 1 cookie. Gently press the remaining cookie on top to seal. Roll the edges in candies, if desired.
  7. Freeze for at least 3 hours or until firm, then enjoy!

Yield: 8servings ofsandwich cookies

LEMON SPLATTER COOKIES

Cookies

  • ½cup (125 mL)butter, softened (1 stick)
  • ½cup (125 mL)powdered sugar
  • ½tsp (2 mL)lemon extract
  • 1cup (250 mL)all-purpose flour

Decorating Icing

  • 1¼cups (300 mL)canned white frosting
  • Food coloring, any color
  1. * Preheat the oven to 350°F (180°C).
  2. Add the butter, powdered sugar, and lemon extract to theMixing Bowl. Stir with theFunny Face Kitchen Scraperuntil well blended. Stir in the flour until the mixture forms a dough. (The dough will be crumbly—you may need to use your hands!)
  3. Move the dough to a well-floured surface. Roll the dough out with a rolling pin until it’s ¼” (6 mm) thick (see cook’s tips).
  4. Lightly dip theEmoji Cookie Cuttersinto flour and use the flat sides to cut the dough into as many circles as you can. Twist to cut through the dough! Use theNylon Turnerto move the cookies to a cookie sheet. Collect the dough scraps and repeat.
  5. * Bake for 10–12 minutes, or until the edges of the cookies are light golden brown. Remove the cookie sheet from the oven to a cooling rack and cool for 2 minutes. Use the turner to move the cookies to a cooling rack (with waxed paper underneath it!) to cool completely.
  6. * Put the frosting in the liquidStackable Measuring Cup. Microwave, uncovered, on HIGH for 30–45 seconds, or until it’s thin and runny.
  7. To make different colors, pour a small amount of frosting into separate bowls. Add a couple drops of food coloring and use a spoon to mix well.
  8. Spoon white frosting onto the cookie’s centers and spread it around. Immediately dip a fork into the colored icing and gently splatter or swirl cookies to make your own designs.

Yield: 6-8 servings of1cookie

Nutrients per serving:

Calories 370, Total Fat 19 g, Saturated Fat 9 g, Cholesterol 30 mg, Sodium 180 mg, Carbohydrate 49 g, Fiber 0 g, Sugar 35 g, Protein 2 g

Cook's Tips: Once your cookies are decorated and your frosting is dry, you can cover and store them at room temperature.

PEANUT BUTTER COOKIE POPS

  • 1pkg (18 oz or 468 g)refrigerated sugar cookie dough
  • ½cup (125 mL)all-purpose flour, plus additional as needed
  • ½cup (125 mL)creamy peanut butter
  • ½cup (125 mL)milk chocolate morsels
  • 18Flat wooden sticks with round ends
  1. * Preheat the oven to 350°F (180°C).
  2. Crumble the cookie dough into theMixing Bowl. Stir in the flour and peanut butter with theFunny Face Kitchen Scraperuntil well blended. You may need to use your hands!
  3. Divide the dough in half. Move the dough to a floured surface. Roll the dough out with a rolling pin until it’s ¼” (6 mm) thick (see cook’s tip). Lightly dip theEmoji Cookie Cuttersin flour and cut out as many cookies as you can. Use theMini Nylon Turnerto move the cookies onto a cookie sheet
  4. * Repeat step 3 with the remaining dough half. Collect the dough scraps from both halves and repeat rolling and cutting.
  5. Bake for 13–16 minutes, or until the cookies are a light golden brown. Remove the cookie sheet from the oven to a cooling rack and cool for 3 minutes. Use the turner to move the cookies to a cooling rack.
  6. Put the chocolate morsels into a small microwavable bowl and microwave on HIGH for 1–1 ½ minutes or until mostly melted, stirring every 30 seconds.
  7. Turn the cookies face-side down on a clean cookie sheet. Place one end of a wooden stick in the center of each cookie and spoon about ½ tbsp (7 mL) of melted chocolate on top of the stick; spread it around to make a 1½” (4-cm) circle.
  8. Refrigerate the cookies for 15 minutes, or until the chocolate is set. (Don’t pick up the cookie pops using the sticks until the chocolate is set.)

Yield: 18 servings of1cookie pop

Nutrients per serving:

Calories 200, Total Fat 11 g, Saturated Fat 3 g, Cholesterol 5 mg, Sodium 120 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 13 g, Protein 4 g

Cook's Tips: Decorate your cookies with sprinkles. Yum!

GINGERBREAD COOKIE FACES

  • 1pkg (18 oz or 468 g)refrigerated sugar cookie dough
  • 3/4cup (175 mL)all-purpose flour, plus additional as needed
  • 2tbsp (30 mL)molasses
  • 3/4 tsp (4 mL)ground cinnamon
  • 1/2 tsp (2 mL)ground ginger
  • 1/8tsp (0.5 mL)ground cloves
  1. *Preheat the oven to 350˚F (180˚C).
  2. Crumble cookie dough into theMixing Bowl. Stir in the flour, molasses, and spices until well blended using theFunny Face Kitchen Scraperuntil well blended. You may need to use your hands!
  3. Divide the dough in half. Move the dough to a floured surface. Roll the dough out with a rolling pin until it’s ¼” (6 mm) thick (see Cook’s Tip).Lightly dip theEmjoi Cookie Cuttersin flour and cut out as many cookies as you can. Use theMini Nylon Turnerto move the cookies onto a cookie sheet.
  4. * Repeat step 3 with the remaining dough half. Collect the dough scraps from both halves and repeat rolling and cutting.
  5. Bake for 11-13 minutes or until the cookies are light golden brown. Remove the cookie sheet from the oven to a cooling rack and cool for 3 minutes. Using the turner to move the cookies to a cooling rack.

Yield: 13-14 servings ofcookies

Nutrients per serving:

(1 cookie): Calories 180, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 100 mg, Carbohydrate 28 g, Fiber 1 g, Sugars 14 g, Protein 2 g

SALT DOUGH ORNAMENT FACES

  • 1cup (250 mL)all-purpose flour, plus additional as needed
  • 1/2cup (125 mL)salt
  • 1/2cup (125 mL)warm water
  1. Preheat the oven to 225˚F (107˚C).
  2. Add the flour and salt to theMixing Bowl. Stir with theFunny Face Kitchen Scraperuntil well blended. Let stand 3 minutes. (See Cook’s Tip).
  3. Move the dough to a well-floured floured surface. Roll the dough out with a rolling pin until it’s ¼” (6 mm) thick (see Cook’s Tip).
  4. Lightly dip theEmjoi Cookie Cuttersin flour. Cut out as many ornaments as you can. Using theMini Nylon Turnerto move the ornaments to a cookie sheet.
  5. Using a drinking straw or skewer, cut a hole in the top of the ornaments.
  6. Bake 2½ hours, turning ornaments over halfway through the bake time. Remove the cookie sheet from the oven to a cooling rack. Using the turner, transfer the ornaments to the cooling rack.
  7. When completely cooled, decorate as desired (see Cook’s Tip).

Yield:8 servings ofornaments

Cook's Tips:

Dough can be colored using food coloring. Add enough food coloring until desired shade is reached.

Ornaments can be decorated by outlining faces with glue and sprinkling with glitter. Acrylic paint or opaque paint markers can also be used. Dry completely. Insert ribbon or string through holes and tie to hang.