These are probably the coolest cookies I have ever made. I mean, just look at them, can a cookie really get much cooler than a ninja cookie? As soon as I stumbled upon these cookie cutters online a couple weeks ago, I knew that I had to buy them.
After I made these, I then found out that December 5th is "National Ninja Day", how appropriate!
I decided to make sugar cookies simply because that is what was requested by my fiance. The sugar cookie recipe is from Martha Stewart's Cookies, and it is pretty good. One thing I would recommend is to half the recipe. I made about 40 ninja cookies with this recipe, and still had a good chunk of cookie dough leftover.
As for the icing, I found it at the I Am Baker blog, and I think I originally found that blog through tastykitchen.com. This cookie icing worked really well :) I did find myself using more milk that it originally stated, but overall it worked out great!
- 4 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup butter or margarine
- 2 cups sugar
- 2 eggs
- 2 tsp vanilla
- Whisk together the flour, baking powder, and salt in a large bowl
- In a second bowl, cream together the butter and the sugar
- When the butter and sugar is fluffy, add the two eggs and the vanilla and mix well
- Add the flour to the butter/sugar mixture about a cup at a time, mixing very well after each addition
- Separate the dough into thirds, and wrap each section in plastic wrap (or place in large freezer bags)
- Place dough in the refrigerator for a minimum of 1 hour
- After dough has chilled, preheat the oven to 325 F and line several cookie sheets with parchment paper
- Lightly flour your work surface, and roll out one section of the dough (to about 1/4" thick)
- Cut out the cookies with your favourite cookie cutters, and place on the prepared baking sheets
- Once a baking sheet is full, place it in the freezer for about 15 minutes
- After cookies are cooled and firm, bake for 8 - 15 minutes or until the edges just start to turn golden
- I apologize for the large range in baking time, it really depends on how thick you roll out your sugar cookie dough :)
- Repeat steps 8 through 11 until all dough is used up. Or, you can tightly wrap the remaining dough in plastic wrap, place it in a freezer bag, and freeze it for up to one month for a future use
- Let the cookies cool completely before decorating
- 1 cup icing sugar
- 1 tbsp milk (or more if you would like thinner icing)
- 1 drop lemon juice
- 1 tbsp light corn syrup
- food colouring (either gel or liquid will work)
- Combine the icing sugar, lemon juice, and corn syrup in small bowl
- Add about 1/2 tbsp milk and mix well
- Continue adding milk until desired consistency is reached
- Mix in food colouring (if using liquid, you will want to use a bit less milk)
- Place cookie icing in a sandwich bag, and snip off a small piece from one corner
- Decorate, and Enjoy!