A few weeks ago, an old student of mine came to Jean Augustine Secondary School as a guest baker to show our students how to make decorated sugar cookies. This student is now the proud owner of MistryCo Cakes where she creates stunning, one-of-a-kind designer cakes for any occasion. My students were super excited to have the opportunity to talk to a former student about their pathway in pastry arts — of course, it didn’t hurt they would get to hear someone besides me talk for a few days, either.
The cookie decorating was split up into 3 days. On the first day, the students rolled the dough out to a specific thickness. The dough was then baked at 375F for approximately 10-12 minutes or until it became slightly golden brown around the edges. The cookies were cooled on a rack, ready to be dipped on the following day. The next day, students dipped the cookies in royal icing in the follow colours: Yellow for Pikachu, Green for Bulbasaur, and so on. During the last day, students added the finishing touches with either icing or edible markers.
Pokemon sugar cookies from MistryCo Cakes.
Sugar Cookies (Recipe from MistryCo Cakes)
225g unsalted butter (at room temp) / 1 cup of flour
200g sugar / 1 cup
1 egg (at room temp)
1 tsp vanilla extract
450g flour / 2 3/4 cup
1 tsp baking powder
1/4 tsp salt
In a stand mixer with paddle attachment, mix butter and sugar
Add eggs one at a time, then add vanilla
Sift all dry ingredients in a separate bowl
Add dry ingredients to butter and egg mixture, beat with paddle on low until the dough comes together
Refrigerate for 30 minutes
Roll dough out to 1/4″ thickness
Using a cookie cutter, cut cookies and place them on a lined baking tray
Chill cookies for 10 minutes
Bake at 375F for 10-12 minutes or until light golden brown around the edges
Royal Icing (Recipe from McCall’s)
40g meringue powder
5g cream of tartar or lemon juice
190g warm water
1000g icing sugar
Sift meringue powder and cream of tartar
Dissolve meringue powder and cream of tartar in warm water
In a stand mixer, whisk the water mixture until foamy
Slowly add icing sugar, one cup at a time
Depending on humidity, the amount of icing sugar can change.