I love my kids, but sometimes they are…well, kids. They make messes and tear things up and totally don’t understand “rules” some days.
Other days, though, they’re like little magical unicorns of perfect-ness that I just want to snuggle and cuddle and call them George.
But, any day, they are kids and I LOVE indulging them in that, honestly–childhood should be about exploring life and having fun doing it.
So, I made these Magical Unicorn Cookies with them the other day–just as a fun thing to celebrate being kids.
Magical Unicorn Cookies
Now, I would like to note that the Magical Unicorn Cookies you see pictured here are NOT the ones my kids helped me decorate.
No…those were, well, complete effing messes that were fun to eat but not ok for posting–because, well, they were messes.
These Magical Unicorn Cookies, however, are very pretty–and I did these after the kids went to bed.
Trust me, seeing the mess of the ones my kids decorated would not have enticed anyone to eat them or click on a post to find the recipe.
The were the opposite of magical.
They were Craptactical Unicorn Cookies. LOL!
But, these were very pretty and I was able to let my kiddos enjoy them on day two–alongside some more craptagical ones.
Because my kids don’t care what the cookies look like.
Just that they taste amazing.
And these Magical Unicorn Cookies DO taste magical.
They’re totally buttery and soft in the middle, but also crispy on the outside.
How do I do that and they don’t spread?!
The trick is: refrigeration…
I know! You thought I was going to say some special ingredient.
Isn’t that fab?!
Although, you will need this amazing unicorn cookie cutter–you know, because otherwise it’ll just be lumps, not unicorns.
AND you’ll need some of these rainbow fruit strips, for the mane and tail. Otherwise, they’re not as magical.
So, order your cookie cutter and fruit strips, then pin this post, so you can find it again when they deliver your goodies.
And be sure to drop a 5-star rating on the recipe, if you love these magical beasts of cookie awesome.
- 1 cup coconut oil, room temperature
- Juice from one can of beans (about 1/2 cup) – I used pinto beans
- 1 cup sugar
- 1 1/2 tspn vanilla extract (clear–please please use clear)
- 2 tspn baking powder
- 3 cups flour
- Preheat oven to 350-degrees.
- Line a baking sheet with parchment paper. Set aside.
- Cream sugar and oil together.
- Add bean juice and extract. Mix thoroughly. Set aside.
- Mix flour and baking powder together well in a separate bowl.
- Add flour/baking powder mixture to the sugar mixture in 1/3 increments.
- Mix thoroughly.
- Dough will be crumbly, but turn it out anyway and simply work with it the way it is.
- Place dough in the freezer for 15-20 minutes. Not too long, or it will be too crumbly to work, but not for too short either, because you want it cold to the touch.
- Using a roller, roll out the dough to 1/4-inch thickness. Do not work any thinner than that or the dough will crumble apart when you try to transfer it to the baking sheet.
- Cut your cookies out and place them on the baking sheet.
- Bake in the oven for 10 minutes. The cookies will not be brown, but you don’t want them to be. If they’re browned, they’ll be too crispy and they’ll fall apart when you try to ice them. So, just 10 minutes. Nothing more.
- There’s an amazing twist to this recipe: you just feel free to eat them straight out of the oven. No need for cooling–other than to cool enough that they won’t burn you. But, these don’t need to cool to be stiff.
Nutrition Information:Yield: 12 Serving Size: 2
Amount Per Serving: Calories: 393 Total Fat: 18g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 167mg Carbohydrates: 52g Fiber: 3g Sugar: 21g Protein: 6g