Chelsea L. Wells

Dinosaur Sugar Cookies

Looking for something sweet to brighten up the beginning of the week? Check out these adorable dinosaur sugar cookies! (A big thank-you to my amazing friend Taylor for always being my inspiration to make yummy treats!) They are super easy to make, and they taste great in other shapes, too ;)

Before I get into the recipe, I wanted to let you guys know about a few updates that have been happening around here. I’ve been hard at work transferring the blog to a faster host that allows for a more all-in-one experience. So welcome the new eCommerce shop, now available via the Shop tab! (Don’t worry, you can still find us on Etsy, too.) There have definitely been a lot of bumps in the road trying to update everything, so please let me know if you come across a bug on the site! Also, the blog hit over 20,000 views last week and my heart is feeling so full, I wish I could give you all a big hug! In the meantime, enjoy 20% off in the shop with code 20KVIEWS at checkout! Love you guys! Now, for the yummy cookies…

Ingredients:

  • 1 cup room temperature unsalted butter
  • 1 cup sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 1/2 tsp. baking powder
  • 3 cups flour
  • 1/2 tsp. salt
  • Icing (optional)

Materials:

  • Oven
  • 2 bowls (1 large and 1 smaller)
  • Mixer, or whisk and mixing spoon
  • Rolling pin
  • Parchment/wax paper
  • Dig-Ins Dinosaur Fossil Cookie Cutters
  • Nonstick Cookie sheets (or use nonstick cooking spray)
  • Cooling rack

Directions:

  1. Preheat your oven to 350°F.
  2. In a large bowl,
cream the butter and sugar together until light and fluffy. Add the eggs and vanilla.
  • In a smaller bowl, whisk the dry ingredients together. Add the dry ingredients to the wet ingredients in small amounts, mixing until the flour is completely incorporated and is doughy.
  • Roll the dough out to about 1/2″ thick on a floured surface (parchment paper works well for chilling). For best stamping results, chill the dough for roughly 30 minutes before using the cookie cutters.
  • Once the time has passed, remove the dough from the refrigerator and use the cookie cutters with their correlating stamps.
  • Place the cookies (without the cutters and stamps) onto a nonstick cookie sheet and bake for about 8 to 10 minutes, or until the cookies are golden brown around the edges. Let them cool before icing for best results.
    • What do you guys think about the dino cookie cutters? Have you ever made stamped cookies before? Share you pictures and experiences with me in the comments! xo

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