Cookies
Green Eggs and Ham Cookies

Green Eggs and Ham Cookies

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I do not like Green Eggs and Ham — unless they are this adorable plate of cookies! What better way to celebrate the birthday of Dr Seuss, right?

You will need:

3 C flour
1 tsp baking soda
1/2 tsp salt
1 C soft unsalted butter
1 C granulated sugar
1 eggs

Cookie Cutter Circle

Cookie Directions:

– Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
-Add eggs…Continue to mix.
-Add the vanilla.. Continue mixing.
-Sift the four, baking soda, and salt together.
-Add the dry mixture to the wet mixture.
-Continue mixing to make sure all ingredients are thoroughly blended.
-Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
-Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
-Preheat oven to 325 degrees.
-Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
– Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into
the batter. (if needed).
-Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
-Line the cookie sheet with parchment paper.
-Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
-Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
-Take the cookies off of the cookie sheet and put on a wire rack to cool completely.
(About 10 minutes).

Icing Ingredients:
4 egg whites
2 C powder sugar
1/2 tsp cream of tartar
1 tsp vanilla
2 disposable piping bags with #2 tips
2 squeeze bottles
green gel color
black edible marker

Icing Directions:
-combine all ingredients except the colors into a standing mixing bowl.
-mix on medium speed onto stiff peaks form
-Split into 2 bowls
-leave one bowl white and add the green gel coloring to the second bowl
-scoop some of the icings into the 2 disposable bags
-the remaining icing in the bowls, add in 1 tsp of water to thin it out.
-pour the icing into the squeeze bottles
-take the cookie and white icing in the bag and pipe out the egg shape on the cookie
-fill in with the thin white icing
-let sit for 3 hours
-in the center of the cookie, pipe a small circle with the green icing
-fill in the circle with the thin green icing
-let dry for an hour
-take the black edible marker and make the lines around the egg and around the green dot.

Green Eggs and Ham Cookies
Recipe Type: Dessert
Author: Dannelle Gay
Ingredients
  • Cookie Ingredients:
  • 3 C flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 C soft unsalted butter
  • 1 C granulated sugar
  • 1 eggs
  • Cookie Cutter Circle
  • Icing Ingredients:
  • 4 egg whites
  • 2 C powder sugar
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla
  • 2 disposable piping bags with #2 tips
  • 2 squeeze bottles
  • green gel color
  • black edible marker
Instructions
  1. Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
  2. Add eggs…Continue to mix.
  3. Add the vanilla.. Continue mixing.
  4. Sift the four, baking soda, and salt together.
  5. Add the dry mixture to the wet mixture.
  6. Continue mixing to make sure all ingredients are thoroughly blended.
  7. Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
  8. Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
  9. Preheat oven to 325 degrees.
  10. Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
  11. Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into the batter (if needed).
  12. Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
  13. Line the cookie sheet with parchment paper.
  14. Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
  15. Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
  16. Take the cookies off of the cookie sheet and put on a wire rack to cool completely (About 10 minutes).
  17. Icing Directions:
  18. Combine all ingredients except the colors into a standing mixing bowl.
  19. Mix on medium speed onto stiff peaks form
  20. Split into 2 bowls
  21. Leave one bowl white and add the green gel coloring to the second bowl
  22. Scoop some of the icings into the 2 disposable bags
  23. The remaining icing in the bowls, add in 1 tsp of water to thin it out.
  24. Pour the icing into the squeeze bottles
  25. Take the cookie and white icing in the bag and pipe out the egg shape on the cookie
  26. Fill in with the thin white icing
  27. Let sit for 3 hours
  28. In the center of the cookie, pipe a small circle with the green icing
  29. Fill in the circle with the thin green icing
  30. Let dry for an hour
  31. Take the black edible marker and make the lines around the egg and around the green dot.

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