Get ready to transform your kitchen into a royal bakery with these enchanting Princess Birthday Tiara Carriage Cookies and Sparkley Pink Cake Pops! Perfect for birthdays, princess-themed parties, or when you simply want to add a touch of magical sweetness to your day, this recipe is about to become your new favorite culinary adventure. Imagine delicate, glittery cookies shaped like tiaras and carriages, adorned with shimmering gold accents and pink fondant - these treats are not just desserts, they're edible works of art that will make every little (and big) princess's dreams come true!
Prep Time: 1 hrs
Cook Time: 1 hrs
Total Time: 2 hrs
Cuisine: American
Serves: 20 servings
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pink fondant for decoration
- Gold edible glitter
- Cookie cutters (tiara and carriage shapes)
- Pink and white candy melts
Instructions
- Prepare ingredients by bringing all items to room temperature, ensuring butter is softly softened and eggs are fresh.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and lightly grease cookie cutters.
- In a large mixing bowl, cream softened butter and sugar together until light and fluffy, approximately 3-4 minutes using an electric mixer.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and mix until well combined.
- In a separate bowl, sift together flour and baking powder. Gradually fold dry ingredients into wet mixture, creating a smooth cookie dough.
- Roll out dough on a floured surface to approximately ¼-inch thickness. Use tiara and carriage-shaped cookie cutters to create detailed shapes.
- Carefully transfer cut-out shapes to prepared baking sheets, spacing cookies 1-inch apart.
- Bake for 10-12 minutes until edges are lightly golden. Remove from oven and let cool completely on wire racks.
- Melt pink and white candy melts in separate microwave-safe bowls, heating in 30-second intervals and stirring between each.
- Dip cooled cookies into melted candy coating, allowing excess to drip off. Place on parchment paper.
- While coating is still wet, sprinkle gold edible glitter and apply pink fondant decorative elements.
- For cake pops, crumble remaining cake or cookies, mix with a small amount of frosting, form into balls, and repeat coating process.
- Refrigerate decorated cookies and cake pops for 15-20 minutes to set decorations and create a glossy finish.
- Store in an airtight container, separating layers with parchment paper to preserve decoration integrity.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for the smoothest, most luxurious dough texture.
- Precision is Key: Use a kitchen scale for exact measurements to guarantee consistent results.
- Chill Out: Refrigerate your dough for 30 minutes before rolling to prevent spreading during baking.
- Glitter Magic: Apply edible glitter while candy coating is still wet for the best adhesion.
- Fondant Finesse: Knead pink fondant thoroughly to achieve a smooth, even color before decorating.
- Storage Tip: Store decorated cookies in a cool, dry place to maintain their magical sparkle and crisp texture.
- Make Ahead: These treats can be prepared 2-3 days in advance, making party prep a breeze!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
