In our homeschool we like to make a fun experience. We like to throw parties for subjects like Geography and Science as well as for books we read. Maybe you are apart of a homeschool coop or like throwing parties in your homeschool, if you do then these Science Cookies are perfect for you.
Science Sugar Cookies
Maybe you are having a science-themed party, or you are trying to spice up your homeschool lessons. Whatever the reason these science sugar cookies are an excellent addition. Make them with your children to teach life skills, math, and creativity. Before we jump into the recipe, please take a moment to pin this post.
Sugar cookies are a classic, they are delicious and fun to decorate. They are usually part of holiday family traditions but can be used all year round. You can decorate them in many ways such as powdered sugar, butter cream or royal icing which we will use in this recipe.
Make sure to accurately measure your ingredients for these cookies, especially the flour. Too much flour will make your cookies hard, too little will cause them to spread. From my experience weighting the measurements works really well but if that is not possible just make sure not to pack your flour down.
Take your time making these cookies, the experience of making them should be enjoyed as much as decorating and eating them.
Supplies for Science Sugar Cookies
- 1/2cup unsalted butter, room temperature
- 1 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 all purpose flour
- 1/8 tsp salt
- 1 1/2 tsp baking powder
- Science Cookie Cutters
- Rolling Pin
- Measuring Cups and Spoons
- Cooling Rack
- Cookie Sheet
- Digital Kitchen Scale
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
Instructions for Science Sugar Cookies
- First, preheat the oven to 35o degress and line a cookie sheet with parchment paper.
- Mix butter and sugar together for 3-4 minutes, until light and fluffy.
- Add egg and vanilla extract and mix until combined.
- Combine dry ingredients in a separate bowl, then add to wet ingredients and mix well until it is combined. The dough will be very thick. You may need to use a spatula or hands to help bring it all together.
- On a lightly floured surface and using smaller amounts of dough at a time roll out dough to about 1/8 to 1/4 inch. If you roll them out too thick, they may spread a little bit.
- Use cookie cutters to cut out cookies, then transfer to cookie sheet. *If you want to be completely sure that they will not spread, put them on parchment paper and freeze for 7 to 8 minutes before baking them.
- Bake cookies 6-8 minutes. Remove from oven just before they start to brown on the edges.
- Allow cookies to cool for about 4-5 minutes then move to cooking rack to finish cooling.
Don’t pack the flour into your measuring cup. It is good to loosen the flour before measuring it out. You may use a knife to level it but don’t tap and pack it into the measuring spoon or cup. Instead of rolling the dough out onto a floured surface, you can roll it out onto parchment paper, then you don’t have to transfer them and move them around after cutting.
How to Decorate Sugar Cookies with Royal Icing
Once your cookies are completely cool it is time to ice them with royal icing. It is really not that scary, it just takes time and the right tools. It doesn’t matter if they look perfect, it is all about the journey and learning process of it all.
This royal icing dries nice and firm, so you can easily stack the cookies.
Making Royal Icing
To make the royal icing you will need to combine meringue powder and powdered sugar, then add water and mix together for 7 to 10 minutes on low to medium speed using the whisk attachment on your mixer. Keep mixing until the icing looses it sheen. Once, your icing is made be sure to keep a damp cloth over the bowl when you aren’t using it or it will dry quickly.
Remember to divide your icing into separate bowls based on the number of colors and amounts you think you will need. This icing can go pretty far, so don’t worry about using it.
Adding Color To Your Icing
Adding color! We used bright colors for our science sugar cookies, orange, blue, green, and white. We used Wilton icing color, which can be found in most local craft stores. If you haven’t used icing color before, it is pretty straight forward. It is thick and almost gel-like so that you don’t thin out your icing too much. We use toothpicks to slowly add the amount of color that we needed, a little bit at a time. It is easier to add color than remove it. Also, the color actually darkens as the icing sets.
As you add color to your icing, you can also be slowly adding more water, if needed, to get the right consistency for your icing.
How To Tell When Your Icing Is Ready To Use
To test your icing, run a toothpick through the center of the icing. You want the icing to naturally fill that line back in, but not too quickly. It should require you to shake it to help it come completely back together.
Piping The Icing
To pipe the icing onto the cookies, you will need some tools, icing bags, icing tips, icing bag ties and icing tip covers. I suggest having enough icing tips for each color so you aren’t stuck switching out the tip constantly. The ties and covers are important to keep your icing from drying out in the bags while you are decorating. The icing quickly dries out, and can leave your tip clogged and hard to work with, so it is important to keep them covered. If it does get clogged, just use a toothpick to help remove the blockage.
Once you have placed all the icing into your bags it is time to start decorating your cookies and piping on the icing.
You will want to keep an even pressure on the bag as you squeeze out the icing. You will want one layer of icing to dry before adding details.
Supplies To Make Science Sugar Cookie Icing
What you will need:
- Wilton Icing Colors
- Wilton 12 inch disposable decorating bags
- Wilton Round Piping Tip
- Wilton Coupler Set
- Wilton Silicone Cake Decorating Tip Cover Set
- Wilton Icing Bag Ties
Instructions For Science Sugar Cookie Icing
- First, combine meringue powder and powdered sugar in the mixer bowl.
- Then add 6-7 tablespoons of water and mix with whisk attachment at medium speed for about 7-10 minutes, or until the icing looses it’s sheen. Begin with 6 tablespoons and add up to an additional tablespoon if needed to get the icing smooth for mixing.
- Once the icing is ready, add additional water to get the right consistency for coloring and piping.
Once the icing is ready, cover it with a damp cloth to keep it from drying out. Icing can be stored in an airtight container for 1-2 weeks, Stir before using.
It takes some time to get into the groove of decorating your cookies, but don’t give up, after a few tries you will develop your own style and make beautiful cookies. You are also bound to have some fun and learn a lot with this activity. Have fun!