Iced Parisian Poodle Dog and Eiffel Tower Sugar Cookies

One of the fun things to do on a rainy day is bake cookies and make the kitchen full of freshly baked cookie smell! To me the more fun part is to decorate cookies with icing 😀

Cherie Kelly's Iced Parisian Poodle Dog and Eiffel Tower Sugar Cookies

I have been collecting various kind of cookie cutters, Poodle Dog and Eiffel Tower make a very pretty Parisian theme. I wanted to play more with royal icing, I thought piping the Eiffel Towers was difficult, but it is actually quite easy especially with a very small writing nozzle (I used Wilton size #1 writing nozzle).

Cherie Kelly's Iced Parisian Poodle Dog and Eiffel Tower Sugar Cookies

Iced Parisian Poodle Dog and Eiffel Tower Sugar Cookies

Make about 12 large cookies, depends on how large your cookie cutters are.

Ingredients

125g butter, softened
125g sugar
1 pinch of salt
1 tbsp lime zest (or lemon/orange zest or vanilla bean paste)
1 egg
250g flour, plus extra for dusting

Equipments

Cookie cutters of your choice, I used Poodle Dog and Eiffel Tower Cookie Cutters
Writing Nozzles Wilton size #1 and #2

Methods

1. Cream butter, sugar, salt and zest together until pale and fluffy. Add egg and beat until combined.
2. Sift the flour in and mix until just combined.
3. Cover the dough in plastic wrap and refrigerate for 30 minutes or until firm.
4. After chilling, roll the dough into 5mm thick on a lightly floured surface.
5. Use cookies cutters to cut the dough into your desired shapes, place them on a parchment lined baking sheet, chill them for 30min or until firm, this will prevent the cookies from spreading.
6. Preheat the oven to 180C. Bake the cookies for 12-15 minutes. Cool the cookies with the baking tray on a wire rack.

Cherie Kelly's Iced Parisian Poodle Dog and Eiffel Tower Sugar Cookies

Royal Icing

Ingredients

450g icing sugar
30g egg white/meringue powder
1 tsp cream of tartar
vanilla or lemon extract
150ml warm water
a few drop of food colouring of your choice

Methods

1. Put icing sugar, egg white powder and cream of tartar in a large grease-free mixing bowl, beat with a hand-held electric mixer until well blended.
2. Add in water and extract gradually, beat on high speed until icing is very thick and glossy, about 5 minutes.
3. The soft-peak icing can be thickened with more icing sugar to pipe the outlines, and the runny icing can be loosened with a few drop of water to flood and fill the outlined shapes.
4. Keep icing covered in damped towel at all times when it is not being used.
5. Divide into a few bowls for different colour, add food coloring and mix well with a teaspoon.
6. Use a piping bag fitted with size #2 nozzle to pipe the soft-peak icing around edges of cookies and make designs.
7. Flood (fill) the cookies with the runny icing, allow the icing to dry completely before adding the next layer.

Cherie Kelly's Iced Parisian Poodle Dog and Eiffel Tower Sugar Cookies
(Optional) Add some sparkling sugar on the fur of the poodle dogs 🙂
Cherie Kelly's Iced Parisian Poodle Dog and Eiffel Tower Sugar Cookies

8. For the Eiffel Tower, thicken the icing by mixing in some icing sugar until a bit sifter, use a piping bag fitted with size #1 writing nozzle to pipe the Eiffel Tower designs.

Cherie Kelly's Iced Parisian Poodle Dog and Eiffel Tower Sugar Cookies
Cherie Kelly's Iced Parisian Poodle Dog and Eiffel Tower Sugar Cookies

 

Iced Parisian Poodle Dog and Eiffel Tower Sugar Cookies
 
Prep time
Cook time
Total time
 
Iced Parisian Poodle Dog and Eiffel Tower Sugar Cookies
Author:
Recipe type: Cookies, Snack
Serves: Make about 12 large cookies, depends on how large your cookie cutters are.
Ingredients
  • 125g butter, softened
  • 125g sugar
  • 1 pinch of salt
  • 1 tbsp lime zest (or lemon/orange zest or vanilla bean paste)
  • 1 egg
  • 250g flour, plus extra for dusting
Equipments
  • Cookie cutters of your choice, I used Poodle Dog and Eiffel Tower Cookie Cutters
  • Writing Nozzles Wilton size #1 and #2
  • 450g icing sugar
  • 30g egg white/meringue powder
  • 1 tsp cream of tartar
  • vanilla or lemon extract
  • 150ml warm water
  • a few drop of food colouring of your choice
Instructions
  1. Cream butter, sugar, salt and zest together until pale and fluffy. Add egg and beat until combined.
  2. Sift the flour in and mix until just combined.
  3. Cover the dough in plastic wrap and refrigerate for 30 minutes or until firm.
  4. After chilling, roll the dough into 5mm thick on a lightly floured surface.
  5. Use cookies cutters to cut the dough into your desired shapes, place them on a parchment lined baking sheet, chill them for 30min or until firm, this will prevent the cookies from spreading.
  6. Preheat the oven to 180C. Bake the cookies for 12-15 minutes. Cool the cookies with the baking tray on a wire rack.
Royal Icing
  1. Put icing sugar, egg white powder and cream of tartar in a large grease-free mixing bowl, beat with a hand-held electric mixer until well blended.
  2. Add in water and extract gradually, beat on high speed until icing is very thick and glossy, about 5 minutes.
  3. The soft-peak icing can be thickened with more icing sugar to pipe the outlines, and the runny icing can be loosened with a few drop of water to flood and fill the outlined shapes.
  4. Keep icing covered in damped towel at all times when it is not being used.
  5. Divide into a few bowls for different colour, add food coloring and mix well with a teaspoon.
  6. Use a piping bag fitted with size #2 nozzle to pipe the soft-peak icing around edges of cookies and make designs.
  7. Flood (fill) the cookies with the runny icing, allow the icing to dry completely before adding the next layer.
  8. (Optional) Add some sparkling sugar on the fur of the poodle dogs 🙂
  9. For the Eiffel Tower, thicken the icing by mixing in some icing sugar until a bit sifter, use a piping bag fitted with size #1 writing nozzle to pipe the Eiffel Tower designs.

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