Are you team Star Wars or team Star Trek? In this house, we’ve got a little bit of both. As much as I love Captain Picard and the TNG Enterprise team I also love the strong female lead of Carrie Fisher’s Princess Leia. My son went through quite a Wookiee phase so of course, I had to make a batch of Wookiee-themed Star Wars frosted sugar cookies.
This quick and fairly simple recipe adds a few fun decorations to create a Wookiee on top of my absolute favorite go-to sugar cookie recipe.Jump to Recipe
How to Make Star Wars Frosted Sugar Cookies
This easy sugar cookie recipe has been my go-to for years. It is so simple that it comes together perfectly to make soft and chewy bakery-style sugar cookies in no time.
1/2 C shortening
1 C unsalted butter, softened
1 tsp vanilla extract ( I prefer to use this one for baking )
1/2 tsp almond extract
1 medium egg
2 1/4 C powdered sugar
1/2 C cornstarch
3 C all-purpose flour
2 tsp baking powder
Combine the shortening and butter in the bowl of a stand mixer on medium speed until the consistency is light and fluffy and the texture is smooth.
Add the extracts and egg to the bowl of the stand mixer and blend until fully incorporated.
Add the sugar to the bowl of the stand mixer 1/2 C at a time, being sure to fully incorporate before adding more to the bowl.
Separate the dough into two portions and wrap each portion in plastic wrap or a reusable food storage wrap. Place both portions of dough in the fridge to chill for about 30 to 45 minutes.
Once the dough has finished chilling turn it out onto a flour or powdered sugar-dusted surface and roll out to a 1 1/2 inch thickness.
Not sure how to make the dough 1 1/2 inch thickness? A pastry mat is a great way to start to get a feel for how thick your dough should be before cutting your cookies.
Use a round cookie cutter to cut large circles from the dough and transfer them to a parchment paper-lined baking sheet.
Bake the cookies in the oven for 10 to 12 minutes or until they just begin to brown slightly around the edges. Let the cookies cool on the pan for 5 minutes before moving to a cooling rack to finish cooling completely before decorating.
Roll the fondant out to about a half-inch thickness, and cut strips to put them across the cookies as his bandoleer. I used white icing to add little “pockets” to the bandoleer and also added a little dot of fondant as the nose.
How to Store Star Wars Wookiee Cookies
You can store these Star Wars Wookiee Cookies on the counter or in the fridge in an airtight container for about a week. They can be frozen for up to a month. I recommend using a piece of parchment paper between each of the layers of cookies in your storage container. This will help to keep the icing from one cookie from sticking to the bottom of the one on top of it. It also makes handy little paper to warm them in if you decide to freeze them!
Star Wars Wookiee Cookies
- ½ C shortening
- 1 C unsalted butter softened
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 med egg
- 2¼ C powdered sugar
- ½ C cornstarch
- 3 C all-purpose flour
- 2 tsp baking powder
- Combine the shortening and butter in the bowl of a stand mixer on medium speed until the texture is light and fluffy.
- Add vanilla extract, almond extract, and egg. Blend until everything is fully combined.
- Add the sugar to the butter mixture in the bowl of the stand mixer ½ C at a time and blend on medium until the texture is smooth.
- Sift the flour, cornstarch, and baking powder together in a separate bowl and stir lightly with a whisk until just combined.
- Slowly add the dry ingredients to the sugar and butter mixture in the bowl of the stand mixer and blend on medium until just combined.
- Separate the dough into two portions and wrap each in plastic wrap to form a disc. Chill both discs of dough in the refrigerator for 1 hour.
- Begin preheating the oven to 325° F. when you have about 15 minutes left in the chilling time for the dough.
- Unwrap one of the discs of dough and roll out to a 1½ inch thickness on a surface that has been lightly dusted with powdered sugar.
- Cut circle shapes out of the dough using a round cookie cutter and place on a parchment paper-lined baking sheet.
- Bake for 10-12 minutes or until the edges start to turn light brown.
- Cool the cookies on the pan for 5 minutes and then move to a cooling rack to finish cooling completely.
- Ice the cookies with a chocolate buttercream, or the chocolate icing of your choice ( you can find a link to my favorite chocolate buttercream recipe above)
- Cut a sash from black fondant and place on each of the cookies
- Add candy eyeballs to each of the cookies and then draw the pouches on the fondant sash using melted white candy melts. You can do the nose by using a miniature chocolate chip, and small piece of fondant, or melted chocolate.