This Princess cookies recipe combines our favourite flavours of white chocolate and raspberry. Cutting these into tiaras and crowns means they are delicious and look fabulous – a perfectly royal treat!
These Princess cookies are simple to make and the recipe can be easily altered to include your favourite flavourings. We love the combination of raspberry and white chocolate, but why not try milk chocolate chips, or a teaspoon of cinnamon for a little twist? The key is to make sure any flavouring additions are in small pieces so that the dough can be easily cut into shape. You can also either stir by hand or use a mixer – both work well.
We’d recommend allowing plenty of time for decorating – it’s the icing and sprinkles that makes these extra special!
This Princess cookies recipe makes around 35 small crown cookies.
- Preparation: 20 minutes
- Refrigeration: 1 hour
- Baking: 8-15 minutes
- Decorating: as long as you fancy!
- Greaseproof paper
- Baking tray
- Mixing bowl
- Rolling pin
- Crown and star shaped cookie cutters
- Cooling wrack
- Piping bag fitted with a writing nozzle (helpful but not essential)
- 1 medium egg
- 1 tsp vanilla essence
- 3 tbsp freeze dried raspberry flakes
- 75g white chocolate (chopped into very small pieces)
- 200g softened butter (Stork works perfectly – that’s what we use!)
- 200g caster sugar
- 400g sieved plain flour
- Sprinkles, icing, and food colouring to decorate (or for extra tastiness try coloured melted white chocolate – it works a treat).
- Line a baking tray with greaseproof paper and set the oven to 170°
- In a mixing bowl, beat the sugar and butter together until light and fluffy.
- Beat in the egg.
- Stir in the vanilla essence, chopped white chocolate and freeze dried raspberry pieces.
- Gently stir in the flour until combined to create a fairly sticky dough ball.
- For best results, cover the dough in cling film and refrigerate for one hour before cutting.
- Remove the dough from the fridge and roll out on a lightly floured surface. Next, cut out shapes of around 0.5cm deep using your cookie cutters. We find that simple crown cutters work best – the more ornate designs can be tricky to remove and brown quicker around the edges.
- Pop onto your prepared baking tray and bake in the oven for 8-15 minutes or until lightly golden.
- Leave to cool on a wire rack before decorating.
- Finally, to decorate, we mixed icing sugar with food colouring to a thick consistency. We filled a piping back with a writing nozzle with the icing and piped the edge of the cookies first. Once dry, we then filled with a slightly thinner icing that spread easily. We then added sprinkles and glitter as a finishing touch.
Fit for a Prince or Princess?
We hope you enjoy this Princess cookies recipe and that it meets with the royal seal of approval! Pop over and see us here for more Disney inspired bakes, or why not try our other Princess activities!