Starbucks Penguin Cookies Copycat

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INGREDIENTS: (makes 24-30 cookies)

  • 1 cup unsalted butter (at room temperature)

  • 3/4 cup powdered sugar

  • 1 tablespoon vanilla

  • 2 cups flour

  • 1 teaspoons baking powder

  • About 16 oz of dark chocolate wafers. Wilton or Ghirardelli

  • Edible gold dusting powder 

DIRECTIONS:

  • Place butter and sugar into a mixing bowl and using a mixer, beat until light and fluffy 

  • Add vanilla and mix until well combined.

  • Add flour and baking powder to butter/sugar mixture and beat on low speed until incorporated well (don’t over-beat this).

  • Use clean hands to form this mixture into a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

While dough is chilling, make chocolate toppers and royal icing.

  • Melt chocolate wafers in the microwave in 30 second increments, mixing in between until melted and smooth.

  • Spoon into a large zip-top bag and seal it well.

  • Place mold on a cookie sheet to keep it flat and easy to move.

  • Carefully pipe chocolate into molds, filling them up to the top and then tap entire cookie sheet on counter to remove bubbles.

  • Freeze for 5-8 minutes until they can be peeled out of the molds. Repeat until you have about 24-30 toppers.

  • Squeeze extra chocolate back into a small bowl and set aside.

 

Set toppers aside, and cut/bake cookies.

  • Preheat oven to 350 F degrees.

  • Remove dough from refrigerator and roll out on a floured countertop. Cut into rectangles.  Place on a cookie sheet that has parchment paper laid on top. 

  • Bake at 350F degrees for 10-12 minutes.

  • Slide parchment paper (with cookies on top) off baking sheet and cool completely.

ROYAL ICING INGREDIENTS:

3 ounces pasteurized egg whites

 1 teaspoon vanilla extract

 4 cups confectioners' sugar

Directions

  1. In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

Assemble cookies.

  • Re-heat the extra chocolate you set aside from earlier, using instructions given earlier for melting.

  • Use a knife to spread melted chocolate onto the back of a chocolate topper, and gently place it on top of a cooled cookie. 

  • Allow topper to harden- sticking it firmly to the top of the cookie.

  • Use a food-grade brush to gently brush gold dusting powder over each chocolate piece. (optional)