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Unicorn Sugar Cookies
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4 from 1 vote

Unicorn Sugar Cookies - Decorated

Unicorn Sugar Cookies are a beautiful, fun, and yummy rolled sugar cookie that all of the Unicorn Lovers will go crazy over. Make some today and be the star at the next Unicorn Birthday Party.
Prep Time20 mins
Cook Time10 mins
refrigerate the dough 30 minutes. Decorating 30 - 120 minutes2 hrs 30 mins
Total Time3 hrs
Course: cookie, Dessert
Cuisine: American
Keyword: beautiful cookies, rolled cookies, royal icing, sugar cookies
Servings: 30 cookies
Calories: 184kcal



Royal Icing (makes about 5 cups)

  • 2 lbs. sifted confectioners Sugar (227g)
  • ½ tsp Cream of Tarter
  • 5 Large cold Egg Whites (see notes)
  • 2 tsp flavoring of your choice (vanilla, lemon, almond)

Sugar Cookie Dough (see notes)

  • 1 cup Butter (226g)
  • 2 cups confectioners sugar(227g)
  • 2 tbsp. Light Corn Syrup
  • 2 tsp of either vanilla, lemon, or almond flavoring/extract
  • 1/2 tsp salt
  • 1 large egg beat with 2 Tablespoons of water
  • cups unbleached all-purpose flour. (420g)


Make and Bake the Cookies

  • In the bowl of your stand mixer,(a medium bowl and hand mixer will work fine) cream together the sugar and butter. Add the corn syrup and beat on medium until fluffy. Scrape down the sides and bottom of the bowl.
  • Beat in the flavoring and salt.
  • Add the egg/water mixture and beat in.
  • Add the flour a small amount at a time and mix in.
  • Divide the dough in half, shape each half into a flattened disc and wrap the disc in plastic wrap. Refrigerate for 30 minutes. Dough should be chilled but still soft enough to roll out.
  • Preheat oven to 350°F or (176°C)
  • Working with one disc at a time. Roll the dough out to 1/4 of an inch thick. Roll the dough between 2 pieces of plastic wrap. The dough is a soft dough and this is the easiest way to roll it out and work with it. Lightly flour the dough if it starts to stick (See the video)
  • Cut out the cookies and place on a parchment-lined baking sheet.
  • Bake for 8-10 minutes until the centers are set and the edges are lightly browned. Let cookies cool completely before decorating.

Royal Icing:

  • Stir the cream of tartar into the confectioner's sugar.
  • Add the egg whites or dissolved meringue powder (see notes)
    Stir into the sugar by hand.
  • Beat the mixture, using the whisk attachment of the stand mixer. Beat on the highest speed for about 2-3 minutes. The icing will lighten and thicken. It should be the consistency of glue.
  • Beat in the flavoring of your choice.
  • Once the icing is prepared remove about 1/2 of a cup at a time for decorating. Cover the rest of the frosting flush with a piece of plastic wrap to keep it from drying out.
  • Thin the consistency of the "glue" frosting with water (1/2 teaspoon at a time) to achieve the correct consistency for either outlining or flooding the cookie.
  • Royal icing that is the correct consistency for outlining is thick and stretchy and drops off the spoon in relatively large blobs.
  • Royal icing that is the correct consistency for flooding flows off of the spoon and the tracks disappear into the bulk of the icing in about 10 seconds or less.
  • Decorate the cookies by first outlining (use a 1/8 in decorating tip or parchment cone with 1/8 inch opening in the tip of the cone) and then flooding the outlined areas. Once the base is dry you can pipe additional decorations on top to create the tail and mane for the unicorns.
  • Lastly, draw the eyes and nose on the unicorns using a black edible ink marker. (see notes)



This cookie recipe is an all-butter (no shortening recipe) which makes a super tasty cookie but is harder to work with.  If you are making these cookies with kids use my kid-friendly sugar cookie recipe. (click here) for the recipe
To prevent salmonella poisoning from raw eggs use meringue powder.  Use 3 tablespoons + a teaspoon of meringue powder dissolved in ½ cup + 2 Tablespoons of warm water.
If you are making these cookies with kids.  Outline the cookie with white frosting.  Then let the kids flood them with icing in a squeeze bottle.  Once the icing is dry, let the kids decorate them by drawing on them with edible ink cookie markers. 


Serving: 1cookie | Calories: 184kcal | Carbohydrates: 50g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 106mg | Potassium: 29mg | Fiber: 1g | Sugar: 38g | Vitamin A: 198IU | Calcium: 6mg | Iron: 1mg