Star Wars Cookies

These Star Wars Character cookies are created with a common cookie-cutter, and Star Wars fans of all ages will have fun making them. The cookies are soft and buttery but wouldn’t spread!

May the force be with you… I made these Star Wars Cookies for May 4th, AKA Star Wars Day 🙂 My husband and I are big Star Wars fans, and he got me these cute Star Wars character cookie cutters from Amazon.

I love cookie cutters that come with cookie stamps. Even complicated character designs like Darth Vader can be easily drawn by icings.

If you follow my shortbread cookie recipe, your cookies would not spread as they bake! So no need to worry about the details and the neat edges disappearing on you.

Ingredients

For the cookies

• 1/2 cup unsalted butter, cubed, 113g
• 1/2 cup granulated sugar, 105g
• 1 egg
• 1 3/4 cups all-purpose flour, 225g + more for dusting
• 1/4 cup cornstarch, 35g
• 1/4 teaspoon kosher salt, 1.5g
• 1/2 teaspoon vanilla extract, 2.5ml
• 1 teaspoon matcha powder for Yoda, 3g
• 1 1/4 teaspoon black cocoa powder for Darth Vader, 3g
• 1-2 dashes yellow gel food coloring for C3PO
• 3/4 teaspoon cocoa powder for Chewbacca, 2g

For the white icing

• 3/4 tablespoon meringue powder
• 1 1/2 tablespoon warm water (NOT hot)
• 1/4 tablespoon light corn syrup
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract

For the black icing

• 1 1/2 tablespoons unsweetened black cocoa powder
• 1/2 heaping cup powdered sugar
• 1 – 1 1/2 tablespoons hot water
• 1/2 teaspoon vanilla extract

How to make Star Wars cookies

For the cookies

1. Preheat the oven to 375 degrees, and line baking sheets with parchment paper.
2. Cream the butter and sugar, just until smooth and combined.

3. Mix in the eggs and vanilla extract until incorporated.

4. Add the flour, cornstarch, and salt, and mix until the mixture will gather itself into a ball and pull away cleanly from the sides of the bowl.

5. Divide the cookie dough into four, about 145 grams each.

6. Add matcha powders to one of the doughs and mix well to make green dough. Then add black cocoa powder to another dough and mix well to make black dough. Add yellow gel food coloring to another dough and mix well to make yellow dough. Add regular cocoa powder to the rest of the dough and mix well to make brown dough.

7. Roll each dough out between 2 sheets of plastic wrap, to a thickness of about 1/4 inch.

8. Rest the dough sheets in a refrigerator for at least an hour. This process makes it easier to work with soft buttery dough.

9. Take the dough sheets out and lightly dust the surface. Cut them into shapes while they are still slightly chilled but not hard. Once the dough warms up too much, it may stick to cookie cutters. If this happens, put the sheet back in a refrigerator and repeat the process.

10. Bake cut-out cookie dough for 5-7 minutes. Cool completely and set them aside.

For white icing

1. In a deep bowl, add meringue powder and warm water.
2. Beat this for about 1 minute until you have a white and frothy mixture.
3. Add powdered sugar, corn syrup, and vanilla extract and start mixing at medium to medium-high speed.
4. Continue mixing until your icing becomes thick and peaks start forming.
5. Add ⅛ teaspoon of water at a time to get to the consistency you need. My icing was between medium consistency and flood consistency. More detailed explanations of icing consistency can be found here.
6. Cover the icing with plastic wrap or transfer it to an air-tight container. The icing will dry up pretty quickly without doing so. Set it aside until needed.

For black icing

1. Whisk the black cocoa powder, powdered sugar, hot water, and vanilla.
2. If needed, add ⅛ teaspoon of water at a time to get to the consistency you want. (I recommend medium consistency)
3. Add some black food coloring with a toothpick and mix until well combined.
4. Cover the icing with plastic wrap or transfer it to an air-tight container. Set it aside.

For the assembly

1. Once cookies are cooled, place white and black icing in separate piping bags.
2. Snip off a tiny amount (about ⅛-inch) at the corner.
3. Start by piping details with white icing, Draw Chewbacca’s teeth and C3PO’s eyeballs. Let them dry.

4. Next, with black icing, pipe Yoda’s eyes, outlines of Darth Vader, Chewbacca’s eyes and nose, and C3PO’s pupils. Let them dry completely and enjoy!

How to store leftover icing

Put the icing in an airtight container and it will last for up to 2 weeks at room temperature.  If you don’t have plans to use the icing within 2 weeks, it can be frozen in an airtight container for up to 2 months.

Icing tends to separate longer it sits. Make sure to mix it up well before using it.

If you like these Star Wars cookies, you may also like:

• Fall Guys Cookies – Fun Baking Project
• Nightmare Before Christmas Cookies
• Hello Kitty Cookies – Simple Recipes