Shark Week Sugar Cookies
What you'll need
Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base (00577265)
Plugra European Style Unsalted Butter (01046334)
DDA Vanilla Extract (00862567)
DDA Pasteurized Whole Egg Frozen (00235317)
Whole Milk
Royal Icing Mix
ChefMaster Red Red Liqua-Gel (02333912)
ChefMaster Black Liqua-Gel (02333839)
Directions
Working Method
In the bowl of a stand mixer fitted with the paddle attachment, mix together 4 pounds Dawn Crème Cake Mix, 1 pound softened unsalted butter, 0.8oz vanilla extract, 1.8oz whole eggs, and 1.8oz whole milk. Mix until well combined and mixture looks like cookie dough. Pat into a flat circle, wrap with plastic wrap, and place in cooler until completely chilled.
Roll to ¼ inch thick, punch into circles, donut shapes, and donut with a bite taken out. Bake at 350F until completely set and just starting to color around the edges. Let cool completely.
Mix royal icing- make white, grey, red, and black and decorate the cookies using pipe/fill techniques.
Load More Reviews
Shark Week Sugar Cookies
You’ll love these recipes too
Do you like this recipe?
Tell other bakers what you thought.
I would like to receive email communications from Dawn Foods.
Rating is required
First Name is required
Last Name is required
Email is required
Email is invalid
Comments are required
SUBMIT RATING
Thank you
Your comments are very important to us! Your submitted information of this recipe will be reviewed and if accepted, will be published in the near future.
BACK TO RECIPE
An error occurred. Please try again.
Close
 | © 2018 Dawn Food Products, Inc. Unless noted otherwise, all trademarks and other intellectual property on this site are owned by Dawn Food Products, Inc., Jackson, MI, USA |
© 2020 Dawn Food Products, Inc.
Our Insights to Your Inbox
Stay Informed
Access our industry research, consumer trends, and business tips, without leaving your inbox