Lamb Cookies

Today I have a little blast from the past…last year’s lamb cookies.  I meant to share these much earlier, but somehow I managed to misplace the photos of the finished product.  I do things like that.

The best I could do is this single shot I posted on Instagram last year.  Not really prize-winning photography, but you get the idea.Lamb Cookies

The idea for these cookies came from this nifty little candy box I found at Michaels.  In hindsight, I might have overcomplicated things, but that’s another one of those things I do.

Lamb Cookies 1

Anywho, there are about a million and one ways to tackle this sort of lamb cookie.  Double layered, piping a face onto the flooded base, or royal icing transfers.  I went the transfer route.  Why you ask?  Well, mainly because I wanted to use icing to create a textured effect and I wasn’t sure that piping the face on an uneven surface would work.  Not to say that it wouldn’t but I’m just not much of a risk taker on a deadline.

To make these cookies you will need:

Optional

Begin by making royal icing transfers.  I hand drew my face template and placed it under wax paper secured with painter’s tape.  If you’re OCD and want uniform faces, make a template out of paper and trace around it.

Use gray icing to outline and fill the faces then use tweezers to drop in eyes.  Let the transfers dry for a bit, then use 20-second icing to make a heart-shaped nose.  Let dry overnight.

The next day you can use a teensie tiny little brush to add eyelashes {learn how HERE} and you can even add an accent to the eye if you would like.

 

 

Lamb Cookies 3Once you’ve completed the faces you can peel them off and drop them onto the cookie or go step further and add ears and hair.  It’s totally up to you.  I chose the first option.

Lamb Cookies 4To make the lamb’s body outline and fill a simple flower cookie with piping icing and use an off-set spatula to give it a textured look.  I’ve used this technique before for Lorax cookies and fuzzy chick and bunny cookies.

Lamb Cookies 2

While the “wool” is still wet drop on a face transfer.  After the base is set use piping icing to gently add bangs, using the same technique as before.

To finish up, use black 20-second icing to add ears and even a little flower accent if you like {not pictured}.

Lamb Cookies 5I really liked these cookies and if this early Easter doesn’t sneak up on me too soon, I’m thinking about remaking them this year as a double layered cookie using one of these Ateco petit four cutters for the face.  We’ll see how it goes.

I hope all that spring weather has made it’s way to your neck of the woods and you’ve been outside enjoying it like I have.  If not, it will be here sooner than you know it!

If you like these lambs here are some other cookie ideas you will love:

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Comments

  1. 31
    Diane says:

    I added a few lambs to my Easter collection thanks to your wonderful tutorial. Instead of RI transfers for the face, I used a tulip cutter to score the larger flower. Happy Easter!

  2. 32
    patricia payne says:

    Your lamb cookie is so cute. Really nice for an Easter idea.

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  1. […] you like, add a little texture to the hat.  I used a technique similar to the one I talked about here.  Start by applying a tiny bit of piping icing to the dried base, then use an offset spatula to […]

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