I’ve been wanting to make mustache cookies for a long time, but I couldn’t find the right cookie cutters. Then, I saw these from Fuzzy Ink. I immediately bought them, and waited for the right instance to make mustache cookies…
The cookies start off with a simple sugar cookie dough, which is rolled and cut in to mustache shapes. After the cookies are baked and cooled, they are iced with royal icing dyed black (or brown or whatever color you choose) and attached to a lollipop stick. They make a great costume accessory for Halloween or work as an edible prop for whimsical photos! These cookies are a lot of fun, and everyone will love posing with them.
Thankfully, an early Halloween costume party provided the perfect opportunity to bring these tasty and fun mustache cookies! And my friends are great sports, who were willing to pose for some photos before nibbling on their mustaches…
Click below for the recipe! Have a question? Feel free to ask in the comments below! And thanks for reading!
Yield: depends on your sugar cookie recipe, mine makes about 3 dozen cookies
Begin by assembling your ingredients.
You are going to need:
- 1 recipe sugar cookie dough
- Lollipop sticks
- 1 recipe royal icing (see the Piñata Cookies post for the recipe)
- Black food dye (I use these because the gel food coloring provides a more vibrant color without thinning out the icing.)
You are also going to need:
- Mustache cookie cutters
- Wax paper
- Rolling pin
- Cookie sheet
- Parchment paper
- Cooling rack
- Small icing knife
Preheat your oven to 375° F.
First, separate your dough in half. Place each half in between two pieces of wax paper, and roll out to about 1/4-inch thick.
Chill in the refrigerator for about 15 minutes. Use the mustache cookie cutter to cut out the cookies. Collect and re-roll the scraps.
Place the cookies about an inch apart on a cookie sheet lined with parchment paper. Bake in your pre-heated oven for about 9-11 minutes.
Let cool on the cookie sheet for approximately 2 minutes, and then remove to a cooling rack to cool completely.
While your cookies are cooling, dye the royal icing black. Start with a small amount of the icing (about a quarter of the recipe) because you won’t use all of it. Cover the remaining icing, and place in the refrigerator.
Use a small icing knife to ice the mustache cookies. Let dry for about 30 minutes. Attach the lollipop sticks using a small amount of the royal icing. Let dry.
Store in an airtight container for up to one week. Enjoy!