Save to Pinterest Fun, jumbo-sized elephant-shaped sugar cookies, perfect for sharing at parties or as a delightful treat for kids.
My family loves making these cookies together for special occasions—theyre always a hit!
Ingredients
- Dough: 250 g unsalted butter softened, 200 g granulated sugar, 2 large eggs, 1 tsp vanilla extract, 420 g all-purpose flour, 1 ½ tsp baking powder, ½ tsp salt
- Decoration: 200 g powdered sugar, 2–3 tbsp milk, Food coloring (gray, pink, and black, gel or liquid), Edible candy eyes or chocolate chips (optional)
Instructions
- Step 1:
- Preheat the oven to 180°C (350°F). Line two large baking sheets with parchment paper.
- Step 2:
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Step 3:
- Beat in the eggs, one at a time, then mix in the vanilla extract.
- Step 4:
- In another bowl, whisk together flour, baking powder, and salt.
- Step 5:
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Step 6:
- Divide the dough in half, wrap in plastic, and chill for at least 30 minutes if time allows (for easier rolling).
- Step 7:
- Roll out dough on a lightly floured surface to about 1 cm thickness.
- Step 8:
- Use a large elephant-shaped cookie cutter (or create a template from paper) to cut out cookies.
- Step 9:
- Transfer the cookies to prepared baking sheets, spacing them apart.
- Step 10:
- Bake for 10–12 minutes or until edges are lightly golden. Let cool completely on a wire rack.
- Step 11:
- For the icing: Mix powdered sugar with milk until smooth and spreadable. Divide and tint with food coloring as desired.
- Step 12:
- Decorate cooled cookies with icing, using gray for the body, pink for ears, and black for details. Add edible eyes or chocolate chips for eyes. Let icing set before serving.
Save to Pinterest We always pair these cookies with milk or lemonade, making family moments even sweeter.
Required Tools
Mixing bowls, Electric mixer or wooden spoon, Rolling pin, Elephant-shaped cookie cutter or paper template and sharp knife, Baking sheets, Parchment paper, Wire rack, Small bowls and brushes for icing
Allergen Information
Contains: Wheat (gluten), eggs, milk (dairy). Check decorations for additional allergens. Double-check food coloring and candy eyes for allergen statements.
Nutritional Information
Calories: 340, Total Fat: 14 g, Carbohydrates: 50 g, Protein: 4 g per serving
Save to Pinterest These giant elephant cookies are sure to bring joy to any gathering and are simple to prepare for bakers of all levels.
Recipe FAQs
- → What dough ingredients are used for the cookies?
The dough combines softened butter, granulated sugar, eggs, vanilla extract, all-purpose flour, baking powder, and salt for a tender texture.
- → How should the dough be prepared for shaping?
After mixing, the dough is wrapped and chilled to make rolling and cutting easier, ensuring cookies hold shape well.
- → What are some decorating tips for these cookies?
Use tinted icing in gray, pink, and black to highlight elephant details, and add candy eyes or chocolate chips for added character.
- → Can these cookies be customized in flavor?
Yes, adding a pinch of cinnamon or almond extract to the dough enriches the flavor without overpowering the sweetness.
- → What is the recommended baking temperature and time?
Bake at 180°C (350°F) for 10–12 minutes until the edges turn lightly golden for a soft yet structured cookie.
- → Are there any allergen considerations?
These cookies contain wheat, eggs, and dairy; check decorative ingredients carefully for additional allergens.