Marshmallow Sheep Cookies
Easy
These delicious chocolate chip oat cookies are decorated with mini marshmallows and fondant to make the cutest, and tastiest, sheep cookies. Make sure you have extra mini mallows on hand as you’ll find a few of them may get eaten in the process of decorating! An easy cookie recipe that’s fun to make with the kids. Sponsored by Odlums
PREP IN
30 MIN
COOK IN
15 MIN
SERVE
14
Marshmallow Sheep Cookies
Easy
PREP IN
30 MIN
COOK IN
15 MIN
SERVE
14
Introduction
These delicious chocolate chip oat cookies are decorated with mini marshmallows and fondant to make the cutest, and tastiest, sheep cookies. Make sure you have extra mini mallows on hand as you’ll find a few of them may get eaten in the process of decorating! An easy cookie recipe that’s fun to m
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Ingredients
- 125g butter, softened
- 125g Shamrock dark muscovado sugar
- 1 large egg
- 1 tsp Goodalls vanilla extract
- 150g Odlums self raising flour
- 75g Odlums porridge oats
- 100g milk chocolate chips
- About 65g white fondant icing
- Black gel food colouring
- About 65g Odlums mini marshmallows
- 4 tbsp icing sugar
- 1 tsp water
FOR THE COOKIES:
TO DECORATE:
Method
- 1. Pre-heat oven to 190°C / 170°C fan assisted and line 2 baking trays with parchment paper. Set aside until needed.
- 2. Put the butter and sugar into a large bowl and beat with an electric mixer until smooth.
- 3. Add the egg and vanilla and beat to combine, scraping down the sides of the bowl as needed.
- 4. Finally, add the flour, oats, and chocolate chips, then mix on low until you have a thick dough with no visible dry ingredients.
- 5. Drop about 14 mounds of cookie dough onto the prepared baking trays, leaving space between each to allow for spreading. Tip: A smaller ice-cream scoop is great for portioning and makes perfect round cookies.
- 6. Bake until cookies are golden, firm around the edges and slightly soft in the centre when lightly pressed, 12-15 minutes.
- 7. Leave cookies to cool on the baking tray for about 5 minutes, then transfer to a wire rack to cool completely before decorating.
- 8. To make the sheep faces, pinch off about 10g of the white fondant, wrap well and set aside. Colour the larger piece of fondant with the black gel food colouring to a dark grey shade (it will darken as it dries).
- 9. Roll out the black fondant to about 2-3mm thick, then stamp out 14 (or however many cookies you have) rounds approx. the size of a €1 coin. Squeeze the sides of each to make more of an oval shape, then set aside.
- 10. Bring the scraps together, knead well, then re-roll to 2-3mm thick. Stamp out another 7 circles the same size as before. Cut each circle into quarters, then shape each quarter into tear shapes for the ears.
- 11. Bring the scraps together then pinch off small pieces, rolling each between finger and thumb to make the pupils for the eyes.
- 12. Take the white fondant and pinch off small pieces about ½ the size of a pea, roll them between finger and thumb to make little balls. Press a black pupil into the centre of each white ball, flattening them slightly, until you have 14 sets of eyes.
- 13. Dab a little bit of water on the backs of the eyes and then lightly press them onto the head shapes, the water acts as the glue. Once all the eyes have been stuck to the faces, use a little water to stick the ears onto each face. Set aside until needed.
- 14. Once cookies are cooled and you’re ready to decorate, mix the icing sugar with the water in a small bowl until smooth.
- 15. Using the icing as the glue, dab a little bit of icing onto the cookie and stick a sheep face onto each cookie, then dipping each marshmallow into the icing, stick them onto the cookie, covering the surface, to make the woolie sheep. Tip: If you don’t have the patience to dip each marshmallow into the icing, you can spread icing over the entire surface of the cookie, then stick on the face and marshmallows. You will need more icing if you choose this method.
- 16. Store cookies in an airtight container at room temperature for 3-4 days.
