Do y’all watch the Mandalorian? If you do, you know that Baby Yoda (who is actually not Yoda and is known as “The Child”) is absolutely adorable. So when Toby sent me a meme thing he saw on Facebook about a way to make Baby Yoda cookies, I knew I had to get on that, stat.

The most critical thing you will need for Baby Yoda cookies is an angel cookie cutter.

Once you cut out some angel shapes, use a sharp knife to cut the heads off of the angels (I know, I know, but it’s just cookie dough!).

Bake those headless angels up and get ready to decorate!

All you’ll need to make your Baby Yoda cookies extra kawaii is royal icing in a light dusty green, a beige-ish color, and black. I realized too late that I was out of black gel food coloring, so I used a bunch of brown mixed with some royal blue. Worked perfectly!

I must warn you that if you’ve never decorated with royal icing before, it can be a challenge. You may need to use the force. But you’ll end up with super cute Baby Yoda cookies, so I think we can agree it’s worth it.

Baby Yoda cookies

Sugar cookie dough (recipe below, or use your favorite)
Angel cookie cutter and a sharp knife (a small blade will be easier)
Royal icing (recipe below, or use the recipe on the back of a package of meringue powder)
Green, brown, and black gel food coloring (I like Americolor brand)
Piping bags and small tips (I use Wilton #3)
Squeeze bottles (optional – you can use more piping bags if you’d prefer)
Toothpicks

Make the sugar cookie dough, roll it out, and use the cookie cutter to cut angel shapes. Next, use the knife to cut the heads off of the angels, as shown in the photos above. Bake the cookies and allow them to cool.

While the cookies are cooling, make the royal icing. Divide it into two parts, leaving a big spoonful or two for a third (small) bowl. Use gel food coloring to dye the small portion of the icing black, and dye the other two portions light dusty green (start with a drop or two of brown and a few drops of green, then add more of each color as necessary) and a beige-y brown.

Use a small spatula or spoon to put some of the light brown icing and the green icing into piping bags fitted with small tips. Cover the remaining icing by pressing plastic wrap down directly on the surface.

Use the light brown icing to pipe the outline of a robe, then use the green to outline the face and ears. Once all of the outlines are done, put the leftover icing back in the correct color bowl. Then, adding just a drop or two of water at a time, thin all three icings to a consistency where if you drag a spoon through the middle of it, the icing will fill in the line in 8-10 seconds. Put the thinned icing into squeeze bottles or piping bags.

Use the thinned light brown icing to fill in the robes, using the toothpick to help spread it evenly. Use the green icing to fill in the Baby Yodas’ head and ears, then immediately use the black to pipe eyes onto the wet green icing. This way, the black eyes will be flat on the green face.

Allow the cookies to dry overnight, then store in an airtight container and enjoy!

Sugar cookies

(Adapted from a Wilton cookie cutter package)
2 sticks (1 cup) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 egg
3 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt

Preheat oven to 375 degrees. Using the paddle attachment on a stand mixer, cream together the butter and sugar until light and fluffy*. Beat in egg and vanilla. In another bowl, stir together flour, baking powder and salt.

Add the flour mixture to the butter mixture about 1 cup at a time, mixing after each addition. You should be able to go ahead and use the dough now, but if it seems too soft, divide it into two parts, wrap the parts in plastic wrap, and refrigerate them for 20-30 minutes.

Once the dough is ready, sprinkle some flour out on a clean surface and roll the dough out to about 1/8 or 1/4 inch thick. Use the angel cookie cutter and knife to make Baby Yoda shapes, as described and pictured above.

Cover baking sheets with silicone mats or parchment paper, and bake the cookies until they’re just barely browned — mine took about 8 minutes. Remove the cookies from the oven and allow them to cool on the pan for a few minutes, then move them to a cooling rack.

Royal icing

1 pound powdered sugar (also called “confectioners sugar”)
4 teaspoons powdered egg whites (usually available with the baking supplies)
1/3 cup water
1 tablespoon lemon juice
1 teaspoon vanilla
Prepare your piping bags and/or squeeze bottles, as described above. Set all the cookies out on clean cookie sheets or trays.
Place the powdered sugar and powdered egg whites in the bowl of a stand mixer fitted with the paddle attachment and turn on low for a few seconds to combine. With the mixer still going on low, gradually pour the water, lemon juice, and vanilla into the bowl.

Once the powdered sugar is all wet, turn the mixer up to medium or medium-high speed and beat for a few minutes, watching after the first minute or so until the mixture gets past the liquidy phase and looks glossy and firm. (You may need to scrape down the sides of the bowl at some point to get everything well combined). You can check whether it’s mixed enough by turning off the mixer and pulling the paddle attachment up. If the peaks stand straight up or just bend a little at the top, it’s ready.

Notes on the icing: If your icing seems super stiff, go ahead and add another tablespoon or so of water to it. Also, don’t fill your piping bags past the “max” line. The more icing you put in there, the harder it’s going to be to use them.

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