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Hanukkah Cookies

with Blue & Yellow Icing



    For cookies:
  • 8 Tbsp Butter
  • 2 Cups Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 3/4 Cup Granulated Sugar
  • 1 tsp Vanilla extract
    For decoration:
  • 1 tsp Blue Food coloring
  • 1/4 tsp Yellow Food coloring
  • 3 Cups Icing Sugar
  • 1 tbsp Blue sanding sugar
    From your pantry:
  • 1 Egg
  • Parchment paper (4)
  • Cookie Cutters
  • Piping bags (3)


Iced dreidel- and Star of David- shaped cookies are decorated in bright colors to celebrate the festival of lights. PLUS, this baking kit includes two cookie cutters for easy baking!


Back in the day all recipes were done by hand, so it’s fine if you don’t have an electric mixer. (We’re big fans of whisks.) It will take a bit more time, but you get a nice arm workout!

Not sure how tall 1/8 inch thickness is? It’s about the height of two quarters stacked. Your cookie thickness should be just a tiny bit higher than the quarters.


Use icing sugar immediately or it will harden. As you transfer the icing to a piping bag, cover the bowl with plastic wrap to prevent drying.

Cookies will keep for up to 2 weeks; cover with foil or place in an air-tight container.



Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, take out 1 egg from your refrigerator. Bring butter to room temperature. In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, using an electric mixer on medium speed, cream together the butter and granulated sugar until light and fluffy. Add the egg and the vanilla extract. Slowly add in the flour mixture and mix with a spatula until combined. Divide in half; use 3/4 of the blue food coloring to dye one half.


Pat to flatten into 2 disks. Wrap in plastic wrap and freeze until firm, at least 20 minutes. (Or, place in fridge overnight.) Line 2 baking sheets with parchment paper provided. Remove one disk from freezer or fridge, then the second one when ready. Unwrap and place disk between 2 pieces of parchment paper. Using a rolling pin, roll out dough to 1/8 inch thick.


Preheat oven to 325°F. With cookie cutters provided, stamp out 30 (or more) shapes. Carefully transfer onto parchment lined baking sheets (use the same parchment you used for rolling), and chill in the fridge for 10 minutes. Repeat until all the scraps are used up. Bake, rotating sheets halfway through, until slightly golden, 8 to 12 minutes. Cool completely on wire racks.


Place the icing sugar in a medium bowl. Add 2 tablespoons of lukewarm water, 1 tablespoon at a time. The icing will start out thick and lumpy. Slowly dribble in more water until the icing resembles thick honey. Continue to whisk for 2 to 3 minutes until thick and creamy. Divide equally into 3 bowls; dye one yellow with the yellow food coloring, and the other with the remaining blue food coloring.


Using a spatula, fi ll each piping bag with icing. To fill the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Twist and seal the top of the bag. When you’re ready to pipe, cut a tiny corner of  the piping bag. This will be about 1/4 inch from the tip. (Start very small with a test). Decorate cookies! Use a spatula to spread icing over cookies. Use piping bags to create designs and patterns on cookies.


Put final touches on cookies by sprinkling blue sanding sugar. Work quickly since icing dries fast. Allow to fully set for a few hours. Have fun!

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