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Nick Jr. Recipes

Rugrats Cookies


Servings: Serves 16
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These cookies are delicious on their own--or as part of a Rugrats Ooey-Gooey Cake.



Ingredients
1 tube (18 oz.) refrigerated sugar-cookie dough
2/3 cup all-purpose flour
1 box (16 ounces) confectioners' sugar
3 tbsp. egg-white powder
6 cups water
1 can (16 oz.) plus 1 cup prepared vanilla frosting
Assorted paste food coloring: black, pale pink, orange, purple, yellow, and brown
Rugrats Cookie Printable
Parchment paper
Pastry bag with #2 writing tip or resealable bag
Small paintbrush



Start Cooking

Step 1
Knead the sugar-cookie dough and flour until smooth.



Step 2
Roll out the dough on a sheet of parchment paper to a 1/4-inch thickness. Print out the Rugrats Cookie Printable and use the template to make cookie shapes by cutting out the faces from the dough.



Step 3
Transfer the dough to a sheet pan lined with parchment paper and bake at 350°F until golden, approximately 10 to 12 minutes. Transfer to a wire rack to cool. Repeat with the remaining dough to make ten more cookies.



Step 4
To make the frosting, beat the confectioners' sugar, egg-white powder, and water in a medium bowl until the mixture is thick and smooth. Transfer a half cup of the frosting and tint it with black food-coloring paste.



Step 5
Spoon the frosting into a pastry bag fitted with a #2 plain writing tip or a resealable bag with a small corner snipped; set aside.



Step 6
Tint another half cup of the frosting pale pink and thin it slightly with a teaspoon of water so it has the texture of slightly whipped cream.



Step 7
Cover the cookies with the pink frosting and let them dry for about 45 minutes.



Step 8
Divide the remaining frosting into six small bowls. Tint each a different color, leaving one bowl plain white. Thin each color with a small amount of water.



Step 9
Using a small paintbrush and the colored frosting bowls as your palette, paint in the details of the Rugrats template: the hair, eyes, and bows. Let the frosting dry for about two hours.



Step 10
Using a pastry bag with a #2 tip, pipe in line detail with the black-tinted frosting and let it dry for 30 minutes until set.



Step 11
Cookies can be made up to one week in advance and stored in an airtight container.




Recipe by food stylist Karen Tack