Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Little Lamb Cookies 3.8 (55) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 21, 2020 Print Rate It Share Share Tweet Pin Email Photo: Tara Donne Prep Time: 1 hrs 20 mins Total Time: 3 hrs 30 mins Yield: 20 Mary had a little lamb whose icing was as white as snow (or pink, if you prefer) thanks to a sprinkling of sanding sugar. Ingredients For the Cookies: 4 cups all-purpose flour, plus more for surface 1 teaspoon baking powder Coarse salt 2 sticks unsalted butter, room temperature 2 cups granulated sugar 2 large eggs 2 teaspoons pure vanilla extract For Decorating the Cookies: Royal Icing for Lamb Cookies, tinted pink (optional) Fine sanding sugar, for sprinkling Directions Make the cookies: Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time. Reduce speed to low. Add flour mixture, then vanilla. Refrigerate dough, wrapped in plastic wrap, for at least 1 hour. Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a lightly floured surface. Cut out cookies using a 5-inch lamb cookie cutter, rerolling scraps once. Transfer to a baking sheet, and refrigerate until firm, about 30 minutes. Bake until edges just start to brown, 10 to 12 minutes. Transfer cookies to a wire rack, and let cool completely. Decorate the cookies: Transfer icing to a pastry bag fitted with a small round tip. Pipe an outline of icing around the edges, then "flood" each cookie with more icing to cover. Sprinkle with sanding sugar. Let cookies dry completely before tying a pink or blue ribbon around each lamb's neck if desired. Cook's Notes Cookie dough can be refrigerated for up to 5 days or frozen for up to 1 month. Thaw before using. Rate it Print