Sample Project From The Hello Kitty Baking Book

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Nice 'n' Simple
CookingBakingFood Decoration

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Rich, buttery, and decorated with a thin layer of sweet royal icing, these classic sugar cookies are great for birthdays, holidays, or anytime snacks. Just be sure to give yourself plenty of time to make them—it’s best to let the icing dry overnight.


Extract from

The Hello Kitty Baking Book by Michele Chen Chock

Published by Quirk Books

No one does sweet like Hello Kitty! Filled with simple recipes, beautiful yet playful photography, and Hello Kitty’s signature charm, The Hello Kitty Baking Book is a cookbook that’s yummy through and through. From Hello Kitty Cake Pops to Chococat Cake and Pretty Bow Pumpkin Pie, there’s something for everyone to make and enjoy. Featuring over two dozen easy-to-follow recipes, The Hello Kitty Baking Book is the perfect cookbook for anyone who loves Hello Kitty, desserts, or both!

© 2018 Michele Chen Chock / Quirk Books · Reproduced with permission.


  • Step 1

    To make cookies: Combine sugar and butter in the bowl of a stand mixer. Using the paddle attachment, beat until smooth and creamy. Add egg and vanilla, mixing at medium speed until combined. Sift in flour and salt, then mix until flour is incorporated and dough starts to come together in a large mass. Turn out the dough onto a floured surface and press with your hands to flatten it into a disk. Wrap in plastic wrap and chill in the refrigerator for at least 20 minutes.

  • Step 2

    Preheat oven to 350°F; line a baking sheet with parchment paper. Place dough onto a floured surface and use a rolling pin to roll it out to a 1⁄8-inch thickness. Use cookie cutters to cut out shapes, then use a spatula to transfer them to the baking sheet. (Tip: If the dough gets warm and too soft to work with, chill for 30 minutes.) Bake for 10 to 12 minutes, or until golden brown. Let cool.

  • Step 3

    Tips: To decorate, you will need disposable piping bags, decorating tip couplers, small round decorating tip (such as Wilton #2 or #3), and decorating squeeze bottle. I When reconstituted with water, dried egg white powder becomes egg whites; because it’s pasteurized, it can be safely used without being cooked. Note: It is not the same as meringue powder.

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