Happy Friday! I’ve been loving watching the Olympics and so this week’s bake is inspired by the Olympic medals (and my favorite athlete)! Goofy’s Olympic Cookies are sugar cookies imprinted with an Olympic medal design and filled with white and dark chocolate! My favorite Goofy animations are his sports ones, including The Olympic Champ, in which Goofy provides an overview of elements included in the Summer Olympics. Of course, we’re in the middle of the Winter Olympics, so I updated my designs a bit to match this year’s medals!
To make these cookies, first whisk together the flour, cornstarch, and salt. In a separate bowl, together the butter and sugars until light and fluffy. Add the egg yolk and vanilla, beating until fully incorporated. Gradually add in the flour mixture and beat until combined.
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Use a 1.5 tablespoon or 2 tablespoon cookie scoop to portion the dough. Place 1/2 cup of sugar into a small bowl. Roll the portioned dough into balls and then roll each ball in the sugar. Place the cookies on parchment paper lined baking sheets and use the palm of your hand to gently flatten them.
Use a 1/4 teaspoon round measuring spoon and a chopstick to make the medal imprint. First, use the 1/4 teaspoon measuring spoon to make a circular imprint near the center of the cookie (for the medal). Use the edge of the chopstick to make two rectangular imprints at the top of the circle (for the lanyard). Place the cookies in the refrigerator for 1 hour to chill.
Bake the cookies at 375 for 10-15 minutes or until the edges are lightly golden. Remove the cookies from the oven and, if needed, repress the imprints using the 1/2 teaspoon measure and chopstick. Let the cookies cool completely on the baking sheet.
To decorate, place the white chocolate melts, blue chocolate melts, and dark chocolate melts in separate piping bags. Heat in the microwave, checking every 30 seconds, until melted. Pipe a little bit of white in the lanyard imprints closest to the medal imprint. To make silver medals, also pipe the white chocolate into the center medal imprint. Next, pipe the blue chocolate melts into the remaining portion of the lanyard imprints. For the gold medals, pipe the dark chocolate into center medal imprints. Let the chocolate set completely.
Use a clean, never been used with paint, paintbrush or q-tip to coat the white chocolate medals with silver luster dust and the dark chocolate medals with gold luster dust.
Enjoy Goofy’s Olympic Cookies and the rest of the 2026 Winter Olympics!
Goofy’s Olympic Cookies
Ingredients
Goofy's Olympic Cookies
- 1 cup unsalted butter, room temperature
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla bean paste
- ½ teaspoon salt
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- ½ cup granulated sugar, for rolling
Decoration
- 1/4 cup white chocolate melting wafers
- 1/4 cup blue candy melts
- 1/4 cup dark chocolate melting wafers
- gold and silver luster dust
Equipment
- 1/4 teaspoon round measuring spoon
- chopstick
- piping bags
Instructions
Goofy's Olympic Cookies
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Line two baking sheets with parchment paper. Place 1/2 cup granulated sugar in a small bowl (for rolling). Set aside.
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In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
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In a separate bowl, combine the butter, granulated sugar, and light brown sugar. Beat until light and fluffy, about 2 minutes.
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Add the egg yolk and vanilla paste and beat until fully incorporated.
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Gradually add in the flour mixture and beat until combined.
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Use a 2 tablespoon cookie scoop to portion out the dough. Roll the dough into balls and roll the dough balls in the granulated sugar.
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Place the dough balls 2 inches apart on the prepared baking sheets. Use the bottom of your balm to gently flatten the dough balls.
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Use the back of a 1/4 teaspoon to gently press an indentation into the center of each cookie (this will be the medal). If edges crack, lightly smooth them with your fingers. Use a chopstick to create the 2 indentations above the teaspoon indentation (this will be the lanyard).
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Place the cookies in the refrigerator to chill for 1 hour.
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Preheat oven to 375°F.
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Bake the cookies for 10-15 minutes, or until edges are lightly golden.
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Remove the cookies from the oven and, if needed, gently re-press the indentations. Allow cookies to cool completely on the baking sheets.
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Place the white chocolate melting wafers, blue candy melts, and dark chocolate melting wafers in separate piping bags. Heat them in the microwave, checking every 30 seconds, until melted.
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Pipe a small amount of white chocolate into the bottom of the lanyard imprints (closest to the circle). Fill the remaining part of the lanyard imprint with the blue candy melt.
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For silver medals, pipe white chocolate into the center imprint. For gold medals, pipe dark chocolate in the center imprint.
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Let the cookies rest at room temperature until the chocolate has set. Use a clean (never been used with paint) paint brush or q-tip to cover the white chocolate medals with silver luster dust and the dark chocolate medals with gold luster dust.
Recipe Notes
adapted from Sugar Spun Run.