Happy Friday! I’ve been watching Loki on Disney+ and I’m excited to share these Miss Minutes cookies! Just in time for National Sugar Cookie Day, these orange sugar cookies are topped with orange icing and decorated to look like Miss Minutes, the TVA’s mascot!
Since it’s National Sugar Cookie Day, I knew wanted to make some kind of sugar cookie but I usually prefer something a little more flavorful than a straight sugar cookie. And since Miss Minutes is orange, I decided to add a touch of orange oil to the dough and the icing to make these orange sugar cookies.
To make these cookies, start by whisking the flour, baking soda, and salt in a small bowl. In a medium bowl, beat the butter and sugar together until it’s light and fluffy. Add the egg, vanilla extract, and orange oil or extract and beat until combined. For these cookies, I used orange oil from King Arthur Baking but you could also a nice orange extract.
Add the flour mixture and beat until well-combined. Transfer the dough to a flat work surface and press into a rectangle about 1-inch thick. Wrap the dough in plastic wrap and chill for 1 hour.
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Once chilled, place the dough on a lightly floured surface and roll out to about 1/4 inch thickness. Cut the dough into rounds using a 3.5 inch round cookie cutter. Place the cut out cookies on baking sheets lined with parchment paper. Chill the cookie dough in the refrigerator for 15 minutes before baking. This will help the cookies keep their shape while baking. Bake the cookies for 8-10 minutes at 350 F or until the edges are light golden. Let the cookies cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
While the cookies are cooling, make the royal icing. In a medium bowl, whisk together the powdered sugar and meringue powder. Add 1/4 cup of warm water and bet on low speed until combined. Then, beat on high speed until the icing is glossy and holds stiff peaks. Divide the icing into three bowls, placing smaller amounts of icing into two small bowls (for white and black). Keep the larger amount in the mixing bowl (for orange). Cover the two smaller bowls with plastic wrap.
Stir the orange extract into the larger bowl of icing. Then, stir in additional warm water, a tablespoon at a time, until icing creates loose ribbons when drizzled with a spoon. Aim to have the icing ribbons disappear back into the bowl within 10 seconds of being picked up with the spoon. Add a few drops of black gel food coloring to one of the small bowls of icing. Add a few drops of the orange gel food coloring to the large bowl of icing.
Transfer the icing into piping bags. Fit the white and black icing bags with small round tips. Fit the orange piping bag with a medium tip. If you only have one round piping tip, you can use a coupler so you can easily transfer the tip between bags.
Decorating will take a little bit of time since you’ll want to make sure the icing layers dry before adding additional layers. Start by using the orange icing to pipe an outline around the edge of the cookie. Fill in the outline with orange icing. Use a cookie pick to make fine adjustments, if needed. Let dry completely.
Next pipe two eyes and a mouth onto the cookies using the white icing. Let dry completely. Then, using the black icing, pipe two pupils onto the eyes, eyelashes above the eyes, a nose just under the eyes, and lines to resemble a clock face. Let dry completely.
Enjoy!
Miss Minutes Cookies
Ingredients
Sugar Cookies
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ teaspoon orange oil or extract
Royal Icing
- 2 cups powdered sugar
- 1 ½ tablespoons meringue powder
- ¼ – ½ cup warm water
- ¼ teaspoon orange oil or extract
- orange gel food coloring
- black gel food coloring
Equipment
- 1 3.5 inch round cookie cutter
- 3 piping bags
- small and medium round piping tips
Instructions
Sugar Cookies
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In a small bowl, whisk together the flour, salt, and baking soda.
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In a medium bowl, beat the butter and sugar together until light and fluffy.
-
Add the egg, vanilla extract, and orange extract and beat until combined.
-
Add the flour mixture and beat until well combined.
-
Transfer dough to a flat work surface and press into a rectangle about 1-inch thick. Wrap dough in plastic wrap and chill for 1 hour.
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Preheat the oven to 350 F. Line two baking sheets with parchment paper.
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Place dough on a lightly floured surface and roll out to about ¼ inch thickness. Cut into rounds using the round cookie cutter.
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Place cut out cookies on prepared baking sheets and chill in the refrigerator for 15 minutes.
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Bake cookies for 8-10 minutes or until the edges are light golden.
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Let cookies cool for 2 minutes on the baking sheets before transferring to a wire rack to cool completely.
Royal Icing
-
In a medium bowl, whisk together the powdered sugar and meringue powder.
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Add ¼ cup of warm water and beat on low speed until well combined. Beat on high speed until glossy and the icing holds stiff peaks.
-
Divide the icing into three bowls, placing smaller amounts of icing into two bowls (for white and black). Keep the larger amount in the mixing bowl (for orange). Cover the two smaller bowls with plastic wrap.
-
Stir the orange extract into the larger bowl of icing. Then, stir in additional warm water, a tablespoon at a time, until icing creates loose ribbons when drizzled with a spoon. Aim to have the icing ribbons disappear back into the bowl within 10 seconds of being picked up with the spoon.
-
Add a few drops of black gel food coloring to one of the small bowls of icing. Add a few drops of the orange gel food coloring to the large bowl of icing.
-
Transfer icing into piping bags. Fit the white and black icing bags with small round tips. Fit the orange piping bag with a medium tip. If you only have one round piping tip, you can use a coupler so you can easily transfer the tip between bags.
Assembly
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Using the orange icing, pipe an outline around the edge of the cookie. Fill in the outline with orange icing. Use a cookie pick to make fine adjustments, if needed. Let dry completely.
-
Using the white icing, pipe two eyes and a mouth onto the cookies. Let dry completely.
-
Using the black icing, pipe two pupils onto the eyes, eyelashes above the eyes, a nose just under the eyes, and lines to resemble a clock face.