Toothpicks or edible markersA For fine details and precision when decorating.
Silicone baking mat To prevent the cookies from sticking to the baking sheet.
Electric mixer Makes mixing the dough and royal icing easier and more consistent.
Mixing bowls For mixing the dough and royal icing.
Piping bags For decorating the cookies with royal icing.
Cookie cutters A round cookie cutter for basic shapes or a Lorax-shaped cutter if available.
Rolling Pin To roll out the cookie dough to the desired thickness.
Ingredients
3cupsAll-purpose flourSifted for smoother dough.
1cupUnsalted butterSoftened to room temperature.
1cupGranulated sugarAdds sweetness and structure.
1tspVanilla extract For flavor enhancement.
2largeEggsRoom temperature for better mixing.
As neededtbspOrange food coloringTo achieve the Lorax's bright orange body.
As neededtbspYellow food coloringFor creating the Lorax's signature mustache.
As neededtbspBlack food coloringFor detailing eyes and eyebrows.
4cupsPowdered sugarFor making royal icing.
3tbspMeringue powderTo help thicken the royal icing.
6tbspWaterTo adjust the consistency of royal icing.
Instructions
Prepare the dough:
In a large mixing bowl, beat 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
Mix in 2 large room-temperature eggs, one at a time, and add 1 teaspoon of vanilla extract.
Add the dry ingredients:
Gradually sift in 3 cups of all-purpose flour, mixing until the dough comes together.
Be careful not to overmix, as this can make the cookies tough.
Color the dough:
Divide the dough into portions.
Add orange food coloring to one portion for the Lorax’s bright orange body, yellow food coloring to another portion for the mustache, and black food coloring to the final portion for detailing the eyes and eyebrows.
Wrap the dough portions in plastic wrap and refrigerate for at least 30 minutes.
Roll out and cut the dough:
Preheat the oven to 350°F (175°C).
Lightly flour your work surface and roll out the chilled dough to about ¼-inch thickness.
Use a round cookie cutter to cut out shapes for the Lorax’s face.
Bake the cookies:
Transfer the cut-out dough onto a baking sheet lined with parchment paper or a silicone baking mat.
Bake for 8-10 minutes, or until the edges are lightly golden.
Let the cookies cool completely on a wire rack.
Prepare the royal icing:
In a mixing bowl, beat 4 cups of powdered sugar, 3 tablespoons of meringue powder, and 6 tablespoons of water until the icing reaches stiff peaks.
Divide the icing into separate bowls and color them with orange, yellow, and black gel food coloring.
Decorate the cookies:
Flood the cooled cookies with orange royal icing to cover the surface.
Use yellow icing to pipe the Lorax’s signature mustache and black icing to add eyes, eyebrows, and other details.
Let each layer dry before adding the next.
Allow the cookies to dry:
Allow the decorated cookies to dry completely for about 1 hour before serving or packaging.
Notes
Recipe Notes:
Chilling the Dough: Refrigerating the dough for at least 30 minutes helps it hold its shape while baking. If you have time, chilling it for an hour will give even better results.
Food Coloring Tips: Use gel food coloring instead of liquid to get vibrant orange, yellow, and black hues without altering the dough's consistency.
Icing Consistency:
For flooding (covering the cookie surface), the royal icing should be thin enough to spread smoothly but not runny.
For piping details like the mustache and eyebrows, the icing should be thicker so it holds its shape.
Making in Advance:
Cookies can be baked 1-2 days ahead and stored in an airtight container at room temperature.
Royal icing decorations need at least 1 hour to dry before stacking or packaging.
Storage:
Store decorated cookies in an airtight container at room temperature for up to 5 days.
Undecorated cookies can be frozen for up to 3 months.
Fun Variations:
Add orange zest to the dough for a citrusy twist.
Try using chocolate royal icing instead of black for the eyes and eyebrows.
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