There are some pretty huge Star Wars geeks around our house. My husband has been a major fan of the series since he was a young child. My son couldn’t be happier about this because he has inherited some pretty awesome Star Wars toys from his dad.
I got into the series a bit later when it was re-released in the 90’s before the new prequels came out. I had watched the movies before then but never really sat down to get engrossed in the depth of the whole series. I will always be more of a horror fan than sci-fi but the Star Wars movies have definitely grown on me.
I have been so excited to see the new Star Wars movie, Solo. Han Solo has always been one of my favorite characters of the series. Of course, how could you not like his sidekick? My son does a wonderful impression of Chewbacca (playing a guitar or cooking!)
Unfortunately, I have not been able to see the movie yet (or Deadpool 2 OR Infinity Wars…argh lol) because my husband deployed at the beginning of the month and I am a nerd without a babysitter for the time being. Soon though…..SOON.
I decided to make the best of things and make a batch of Chewbacca themed Wookie Cookies to still celebrate the release of Solo: A Star Wars Story.
Basic Sugar Cookie Recipe
The base for the cookies is just a round sugar cookie. This is by far my favorite dough for decorating because it holds up well to lots of icing but it is so soft and chewy that it makes the perfect cookie.
You can be fancy and get a circle shaped cookie cutter or just use a biscuit cutter if you have one available. You can even use the top of a glass if you are in a pinch.
I find that it is best to chill the dough for about 1 hour before using to help keep your cookies from spreading out too much.
1/2 C shortening
1 C unsalted butter, softened
1 tsp vanilla extract
1/2 tsp almond extract
2 1/4 C fine sugar (powdered sugar) You can use 1 1/2 C granulated sugar here
1/2 C cornstarch
3 C all-purpose flour
2 tsp baking powder
Combine butter and shortening in a stand mixer until texture is light and fluffy. Add in vanilla extract, almond extract, and egg.
Add sugar to the mixture about 1/2 C at a time. Be sure to watch the texture here and not overmix things.
In a separate bowl combine flour, cornstarch, and baking powder.
Slowly add dry ingredients to butter mix. Blend until just combined.
Separate dough into two halves. Wrap each in plastic wrap and chill in the fridge for 1-2 hours.
Bake in oven for 10-12 minutes at 325 degrees F. Cool on the pan for 5 minutes before removing. Let cool completely before icing.
Easy Chocolate Buttercream Recipe
You can do your buttercream two different ways. It is really just a matter of personal preference here. I prefer to do mine with a half and half mix of shortening and butter. I find it gives it a better texture for icing cookies. If you prefer you can use all butter and leave out the shortening.
The most important part of any buttercream recipe is to use a good quality vanilla extract to balance out the buttery flavor. I prefer plain old Wilton clear vanilla extract and find it easy to use to build on any baking flavors I use.
1/2 C shortening
1/2 C unsalted butter, softened
1 tsp vanilla extract
3 C powdered sugar
1/2 C cocoa powder
pinch of salt
2-3 T milk
Combine butter and shortening in the bowl of a stand mixer at high speed until it reaches a smooth and fluffy consistency. Add in vanilla extract and blend until combined.
Add in powdered sugar 1/2 C at a time and continue to blend until smooth consistency returns. Add the cocoa powder and pinch of salt.
Add milk 1T at a time until you reach the consistency of icing that you want to use. This is all up to personal preference here. Don’t feel obligated to use more or less than you want here. It really just depends on how thick you want your icing to be. I generally find about 2-3 T does well for me.
Decorating Your Cookies
There are so many different ways that you can go about decorating these cookies. For ours, we decided to use a combination of candy eyeballs, fondant, and white chocolate wafers.
The candy eyeballs are such an easy way to add eyes to any cookie, cupcake, or other baked good. They are a ton of fun for making monster treats around Halloween.
To make the sash we used strips of pre-colored fondant. It was super easy to roll the fondant out and cut strips for the sash. It sticks easily to the icing and you can use a fondant tool to cut off any excess.
For the little pouches on his sash we used melted white chocolate in a squeezy bottle (totally a technical term there) We just made little rectangles out of the chocolate. If you want more accuracy you could always use white fondant here too.
That’s it! They’re done! Now for the best part…..eating them! We find that most of our cookies fair pretty well for about 3 days in a sealed container. Of course, they usually don’t last that long lol.
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