These little bread slices bring a fun new shape to slice-and-bake sugar cookies. There’s no special equipment required to make them, and they are super simple to decorate!
This week I wanted to make something a little bit lighthearted to amuse myself (and maybe you, too!). These tiny bread slice cookies were just the thing. I had developed a version of these years ago for The Etsy Journal in the form of Fairy Bread Cookies, but there are so many other ways they can be decorated. I decided to whip up a batch just for fun, and I’m so glad I did!
I settled on making a few of the slices into avocado toasts, which involves green buttercream complete with a sprinkle of ‘salt’ which is really coarse crystal sugar. Others I topped with a ‘fried egg’ (or two). The eggs are made with a little melted white chocolate. Spoon it on a baking sheet and add one or two yellow Sixlets candies to centers. After the chocolate firms -voila! A fried egg candy that can be affixed to a bread slice cookie with a dot of buttercream.
But, I’m getting a little ahead of myself. First let me show you how to make and shape the cookie dough!
The first step is to whip up a batch of my favorite cookie dough (from the Sprinkle Bakes book) and form it into a disk. 1/3 of the dough is removed and returned to the mixer. A little cocoa powder mixed in gives it light chocolate flavor and the color we’re looking for to form the bread crust.
The remaining dough is formed into a baton and manipulated with fingers into a bread loaf shape. There’s no special equipment needed here. Just create a groove down the top length of the baton with a finger, and then do the same thing on either side of the dough, about 1/2 inch down from the top.
The chocolate dough is rolled flat and covers the shaped plain dough. Again, just fingers are used to fit and smooth the chocolate dough into the contours of the bread shaped dough.
The cookie dough holds its shape best and slices most evenly when partially frozen. Use a large sharp chef’s knife to slice partially frozen dough into 1/4-inch pieces.
The cookies will puff ever-so-slightly during baking, but they won’t brown very much. In fact, they’ll look remarkably similar to the way they went in the oven!
I had so much fun decorating these cookies. I made a very small batch of buttercream and divided it into two colors: avocado green and butter yellow.
I also used cubed lemon fruit chews (Starburst candies) to make little pats of butter. I really had fun with the toppings! There are so many other ways to decorate these cookies. You could smear some with peanut butter and jelly for PB&J cookie sandwiches, or use orange buttercream for cheese toasts (or grilled cheeses).
I couldn’t resist making a few of these into fairy bread slices using yellow buttercream and rainbow nonpareils. I also dusted a few with cinnamon to create a toasted appearance. The possibilities are only limited to your imagination!
Bread Slice Sugar Cookies
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- pinch salt
- 1 tablespoon unsweet cocoa powder
- egg wash 1 egg beaten with 1 tablespoon water
- 1/2 cup unsalted butter softened
- 3 cups confectioners' sugar
- 1 teaspoon lemon extract
- moss green food color
- yellow food color
- coarse crystal sugar
- lemon starburst candies
- 3 oz. white chocolate melted
- yellow sixlets
- rainbow nonpareils
- ground cinnamon
- In an electric mixer fitted with the paddle attachment, mix the butter and sugar together until just incorporated. Do not over-mix at this stage, or the cookies may spread while baking. Add the egg and vanilla extract. Mix again on low speed, stopping to scrape down the sides of the bowl intermittently as needed.
- In a medium bowl, whisk together the flour and salt. Add to the butter and egg mixture. Mix on low speed until a dough has formed and there are no longer any streaks of butter in the mixing bowl. (The dough will often clump around the paddle attachment while being mixed; this is normal and a good sign that the dough is the right consistency.) If your mixture does not come together and is crumbly, add ice-cold water, one tablespoon at a time, until the dough clumps. The dough should be firm and malleable and easily rolled into a ball between your palms without sticking to your hands. If the dough is too sticky, add additional flour 1 tablespoon at a time.
- Roll the dough into a disk and cut away 1/3 of the dough. Return this 1/3 portion of dough to the mixer bowl and add the cocoa. Mix until well incorporated. Cover the brown dough with plastic wrap while you shape the rest of the dough. Roll the remainder of the dough into an 8-inch baton. Using an index finger, make an indention along the top center of the dough. Make indentions in the same way on both sides of the dough baton, about 1/2 inch from the top. This creates a bread top (crown) shape. Loosely wrap the baton in wax paper and transfer to the freezer. Chill until very firm, about 15 minutes.
- Meanwhile, roll the chocolate dough to 1/4-inch thickness between two sheets of parchment paper. When the plain dough is well-chilled, lightly brush the chocolate dough with egg wash and place the chilled dough on top of the chocolate dough; wrap a single layer of chocolate dough around it. Smooth the chocolate dough around the plain dough using your fingers to train it into the grooves and contours until there are no air bubbles between the two doughs. Cut away the excess chocolate dough and reserve for other use (or cut into shapes and bake).
- Wrap the cookie dough loosely in parchment or wax paper and transfer to the freezer until partially frozen, about 15 minutes.
- Preheat the oven to 350°F.
- When the dough is chilled, slice the baton into 1/4 inch cookies with a large, non-serrated knife. Place the slices on parchment-lined cookie sheets and bake for 10-12 minutes, or until the cookies are fragrant and the surface has a matte appearance. Transfer the cookies to a wire rack to cool completely.
- Combine the butter and powdered sugar in an electric mixer fitted with the whip attachment. Add the powdered sugar and mix on low speed until combined. Mix in the extract. Add milk or cream as needed to bring to spreading consistency. Divide the frosting into two bowls and tint each with the food color; mix well until no streaks of white remain. Add a little of the yellow food color to the bowl tinted moss green, which will make it more similar to avocado color.
- Spread the frosting onto the centers of some of the cookies. Leave others plain for fried egg decors, if you’re making them.
- Use a small fork to make tine marks in the avocado green buttercream; sprinkle on coarse crystal sugar for ‘salt.
- Spread yellow buttercream over toast, or quarter starburst candies and use as ‘butter pats’ affix them to the cookies with yellow buttercream.
- Spoon small amounts of melted white chocolate into irregular oval shapes onto a parchment-lined baking sheet. Immediately top each with one or two yellow Sixlets candies. Let firm and then affix them to cookies with a dot of yellow buttercream. Pepper can be created from the chocolate cookie portion of an Oreo, crush it fine between your fingers and sprinkle over the egg. (You can also top the avocado toasts with an egg, which is really cute!)
- Spread cookies with yellow buttercream and top with rainbow nonpareils.
- Sprinkle a little ground cinnamon over a plain cookie and mottle with fingers. Cookies can be served whole or sliced into toast points.