Fossil Cookies
- 45m Prep Time
- 12m Cook Time
- 1h 27mReady In
These fossil cookies are a fun, kid-friendly activity perfect for Earth Day, Halloween, or any day. Made with black cocoa and sugar cookie doughs, they are imprinted with toy insects and topped with a colorful glaze.
Ingredients
- 1 Black Cocoa Cookie Dough
- 1 Classic Sugar Cookie Dough
- 1 1/3 cup confectioners' sugar
- 4 tbsp water
- 2 tbsp heavy cream
- Food coloring
- Plastic toy insects
Nutrition (per serving, estimated)
Estimated based off 5 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 20.3 mg
- Iron: 1.37 mg
- Magnesium: 11.9 mg
- Phosphorus: 87.2 mg
- Potassium: 125 mg
- Zinc: 0.3 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 Black Cocoa Cookie Dough
- 1 Classic Sugar Cookie Dough
- 1 1/3 cup confectioners' sugar
- 4 tbsp water
- 2 tbsp heavy cream
- Food coloring
- Plastic toy insects
Let's Cook
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Step 1.
Prepare the black cocoa cookie dough and classic sugar cookie dough as directed in their respective recipes. After rolling and chilling each dough, break them into irregular shapes and transfer to parchment-lined baking sheets, spacing the pieces 2 inches apart.
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Step 2.
Once the dough pieces have softened slightly at room temperature, gently press plastic toy insects into each cookie to create indentations. Refrigerate the cookies until firm, about 30 minutes.
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Step 3.
Heat the oven to 350°F. Bake the cookies, rotating the positions of the baking sheets halfway through, until the cookies are just set around the edges, 10 to 12 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
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Step 4.
While the cookies are cooling, make the glaze: In a large bowl, whisk together 1⅓ cups confectioners' sugar, 4 tablespoons water, and 2 tablespoons heavy cream until the sugar is dissolved and no lumps remain. Adjust the consistency with additional water if needed, and stir in food coloring if desired.
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Step 5.
Place the cooled cookies on a wire rack set over parchment paper. Spoon the glaze over the cookies, then use a spoon to push the glaze off the sides so the fossil indentations remain visible. Let the glaze set before serving.