Olympic Medal Cookies

Olympic Cookies (8)

On the heels of our Olympic crafting, we made edible medals to enjoy during the opening ceremony of the Games (and needed to taste test them today, of course).

The recipe is care of High Five magazine. It needed a few vegan tweaks (we don’t have the convenience of pre-made sugar cookie dough logs or colored frosting), but the tweaks were easy to make.

Start with a box of sugar cookie mix (try Cherrybrook Kitchen), and bake according to package directions. Travis loves being my helper when we pull out the stand mixer!

Olympic Cookies (1)

Make sure the cookies are very round balls as you put them into the oven, so you have round medal-shaped cookies at the end. Let cool completely.

To prepare the filling, place 5 medium frozen strawberries (thawed) in a bowl and crush with a potato masher.

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Combine the strawberries in a food processor with 1/2 cup non-dairy cream cheese, 1 tablespoon powdered sugar, and 1/8 teaspoon vanilla extract. Process until smooth.

Spread the strawberry filling onto half of the cookies; set aside the remaining cookies.

Olympic Cookies (3)

Carefully guiding your child’s hand with a butter knife or plastic knife, cut strips of fruit leather into two pieces. Arrange the pieces over the strawberry filled cookies like the tails of a ribbon. Top with an additional cookie.

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From this point, you can have fun with toppings any way you’d like. We decided we needed to frost our cookies in yellow for gold medals. I added yellow food coloring to a store-bought vanilla frosting (try Dollop) in a plastic bag and kneaded until golden. Cut a small hole in the corner of the bag and pipe onto the cookies.

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Topping the frosting with sprinkles was Travis’s favorite part, eating sprinkles along the way of course.

Olympics kick off on February 9 – what sport will you and your kiddos be watching the most?

Olympic Cookies (9)



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