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Penguin Dessert
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Oreo Penguin Cookies

Oreo Penguin Cookies are fun, tasty, and so easy to make. These adorable Penguin cookies are made with Oreos, fondant, and edible pink dust.
Course Cookies
Cuisine American
Keyword Oreo Cookies, Oreo Penguin Cookies, Penguin Heart Oreo Cookies, Penguin Oreo Cookies
Prep Time 10 minutes
Additional Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 144kcal
Author Rhonda

Ingredients

  • Golden Oreo cookies – you will need two for each penguin
  • White fondant
  • Red fondant
  • Orchid Pink petal dust
  • Black sprinkles

Instructions

  • You will want to paint the cookies with the dust first. That way they can dry completely while you are cutting out the fondant pieces.
  • To make the dust “paint”, mix ⅛ teaspoon water with ¼ teaspoon of dust. You can add just a touch more water if you would like it to be watered down a tad more. Stir it together with one of the brushes.
  • Using a smaller brush, paint each cookie. This mixture will paint two cookies or three if you water the mix down.
  • While the cookies are drying, roll out a handful of the red fondant. Use the tip of the heart cookie cutter to cut out a small beak. You may want to use a pair of kitchen scissors to cut the beak smaller.
  • Next roll out a handful of the white fondant. Using the heart cookie cutter, cut out a heart of each face you will need. To make the white breast, use a small circle cook cutter. Cut out a circle, then use the same cookie cutter and cut half of the circle.
  • To make the penguins arms, use the same cookie cutter and cut out two ovals for each set of arms you will need.
  • While the fondant is still wet, attach the heart to one of the cookies. Then line up the bottom of the heart along the edge of the cookie. Attached 2 black sprinkles for the eyes then add on the red beak.
  • When you attach the white breast to the other cookie, leave a little bit of the fondant over the edge. That will allow the fondant to stick together. Then attach the arms to the back of the cookie.
  • And there you go! The cutest Penguin Heart Cookies ever!

Notes

SUPPLIES NEEDED:
Disposable gloves
Small bowl
Fondant roller
Brushes
2 Circle fondant cutters
1 Small heart cookie cutter
Mat for rolling the fondant
*Pro-tip: If the fondant will not stick together, use one of the of small brushes and dab just a bit of water to one piece of the fondant. Gently press the two pieces of fondant together. If the arms won’t stick to the back, just dab a bit of light corn syrup to the cookie then attach the arms.

Nutrition

Serving: 1g | Calories: 144kcal | Carbohydrates: 32g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 27mg | Sugar: 28g