Edible Unicorns

Source: Emma crazy for unicorns: 2018

unicorn cookies
unicorn cookies

Edible unicorns were inspired by none other than our resident unicorn lover.

I happen to have a unicorn fanatic in the family. When she was given a unicorn cup cake form for her birthday, this recipe quickly followed. Easily achieved by the creativity and passion of a 13 year old, I’m sure your end results will be just as beautiful. But, it’s more than a cup cake here. The end result of these unicorn edibles was that no two were the same. There were red unicorn’s, pink, light blue, and whatever else her color pallet allowed her to create.

The end result was a colorful, light and spongy little unicorn. Almost a shame to eat, but delicious none the less. For the coloring aspect, stick to a natural plant based food color, as you’ll find you can eat it with a much lighter conscious when you’re food die is with out E-55 or whatever it may be called. Additionally, if it’s a hard item for you to find, you can always make your own color. There are several how-to options posted on the web, enough to make you realize that this too you can make on your own, and never have to think about buying another cheap, unhealthy bottle of conventional food dye. From natures supply of red beets, to green spinach, to yellow tumeric…need I say more? Yes, it really is that natural, and simple.

The requirements for this recipe is most importantly a unicorn form of course, but the base cake recipe was a really nice surprise. First bite reminded me of a Madeline. The decoration is also quite easy. Just a bit of lemon juice and confectioners sugar mixed with natural coloring. Color away, and create your little colony of edible unicorns.

Unicorn Cookies

Decoration is key and voila.  Perfection!   
Course Dessert
Cuisine American
Keyword Cookies, vegetarian
Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings 6


  • 65 grams butter soft
  • 50 grams sugar
  • 1/2 packet vanilla sugar
  • 2 large eggs
  • 1/2 packet baking powder
  • 125 grams flour
  • 25 ml milk


  • Pre-heat oven to 170 celsius.
    mix together the egg yolks and the butter mix until creamy, then add the sugar.
    put egg whites aside to begin after this step to whip until stiff, egg whites only
  • Add the flour with baking powder, and mix in milk slowly.  Now, begin to mix the egg whites until stiff.  Fold into the combined batter, slowly…
  • add the batter into the baking tin, and cook for 20-30 minutes, or until cooked in the center and lightly golden.
  • cool, then ice with the mixture of powder sugar and lime juice.  Add desired colors if you’d like.
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