Sheep Cookies










5 Cups of Flour

1 tbsp. Baking Powder

1 tbsp. Salt

2 Cups of Butter (room temperature)

2 Cups of Granulated Sugar

1 tbsp. Pure Vanilla Extract

2 large Eggs

½ Cup unsweetened Cocoa Powder




Sift 5 cups of the flour with the baking powder, and the salt. Set aside.

In a large bowl, using an electric mixer, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, then add the vanilla extract.

Add the flour mixture and mix to combine. Divide the dough into two halves. Knead the cocoa powder into one of the two halves. If the white half of the dough is a little on the soft side, add some more flour.

Wrap the dough in a plastic wrapper then put in the fridge for at least 15 minutes.

Roll out the dough to be half a cm in thickness. To make each sheep you will need a flower cookie cutter for the body, a small round cookie cutter for the face of the sheep, 4 small balls of dough - 2 for the legs and 2 for the ears.

Cookie-cutter "Flower-Set" (code 315) :

Cookie-cutter "Round mini" (code 493) :

Cut out a flower of dough. Brush it with a little water (this will help the layers stick together). Top it with the little round piece. Pinch the 2 of the small dough balls to create the ears. Then add the legs.

You can also add eyes and a mouth to the sheep if you like. Bake in a preheated oven at 180 °C for about 12 minutes until firm and golden brown on the bottom. Don’t let them bake for too long, or the color contrast between the chocolate and vanilla dough will be lost.


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19.03.2019 |

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