Unicorn Poop Cookies - Chef Fun Kitchen

Unicorn Poop Cookies

Unicorn the whole thing is all the rage right now and these Unicorn Poop Cookies are plenty greater scrumptious than the call suggests!  Thick, chewy, candy, chocolaty, and delightfully red, these cookies may be a hit with each the young and old for your lifestyles!

I will’t possibly think about a better way to convey a grin to the face of a teen.  My youngster, McKenna, is loving the unicorn trend.  We celebrated her 14th birthday a while ago, and the entirety turned into unicorn.  We had a unicorn ice cream cake from Dairy Queen, all of her sleepover visitors were gifted a unicorn t-shirt and a unicorn mug.  

Unicorn Poop Cookies

If you’re the determine of  teenager like me, you’ll no question understand that sometimes it’s tough to get them to smile.  McKenna is not just like that – she’s a terrific child with a wonderful sense of humour.  She’s usually making me chortle.  however, even though she’s always joyful, I still want to marvel her occasionally with a little festive treat.

I’ve been packing those Unicorn Poop Cookies in her lunch bag for school, simply so that she is aware about the reality that I’m putting for you to let her know that I think of her and love her.  reality be informed, she’s easy to like, due to the fact she’s in order that super!

Unicorn Poop Cookies


  • 1¼ cup sugar
  • 1 cup salted butter, softened
  • 3 large egg yolks
  • 2 teaspoons mint extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2½ cups all purpose flour
  • ½ teaspoon salt
  • 1/2 cup candy sprinkles, unicorn inspired colours – pink, blue, purple, yellow, etc.
  • 1 cup mini candy coated chocolate chips, various colours
  • 1/4 teaspoon Wilton purple food colouring
  • 1/4 cup course white sugar
  • 1/4 cup course pink sugar


  1. Preheat your oven to 350 degrees. Line a baking sheet with a silpat liner and set aside.
  2. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
  3. Add the egg yolks one at a time and beat into the mixture.
  4. Next, beat in the mint extract, food colouring, and salt.
  5. Add the flour, baking soda, and baking powder. On low speed, allow the wet ingredients to slowly incorporate the dry.
  6. Next, stir in the candy sprinkles and mini candy coated chocolate chips.
  7. In a small, shallow bowl, mix together the pink and white course sugar. Set aside.
  8. Use a small scoop to portion the cookie dough. Roll the tops of the cookie dough mounds into the sugar mixture.
  9. Place the cookie dough onto the baking sheet and bake for exactly 12 minutes. Remove the cookies from the oven and allow to cool for a few minutes before transferring to a wire cooling rack.

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