Classic Kiwi Bird Sugar Cookies: An Original Recipe
With our Kiwi Bird Cookie Cutters now available in the shop, I just had to try making a batch of cookies with them! These adorable treats are perfect for serving up on Waitangi Day or gifting as a sweet welcome to new arrivals in New Zealand.
You can also send a cookie cutter along with this recipe to friends and family overseas for a nostalgic taste of home.
🥣 Tips for Making the Perfect Cookie Dough
I used a food processor to make these cookies quickly. If you do not have a food processor or a blender to mix the flour and butter, do not worry! You can easily use your fingertips to rub the butter into the flour until it looks like fine breadcrumbs.
💡 Baker's Tip for Small Cutters
If you choose to use our small kiwi cookie cutter, keep a close eye on your oven. You may need to reduce your baking time so the delicate beaks do not get too brown. Alternatively, you can roll your cookie dough out a bit thicker to protect the edges.
📝 The Kiwi Bird Sugar Cookie Recipe
Prep and Cook Times
- Prep time: 20 mins
- Bake time: 15–20 mins
- Oven Temp: 180°C (350°F)
- Yield: Makes about 9 large kiwi birds
Ingredients
- 2 cups plain flour
- 1 tsp baking powder
- 125g butter (chopped into small cubes)
- ½ cup sugar
- ½ tsp grated orange rind
- 1 tbsp orange juice
- 1 egg (whisked in a separate bowl)
- 2 tbsp water (use only if needed)
Step-by-Step Baking Method
- Mix the dry base: Add the plain flour and baking powder to your food processor. Pulse or blend briefly to combine.
- Cut in the butter: Add your small cubes of butter to the flour mixture. Process until the texture looks like fine breadcrumbs.
- Add the flavour: Pour in the sugar, grated orange rind, and orange juice. Pulse gently to mix.
- Bind the dough: Turn on your food processor. While it is running, slowly pour in the whisked egg. Process until the ingredients start to clump together.
- Check the texture: Touch the dough. It should hold together without crumbling, but it should not feel wet or moist. If it feels too dry, slowly add a splash of your water until it clumps well.
- Roll it out: Turn the dough out onto a board lined with baking paper. Shape it into a flat disc. Place another sheet of baking paper on top, and roll the dough out to about 4mm thickness.
- Cut the shapes: Use your large kiwi cutter to stamp out your shapes. You should get about 9 large kiwi birds.
- Bake to perfection: Bake in the centre of your preheated oven for 15 to 20 minutes. Check them at the 15-minute mark! You want them to be a light golden brown. Keep a close eye on the delicate beaks so they do not overcook.
- Cool: Transfer the cookies to a wire rack to cool completely before icing.
🎨 How to Decorate Your Kiwi Cookies
There are many ways to decorate these kiwi birds! I am no icing expert, so I kept things simple and delicious with a basic chocolate butter icing.
What I used:
- Icing base: A standard mix of icing sugar, butter, vanilla essence, and cocoa powder.
- Beak and legs: I gently pressed Dollar Sweets gold sprinkles into the wet icing.
- The body: I coated the rest of the kiwi bird's body with chocolate sprinkles to look like fluffy feathers.
Enjoy your baking!
