Best 5 Fire Truck Cookies Recipes

FIRE TRUCK COOKIES

Steps:

• With a serrated knife, cut the top left- or right-hand corner off of each graham cracker at a 45° angle. Tint frosting red; frost crackers. Place two sandwich cookies on each for wheels., For each truck, cut licorice into two 2-1/2-in. pieces, five 1/2-in. pieces and two 1-1/2-in. pieces. Place the large pieces parallel to each other above wheels, with the small pieces between to form a ladder. Place the medium pieces at cut edge, forming a windshield. Add a gumdrop for light.

CAMPFIRE COOKIES

Steps:

• For the cookies: Whisk together the flour, baking powder and salt in a small bowl. Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4-inch thick and wrap in plastic wrap. Refrigerate until firm, about 1 hour.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time on a floured work surface to about 1/4-inch thick. Cut out rounds with a 3 1/2-inch cookie cutter and arrange about 1 inch apart on the prepared baking sheets.
• Bake, switching and rotating the pans halfway through, until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
• For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding 1 to 2 tablespoons water if necessary, to make a thick but spreadable icing. Beat in the food coloring, a few drops at a time, to make a deep green color (for grass).
• For decorating: Spread the icing on the cookies, almost to the edges. Sprinkle the chopped chocolate covered nuts almost to the edge of the green to resemble dirt. Arrange 3 chewy chocolate candies in a triangle on top to resemble logs in a campfire. Fill the space in the center of each with snipped gummy bears to resemble a campfire and embers. Poke a marshmallow on the end of each pretzel stick and stick in the icing to form a tripod that meets in the center. Let the icing harden, about 1 hour.
• Right before serving, light the marshmallows on fire and blow it out when they are toasted to your liking.

FIRE ENGINE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of three 8x4-inch loaf pans.
• Make cake batter as directed on box. Divide batter evenly among pans. Bake 27 to 34 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans; place rounded sides up on cooling racks. Cool completely, about 1 hour.
• Spoon 1/2 cup of the frosting into small bowl; stir in enough black food color to make gray. Place 1/2 cup of the remaining white vanilla frosting in small resealable plastic freezer bag; cut small tip off 1 corner of bag. Spoon remaining white vanilla frosting into large bowl; stir in enough red food color until desired red color.
• Trim rounded tops from each cake to make flat surface. Cut cakes and arrange pieces on platter as shown in diagram (template can be found under the Tips below), attaching pieces with thin layer of red frosting, to form fire engine. Spread thin layer of red frosting over entire cake to seal in crumbs. For easier handling, refrigerate or freeze cake 30 to 60 minutes.
• Frost area between cab and back of engine with gray frosting. Place remaining gray frosting in small resealable plastic freezer bag; cut small tip off 1 corner of bag. Frost remaining fire engine with red frosting. Pipe on windshield, windows and ladder with white frosting. Trim and discard thin slice (about 1/8 inch) off bottoms of 4 red and 4 yellow gumdrops; attach trimmed gumdrops for headlights and taillights with white frosting. Attach remaining gumdrops on top of engine for lights. For wheels, pipe 1/2-inch circle of gray frosting on center of each cookie for hubcap; attach wheels to cake. Attach licorice coils on sides of cake for hoses.
• Pipe gray frosting around wheels and bottom edge of engine. For bumpers, pipe 1 or 2 lines of gray frosting on front and back of engine. Store loosely covered.

CAMPFIRE SKILLET COOKIE

Steps:

• For the skillet cookie: Position an oven rack in the center of the oven and preheat to 350 degrees F. Grease the bottom and sides of a 10-inch cast-iron skillet with about 1 tablespoon of the butter.
• Whisk together the flour, baking powder and salt in a medium bowl. Beat the sugar and remaining butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla and egg, beating to incorporate. Add the flour mixture in 2 additions, beating on medium-low speed until incorporated.
• Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing the top. Bake until the edges are brown and the top is golden but still slightly soft, 40 to 45 minutes. Cool on a wire rack 15 minutes.
• For the decorations: Lower the oven temperature to 300 degrees F. Line a baking sheet with aluminum foil.
• Sprinkle the crushed red and pink candies on the baking sheet in a single layer but touching. Bake until melted, 5 to 7 minutes. Cool on the baking sheet, then break into large shards for the candy fire.
• Meanwhile, remove one-quarter of the frosting to a small bowl and combine with the green food coloring. Transfer to a piping bag fitted with a medium grass tip. Spread the remaining frosting in the center of the cookie, leaving a 1 1/2-inch border around the edge. Sprinkle the crushed chocolate cookies over the frosting, covering all of the white. Pipe the green grass frosting to fill in the border.
• Pile the pirouette cookie pieces in the center to form kindling. Top with some of the smaller or crushed shards of melted candy.
• Form a firewood teepee with the candy bars. Arrange tall shards of the melted candy fire sticking out of the gaps.
• Attach a marshmallow to each pretzel rod. Lay the pretzel skewers across the candy fire pit and gently toast the marshmallows with a small kitchen blowtorch. Slice and serve with all the gooey, melted toppings.

FIREWORKS COOKIES

Steps:

• Make the cookies: Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl.
• Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time. Reduce speed to low. Add flour mixture, then vanilla. Refrigerate dough, wrapped in plastic wrap, for at least 1 hour.
• Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a floured surface. Cut out cookies using a 1 3/4-, 2 1/4-, 2 3/4-, or 3 1/2-inch round cookie cutter, rerolling scraps once. Transfer to a baking sheet. Refrigerate until firm, about 30 minutes.
• Bake until edges just start to brown, 17 to 19 minutes. Transfer cookies to a wire rack, and let cool completely.
• Decorate the cookies: Pipe an outline of white icing around edge of 1 cookie, leaving a 1/4-inch border, then "flood" with more white icing to cover.
• Immediately pipe a red or blue dot in the center of cookie. Then pipe concentric rings of colors around the center dot (using the same color as the dot, or alternating colors).
• Immediately drag a toothpick through the colors to create bursts, starting from the center dot and working toward the edge, then alternate dragging inward and outward as you work around the cookie. (Or drag around the cookie in 1 direction or curve the lines for a pinwheel effect.) Let dry. Repeat with remaining cookies and icings.