The University of Iowa

Virtual Spring Cookie Decoration Party

Image to promote Virtual Spring Cookie Decoration Party

International Programs will host a Virtual Spring Cookie Decoration Party on April 1, 2021, from 6:00 - 7:30 p.m. (CDT). 

Registration was required by March 30, 2021.

Andrea Siebenmann, international student & scholar advisor, will guide us in decorating spring sugar cookies -- you can follow along step-by-step from your own kitchen!

This special event is intended to encourage interaction between international students and scholars, domestic students, community members, as well as UI staff and faculty. 

Event participants should plan to pre-bake sugar cookies (recipe is available below; instructional video is available here). 

Free baking and decorating kits will be available to event participants who are able to pick them up on campus (sorry, we are unable to ship baking kits to participants outside of the Iowa City area). The baking and decorating kit includes: dry ingredients, a small container of icing, and a small container of sprinkles. You would need to provide some of your own ingredients and materials, for example, the wet ingredients, a baking sheet, oven, cookie cutters (if desired), etc. If you live outside of the Iowa City area, we hope you will participate, but you will need to secure all ingredients and materials for both baking and decorating, as we are unable to provide them for you.



Prep: 45-60 minutes plus chilling, cooling and decorating
Bake: 12-15 minutes per batch; Makes about 4 dozen

"Wet" ingredients:

  • 10 T. (140 g) butter, softened to spreading consistency
  • 2 tsp. (10 ml) vanilla extract
  • 1 large egg at room temperature
  • 2 T. (30 ml) milk

"Dry" ingredients:

  • 2 C. (310 g) all-purpose flour (or gluten-free flour)
  • 1 tsp. (4 g) baking powder
  • 1/2 tsp. (2.8 g) salt
  • 3/4 C. (90 g) powdered sugar

To make:

  • In a separate bowl mix well together all dry ingredients.
  • In a larger bowl, cream the butter with a fork or hand mixer. If using hand mixer, stop it to add vanilla and egg. Blend into the butter, until creamy (could appear a bit curdled). Next, using wooden spoon or spatula, begin adding the dry ingredients in small batches, taking turns with milk additions. Blend until dough is smooth in texture, do not over work. Should the dough appear dry, may add tiny bit more milk.
  • Cut dough in half, shape into 2 discs. Wrap each in plastic wrap and refrigerate 30-60 minutes. Or put in freezer for up to 15-20 minutes. Dough should be just firm for rolling.
  • Preheat oven to 350 F (180 C).
  • Take one disc of dough, unwrap and roll out gently with a floured rolling pin on a lightly floured surface, about 1/8 inch (3 mm) thick. Cut out with a cookie cutter of your choice. Save any trimmings, refrigerate, then re-roll for more cookies. Place cut outs on a non-greased baking tray, about 1 in (2.5 cm) apart. Dough will rise slightly during baking but not spread out.
  • Bake 12-15 minutes until light golden on edges. Put baking tray on a cooling rack to set, then remove cookies from tray to cool completely.
  • Decorate cooled cookies with icing and sprinkles when ready to eat. Store undecorated cookies in a covered container.