Wreck-It Ralph Sugar Cookies


These sweet Wreck-It Ralph sugar cookies are the perfect snack to pair with your next movie night.

Don’t miss Ralph Breaks the Internet (get your tickets here!) now playing in theaters.

For more Disney magic, try creating a Up-Inspired Photo Backdrop:

Wreck it Ralph Sugar Cookies


  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 1 1/3 cups sugar
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • For the royal icing: 4 ½ cup confectioner’s sugar
  • 5 tablespoon meringue powder
  • ½ cup water
  • Additional materials: Heart cookie cutter (4 inch wide)
  • Pink sour candy belts
  • Teal food coloring
  • Large nonpareil sprinkles
  • Pastry bag for icing
  • Round decorating tips (No. 2, No. 3)


  1. In a medium bowl, mix together flour, baking powder and salt.

  2. Using a handheld electric mixer or a freestanding mixer with the paddle attachment, beat butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes.

  3. Add the eggs one at a time, beating between each addition, then add the vanilla.

  4. Turn the mixer off. Add the flour and then beat just until combined.

  5. Roll out dough between 2 pieces of floured parchment paper. Refrigerate until firm, about 45 minutes.

  6. When ready to bake, preheat the oven to 350˚F and line two baking sheets with parchment paper.

  7. Remove refrigerated dough from parchment paper. Using heart cookie cutter, cut out shapes. Reroll scraps, and cut out. Space cookies 2 inches apart on parchment-lined baking sheets. Bake until pale golden, 6 to 9 minutes. Transfer cookies to wire racks to cool.

  8. Make the royal icing: Put confectioner’s sugar, meringue powder, and ½ cup water into the bowl of an electric mixer fitted with whisk attachment (or use electric mixer); beat on low speed 10 minutes.

  9. Separate icing into two bowls. In one bowl add 5-10 drops of teal food coloring to icing. Transfer to a pastry bag fitted with a small plain round decorating tip. If your icing is too thin add more powdered sugar and if too thick add small amounts of water.

  10. Decorate each cookie starting with piping a large white heart. Let icing dry for 10 minutes. Then layer a teal heart and add large nonpareil sprinkles on top. Let dry for 10 minutes.

  11. Using white icing with No. 2 decorating tip write, “You’re my hero.”

  12. Attach sour candy belts to back of each cookie with icing.

Posted 4 years Ago
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