Whale Cookies

My beach/aquatic cookie cutter set that yielded last week’s octopus cookies also includes this adorable whale. It’s just such a fun, happy-looking cookie, I feel kind of bad eating them (but only for a second, because this recipe really is delicious).

I chose a light blue frosting for these cookies and frosted them by hand, then piped on the whiles of the eyes and water spouts, then the pupils and mouths. I decided to give these happy little whales smiles, but you could leave them without mouths if you like.


For the cookies

  • 4 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract

For the frosting

  • 6 tablespoons vegetable shortening
  • dash of salt
  • 2 egg whites
  • 4 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • Blue food coloring
  • Black food coloring


Stir together flour, baking powder, and salt in a medium bowl; set aside.

Cream together butter and sugar until fluffy; add eggs and beat well.

Add vanilla and about half the flour mixture, beating until combined; beat in remaining flour.

Note: if your dough is too crumbly, you can add just a bit of water or another ¼ teaspoon of vanilla.

Divide dough in three portions and knead each just slightly until dough sticks together.  Form each portion into a disc and wrap in plastic.

Refrigerate until just barely firm, about 20-30 minutes.

Preheat oven to 375 degrees. Line several baking sheets with foil or parchment.

Roll dough to 1/8 inch thickness and cut with an octopus cookie cutter, placing cookies a few inches apart on your baking sheets; I fit 6 cookies on each sheet.

Bake for 8-10 minutes, until just golden.

Cool on a wire rack before frosting.

To make the frosting:

Combine shortening, egg whites, salt, and one cup powdered sugar in a mixing bowl.  Beat on low speed until combined, then increase speed to medium, then high, and beat for one minute.

Add additional cup powdered sugar and beat on low speed until combined, then on high speed for one minute.

Add vanilla and almond extracts.  Beat on high speed for one or two minutes, until very well combined.

Check the frosting’s texture; it should be like very, very soft peanut butter and very easily spreadable.  If necessary, add one to two teaspoons of water to thin the frosting and beat well to combine.

Reserve a small portion (about 1/2 cup) of white frosting for eyes and water spouts; set aside.

Reserve a very small portion (about 4-5 tablespoons) of frosting for pupils and mouths; tint black and set aside.

Tint the remaining frosting pale blue and frost the bodies of the whales first.

Fit a small piping bag with a small plain tip and fill with white frosting. Pipe on eyes, then switch to a star tip and pipe on water spouts.

Fit a small piping bag with a small plain tip and fill with black frosting. Pipe on pupils, then mouths.

Allow frosting to set before storing; store cookies in an airtight container between sheets of waxed paper at room temperature for up to 3 days. The eyes and suction cups may flatten a bit, but that’s okay.

Makes about 48.