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Easy Geode Cookies
Easy Geode Cookies
Photo: Liz Andrew/Styling: Erin McDowell

You know how geode wedding cakes are totally trending? Here’s how to pull off the gorgeous edible crystal look at home, no professional baking skills (or wedding day) necessary. We promise everyone will be oohing and aahing over these easy geode cookies.

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18 cookies

1 recipe Sugar Cookie Dough

4 cups confectioners’ sugar

2 large egg whites

1 teaspoon pure vanilla extract

Gold sanding sugar, for garnishing

10 sticks white rock candy

15 sticks colorful rock candy

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. On a lightly floured surface, roll out the cookie dough to ¼ inch thick. Using a paring knife, cut out random amorphous shapes that are roughly the same size.

3. Transfer the cookies to the baking sheets and bake until lightly golden around the edge, 8 to 10 minutes. Cool completely.

4. In the bowl of an electric mixer fitted with the whip attachment, mix together the confectioners’ sugar, egg whites and vanilla extract until thick but not overly stiff. If needed, add water 1 tablespoon at a time to achieve the correct consistency.

5. Transfer the icing to a piping bag or a resealable plastic bag. Cut a small opening from the tip of the bag (or the corner of the resealable plastic bag).

6. Pipe the icing around the edge of the cookies. Dip the cookies into the gold sugar (it should only adhere to the icing). Let the icing set for 5 minutes.

7. Transfer the rock candy to gallon-size resealable plastic bags (keep each color separate). Hit the candy with a rolling pin to break it up into shards.

8. To finish, pipe more icing inside the gold sugar rings. Apply a ring of white rock candy inside the gold sugar ring, and then fill the center with the colorful rock candy. Let the icing and candy set for 10 minutes before serving.

246 calories

9g fat

45g carbs

2g protein

42g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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