Interlude! I’m halfway through the Yuri on Ice commercial eyecatch foods now, and I have to prepare myself for spending like $80 on some hairy crabs because they are a) imported, b) not in season, and c) famous (idk what a better way of saying this would be??) and thus exorbitantly expensive. I am tempted to just take pics of them in the grocery store and then buy a more reasonably priced crab. I’m not here to make money on blogging nerd food things, but I also don’t want to run up my credit card!
Anyway, while I debate the merits of being true to the crab versus financial responsibility, I bring cookies. Makkachin cookies. Cookies in the shape of everyone’s favourite dog poodle friend from Yuri on Ice. I first came up with this idea because of some adorable keychains – if I’m going to be mimicking the commercial eyecatches, what’s stopping me from doing official merch, too? It’s probably way too overly ambitious to do all of the desserts, even for me, so instead I homed in on the Makkachin cookie on Victor’s keychain.
I sketched out a design based on the Makkachin head and then had to decide how I’d make a bunch of cookies in that shape. My original plan was to DIY a cookie cutter, but I couldn’t find any aluminum strips to make a cutter easily. Instead, I ended up contacting a custom cookie cutter Etsy store, Cookie Cutters By Design. Honestly there are so many on Etsy that I actually picked which store to go with by finding one that was located in Canada (like me!) and then narrowing it down based on who I thought would be the least hassle to deal with.
It worked out fantastically! I sent a message at like 9:45 PM on a Friday night and got a response in about 5 minutes. I think that’s the quickest anyone has ever gotten back to me. I was doing something a little unconventional with my cookies, but it wasn’t even a concern for Lavonne and I also got clear pricing details. All in all, I’d highly suggest buying cookie cutters from her! I don’t make too many rolled cookies, but I think I might start putting them into my Christmas cookie selection if I can get cutters in any shape I can dream of.
In case anyone is wondering, I paid $16 for two cutters plus shipping. The cutters were even sent out by Monday, which is amazing! And the cutting edge, which is what I was most worried about with 3D printed cutters, is great. It’s thin and cuts cookie dough fantastically and I have no complaints whatsoever.
So you can probably see from the pictures that I actually made two kinds of Makkachins. There’s a chocolate shortbread Makkachin and a sugar cookie Makkachin! The original plan was to just make a shortbread version, and to have it be a two layer cookie. This is because I’m really bad at piping, and also because I think it looks more true to the Makkachin on Victor’s keychain. I made the sugar cookie version more as an afterthought because I had all the ingredients and also because why not?
I’ll provide my adapted chocolate shortbread recipe at the end (which I changed up from an Epicurious recipe that I regularly use), but the sugar cookie and royal icing recipes are just from Martha Stewart, haha. I much prefer the shortbread version because the cookies are delicious and chocolate-y and flavourful, whereas sugar cookies are like shoving a bunch of sugar in my mouth. You may prefer sugar cookies and I question your judgement for it, but whatever makes you happy.
I’m also way more proud of my shortbread! I knew when I first came up with the idea that I’d want the details to be in chocolate. Luckily, I tend to have couverture on hand and an immersion circulator to make tempering chocolate much easier. I, however, forgot that my couverture is for dipping and coating, not piping, so doing the eyes and the nose was way more difficult than I anticipated… I think they still ended up pretty cute, though!
The other part I’m proud of is that there are two layers! I also used chocolate to glue them together. When I put the first batch in the oven, I was worried that they’d end up spreading and losing too much definition, but it ended up pretty okay! They also look much better in person, where you can see them in all three dimensions. Of course, you can also clearly see all my chocolate piping mistakes… But I think the overall cookie effect is much better in real life.
My photos are kind of bad because the lighting wasn’t ideal and I don’t have the patience to retake pictures. That’s not really a good excuse, but oh well. There’s also the fact that there are two layers, which means the cookies cast shadows on itself – that was a little frustrating. Plus the chocolate details blended into the chocolate shortbread, prompting the only time I think I’ve ever said, “I should’ve made it less chocolate-y.”
The sugar cookies are much less interesting for me to talk about. I used the larger cutter for the base shape and the smaller cutter to imprint a piping guide onto the cookie, and then piped on the design. I still used chocolate for the eyes and nose, but I ended up piping those onto wax paper first and then placing them onto the royal icing after I flooded the face. Colour matching icing is also the worst and I am bad at it, which is why there’s like 3 different browns. I am not that great at decorating sugar cookies and hope you don’t hold it against me.
I also ended up running out of icing so I have three cookies that have no faces haha. I had enough chocolate, though, so it’s sort of like this. I don’t really like any of the pictures I took of all the cookies lined up but here is a cell phone pic that’s not terrible I guess. And for more reasons I don’t like making sugar cookies, it’s because I always make a huge mess in the kitchen.
Overall, I think this was a good cookie making adventure and would love to see other people also making Makkachin cookies!
makes about 10 Makkachins
- 2 sticks (or 1/2 lb) butter, room temperature
- 2/3 cup sugar
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup cocoa powder
- 1 3/4 cup flour
- Mix together butter, sugar, vanilla extract, and salt until smooth.
- Add cocoa powder and mix until combined.
- Add flour and mix until combined.
- Divide dough in half and wrap one in plastic wrap, placing in the fridge until needed.
- Roll out the other half to about 1/4″ thick, dusting the surface with flour (I actually use potato starch) to prevent sticking.
- Cut out shapes and place cookies onto a baking sheet about 1″ apart.
- Chill cookies in fridge for at least 10 minutes.
- Repeat for remaining dough, using scraps and other disk.
- Bake cookies in a preheated oven at 325°F for about 15 minutes.
- Let cool on pans until set, about 5 minutes, and then transfer onto a wire rack to cool completely.
- If making Makkachin heads, melt and temper chocolate. Pipe chocolate eyes and nose onto the face, and glue the face to the rest of the head with more chocolate.
- If just making other shapes, decorate as you will, or just shove all the cookies in your mouth. I’m not here to judge you for your life choices.