Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup crushed graham crackers or cookies (for fossil texture)
- Black food coloring or edible gel pens (for fossil details)
- Optional: edible glitter or metallic sprinkles for added effect
Instructions
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together softened butter and sugar using a KitchenAid Classic Iconic Stand Mixer until light and fluffy.
- Add the egg and vanilla extract, mixing well until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the crushed graham crackers or cookies to create a textured, fossil-like appearance.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape the dough into small, irregular fossil-like fragments, about 1-2 inches in diameter.
- Place on prepared baking sheets, ensuring space for spreading.
- Bake for 10-12 minutes or until edges are lightly golden. Let cookies cool completely on a wire rack.
- Use edible gel pens or black food coloring with a fine brush to draw fossil-like imprints and cracks on cooled cookies.
- Optional: sprinkle edible glitter or metallic sprinkles for realistic fossil effects.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week for longer freshness.
- Freeze for extended storage or to pre-prepare for events.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal Kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg