If you have primary school aged kids, then no doubt you’re familiar with the fidget spinner craze. I caved and when I saw some in the supermarket for 2.90€ (about $4.25 CAD), I did buy them for my older kids, knowing that it was a reasonably cheap price to pay for what would probably be about 2-3 weeks of fun. Which is about all it has amounted to, I haven’t seen those things in…a week at least! Once they were banned at school, I knew it wouldn’t be long before they were phased out, and onto the next thing. Regardless, because I’m an expat SAHM with seemingly too much time on her hands, when I saw a video online of fidget spinner cookies, I knew I had to try making them.
I started with just a normal sugar cookie and royal icing recipe from Julia Usher, found here. She is definitely my cookie/cake/chocolate decorating idol- seriously, check out her youtube channel. The only deviation I had was rolling the dough out a little bit thicker, as I was scared of having frail fidget spinners.
Step 1: Make your dough as per your recipe. I’m sure any recipe would do. Chill for an hour or so, to make it easier to work with. If you want, you could use food colouring to dye the dough and have different coloured spinners, which was in my original plan, but apparently not in my brain at the time.
Step 2: Roll out your dough on a floured surface, to about 1cm thickness, or slightly less.
Step 3: You will need a fidget spinner template. I printed one off from online, but you could use an actual fidget spinner if you have one. Then I put it on my dough, and started cutting around.
Step 4: Make a hole in the center of each cookie with whatever you will be using for your fidget spinner to “spin” around. In my case, I used a cakepop/lollipop stick. I don’t think a straw would work. I’ve also seen it done with cylindrical pieces of cookie that has been baked…but who has time for that?! Chances are, you’ll have to enlarge this hole after your cookies have baked, but are still warm, as it will fill in a bit.
Step 5: I almost forgot this one. Remember that you will need circles to be the “buttons” that your fingers use to hold onto the fidget spinner. I found that my trusty Wilton #1M piping tip was perfect for the job. Obviously, you’ll need 2 buttons per spinner, one for the top and one for the bottom.
Step 6: Use a spatula to transfer your cookies from the counter to the baking sheet, as you do.
Step 7: Bake cookies for about 10-12 minutes (check after 10) at 375F.
Step 8: As soon as you can comfortably handle the cookies, I made an indent in the underside of the buttons, where the stick will eventually be placed. It was easier to do when the cookies are warm and malleable, as they might crack if you do this once they’re cooled completely. Also, remember to enlarge the holes in the spinner cookies, if they’ve sunk in during the cooking process.
Step 9: Cool cookies on a wire rack until completely cooled. Closely monitor any cookie eating dogs and children.
Step 10: When cookies are cooled, make your royal icing in whatever colours you desire and ice your cookies. I chose to just do 3 circles, but you could do the whole top in solid or multicolours, or whatever you want. Apparently I didn’t manage to take any pictures of this step.
Step 11: You’ll want the icing on the spinners to set for a couple of hours. While that’s happening, cut your sticks to about 1 inch lengths. You may want to grab a cookie and carefully do some experimenting to figure out what length you will need based on how thick your cookies are, etc. It took a little bit of time for me to figure it out, but you’re a smart person, play with it a bit and you’ll get the length right probably quicker than I did.
Step 12: Now, there’s the smart way to do this, and then there was my way. Sadly, I didn’t think about the smart and easier way until a day later… *facepalm* For whatever reason, I had the idea that I would use chocolate as my “glue” to hold the stick in the hole in the button cookie. Not a terrible idea, if it wasn’t nearly 30 degrees that day. Long story short, I had to keep the cookies in the fridge to keep the chocolate set and the spinners from coming apart. BUT, older, wiser Crystal can tell you that you would not have this problem if you just used your leftover royal icing as your glue, because once that stuff is set, it’s SET. So just do that. Squeeze a bit of the icing into the hole in the button, stick the 1″ cakepop/lollipop stick into it, and let it set for a couple of hours. You may need to wait longer, but you’ll be able to tell by moving the stick a bit.
If you do decide to take the moronic route and use chocolate, put them in the fridge to set for an hour or so.
Step 13: Once your button/stick combo and your spinner cookie icing has set, you can put your spinner cookie down on top of the button/stick. You’re a grown up, I trust you can do this without a picture. Then, repeat the process with the top bottom- fill the little indent you made previously with some royal icing (or chocolate, for my fellow idiots), and then place on the top of the stick. Leave that one to set for another couple of hours (yeah…while not overly difficult, it does take some serious time on your part to make these cookies).
Once it has set for a few hours (ideally overnight for maximum strength), your cookies are ready to go! I would take it on a gentle test run before handing it over to any kids, but it should be both functional and delicious! Here’s a video of how mine turned out.