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SpaceX Inspired Heat Shield Sugar Cookies

Sugar Cookies Baked and Decorated like SpaceX's Starship Heat Shields.

Equipment

  • Hexagon Cookie Cutter
  • Rolling Pin
  • Parchment paper
  • Baking Sheets
  • Piping Bags

Ingredients

Cookies

  • 2 3/4 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/4 tsp Baking Powder
  • 1 cup Unsalted Butter softened
  • 1 1/2 cups Granulated sugar
  • 1 lg Egg
  • 1 tsp Vanilla extract
  • 1/2 tsp Almond extract optional
  • 1/8 tsp Salt

Royal Icing

  • 2 cups Powdered Sugar
  • 1 tbsp Meringue Powder
  • 2-3 tbsp Water Adjust for piping consistancy

Instructions

Prep the dough

  • Start by whisking together the flour, baking soda, baking powder, and salt. In a large bowl, cream the butter and sugar until light and fluffy (about3 minutes with a mixer) Beat in the egg and vanilla. Gradually add the dry ingredients, mixing until just combined. Shape into a disc, wrap, and chill for1-2 hours.

Craft the Tiles

  • Pre-heat your oven to 350 F (175 C). Roll out the dough to 1/4-inch thickness on a slightly floured surface. Stamp out hexagons with your cutter and place them on parchment-lined baking sheets, spaced 1 inch apart. Re-roll scraps sparingly to keep the dough tender.

Bake for the Stars

  • Launch them into the oven for 8-10 minutes, until the edges just start to turn golden. These need to emerge crisp and sturdy, just like SpaceX's tiles enduring reentry. Cool completely on a wire rack.

Decorate like Elon's Advanced Bakery

  • Whip up royal icing tined black to mimic the tiles. blending powdered sugar, meringue powder and water until pipeable - adjust with additional water as needed for flooding. Pipe outlines around each hexagon, flood with black for the base. A spritz of edible silver spray or edible glitter will give that weathered, futuristic edge. Let the cookies set for an hour, and cookies are ready for launch!

Notes

Tips and Tricks:
Be sure to chill the dough for at least 1 hour - chilling the dough prevents spreading and ensures clean defined cuts that echo the engineering of those ceramic tiles. If it starts softening while rolling, return it to the fridge for 10 minutes to firm up.
Don't have a hexagon cookie cutter? You can purchase one here or create your own! Using a cereal box carton or other cardboard, use a ruler to draw a hexagon with 1.5 -2 inch sides. Cut out the design and use a paring knife or pizza cutter to cut clean edges. Lightly dust the cardboard with flour to prevent sticking, and wipe your knife between cuts to avoid jagged edges.
No Piping Bags? Use plastic baggies. Spoon it into a a sturdy zip-top baggie, push it to one corner, snip off a tiny tip. (start small - you can always cut more). Pipe outlines first, then thin the icing slightly with water for flooding the centers. Pro-Tip: Practice on parchment paper to perfect your flow!
Boost your flavor with add in items: Almond Extract about a 1/2 tsp added to the dough adds a subtle nutty warmth that pairs beautifully with the buttery base. Other options include Orange or lemon zest about a 1/2 tsp for a citrusy pop. Try a 1/4 tsp of cinnamon for a cozy undertone. Keep additions minimal to let the cookie shine through. If adding inclusions incorporate with the wet ingredients (butter, sugar, and eggs) for even distribution.
Finally roll the dough evenly for uniform cookies, inconsistency leads to cookies that bake inconsistently. A uniform 1/4-inch thick dough ensures every cookie is a perfect "heat shield".