Noise-Making Grogger Cookies for Purim
The idea for these edible groggers came from a chance encounter with a “shakashaka” cookie—a technique that uses clear candy to create a small, sprinkle-filled window that gently rattles when shaken. The concept felt instantly right for Purim, of course, so…I went for it! The result: these playful noisemakers, which involve layering sugar cookies and sealing sprinkles inside; they do require a bit of patience, but the result is a grogger that’s as lovely to look at as it is to shake. (Carefully.)
P.S. You’ll need isomalt, a sugar substitute used by bakers and professional candy-makers that melts clear and hardens into a glass-like finish; it’s widely available online or at specialty baking stores, and many kosher-certified options exist.
Noise-Making Grogger Cookies
Makes 3 edible groggers (each grogger is built from three total cookies, which is why the yield is modest)
1 batch cut-out sugar cookie dough (any sturdy cut-out recipe that holds its shape)
1 cup isomalt crystals
2 tablespoons water
1 batch royal icing
Sprinkles and/or very small hard candies (for filling)
Extra cookie dough for grogger “handles” (optional)
Prepare the cookies: Roll out your favorite cut-out sugar cookie dough and cut shapes as desired. Using a smaller cutter, cut a window from the center of two-thirds of the cookies; leave the remaining third solid. Bake and cool completely. You’ll need three cookies per grogger (two with windows, one solid).
Make the candy “glass”: Preheat the oven to 265°F. In a small, very clean oven-safe saucepan, melt 1 cup isomalt over medium heat without stirring until fully liquefied. Remove from heat, let bubbles subside, then stir in 2 tablespoons water, a little at a time. Transfer the pot to the oven for 10 minutes to eliminate bubbles.
Fill the windows: Place the windowed cookies on flat, uncreased parchment. Carefully spoon the hot isomalt into each cutout, filling just to the edges. Let sit undisturbed for 30 minutes, until fully hardened.
To assemble, pipe a thin border of royal icing around the edge of one filled cookie. Stack a solid cookie on top, then add a small amount of sprinkles to the center. Pipe another icing border and top with the second filled cookie. Attach a cookie “handle” with royal icing, if desired. Let set completely, ideally overnight. Once firm, gently shake to test the rattle, then serve, display, or package.
