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173 gr butter, softened
200 gr sugar
2 eggs
1 teaspoon vanilla extract
350 gr flour
1 teaspoon baking powder
1 teaspoon salt

Faux royal icing
320 gr powdered sugar
1 1/2 tablespoons milk, more for thinner frosting or less for thicker
1 1/2 tablespoons light corn syrup
1/2 teaspoon lemon extract
Assorted food colouring

Marshmallow fondant
300 gr mini white marshmallows
58 gr unsalted butter or margarine
455 gr powdered sugar, plus more for dusting
1-3 tablespoons water

How to bake

1. Preheat the oven to 400°F or 200°C.
2. In a medium bowl, sift together the flour, baking powder and salt.
3. In a large bowl or the bowl of a standing mixer, cream the butter and sugar together.
4. Add the eggs one at a time and beat until combined.
5. Beat in the vanilla.
6. Add the flour mixture a little at a time until it is all mixed in thoroughly.
7. Cover the dough with plastic wrap and chill for at least two hours or overnight.
8. Roll the chilled dough out on a floured surface.
9. Use a basic round cookie cutter to cut out the slightly overlarge heads. For the body, use a gingerbread type cutter.
10. Bake for 10 minutes, or until the edges just begin to brown.
11. Allow for the cookies to cool before decorating.

Faux royal icing
1. In a small bowl, stir together the powdered sugar and milk until it is smooth. 2. Beat in the corn syrup and lemon extract until the icing is smooth and glossy. 3. If the icing is too thick, add more milk. If it’s too thin, add more sugar.
4. If desired, divide into separate bowls, and add food colouring to each.

Marshmallow fondant
1. Place the butter and marshmallows in a large microwave-safe bowl.
2. Place the bowl in the microwave and cook for 30 seconds.
3. Remove and stir thoroughly.
4. Repeat these two steps until the everything is completely melted and well mixed.
5. Put half of the sugar in the bowl and pour the marshmallow mixture on top. 6. Put the other half of the sugar on top of that and turn the mixer onto it’s lowest setting.
7. As it mixes, add 1/2 teaspoon of water at a time, as needed, to soften the mixture.
8. Be careful not to add too much or it will get too sticky.
9. Mix just until a dough forms.
10. Lightly dust the fondant with confectioners’ sugar and place it in a large zippered bag, squeezing out as much air as possible before sealing.
11. Let it rest at room temperature at least overnight before using.
12. To use your fondant, dust the countertop with powdered sugar.
13. Place the fondant in the microwave for 10 seconds to soften it.
14. Place on the counter and knead for a couple of minutes to soften further.
15. Now you’re ready to add colour, roll it out, or start sculpting!

1. Use the fondant to start adding the clothes and the hair to the cookies. The royal icing will work as a glue to hold the fondant in place. Then use food writers to draw the faces and other small details

Sources: decorating, sugar cookies & frosting and marshmallow fondant