Fun Sugar Cookies - Recipe and Decorating Tips

I’ve always envied (ok, maybe envied is a strong word) those who can decorate cookies so well. I mean – they are absolutely adorable and then here comes mine and people say, “Oh did your daughter make these?” (is it bad that sometimes I respond with, “Yes, she helped on these ones”….even when I baked them during nap time)

Today, Debbie Andersen of Pineapples and Palm Trees is helping me and all you sweet readers out there with how to make these adorable summer themed cookies so you no longer have to hear the comment of “Did the kids make these“.

Enjoy!

Fun Sugar Cookies

by Pineapples and Palm Trees

Cookies

1 1/2 cups butter
2 cups sugar
4 eggs
5 cups flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla

Makes about 60 cookies

This sugar cookie recipe can be found at allrecipes.

Glaze Icing

4 cups confectionery sugar
3/4 milk
4 teaspoon vanilla
4 tablespoon corn syrup

This is used as a base coat on the cookie

Meringue Decorating Icing

4 cups confectionery sugar
3 tablespoons meringue powder
6 tablespoons water

This is used to add detail to the cookie

COOKIE DIRECTIONS

Step 1: Cream together butter and sugar until smooth

Step 2: Beat in Eggs and Vanilla

Step 3: Stir in flour, baking powder and salt. Cover and chill dough for a minimum of 1 hour

Step 4: Preheat oven to 400 degrees F. Roll out dough 1/4″ – 1/2″ high.

Step 5: Cut out cookie shapes

Step 6: Place cookie shapes on cookie sheets 1 inch apart and bake for 6-8 minutes.

GLAZE ICING DIRECTIONS

STEP 1:

Blend together confectionery sugar, milk, vanilla and corn syrup. Stir thoroughly. Add food coloring as desired.

STEP 2:

Using a knife, coat cookies with icing glaze. If you are going to use sprinkles, shake them over icing glaze before it dries.

MERINGUE DECORATING ICING DIRECTIONS

STEP 1:

In a bowl add confectionery sugar, water and meringue powder (I used Wilton’s meringue powder and the recipe they included). Beat at low speed 7-10 minutes or 10-12 minutes at high speed for portable hand-held mixer until icing forms peaks.

STEP 2:

To detail pineapple, I used Wilton’s tips #67 (for leaves) and #3 (for lines and dots). For palm tree, I used tips #67 (for leaves) and #3 (for lines and dots). For pink flamingo, I used tip #3 (for lines and dots – the beak I used lines, then melded the lines together with a dab of water.

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