Let’s flamingle! These adorable tropical sugar cookies from Alyson From Sugar and Bash, as featured on Shoes Off Please are sure to please partygoers at your next do!
Try out the recipe and serve a tray of these cuties at your next summer soiree.
1 hour 30 minutes
WHAT YOU’LL NEED
Sugar Cookie Recipe | Royal Icing Recipe | Flamingo, Pineapple, and Circle Cookie Cutter | Pastry Bags or Parchment Paper | Icing Tips (I used a 1.5 for the outline) | Squeeze Bottles for flooding the cookies | Gel Food Coloring | Toothpicks | ICEE Squeeze Candy | Food Decorator Pen in Black | Light Brown Sugar for sand
Sugar cookies (makes 20): 2.5 cups flour | 1 cup unsalted butter | 1 cup sugar | 1 egg | 2 teaspoons vanilla extract | 1 teaspoon Baking Powder | 1/2 teaspoon salt |
Royal icing: 3 cups confectioner’s sugar | 4 tablespoons egg whites | squeezed juice from one lemon (used to thin icing) | 1 tablespoon light corn syrup (optional)
WHAT TO DO
- Outline your cookies with the thicker royal icing and let dry for at least 15 minutes.
- Ice the flamingo’s legs and beak, and the pineapple’s top! The circle cookies will be your base, so those also need to be outlined and filled.
- Use your icing tip for those little pineapple dots and wing outline. For the wing, I lightened it a tad and made a tiny amount of flood icing to fill it in.
- Colour in the tip of the beak and a little eye with the black food decorating pen.
- For the water, I used that ICEE Squeeze Candy because it’s such a pretty color and makes the water a beautiful shiny blue.
- Carefully stick some toothpicks in the pineapples and flamingos and attach to the round cookie. The flamingos are very fragile, so be extra slow and careful!
Serve up a tray of these beauties at your next party! Don’t forget to snap a picture and show us via Instagram!