Flamingo Sugar Cookies
Follow along with our step by step pictorial to make the most delicious and beautiful Pink Flamingo Sugar Cookies!
Decorated Flamingo Cookies - Sugar Cookies with Royal Icing
You will need:
One recipe Sugar Cookies, baked.
One recipe of Royal Icing, tinted in pink, yellow.
Black sanding sugar & Black non-pareils for decoration.
Baking supplies including a cookie sheet, rolling pin, sil-pat or parchment paper & spatula.
SUGAR COOKIE RECIPE
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 large egg, lightly beaten
2 tablespoons milk
1/2 teaspoon vanilla extract
Whisk together flour, salt, and baking powder in a medium bowl; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy.
With mixer running, add egg, milk, and vanilla; mix until well combined.
With the mixer on low, slowly add the flour mixture. Mix until just combined.
Move dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
On a lightly floured work surface, roll out dough to 1/8-inch thickness.Cut with your cookie cutter.
Transfer to prepared baking sheets, leaving an inch in between. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.
ROYAL ICING RECIPE
1 lb powdered sugar
5 tablespoons meringue powder or 2 large egg whites
In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mix on low speed, add a 1/2 cup water. For flooding, gradually add more water a tablespoon at a time until you reach a consistency where the icing is ribbon-ing. Mix until icing holds a ribbon like trail on the surface of the mixture for 5 seconds when you raise the paddle.
Separate and divide the icing into bowls and tint each, one with pink and the other with yellow food coloring.
ICING THE DECORATED FLAMINGO COOKIES
Use the icing to decorate the cookie as shown in the photos, use sanding sugar to define the tip of the flamingo nose and a nonpareil for his eye.
Allow to dry for at least 12 hours before handling.
We wish you great success with your decorated flamingo cookies! Remember, if you run into a snag, Martha always knows the answer. (Not to leave you hanging or anything but she is the master cookie maker!)