It’s a beautiful Sunday here in Connecticut and I’m super excited to share the cutest sugar cookies I’ve ever made! Flamingos are also all the rage right now (until Fall…). Like most bloggers I have an extensive goals list of things I would like to accomplish and where I see my blog going. One of my goals was to learn how to make the pretty sugar cookies that I see all over the place. I was opposed to fondant (bc taste) so I had to learn the flooding technique. Also, my only recollection of making sugar cookies was at Christmas time when I was much younger. Basically they came out flat, no flavor and horribly frosted (I wish I had a picture!). I did a lot of research and found a blogger who laid it all out easy to follow and (clearly) worked perfectly. I still can’t believe I made these myself when I look at the pictures! Also, these are perfect for a last minute summer party before fall hits!
Tips for Sugar Cookies:
- Do not add baking powder (it flattens the cookies)
- Oven needs to be hot enough or else cookies have too much time to flatten
- Do not over mix (too much air will be incorporated if you over mix)
- Do not make your cookies too thick
- Let dough chill before using cookie cutter and after you cut out your cookies…let them chill again (you can’t rush the process) – all of this is about an hour each
- Follow all measurements exactly (baking is a science)
Tips for Royal Icing:
- Start with a tablespoon less water than the recipe calls for
- When making the icing for “flooding” add a teaspoon of water at a time
- You can always add more water but it’s harder to take away water
- I used a stiffer frosting for outlining and a thinner frosting for flooding
- Flooding consistency means you can drag a knife through your frosting and it takes it shape again after 5-10 seconds
- Use smaller bowls to separate out frosting (one bowl for the stiff frosting, one for the thinner frosting, and additional for different colors)
Pink Flamingo Cookies
Notes: Leftover cookie dough can be put in the freezer and royal icing can be covered with plastic wrap and put in an airtight container in fridge (put plastic wrap right on top of the icing so that moisture does not get in).
There you have it! The cutest sugar cookies ever! These definitely take some patience to make but they’re oh so worth it once they’re done. And they taste good (always a plus). If you have any questions just comment below or shoot me an email! If you’re planning a pink party be sure to check out my pink champagne cupcakes, pink ice cream sandwiches, and funfetti donuts! Also, be sure to tag your creations on Instagram with #sprinkledpink. Enjoy!