Alyson here, and I have to say I’m thrilled to be posting on Shoes Off Please! Gilit’s love for flamingos inspired these little cookies, and the pineapples seemed like the perfect pairing! I’ve been obsessing over sugar cookies these past few months, and it was a no brainer to get these cuties made! Those pink little creatures are just too perfect for this world, right?!
What you will 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
- ICEE Squeeze Candy
- Food Decorator Pen in Black
- Light Brown Sugar for sand
First up, you’ve got to get those sugar cookies made, so here is my absolute favorite recipe! Also, if your cookies are slightly spreading when you bake them, stick them in the freezer for about 10 minutes before popping them in the oven. It works every time!
If you’ve made royal icing before, awesome! If not here is a solid recipe. Now for the fun part!
First you will want to outline your cookies with the thicker royal icing and let dry for at least 15 minutes. Next, 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. Clearly they don’t have to be perfect, as you can see below. (They will be covered up by brown sugar.)
now when you flood the cookies, add a few drops of water or lemon juice to thin the frosting. You want to find the right consistency so that it spreads to the edges and ribbons back into itself in about 5 seconds. This is where the squeeze bottle comes in handy! Pour the icing in and start flooding the cookies.
To add the details, 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. A lot of times there is a sweet spot where you can use the same icing for the outline and flood, but it’s all a matter of testing it out.
Using the black food decorating pen, color in the tip of the beak and a little eye! You can also use a pink one to add some more dimension to the cookie, like outlining the wing to give it a feather-y look or outlining the entire flamingo. Carefully rub the line with your finger to blend it in.
For the water, I used that ICEE Squeeze Candy because it’s such a pretty color and makes the water a beautiful shiny blue. However, it’s actually kind of a gross candy, haha. If you don’t think anyone wants a sour blue raspberry gel on their cookie, I recommend just sticking to royal icing or even blue sprinkles!
Finally, carefully stick some toothpicks into those cookies and you’re done! The flamingos are very fragile, so I had to be extra slow and careful. I found that making the hole in the circle base first, then cutting the toothpick before inserting it into the flamingo works best. Add some brown sugar for sand and voila! You’ve got a cute little party centerpiece!
The cookies would be a great addition to any Summer party, and can neatly be displayed on a cake stand! And trust me, the more flamingos the better!