A simple, yet stunning cookie that’s great for Memorial Day, 4th of July or any beachside holiday, these Seaside Royal Icing Cookies showcase bold red flowers that stand out against the white and blue backgrounds. Made using royal icing, these nautical-inspired cookies take a couple days to make, so be sure to plan ahead for your party. Best of all, since these cookies are decorated with royal icing, they stack and store easily, so no smudging once they’re dry! A fun treat for picnics and firework shows, these Seaside Royal Icing Cookies are sure to make a colorful impression.
One day in advance, prepare royal icing. Prepare royal icing following recipe instructions. Using Royal Blue icing color, tint ½ cup icing dark blue. Using color combinations provided, tint ½ cup icing dark red. Reserve remaining icing white. Thin down dark blue and white icings to count of 10.
One day in advance, pipe flowers. *Combine Rose, Royal Blue and Black icing colors to get dark red shown. Prepare decorating bag with coupler and dark red icing. Using tip 102, flower nail and pre-cut flower making squares, pipe 24 apple blossom flowers. Switch to tip 2; pipe dots in center of each flower. Place flowers on drying rack to dry.Switch to tip 101; repeat process, piping 24 apple blossom flowers then switching to tip 2 to pipe dot in center of each flower. Place flowers on drying rack to dry.
One day in advance, bake cookies. Prepare cookie dough following recipe instructions. Using circle cutter, cut out cookies. Bake and cool.
One day in advance, decorate cookies. Prepare two parchment bags, one with thinned down white icing, the other with thinned down dark blue icing; cut small tip in each bag. Place cookies, one at a time, on cooling grid.
Dots: Starting in center of cookie and moving towards outer edge, cover cookie with thinned down white icing; tap to remove excess. Immediately pipe dark blue dots on wet icing. Set aside on wax paper-covered board. Repeat.
Stripes: Starting in center of cookie and moving towards outer edge, cover cookie with thinned down white icing; tap to remove excess. Using dark blue icing, pipe stripe down center of cookie. Repeat every 1/8 in. on either side of center stripe. Set aside on wax paper-covered board. Repeat.
Let all cookies dry overnight (or at least 8 to 10 hours). Reserve any remaining icing for later step.
Position flowers on cookies. Remove flowers from wax paper squares. Using reserved icing, attach flowers on cookies.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
This 5-petal springtime flower, most commonly seen in white or soft pink, is virtually the
same petal shape as the wild rose, but uses a smaller tip creating a petite flower. The
dot stamen are typically positioned like the holes in a 5-hole button. Dry them on flower
formers for a more natural look.