I’ve always been obsessed with making sugar cookies. We’re talking all the way back to the 90s when I would bake with my mom! It’s taken me the longest time to find the perfect sugar cookie that would hold its shape and not spread out like a pancake on the pan. Isn’t that the worst?! Don’t worry, I have a recipe for you at the end of this post! ;)
As we’re in full swing of summer mode, I knew our BFFF content calendar would not be complete without a post incorporating flamingos. Don’t worry though, I will probably be back this fall with a post about flamingos again too, as last Halloween I made a flamingo pumpkin – true story!!!
Instead of using royal icing to decorate the tops of cookies, I have really been loving the clean look of using fondant lately! I always use a cookie cutter when cutting the shape. Easy is how I roll these days, so I promise it’s not rocket science over here! ;)
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Sugar cookie dough (Karen’s Basic Sugar Cookie Recipe)
Gold edible pen
Black edible pen
Flamingo cookie cutter
Roll out your sugar cookie dough.
Cut out 12 flamingo shaped cookies. Bake them in the oven for 12 minutes. Let cool.
Roll and cut 12 pink fondant flamingos and a small wing for each. Place fondant pieces onto your cooled cookies.
Using your black and gold edible pens, draw eyes and fill in the beak with black. Draw legs and line each wing with gold.