What an amazing week it has been over here! I feel like I’ve been dropping Easter content left and right so I wanted to switch it up today! This past week Andy and I have been working on some excited NEW launches that I cannot wait to bring your way. More on that very soon! ;) If you watch my Instagram stories, I apologize in advance for all the Starbucks karaoke parodies. I have to ask, is anyone else floored that spring is already here? That makes two of us! I do have to admit, I am SO ready for later evenings and extra sunshine! As I’ve been on such a Lilly Pulitzer kick these days, I was inspired to make these monstera palm leaf decorated sugar cookies! I could hardly wait to share these with you!!!
A paint brush and your favorite frosting goes a LONG way with this tutorial. And can I tell you how AMAZING this sugar cookie recipe is? It’s my go to recipe that I use for everything under the sun!
Looking for more heart cookie inspiration? Don’t miss my latest gold foiled fondant heart cookies and these ultra chic dalmation heart cookies too!
How To Make Lilly Pulitzer Inspired Palm Leaf Heart Cookies
- Store-bought or homemade heart sugar cookies
- Royal Icing Recipe from Karen’s Cookies
- Pink gel food dye
- Green gel food dye
- Thin tip paint brush
- Piping bag
- Make your royal icing. Add one drop of pink gel dye. In a separate bowl add 2 or 3 drops of the green gel dye.
- Add your pink icing to a piping bag.
- Using the flooding method, cover your heart cookie with light pink icing. Let harden for 1 hour before decorating.
- Using your paint brush and green royal icing, paint palm leaves onto your cookie.
- Paint bright pink and bright green strokes along your palm print to make your Lilly Pulitzer inspired design.
- 1 cup butter, softened
- 1 cup superfine sugar, or granulated sugar, processed in blender or food processor for 30 seconds
- ½ teaspoon salt
- 1 large egg
- 1 large egg yolk
- 2 teaspoons Vanilla extract
- ½ teaspoon Almond extract or emulsion, optional
- 2 ½ cups all-purpose flour
- Cream butter, sugar and salt until light and fluffy, about 3 minutes with mixer set at medium speed.
- Add yolk, beat well. Add whole egg, vanilla and optional almond extract and beat until well incorporated.
- Add flour; beat at low speed just until flour is mixed in; do not overmix.
- Divide dough in halves or thirds and wrap in plastic wrap. Refrigerate until firm, at least one hour and up to 2 days.
- Preheat oven to 375 degrees. Dust work surface and rolling pin with flour. Roll dough to 1/4″ thick, sprinkling with additional flour as needed to prevent sticking. Cut into desired shapes and place on parchment or silicone-lined pans.
- Bake in preheated oven until cookies appear dry on the surface and are light golden brown on the edges, about 10 minutes (very large cookies may take up to 12 or 13 minutes).
- Remove from cookie sheets to cooling racks and cool completely before decorating.