Ice Cream and Popsicle Decorated Sugar Cookies
Although fall is officially here, last week it was ninety-plus degrees with eighty percent humidity, so I thought I'd give summer one last hurrah with a set of ice cream and popsicle decorated sugar cookies.
I shipped this set of cookies off to Chicago since we missed a dear friend's daughter's fourth birthday. That's one of the stinky parts of not living in Chicago - we miss a lot of celebrations! But that doesn't stop us from contributing to the party. Nintey-nine percent of the docrated cookies I create get sent to various friends and family around the country.
Along with the ice cream and popsicle sugar cookies, I also made a few monogram cookies using royal icing transfers. The Barefoot Baker has a wonderful tutorial on royal icing transfers and a ton of creative templates.
For the monogram cookies, I used a wet-on-wet technique to decorate the cookie before placing the royal icing transfer on the wet cookie. Wet-on-wet technique simply means piping royal icing directly on top of wet royal icing.
For the ice cream cones, I started by using piping icing to outline each of the ice cream cone's elements:
Next I flooded the cherry with red icing. Then I flooded the cone portion with tan icing, and while it was still wet, I piped the lines of the cone with dark brown icing (using the wet-on-wet technique again).
The sugar cookie and royal icing recipes can be found here.
Materials for Decorating the Cookies:
Ivory piping and flood icing
Pink piping and flood icing
Light green piping and flood icing
Tan piping and flood icing
Dark Brown piping and flood icing
Pink sanding sugar
Green sanding sugar
Royal icing transfers in the monogram desired
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