I made these cute cookies the other day, brought them to a small backyard cookout, and decided to share them with you today. Something that might inspire you to get out your mixer and start a batch of Perfect Sugar Cookies. Something that might cure the itch to craft and bake all in one sitting. Who’s with me?
So, here’s the deal, flooding cookies can be a tricky game. If you haven’t flooded cookies before, don’t expect to be perfect at it immediately. It takes time and it definitely takes some youtube-ing. I tried to give you my best advice but look, I’m not that good at it either. So, we’re just throwing away our perfectionist personas and going after it, sleeves raised to our elbows and hair in a scrunchie.
The deal with royal icing is it takes some egg whites, which I know freaks people out. Here’s a cure: meringue powder. It keeps well in an airtight container and you won’t worry about egg whites. I’ve never been scared of them much myself, ref: cookie dough on the batter beater. But, anytime I make a recipe that calls for raw egg whites, the comment always follows: I’m scared of egg whites, can I sub?
So, sub with meringue powder to your heart’s content.
I also hear you too: Can I use egg whites if I don’t have meringue powder? Absolutely yes. Just discount the water in the recipe. You may want to keep a tsp or two for consistency but that is absolutely your call, and your call only, to make.
Let’s talk about another star ingredient while we’re at it: freeze-dried strawberries! I find them in the organic food section, dried fruit section, near the nuts in Trader Joe’s. They’re everywhere now! It will take a whole bag of them to get enough powder for the recipe. Some of the bags have a “fresh pouch” in them, so please make sure to remove it before blending into a fine powder. Queue that Seinfield episode with the salsa.
On to the next ingredient!
Black sesame seeds. They seem to be everywhere now too. They’re not hard at all and you don’t even notice them. Plus, they make super cute seeds.
Okay, now go on and make your summer-strawberry-dreams come true.
Links to items needed:
Strawberry Cookie Cutter
Wilton Leaf Tip
Meringue Powder
Strawberry Extract
Organic Black Sesame Seeds
Strawberry Glazed Sugar Cookies
A fun craft and baking project in one!
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 25–30 1x
Ingredients
1 recipe for The Perfect Sugar Cookies
4 tablespoons freeze-dried strawberries ground to a powder
4 cups powdered sugar
4 tablespoons meringue powder
1 tablespoon lemon juice
about 3 tablespoons warm water
1/2 teaspoon strawberry extract, optional
Black sesame seeds for decoration
Instructions
Make a batch of the Perfect Sugar Cookies. Use a strawberry-shaped cookie cutter.
With a blender or food processor, blend the freeze-dried strawberries until a fine powder forms, about 15 seconds.
Mix the powdered sugar and meringue powder together. Add in the lemon juice and water and mix until fluffy. The consistency should be thick but will fall into itself when ribboned, similar to the texture of Elmer’s Glue. Add more water if needed. If it’s too thin, add more powdered sugar or continue to whisk for a few minutes longer.
Divide 1/4 of the batter into a medium bowl. Mix with green food coloring and place into a piping bag fitted with a leaf tip.
Add the strawberry powder and optional strawberry extract to the remaining batter and mix until uniform. Place into a piping bag and cut a small opening at the tip.
Pipe the strawberry frosting around the perimeter of the cookie then flood the circle until it’s completely covered. Immediately dot with black sesame seeds. Continue with the rest of the cookies.
Pipe on the leaves to the top of the cookies with the green frosting. Let sit out for about an hour or two until the frosting has hardened.
