Personalized Tinkerbell Cookies with Royal Icing
These Personalized Tinkerbell Cookies with Royal Icing are the perfect favor for a Tinkerbell Birthday Party! This step by step tutorial will show you exactly how to make them.
Servings 25 cookies (approx.)
Equipment
- fluted edge rectangular cutter
- disposable piping bags
- toothpicks or scribe tool
- Silhouette cutting machine
- white cardstock
Ingredients
- 2 batches dough from Cut Out Sugar Cookies or Shortbread Cookies see note
- 1 batch Easy Royal Icing see note
- hot pink, yellow, green and purple food coloring gel
- hot pink sanding sugar
- black edible food coloring marker such as FooDoodlers
- gold Wilton edible stars
Instructions
Bake the Cookies:
- Roll the cookie dough to ¼" thick and cut with cookie cutter of your choice.
- Bake cookies according to your recipe's instructions and allow to cool to room temperature.
Ice the Cookies:
- Add small amounts of warm water to a bowl with some of the stock royal icing to achieve a pipeable consistency for outlining. Tint this icing bright pink. Transfer to a disposable piping bag and snip off the tip.
- Outline the border of each cookie in the pink icing, then immediately shake on the pink sanding sugar while the icing is wet and shake off the excess sugar. Repeat with all of the cookies.
- Allow the outline to dry for at least 1 hour before flooding. Don't worry if some of the sugar sticks to the cookie because it will get covered with the flood icing in the next step.
- To flood, add small amounts of warm water to a bowl of stock royal icing to achieve a flood consistency icing. Tint with yellow and green food coloring to make a bright yellow-green icing. Transfer the icing to a disposable piping bag and cut off the tip.
- Flood the icing inside the border. Use a toothpick or a scribe tool to guide the icing to the edges and swirl the icing to remove any bubbles.
- Allow this icing to dry completely, around 18 to 24 hours, before drawing the silhouettes and names on the cookies.
Apply the Silhouette:
- Use a cutting machine to cut a cardstock stencil of Tinkerbell holding a wand.
- Type out each child's name in Word or PowerPoint using the Tinkerbell font. Print these out on copy paper.
- Place the stencil on top of the cookie. Trace the outline of the shape on the cookie using a black edible marker, remove the stencil and color inside the outline. Repeat with all of the cookies.
- Use the same black edible marker to draw the letters of each name freehand while looking at the printed example.
Add the Pixie Dust:
- Tint some outline consistency royal icing with purple food coloring gel and transfer it to a disposable piping bag with the tip cut off. Pipe little dots of purple underneath Tink's wand.
- Immediately sprinkle the gold edible stars on the wet icing so they stick. Use a toothpick or scribe tool to press the stars into the icing to help them adhere better.
- Let the cookies dry completely before packaging. They can be stored in a single layer in an airtight container while they dry.
Notes
Cut Out Sugar Cookies recipe HERE
Vanilla Shortbread Cookies recipe HERE
Easy Royal Icing recipe HERE
Storage: The cookies should be stored in an airtight container at room temperature in a single layer until serving. I do not recommend stacking royal icing cookies. The grease from the top cookie can transfer onto the icing of the bottom cookie and distort the design. If you don't have enough space for a single layer, I recommend using aluminum foil to separate the layers to prevent grease transfer. The grease can soak through waxed paper or even, to a lesser extent, parchment paper.
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