Playing Card Cookies
These Playing Card Cookies are made with royal icing and edible food markers. They are perfect for an Alice in Wonderland or Mad Hatter's Tea Party theme.
Servings 30 cookies (approx.)
Equipment
- disposable piping bags
Ingredients
- 1 batch shortbread or sugar cookies see note
- 1 batch Easy Royal Icing see note
- black and red food coloring pen or marker such as FooDoodlers
Instructions
Bake the Cookies
- Roll the dough into ¼-inch thickness and cut it into rectangles measuring approximately 2 by 2.5 inches using a ruler and a sharp knife or a pizza rocker cutter.
- Bake the cookies according to your recipe's instructions and allow them to cool to room temperature before adding the royal icing.
Outline the Cookies
- Starting with the untinted (white) stock royal icing, add about ¼ cup to a bowl and add very small amounts of warm water to achieve outline consistency icing, carefully stirring with a small silicone spatula to avoid introducing bubbles into the icing.
- Transfer the icing to a disposable piping bag and cut off a very small piece of the tip to make a small round opening. Start by just snipping off a tiny amount; you can always cut more if the opening is too small.
- Outline the cookies by piping a rectangular border on the top of each cookie. Allow the outline to dry at least 1 hour before proceeding to the flood step.
Flood with Royal Icing
- Prepare flood consistency untinted (white) royal icing by thinning stock royal icing with small amounts of water until desired consistency is achieved.
- Transfer the icing to a disposable piping bag, and cut off a small amount of the tip. Fill the center of each cookie with the white icing. Use a toothpick or a scribe tool to swirl the icing on the cookie to pop any bubbles.
- Allow the icing to dry completely at room temperature, about 18 to 24 hours, before adding the details.
Draw the Details
- Before you draw the card details, make sure the flooded icing has had sufficient time to dry hard, about 18 to 24 hours depending on the temperature and humidity in your work space.
- Using food coloring pens or markers, draw an "A" on the top left of the cookie with the suit underneath, red for hearts and diamonds and black for spades and clubs. Then draw the suit in the center of the cookie. Turn the cookie 180 degrees and draw an "A" and the suit on the top left of that side.
- When the food coloring is completely dry, the cookies can be eaten or stored at room temperature.
Notes
Shortbread Cookies recipe HERE
Cut Out Sugar Cookies recipe HERE
Easy Royal Icing recipe HERE
Storage: I never recommend stacking royal icing cookies. The grease from the top cookie can transfer to the royal icing of the bottom cookie and ruin the design. I prefer to store them in a single layer in an airtight container at room temperature. If you must stack them, use aluminum foil between the layers.
You're Gonna Bake It After All
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