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Tropical Decorated Sugar Cookies

Stunning luau-themed sugar cookies decorated with vibrant royal icing in the shape of hibiscus flowers, sea turtles, and coconuts.
Print Recipe
Prep Time 45 minutes
Cook Time 12 minutes
Drying Time 2 hours
Total Time 57 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Hawaiian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 3 cups all-purpose flour spooned and leveled
  • 0.5 tsp salt
  • 1 cup unsalted butter softened but cool
  • 1 cup granulated sugar
  • 1 egg large, room temperature
  • 1 tsp pure vanilla extract
  • 0.5 tsp almond extract optional
Royal Icing
  • 4 cups powdered sugar sifted
  • 3 tbsp meringue powder
  • 0.33 cup warm water plus more as needed
  • 1 tsp clear vanilla extract
  • 1 set Gel food coloring Pink, green, yellow, brown, orange, white

Equipment

  • Stand mixer or hand mixer
  • Rolling Pin
  • Tropical cookie cutters
  • Piping bags
  • Baking sheets

Method
 

  1. In a stand mixer, cream the butter and sugar until smooth. Add egg and extracts, mixing until combined.
  2. Whisk flour and salt together. Gradually add to the wet ingredients and mix until a dough forms.
  3. Roll dough between two sheets of parchment paper to 1/4-inch thickness. Chill in the refrigerator for 1 hour.
  4. Cut out tropical shapes using cutters. Place on a lined baking sheet and freeze for 15 minutes to prevent spreading.
  5. Preheat oven to 350°F (175°C). Bake cookies for 10-14 minutes until edges are barely golden. Cool completely.
  6. For the icing, whip powdered sugar, meringue powder, warm water, and clear vanilla until stiff peaks form.
  7. Divide the icing into bowls, tint with gel colors, and thin with water to create stiff, piping, and flood consistencies.
  8. Decorate the completely cooled cookies with the prepared royal icing. Allow to dry at room temperature for 12-24 hours.

Notes

Store fully dried cookies in an airtight container at room temperature for up to two weeks. Do not refrigerate.