Sugar Cookie Hacks

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Sugar cookies are the sweetest canvas in the kitchen! Express your creativity through royal icing and manifest a sunny spring with BBQ cookies, Picnic cookies, and even a stackable Hamburger cookie.

Recipe 1/4

Birthday Enchiladas

60 Min

Easy

6-8 Servings

Ingredients:

  • 1.5 pounds (680g) pork ribs, divided into individual ribs
  • 1 small carrot (2 ounces; 60g)
  • 1 small yellow onion, halved (4 ounces; 120g)
  • 5 black peppercorns
  • 2 bay leaves

Directions:

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Recipe 1/3

Burger Sugar Cookies

12 hours

Medium

20 cookies

Ingredients:

  • ½ cup granulated sugar
  • ½ cup butter
  • 1 Tbsp vanilla extract
  • 1 large egg
  • 2 cups all-purpose flour
  • 3 Tbsp cornstarch
  • 1 lb royal icing
  • ⅓ cup powdered sugar
  • Food coloring

Directions:

  1. Preheat oven to 375°F. 
  2. For the cookies, cream butter and sugar together until it puffs up and has a slightly lighter color. Add vanilla and the egg. Once the mix is creamed, add flour and cornstarch. Mix well until it doesn’t stick to the sides of the bowl. 
  3. Stretch the dough and use a round cookie cutter to cut 16 circles and a square cutter to make 4 small square ones. 
  4. Bake for 10 minutes, they should be cooked but not too golden. 
  5. Divide royal icing into 7 bowls and dye each with food coloring: dark brown, beige, bright red, pastel pink, bright yellow, pastel yellow and lime green. Add the ¼ C of extra powdered sugar to the green icing and mix well. Place in piping bags. 
  6. To make the bread cookies: pipe the round shaped cookies with the beige icing. Tap the cookie over the surface a couple times and use a toothpick if necessary for it to spread out evenly. Sprinkle sesame seeds over it.
  7. To make the meat cookies: pipe the round shaped cookies with the dark brown icing. Tap the cookie over the surface a couple times and use a toothpick if necessary for it to spread out evenly. Add 6 small dots of the beige icing and use a toothpick to swirl around the colors. Let the icing dry for about 6 minutes, and use a brush to tap the surface and give it texture. 
  8. To make the lettuce cookies: make a V shape cut on the tip of the piping bag and do the leaves starting with the edges of the  round cookie and going to the center. Repeat with the other three cookies.
  9. To make the cheese cookies: pipe a line around the edges of the square cookie with the bright yellow and fill the center. Tap the cookie to let it spread out. Use the pastel yellow to make dots over the cheese and fill any holes left. Use a toothpick to swirl the colors.
  10. To make the tomato cookies: make a large blob of red icing in the middle of one of the round cookies, spread out using a brush and let dry. Once dry, make 4 hollow hearts using the red icing around the center of the cookie so that the bottom edge of each is facing the center. Pipe the edges and top parts of the hearts, tap the cookie so it spreads out and add a few dots of pastel pink. Swirl colors using a toothpick. Fill the spaces in between the hearts with the pink icing and spread out. Using the yellow food coloring, fill the hollow hearts with small dots to make the seeds.
  11. Allow all icing on the cookies to harden, ideally overnight. 
  12. Assemble all the cookies to make a burger!

Recipe 2/3

Picnic Basket Cookies

12 hours

Medium

20 cookies

Ingredients:

  • ½ cup granulated sugar
  • ½ cup butter
  • 1 Tbsp vanilla extract
  • 1 large egg
  • 2 cups all-purpose flour
  • 3 Tbsp cornstarch
  • 1 ¼ lb royal icing
  • Food coloring
  • ¾ cup granulated sugar
  • 1 cup pumpkin seeds, ground

Directions:

  1. Preheat oven to 375°F. 
  2. For the cookies, cream butter and sugar together until it puffs up and has a slightly lighter color. Add vanilla and the egg. Once the mix is creamed, add flour and cornstarch. Mix well until it doesn’t stick to the sides of the bowl. 
  3. Stretch the dough and use a round cookie cutter to cut 11 large squares, 3 watermelon slice shapes, 4 banana shaped cookies and 3 popsicle shaped cookies.   
  4. Bake for 10 minutes, they should be cooked but not too golden. 
  5. Divide royal icing into 11 bowls and dye each with food coloring: light green, green, dark green, yellow, red, pink, black, blue, orange, purple and brown.
  6. To make the grass: pipe the light green icing on the edges of the square cookie and fill the middle. Tap and shake cookie to spread the icing out, use toothpicks to fill the holes. Sprinkle the pumpkin seeds on top of the cookie so they cover it completely. 
  7. To make the popsicles: pour in a bowl the blue, orange, purple and half of the pink icing. Place cookies on a cooling rack over a tray and pour the colors so they make a tie dye effect. While still fresh, pour sugar over the cookies so it coats them. Let dry for 10 minutes and pipe the stick using the brown icing. 
  8. To make the watermelon: pipe the bottom part of the watermelon slice triangle with dark green, starting with the edges and filling the center. Tap cookie and use toothpick to fill the holes. Pipe 4 lines with the light green icing inside the dark green and use a toothpick to squiggle lines. Let dry for 10 minutes. Pipe the middle part of the watermelon using the other half of the pink icing, making the top part waves. Then finish piping the rest of the cookie with the red icing. Use a toothpick to combine the bottom pink part with the red. Let dry for 10 minutes. Use the black icing to make seeds. 
  9. To make the banana: paint a line on the edge of the banana to separate the “peel”. Pipe with yellow icing, starting with the edges and going to the middle. Shake and use toothpick to spread evenly. Using brown icing, pipe dots on the top and bottom part of the banana. Let dry for 7 minutes. Pipe the leftover part of the cookie with yellow icing. Use brown food coloring in water to sprinkle dots on the cookies. 
  10. Allow all icing on the cookies to harden, ideally overnight. 
  11. Place the grass cookies on a tray or flat surface and top with the watermelon, banana and popsicle cookies!

Recipe 3/3

BBQ Cookies

12 hours

Medium

16 cookies

Ingredients:

  • ½ C granulated sugar
  • ½ C butter
  • 1 Tbsp vanilla extract
  • 1 large egg
  • 2 C all-purpose flour
  • 3 Tbsp cornstarch
  • 1 ¼ lb royal icing
  • Food coloring
  • Edible ink marker

Directions:

  1. Preheat oven to 375°F. 
  2. For the cookies, cream butter and sugar together until it puffs up and has a slightly lighter color. Add vanilla and the egg. Once the mix is creamed, add flour and cornstarch. Mix well until it doesn’t stick to the sides of the bowl. 
  3. Spread the dough and cut cookies into one 7” circle cookie, chicken legs shapes, corn shape and bacon shape. 
  4. Bake for 10 minutes, they should be cooked but not too golden. 
  5. Divide royal icing into 11 bowls and dye each with food coloring: black, gray, yellow, pastel yellow, orange, red, dark beige, beige, pink and maroon. Place in piping bags, except for the black icing. 
  6. To make the grill cookie: pour black icing into a shallow pie dish, use the piping bags to make yellow, orange and red squiggles. Dip the surface of the 7” cookie inside the pie dish and remove. Once you turn it around, there should be a mix of colors. Let dry for 15 minutes, and pipe gray lines on top to make the “grill”. 
  7. To make the chicken leg cookie: pipe the “meat” part of the cookie, use the dark beige icing. Pipe the edges first and then fill. Tap and shake to evenly spread it. Crinkle a rectangle of wax paper and press on top of the icing. Let dry and remove the paper. Use the light beige icing to do the bone. 
  8. To make the bacon: use the edible ink marker to make lines to divide the “fat” from the rest of the “bacon”. Use the pink icing to do the fat, starting with the outline and then filling it up. Fill the rest of the bacon with the maroon icing. Shake to spread it evenly and use a toothpick to spread into any holes left. 
  9. To make the corn cookie. Pipe small dots on the corn using the yellow icing, leaving a few parts of the surface uncovered and let dry. Fill the empty spaces with pastel yellow dots and let dry. 
  10. Allow all icing on the cookies to harden, ideally overnight. 
  11. Use brown food coloring to paint “grill marks” on the cookies. Place on top of the grill cookie and enjoy!

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