How to make easy tulip sugar cookies with royal icing
List of Materials
- Your favorite sugar cookie recipe
- Tulip cookie cutter
- Green and pink royal icing
- Icing bags or bottles, couplers, and tips (I recommend a #2 tip)
- Sparkling sugar in green and pink (optional)
- A clean (used for baking only) small paint brush (optional)
- A food coloring marker in any color (optional)
To start, use a food coloring marker to draw the stem of the flower (or just wing it!). Outline the tulip’s stem with green royal icing using a #2 tip and immediately fill the area with the same green icing. If you would like to add some sparkle to your tulip cookie, sprinkle green sparkling sugar over the area while the icing is still wet. Then, turn the cookie vertically to remove any excess sugar. If needed, you can brush off any stubborn pieces with a (clean, baking only) paint brush.
Helpful Hint: I apply my sparkling sugar over a coffee filter so that I can easily pour the excess back into the container for future use.
The next step for your tulip flower cookies is to use a food coloring marker to draw the outline of your tulip petals. Then, just as you did with the tulip stem, use pink royal icing to outline and immediately fill just the middle petal. While the icing is still wet, apply pink sparkling sugar to the area and shake off any excess. Wait about 20 minutes for the middle petal to dry and then outline and fill the rest of the tulip with pink royal icing. Let your flower cookies dry overnight and use a #2 tip to draw the outline of any petal details that you want to add.