{Colorful} Flip Flop Cookies & Recipes
Got your swim trunks and your flippy flops on? Well these cookies are sure to put you in the beach mood!
My little boy is “graduating” from Pre-School (today) and these cookies are for his end of year celebration at school! What to make for a beach / luau themed party? Flip Flops! These sugar cookies are so soft and fluffy but are firm enough to hold as a cookie pop. These sugar cookies are iced with royal icing and topped with a {homemade} marshmallow fondant flip flop. It is a really nice stamp of approval when your little one jumps up and down in excitement after seeing what you made for them!
As promised here is the modified recipe for my old fashioned sugar cookies courtesy of Gourmet Magazine, 2005:
Ingredients:
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 1/2 sticks (3/4 cup) unsalted butter, softened – the higher quality the better!
- 3/4 cup sugar
- 1 large egg
- 2 tablespoons vanilla
Instructions
Whisk together flour and salt in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes in a stand mixer or 6 minutes with a handheld. Note: I feel like this is one of the most critical steps in making a fluffy cookie – the butter has to be pale and fluffy!
Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.
Form dough into 2 balls and flatten each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.
Put oven rack in middle position and preheat oven to 350°F.
Roll out 1 disk of dough (keep remaining dough chilled) into an 8 1/2-inch round (1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, rewrap in plastic and chill until firm.)
Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart.
Bake cookies, 1 sheet at a time, until edges are golden, 8 to 10 minutes, then transfer to racks to cool completely.
Meanwhile, gather scraps and chill until dough is firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll scraps only once) and bake on cooled baking sheets.
If using icing and coloring it, transfer 1/4 cup icing to a small bowl for each color and tint with food coloring. Spoon each color icing into a sealable bag, pressing out excess air, and snip a 1/8-inch opening in 1 bottom corner of bag. Twisting bag firmly just above icing, decoratively pipe icing onto cookies. Let icing dry completely (about 1 hour) before storing cookies.
Cooks' notes:
- Dough can be chilled up to 3 days.
- Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.
- The original recipe calls for 1 teaspoon of vanilla but I use 2 tablespoons (yes – it is a lot of vanilla but it takes the cookie from bland to awesome).
- You have to adjust cooking time to what works for your oven and climate. The original recipe calls for 10 – 12minutes of baking but this gives me a super hard browned cookie. I like soft sugar cookies and I’m not a fan of hard cookies, plus I feel like my oven always cooks things faster than it is supposed to. If the cookie is going to be a cookie pop then I adjust baking time to 10 minutes.
I love making my own fondant because it tastes like marshmallows and not that strange vaguely sugar taste of regular fondant. Also, I can control the colors myself (did I mention it is a heck of a lot cheaper too!?) #winning. I would love to claim credit for this amazing recipe – it is courtesy of Sugar Sweet Cakes and Treats. If you are into baking at all you will LOVE this blog. I have found it so helpful. There is a step by step tutorial to make Marshmallow Fondant (MMF) with or without the use of candy melts. Click here for the link: http://sugarsweetcakesandtreats.blogspot.com/p/marshmallow-fondant-mmf-recipes.html
Enjoy your baking!!!
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