Tie-Dye Heart Sugar Cookies with Royal Icing
These tie-dye heart cookies are decorated with a super easy dip-and-swirl royal icing technique that creates a marbled, colorful finish on every cookie. No piping required, and each cookie turns out a little different.
Equipment
- bowl
Ingredients
- 3 oz egg whites
- 1/2 tsp vanilla extract use clear to not tint the white frosting
- 4 c powdered sugar
- colored food gel
Instructions
Bake cookies
- Bake heart-shaped sugar cookies using my Mom’s Classic Sugar Cookie Recipe and allow them to cool completely before decorating
Make the royal icing
- Prepare a batch of white royal icing using my 3-ingredient royal icing recipe
Thin icing to flood consistency
- Add water one drop at a time, stirring well after each addition, until the icing is slightly thinner than piping consistency and will easily flood the cookie
Pour icing into a bowl
- Transfer the thinned icing to a shallow bowl, about the size of a cereal bowl
Add color swirls
- Dip the tip of a butter knife into gel food coloring, then gently swirl the knife through the icing to create ribbons of color. Avoid overmixing
Dip the cookie
- Hold a cooled heart-shaped cookie by the edges and slowly lower it face-down into the icing
Twist and coat
- Give the cookie a gentle twist and slight dunk to ensure the entire surface is coated
Lift and drip
- Lift the cookie and allow most of the excess icing to drip back into the bowl
Flip and set
- Quickly flip the cookie icing-side up and place it on a baker’s cooling rack to harden, place a piece of parchment paper under the wire rack to catch the icing that drips off
Repeat
- Repeat with remaining cookies, adding additional color swirls as needed to maintain the tie-dye effect
Nutrition
Calories: 107kcalCarbohydrates: 27gProtein: 1gFat: 0.01gSodium: 8mgPotassium: 8mgSugar: 26gCalcium: 1mgIron: 0.02mg
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