How to decorate backyard BBQ picnic mini cookies

For these cookies I used my exclusive sugar cookie recipe and royal icing recipe.   The cookie recipe yielded about 12-15 regular size 3 – 3.5 inch cookies.  I like a thicker cookies so I roll out my cookies to 3/8″ using my Cookie Countess Precision Rolling Pin. The thickness of your cookie will change the cookie yield. 

Check out the step-by-step video tutorial

I show you how to decorate these Backyard BBQ Mini Set but also share the best way to package them.  

Check out the video tutorial for tips on how to make and package these cookies!  

CUTTERS: Simply Renee Sweet BBQ Picnic Mini set

COLORS YOU WILL NEED:
Green Icing – outline and flood icing
Red Icing – outline and flood icing
Ivory – outline only icing
Yellow – outline and flood icing
White- outline and flood icing
Brown – outline and flood icing

Prepping Royal Icing
Fiesta Baby Guide
This cookie set include 6 icing colors using pink, orange, yellow, electric pink, turquoise and lime green.   I made all the colors with Americolor

 
Helpful Decorating Tips and Tricks
Cookie Timeline
I like to break up the decorating process over a few days. It works better for my stage of life to do a little each day. Here is a sample timeline to show how long each step takes. 
DAY 1
Make and bake my cookies. I do not chill my dough so usually, this takes about 1 hour from start to finish. Mix royal icing, color, and prep all the icing bags. I like to color the day before because the colors will deepen over time. 
DAY 2
Outline and Flood Cookies. Make sure to allow them to dry in front of a fan for 1-2 hours before adding details. Add final details like airbrushing, piping and stenciling. 
Day 3
Always take pictures of your beautiful cookies. Make sure to allow 10-14 hours of drying time before packaging your cookies. I like to store mine on a baking pan with a lid overnight. 

HAMBURGER COOKIE

OUTLINE AND FLOODING

Step 1: Outline the top and the bottom of the hamburger buns with ivory piping icing.

Step 2:   Fill in the outline with ivory flood icing.    

Stop and allow your cookie to dry in front of a fan for 1-2 hours before moving to the next section.   

DETAILS

Step 3: Using red piping icing outline just under the top bun for the tomato.  Using brown piping icing make squiggles for the burger.  

Step 4: Place a #101 tip on the green piping icing bag. With the skinny, narrow par of the tip pointing towards you away from the cookie pipe lettuce leaf moving the bag up and down as you squeeze.

Stop and allow your cookie to dry for 1hr approx then add a triangle with yellow piping icing. Add seeds to the top of the bun with ivory piping icing and the teardrop technique.

HOT DOG COOKIE

OUTLINE AND FLOODING

Step 1: Outline the bun in ivory piping icing.

Step 2: Fill in the outlined section in ivory flood icing.

Stop and allow your cookie to dry in front of a fan for 1-2 hours before moving to the next section.

DETAILS 

Step 3:  Using red piping icing outline the hot dog.  Flood the outlined section with red flood icing. 

Step 4: Lastly, using yellow (or red for ketchup) piping icing add your mustard to your hot dog.  

KETCHUP/MUSTARD COOKIE

OUTLINE and FLOODING

Step 1:  Outline the middle part of the bottle in white online icing.  Outline the bottle with yellow piping icing including the top.  

Step: 2:  Fill in the outline middle with white flood icing.  Flood cap of the bottle in yellow flood icing.   

Stop and allow your cookie to dry in front of a fan for 1-2 hours before moving to the next section.   

DETAILS

Step 3: Fill in the bottle with yellow flood icing and the top of the bottle.

Step 4: Using a yellow or orange edible marker make lines on the cap. With a black edible marker write MUSTARD on the white part of the bottle.

WATERMELON COOKIE

OUTLINE AND FLOODING

Step 1: Outline the rind of the watermelon with green piping icing. Outline the rest of the watermelon in red piping icing.

Step 2: Fill the outlined rind in green flood icing. Outline the large part of the watermelon with red flood icing.

Stop and allow your cookie to dry in front of a fan for 1-2 hours before moving to the next section.

DETAILS!

Step 4: Using white piping icing pipe a line between the red and green sections.

Step 3: Using black piping icing add “seeds” to the watermelon using the teardrop method.

CHIPS BAG COOKIE

OUTLINE AND FLOODING

Step 1: Outline the top and bottom of the bag in yellow piping icing.

Step 2: Fill the outlined section with yellow flood icing. Take parchment and crinkle the paper and spread it back out and place over the wet flood icing.

Stop and allow your cookie to dry in front of a fan for 3-4 hours before moving to the next section.

DETAILS!

Step 4: Fill in the middle section with red flood icing

Stop and allow your cookie to dry in front of a fan for 1-2 hours before moving to the next section.

Step 5: With white piping icing add CHIPS to the middle of the red section.

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