Lemonade Cookie Tutorial Tutorial
Nothing beats the summer heat like a cool glass of lemonade...and a plate of cookies!
Watch and learn how to decorate the FOUR cutters: the Lemonade Cart, the Lemonade Glass, the Lemonade Pitcher, and the Hello Summer Lemon. Also in this video, I’ll share 3 tips to set yourself up for cookie success using a template, icing guide dots, and a food market sketch on the cookie.
*If you're a member of the Flour Box Club, you'll find these cutters in your Summer club box!!
TWO of these cookie cutters are exclusive Flour Box cookie cutters, the lemonade cart and lemonade glass, and can only be found here - CLICK HERE!
For a single batch of dough, you can make about 18-22 of these cookies. I should note that I roll my cookies to 1/4" thick using the Dough EZ Rolling Mat System. The thickness of your cookies will impact your yield. Before I bake my cookies, I like to sketch them out and come up with a decorating and icing color plan!
Prepping the Royal Icing
For a single batch of dough, I typically use a single batch of icing. Since I'm using a KitchenAid mixer, I made a double batch of icing and split it in half (reserving half for another project).
This cookie set has 6 icing colors. l don't measure exactly...I estimate. For a more detailed look at icing planning, CLICK HERE to read this helpful blog post.
ICING PLAN BY THE OUNCE (THIS IS BASED ON MAKING 5 OF EACH OF THESE 4 COOKIE DESIGNS - 20ish COOKIES)
Pastel Yellow - 7 oz (pipe and flood)
Dark Yellow - 2 oz (pipe and flood)
Pastel Pink - 4 oz (pipe and flood)
Sky blue - 3 oz (pipe and flood)
White - 2 oz (pipe and flood)
Black Diamond- 2 oz (pipe and flood)
For a royal icing recipe and video CLICK HERE - this recipe can be doubled in a KitchenAid Mixer.
A few Extra Decorating Tips
In the video I gave THREE tips on setting yourself up for decorating success, including tracing a template with a food marker.
CLICK HERE to download the lemonade templates.
Plan ahead to enjoy the most success with your cookie project! I break up the decorating process. It works better with my life to do a little each day. Here is the schedule for this cookie project and estimated times on how long each phase takes.
Mix Dough (30 mins), Chill Dough (2 hours inactive time), Roll and Bake (1 hour), Mix Royal Icing and Prep Icing Colors - it is helpful to make the colors the day before you decorate because the color will deepen overnight (1 hour).
Outline and Flood Cookies (1-2 hours), Allow to dry in front of fan before adding details (1 hour for standard cookies or 5-6 hours for stenciled cookies). Piping details and stenciling (1.5-2 hours)
**ALLOW COOKIES TO FULLY DRY 18-24 HOURS BEFORE PACKING. STORE IN A COOL OVEN OVER NIGHT.**
For tips on packing cookies, CLICK HERE to check out this helpful blog post with links to my favorite packing and shipping materials.
I would be so flattered if you recreated these cookies!
Be sure to tag @theflourboxshop or use hashtag #theflourbox so I can see what you create!
Common Tools in this Tutorial:
- 5 Food Gels: Lemon Yellow, Deep Pink, Sky Blue, Bright White, and Black Diamond
- 12 Icing Bags
- 5 Tip #2 (PME or Wilton brand)
- 2 Tip #65s (Wilton) for the wing on the bird
- 1 Tip #1.5 (PME or Witlon brand) for the black text lettering
- 6 Couplers
- Royal Icing Scraper to scrap icing on the birdhouse
- Stencil Genie (optional)
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