I have made a tutorial inspired by the ballerina cookies that I made last year. These sweet ballerina cookies are perfect for a ballet or dress up party. You could use the tutu cookies as pretty gowns instead. Wrap a single cookie in a cellophane bag for a sweet party favor. I hope that you will enjoy my ballerina cookie tutorial.
This is what I use:
Cookie template: Ballet
Tip: For a more stronger cookie template, transfer or glue the paper cookie template onto strong craft paper
Vanilla sugar cookie dough or your own favourite cookie recipe
Small sharp knife
Wooden dowel, for making the hole in the ballerina cookie shoe
Food gel color. I have used Pink from Sugar Flair
Piping bag with plastic coupler
Round piping tube no. 2
Plastic squeeze bottle
Small thin brush
Small amount of water in a cup
Satin ribbon in coordinating color for the ballerina cookie shoe
For the cookies:
Roll out the cold cookie dough on a piece of parchment paper lightly sprinkled with flour. Cut out the cookies using a small sharp knife and transfer the cookies to a baking sheet with parchment paper. Bake the cookies as directed in the recipe.
When the cookies are baked, take a wooden sharp dowel and carefully make a hole in the ballerina cookie shoe for the ribbon. Let the cookies cool comepletely on a cooling rack.
Color the royal icing in your choosen color. I have used the same color for both outlining and flooding. Take about 4-5 tbsp of royal icing and make it soft peak consistency by adding few drops of water. Fill it into the piping bag with a no. 2 round piping tube. Next take 1/2 cup of the colored royal icing and mix it slowly with drops of water to a runny consistency. Cover with plastic wrap and let it rest.
Carefully stir the runny royal icing, to eliminate air bubbles and fill a squeeze bottle with the runny icing. Flood the ballerina shoe. Use a cocktail stick to “pop” any air bubbles while the icing is still wet.
Let the cookie dry (best overnight) before moving on with the next step.
Ballerina Tutu cookies:
Outline the tutu’s with the soft royal icing. Use the brush and a little water to “push down” any small peaks.
Flood the tutu’s and use a cocktail stick to “pop” any air bubbles while the icing is still wet. Let the cookies dry (best overnight) before moving on with the next step.
Decorate the tutu’s with soft peak royal icing and let them dry.
Tip: Give your ballerina cookies a little more sparkle by using edible glitter on the wet royal icing, when you pipe the decorations on the dry flooded cookies.