With the holiday weekend approaching, it’s time to fire up the grill! There’s nothing better than having an outdoor BBQ on a hot summer night with friends and family in the back yard. And of course our go to favorites to throw on the grill are hamburgers for the adults and hot dogs for the kiddos! We prepare a condiment and toppings station all lined up to dress up our burgers and dogs…well mostly just ketchup for the kiddos, but “the works” for the growups!
So let’s celebrate grilling season with a step-by-step tutorial for our adorable Hamburger and Hot Dog decorated sugar cookies! Using our go to roll-out sugar cookie dough and royal icing recipe, we’ve outlined everything you’ll need to re-create these from start to finish. From “sesame seed” nonpareil sprinkles to “relish” made out of bright green jimmies… these cookies are sure to be a shower stopper at your next BBQ. They even work for Father’s Day and football tailgating too!
BAKE THE COOKIES:
Using our favorite sugar cookie dough, cut out 12 hamburger cookies and 12 hotdog cookies. Place onto cookie sheets lined with parchment paper, about 1 inch apart.
Place cookies into refrigerator for 20 minutes to chill. This will help the cookies keep their shape when baking.
Bake for 10 – 12 minutes.
PREP ICING COLORS:
While cookies are baking and cooling prepare a batch of royal icing.
Icing Consistency, for your reference:
Piping Consistency: stiff icing straight from the mixer, plus a few drops of water to make sure the icing doesn’t crack when piping lines
Medium Consistency: stiff icing plus a few drops of water to soften icing, in between piping and flood consistency but will still hold it’s shaped when piped
Flood Consistency: thin down icing with 1 teaspoon of water at a time, stir icing with small spatula and continue to add a tiny bit of water as necessary to reach desired flooding consistency. When you lift your spatula and the icing drips and falls back into itself after about 10 seconds, it is a good consistency.
Portion out icing into separate containers, using 1 container for each color. It is best to work with about ¼ to 1 cup of icing at a time depending on how much you need per color. Here’s a breakdown of the colors to guide you.
Buns: 1 cup tinted ivory. Put half into a piping bag fitted with #2 tip and thin the other half until flood consistency and put in flood bottle.
Hotdog: 1/2 cup tinted with red and brown. Put half into a piping bag fitted with a #2 tip and thin the other half until flood consistency and place in flood bottle.
Hamburger Patty: 1/4 cup tinted brown. Thin to medium piping consistency and fill a piping bag fitted with a #3 tip.
Cheese: 1/4 cup tinted with orange and yellow. Thin to medium piping consistency and fill a piping bag fitted with a #3 tip.
Lettuce: 1/4 cup tinted lime green. Thin to medium piping consistency and fill a piping bag fitted with a #3 tip.
Tomatoes and Ketchup: 1/4 cup tinted red. Leave at piping consistency and fill a piping bag fitted with a #2 tip.
Mustard: 1/4 cup tinted yellow. Leave at piping consistency and fill a piping bag fitted with a #2 tip.
for full recipes please see : thecakeblog.com
BAWAH
So let’s celebrate grilling season with a step-by-step tutorial for our adorable Hamburger and Hot Dog decorated sugar cookies! Using our go to roll-out sugar cookie dough and royal icing recipe, we’ve outlined everything you’ll need to re-create these from start to finish. From “sesame seed” nonpareil sprinkles to “relish” made out of bright green jimmies… these cookies are sure to be a shower stopper at your next BBQ. They even work for Father’s Day and football tailgating too!
Supplies:
- Hamburger Cookie Cutter
- Hot Dog Cookie Cutter
- Rolling Pin
- Cookie Sheets
- Parchment Paper
- Americolor Gel Red
- Americolor Gel Orange
- Americolor Gel Yellow
- Americolor Gel Leaf Green
- Americolor Gel Brown
- Americolor Gel Ivory
- Small mixing bowls (7)
- Spatulas
- Piping Bags (7)
- Couplers (7)
- Piping Tip #2 (4)
- Piping Tip #3 (3)
- 2 Flood Bottles
- Lime Green Jimmies Sprinkles
- White Nonpareils
BAKE THE COOKIES:
Using our favorite sugar cookie dough, cut out 12 hamburger cookies and 12 hotdog cookies. Place onto cookie sheets lined with parchment paper, about 1 inch apart.
Place cookies into refrigerator for 20 minutes to chill. This will help the cookies keep their shape when baking.
Bake for 10 – 12 minutes.
PREP ICING COLORS:
While cookies are baking and cooling prepare a batch of royal icing.
Icing Consistency, for your reference:
Piping Consistency: stiff icing straight from the mixer, plus a few drops of water to make sure the icing doesn’t crack when piping lines
Medium Consistency: stiff icing plus a few drops of water to soften icing, in between piping and flood consistency but will still hold it’s shaped when piped
Flood Consistency: thin down icing with 1 teaspoon of water at a time, stir icing with small spatula and continue to add a tiny bit of water as necessary to reach desired flooding consistency. When you lift your spatula and the icing drips and falls back into itself after about 10 seconds, it is a good consistency.
Portion out icing into separate containers, using 1 container for each color. It is best to work with about ¼ to 1 cup of icing at a time depending on how much you need per color. Here’s a breakdown of the colors to guide you.
Buns: 1 cup tinted ivory. Put half into a piping bag fitted with #2 tip and thin the other half until flood consistency and put in flood bottle.
Hotdog: 1/2 cup tinted with red and brown. Put half into a piping bag fitted with a #2 tip and thin the other half until flood consistency and place in flood bottle.
Hamburger Patty: 1/4 cup tinted brown. Thin to medium piping consistency and fill a piping bag fitted with a #3 tip.
Cheese: 1/4 cup tinted with orange and yellow. Thin to medium piping consistency and fill a piping bag fitted with a #3 tip.
Lettuce: 1/4 cup tinted lime green. Thin to medium piping consistency and fill a piping bag fitted with a #3 tip.
Tomatoes and Ketchup: 1/4 cup tinted red. Leave at piping consistency and fill a piping bag fitted with a #2 tip.
Mustard: 1/4 cup tinted yellow. Leave at piping consistency and fill a piping bag fitted with a #2 tip.
HOW TO DECORATE HAMBURGER COOKIES:
- Using ivory icing, pipe outlines of the top and bottom buns. We’re using piping consistency icing in a pastry bag with a #2 tip.
- Fill in the buns with the ivory flood icing from the flood bottle.
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for full recipes please see : thecakeblog.com
