Here is a super adorable Frosted Sugar Cookie recipe from cake queen Peggy Porschen. Obviously, you can use any cookie cutter shape you have at hand to make these, but the butterflies look quite sweet with the two shades of icing swirled together. On top I’ve piped a thicker royal icing for the border and a thinner royal icing to fill or “flood” the inside of the cookie.
Recipe adapted from Peggy Porschen’s ”Romantic Cakes”
You will need:
- Large baking tray(s)
- Cookie cutters in the shape of your choice
- Piping bags (at least 3) and small round nozzles (size 1-5)
- Rolling pin
- Toothpicks or skewers
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