Summer is only starting in San Francisco (goodbye fog) and it only means one thing: ICE CREAM!!! So for a fresh take on this frozen treat, here are my melting popsicle cookies.
Here is how to make them:
- for the cookies:
- 1½ stick of butter, room temperature
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 2½ cups flour
- to make royal icing:
- 1 2lbs bag of confectioner sugar
- ⅓ cup meringue powder
- ¾ cup water
- food coloring
- In the bowl of an electric mixer fitted with the flat beater, cream butter and sugar on medium speed until light in color and fluffy in texture. Add the egg and vanilla extract. Mix until combined. Add all the flour and mix on low speed until the dough comes together.
- Roll out your dough between 2 pieces of plastic wrap and refrigerate for at least 30 minutes. In the meantime, preheat your oven to 350°F.
- Unwrap your dough and cut out your cookies. Bake for 12 minutes or until the edges start to turn a light golden color.
- To make royal icing, mix all 3 ingredients in the bowl of an electric mixer on low speed for a minute to combine. Then crank up to high speed and mix for 7 minutes.
Let’s start by making our cookies.
In the bowl of an electric mixer fitted with the flat beater, cream butter and sugar on medium speed until light in color and fluffy in texture:
Add the egg and vanilla extract. Mix until combined:
Add all the flour and mix on low speed until the dough comes together:
Roll out your dough between 2 pieces of plastic wrap and refrigerate for at least 30 minutes. In the meantime, preheat your oven to 350°F:
To shape these cookies, I am using 2 cutters and putting the pieces of dough together. I guess I could have just gone out and bought a popsicle cutter but I find so much more satisfying to use what I already have. To figure out which cutters to use, I traced a few to get the right combination. This square cutter / round cutter combo worked perfectly:
If you are just starting with cookie decorating, investing in basic geometric shapes is 100% worth it. Round and square cutters in all sizes are my go-to.
Here are 2 great sets:
I love them because they are double sided. That’s twice the functionality for the same price =)
Anywho, back to popsicles. Start by cutting squares:
Next place your round cutter on the dough right above where you cut your square. You just want to cut the top third of the circle:
Place both pieces on your baking sheet. They will merge into one cookie as they bake:
Place in your hot oven and bake until the cookies are golden around the edges.
To decorate, I made royal icing in 3 colors: yellow, pink and orange. As I mixed it, I split each color to make 2 versions of each: a pastel version for most of the cookie surface and a more vibrant version for details and the melting part.
Attach your popsicle sticks using a dab of royal icing as glue. Then cover the whole cookie with pastel icing. With the icing still wet, add details with your darker icing:
While your icing is starting to set, pour the rest of your vibrant icing onto a non-stick mat (or parchment paper) in random puddles:
Place your cookies on top:
Let them set overnight for the icing to dry.