Flamingo Cookies

I’m desperate for warm weather, and all the sentiments induced by… the flamingo.

To my delight, I found a flamingo cookie-cutter the other day at Sur La Table in New York and couldn’t wait to warm up my kitchen with these little darlings.
Flamingo Cookies
*Sugar cookie recipe adapted from Canadian Living
3/4 cup butter, room temp.
1 cup granulated sugar
1 egg
1 tsp vanilla
2 1/4 cup flour
1 tsp baking powder
1 tsp baking soda
pinch salt
cookie cutters
2 cups confectioner’s sugar
1 tsp almond extract
3-4 Tblsp water
pink food colouring
30g dark chocolate, chopped
  1. In a large bowl, or stand-mixer, beat the butter and sugar until light and fluffy and well combined. Beat in the egg and vanilla.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Slowly add the flour mixture to the butter mixture a 1/3 at a time. At this point the mixture will start to form a dough.
  4. Divide the dough in half. Shape each half into a thick disc and wrap well with plastic wrap. Place in the fridge for an hour, or also overnight.
  5. Preheat the oven to 375F/180C. Line a large baking sheet with parchment paper.
  6. Take one of the discs out of the fridge and let stand for 15mins until the dough has softened and is easier to roll. Roll the dough out to a large circle or rectangle, about 1/8″ in thickness. Take your flamingo cookie cutter and start cutting out your shapes! Place each cut-out onto the parchment paper.
  7. Bake the cookies for about 6mins until just starting to golden. Allow to cool.
  1. Sift the confectioner’s sugar into a medium bowl. Add the almond extract and water until you get a runny frosting. You can add more water to get a runnier consistency if need be. Add a drop or two (not more!) of red or pink food colouring. Mix well until you get a light pink colour.
  2. Dip the top of each cookie in the frosting and set back onto the parchment paper, or drying wrack to dry for several hours.
  3. Once the frosting has dried thoroughly. You can make the eyes and beak.
  4. Melt the chocolate on medium for 30secs in the microwave, and place in a small ziploc bag. Cut a teeny tiny amount off the corner of the bag, and pipe the melted chocolate onto the flamingos – dotting for the eyes, and covering the beaks.
Makes about 40 cookies.



Founder Haute Appetite. @ElizabethMinett

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.


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