Have you guys ever had those Pilsbury Holiday sugar cookies? You know, the ones with the trees or the reindeer in the middle of them? Well since Christmas time is all about milk and cookies, I wanted to try my hand at making my own slice and bake cookies! And guess what?! They’re a lot easier to make than you would think! Since flamingos wearing Santa hats have been our mascots around here, we thought it was only fitting that we put these little guys in the center of our cookies, but you can choose to put whatever image you’d like. Think of how cute a little palm tree would be as an alternative to a Christmas tree!
3/4 cup butter, softened
1 1/4 cups powdered sugar
3 large egg yolks
1 teaspoon vanilla extract
1 1/2 cups flour
Pink and red food coloring
Flamingo cookie cutter (here)
Small diamond cookie cutter (here)
Light corn syrup
1. In a large bowl, cream butter until light and fluffy. Add in powdered sugar and combine well.
2. Beat in the 3 egg yolks and vanilla. Add in the flour and mix until completely combined and a dough forms. Split the dough into 3 equal parts.
3. Color 1 part pink, 1 part red, and leave the last part uncolored. Place the dough in the refrigerator for 1-2 hours.
4. On a floured surface, roll out the pink dough to 1/2 inches thick. Cut out flamingo using the flamingo cutter. Brush corn syrup on each flamingo and stick them back to back to make one long row of flamingos. If you need a visual of what this looks like, I used this tutorial for guidance. Place the row of flamingos in the refrigerator.
5. Roll out the red dough to 1/2 inches thick and cut out small diamonds with your diamond cutter. Cut each diamond in half so you have small triangles for the santa hats. Repeat the step from above and use corn syrup to stick the triangles back to back. Place in the refigerator.
6. Once the rows of flamingos and triangles are chilled, attach the triangles to the heads of the flamingos with corn syrup. Place in the refigerator until the dough is firm.
7. While the flamingo part of the cookies is chilling, remove the normal colored dough from the refigerator. Once the flamingos have chilled, fill in the spaces around the flamingos with the normal colored dough until you have a circular tube of cookie dough. Be careful not to press too hard so you don’t squish the flamingos.
8. Brush corn syrup on the outside of the cookie dough tube and roll in pink sprinkles. Chill the whole roll for 2 hours before slicing off cookies.
9. To bake the cookies, heat your oven to 350 degrees Fahrenheit. Slice off 1/4 inch pieces of dough and place the cookies on a baking sheet. Bake the cookies for 10-12 minutes or until golden in color. Allow to cool completely and place white sprinkles on the hats of the flamingos if you desire. Enjoy!
Who’s ready to serve these to Santa on Christmas Eve now? I know that I would be excited to see these sitting out with a big glass of milk! 😉 And how about pairing these with some donut sugar cookies too?