I’ll admit it, this was the first Stacey vs Pinterest where we tried to find something else to make after looking at the very complicated process for creating these mini pumpkin pie slice cookies. This was a very popular pin on Pinterest. At first glance, it looks like a simple adorable cookie. Looking into it further, the process for creating the icing and learning a new technique called “Flooding” was a bit overwhelming. In the end, we decided to go for it. If we can pull this off, think of all the cool cookies we can make in the future! The options are endless! Check out the video for a great visual overview of the creation process and read the full blog bellow for all of the details.
I’ll start off by outlining the steps you’ll take to make the cookies. Then I’ll provide an equipment overview and deep dive into each step with details and resources.
- Make the cookie dough
- Make the pie slice shapes and bake
- Make Royal Icing
- Color icing for Pie Filling
- Pipe Outline
- Flood Cookies
- Apply Pie Crust
- Apply “Dollop”
Step 1: Make the Cookie Dough
For this step, you can use any sugar cookie recipe you’d like. You’ll want to be sure the cookies are not too oily and will maintain their shape when baking them. We decided to use a fairly simple recipe from Lifesabatch.com. As you’ll see, the recipe calls for wheat flour. Since we didn’t have any on hand, we substituted with all-purpose flour. She kindly provides instructions if you too decide to substitute with all-purpose flour. These cookies were very easy to make and were very tasty.
The recipe does require you to freeze the cookies for 10 minutes before baking. Do not skip this step. This will help your cookies keep their shape.
Step 2: Make Pie Slice Shapes & Bake
Now that you’ve got your dough ready, it’s time to roll it out and make your pie shapes. You’ll want your dough to be about 1/4 inch thick when rolled out. Once it’s rolled to the correct thickness, you’ll need to grab a round cutter to cut a perfect circle. If you don’t have a round cutter,you could probably get creative and find something in the kitchen such as a bowl to create the circle. We grabbed this Stainless Steel Round Cutter Set on Amazon and used the 4inch cutter.
Once all of your pie slices are prepared, it’s time to bake. Follow the baking instructions for whatever recipe you decided to use. Do not grease your baking sheets. This will have a negetive impact on the Royal Icing. Instead bake on parchment paper or a non-stick silicon baking mat. Once your cookies are baked make sure to cool them completely before applying icing.
Step 3: Make the Royal Icing
We found the information provided by Sweetsugarbelle.com to be extremely helpful when making and icing the cookies. If you have a stand mixer, you’ll definitely want to use it to make the icing. You can use a hand mixer as well. Just keep in mind, it will take several minutes of mixing to prepare the icing. The recipe provided by Sweesugarbelle.com makes a ton of icing. We used the half recipe she provides. Even then, we had a good amount of icing left over.
The Royal icing recipe we used calls for Meringue Powder. An alternative to Meringue Powder is egg whites. Here’s a recipe from Alton Brown that uses egg whites instead of meringue powder if you don’t have any meringue powder.
One important ingredient you’ll want to make sure you include in your Royal Icing is vanilla extract are another extract or flavor. For our icing we used vanilla extract. Since we want the base icing to be white, you’ll want to find vanilla extract that is light in color. Whatever flavor you use, make sure it does not contain oil! It is highly stressed that oil and Royal Icing do not work together (they are arch enemies).
Once you’ve got your icing ingredients ready to go, mix for several minutes until the icing is stiff and fluffy. Start on low speed until it starts to thicken, then crank it up to high.
Step 4: Color Icing for Pie Filling
Now that the icing is ready we can move on to the coloring and decorating stage. The best advice we got from sweetsugarbelle.com was to work backwards with the icing. That is, create a very stiff and fluffy icing as your base, then take small amounts of icing from the base and proceed to create the proper consistency for piping and flooding from there.
For the filling, we grabbed about 2 cups of icing and added gel food coloring. Again, sweetsugarbelle.com to the rescue. She has provided an excellent color chart. You can take a look here. We followed the guidelines for the burnt orange color. This came to 4 parts red (she calls for tulip red but we couldn’t find it), 3 parts egg yolk yellow and 2 parts warm brown. You can find gel food coloring online are locally at Hobby Lobby or specialty baking stores. We stopped by Hobby Lobby for our colors.
Get your icing mixed well and to the color you desire. Then we can move on to the piping stage.
Step 5: Pipe Outline onto Cookies
Ok, we’ve go our icing colored. It’s time to prepare it for piping. For this step, we’ve added water to a spray bottle. We’ll spritz water into the colored icing until it reached the perfect piping consistency. The rule of thumb here is, you want your icing to be similar in consistency to toothpaste. For this stage, you’ll really need to eyeball it and use your own judgement. If you end up adding too much water you can always thicken your icing back up by adding more confectioner’s sugar.
Once your icing is ready for piping, add some (maybe 1/2 a cup) to a piping bag with a #2 tip. Now, outline each cookie. It’s as simple as that. This is one step where practice makes perfect.
Step 6: Time to Flood!
We’ve got our outline piped onto each cookie. Now we are ready to flood. The flooding technique is a bit intimidating but it’s very doable. Our cookies didn’t turn out perfect but it was a great first run. With flooding, you’ll need to keep practicing to master it.
When we modified the icing to piping consistency we made sure to use more icing than we’d need for piping. This is because we’ll now take the remaining colored icing and add more water to thin it to flooding consistency. This consistency is similar to that of shower gel.
We’ll grab our spray bottle and spritz a small amount of water at a time and stir. We want our icing to thin to the 5 second rule. When you grab a spoonful of the icing and let it drip back down, it should dissolve back into the other icing within 5 seconds. Once you’ve got your icing to that consistency you’re ready to flood.
You can add the icing to a pastry bag with a wide tip (such as a #4 tip). Even better, add the icing to a squeeze bottle. Since the icing is a lot more fluid the squeeze bottle is perfect for use when flooding. Now you’re ready to flood. To flood our cookies, we squeezed icing with a back and forth motion and allowed it settle and flatten. If you find any gaps or air bubbles, you can grab a toothpick to manipulate the icing. It works like a charm.
The flooding technique requires practice. I highly recommend running some searches on youtube and view some videos of people going into detail about the flooding process. It will help immensely!
Step 7: Apply Pie Crust
Ok, the hardest part is over. Your cookies are flooded, some probably better than others. Now we’ll create the crust. To do this, grab some white Royal Icing. We’ll need to add some food coloring to give it the crust color. We, again, used sweetsugarbelle.com’s color guide to make this icing. We used equal parts Ivory and Warm Brown food coloring gel. You’ll also want to add a spritz or two of water to thin the icing out just a bit.
Before applying the crust, you’ll want to let your flooded cookies dry a bit. It doesn’t have to be completely dry but at least dry enough to keep it’s shape. We waited about 20 minutes before proceeding.
Now, add the icing to a pastry bag with a #101 tip. This is a petal tip. You’ll want the thin side facing up. Apply the icing to the edge of the cookie with and “M” motion. Grab a toothpick to make any small corrections.
Step 8: Apply the Dollop
Finally! we’ve made it to the final decorating step. Grab some of the white Royal Icing and add it to a pastry bag with a #16 tip. Apply a dollop to the middle of each cookie. This step is rather simple. You probably won’t need to thin the icing at all (we didn’t). Use your own judgement here.
You’ll need to let your cookies sit out and dry. We ended up letting our’s sit out over night. You’ll see our finished product below. It’s not perfect. We need to work on hiding the piping outline better but we’re satisfied with the outcome for our first attempt at this.