Lingerie Cookies

 Dear Pinterest,
What did we do before you existed?  You are so full of fantastic ideas.  We waste hours of our lives scrolling down in search of inspiration.  We neglect work, friends, family, and household chores in search of the perfect idea (even if we don’t know what we are searching for).  You house so many great visions from fashion, to decorating, to fitness, to recipes.  You are so full of inspiration that you can be a bit overwhelming at times.  But sometimes between the funny quotes, crockpot recipes, DIY’s, and 5 minute workouts, you lead us to something truly brilliant, like these Lingerie Cookies. 

As soon as we set our eyes on the Lingerie Cookies, we knew that Katie’s bachelorette party would be incomplete without them.  A basic sugar cookie, royal frosting, and a little creativity is all you need to be the star of your next girls’  night!


Royal Frosting:
-1 1/2 cup confectioner’s sugar
-3/4 tsp vanilla extract
-12 tsp milk (give or take)

Start by rolling your favorite sugar cookie recipe (ours is a secret recipe from back home so we’re not allowed to share it!) or premade refrigerated dough on a floured surface until it is about 1/4 inch thick.  Use a heart shaped cookie cutter to make cut-outs.  Slice the bottom tip off of the heart before laying it on the baking sheet.  Bake the sugar cookies according to recipe or package instructions and let them cool completely before decorating.

To make the royal frosting, use a fork to combine the powdered sugar with the vanilla in individual bowls.  You’ll want a separate bowl for each color of frosting.  We made three colors so we started with a 1/2 cup of powdered sugar and 1/4 tsp of vanilla in each bowl.  Slowly add milk, 1 tsp at a time, to the sugar, whisking with a fork as you go until the desired thickness is reached.  It is definitely better to make the frosting too thick, rather than too thin, but you’ll have to play with it a bit to see what will work best for your cookies.  We found that we liked the frosting to be thinner for spreading, but thicker for piping.  Once the right consistency is achieved, mix in food coloring to dye the frosting to your desired colors.  We stuck with Katie’s wedding theme and made white, pink, and teal.  We actually made 2 batches of each frosting, 1 thinner batch which we left in a bowl to spread with a knife, and 1 thicker batch which we loaded into piping bags fit with the Wilton #2 tips.  Once your frosting is ready to go, decorate away!!

We wish we could offer better instructions for the decorating portion, but the best way to figure it out is to just look at pictures (we included a lot!) and give it a try.  There are so many different options, so be creative!  Here are a few tips though, for getting started.

-Use the piping bags to create the edge of your design before filling  it in with a knife.  This will help you achieve clean lines and a more polished finished product.
-Decorate with a friend or work quickly so as not to give the frosting time to get tacky.
-Start with simple designs to get the hang of it, before moving on to  the  trickier ones.
-Let the frosting dry COMPLETELY before stacking the cookies.  Otherwise you will uncover them to find a sticky mess.
-Most of all, HAVE FUN!  The cookies don’t need to look professional (ours sure didn’t) to be fabulous!

Because sometimes girls do just wanna have fun!

Tall and Small


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