This BBQ Cookies post is courtesy of our contributor Amy of BZ Bees Sweet Treats…It’s grilling season! Load up the grates with hamburgers and hot dogs and then serve up some of these sweet replicas at your next BBQ!
How To Decorate BBQ Cookies:
These cookies are so fun to make and require no plates, napkins or utensils to gobble them up!
You’ll need these royal icing colors and consistencies:
- Ivory- 15 second
- Red- 15 second
- Yellow- 20 second
- Brown- 20 second
- Green- Stiff/piping
- White nonpareils
- Ivory airbrush (optional)
The queen of cookies explains more about icing consistency here. You’ll notice that my green icing is wrapped in plastic wrap instead of a piping bag. I did the same with my brown icing, since I wanted a specific piping tip for both colors. Plastic wrap icing pods allow you to quickly change colors without wasting multiple bags. You can read more about making them here.
Bake up a few hamburger and hot dog shaped cookies from your favorite recipe.
Start by outlining the hot dog at the center of each cookie and immediately fill in with red icing. Allow these to dry an hour or two and then go back and fill in the buns using the ivory icing.
When filling in the bottom bun slightly overlap the red hot dog. This will help make the hot dog look like it’s actually sitting in the bun.
Using your yellow icing pipe a mustard squiggle down the center of your hot dog. Once these are dry, you can airbrush the buns with a spritz of ivory. This is a totally optional step, but it really adds nice dimension.
Next up- hamburger time!
Outline your patty and fill in with brown. You’ll need these to just start to crust over so you can add the hamburger texture.
While you wait, outline and flood the top bun using ivory icing. Don’t do the bottom one just yet.
Using a scribe tool draw swirls and zig zags in the partially dried brown icing. Let dry another minute or two and then go back for a second round. The more you poke and scribble your icing, the better texture you’ll get. Let the burgers dry before moving on to the next steps.
When your hamburger patties are dry fill in the bottom bun and add a slice of tomato above but not touching the hamburger patty.
Allow to dry for another hour then add a few ketchup squiggles underneath the patty.
Airbrush the buns with a bit of ivory. While the airbrush color is still wet, sprinkle a few nonpareils on top for the sesame seeds. If you aren’t using the airbrush color, you can attach the “sesame seeds” with a very light coat of corn syrup. You can also sprinkle them directly onto the bun icing before it dries.
Next, pipe a yellow triangle shape for the cheese at the top of the patty and fill in.
Once this icing dries you can pipe your lettuce leaves using a tip 352. Angle the points so they stack one on top of the other. Start with the lower tip touching the cookie, apply gently pressure while you pull back. Release pressure and the icing should form a point.
Continue down the length of the hamburger filling in any space between the tomato and top bun.
Now chow down at your BBQ feast. Don’t forget a cold drink!
We’d like to extend a big THANK YOU to Amy for sharing this BBQ cookies tutorial with us. Be sure to follow her on Facebook & Instagram for adorable cookie decorating ideas. You will LOVE her designs! I first came across her beautiful cookie creations on Instagram and I was immediately a fan of her work!! Have a special celebration coming up? You can also order cookies from her! Check out the FAQ section of her website for more information.