Cookie Flooding - Sugar Cookie Cutouts

Buttery and flaky sugar cookie cutouts decorated with the cookie flooding technique! Unique and beautifully decorated cookies.
Course Dessert
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 36 cookies
Author Sarah @ The Gold Lining Girl


Sugar Cookie Cutouts:

  • 1 c. butter softened
  • 3/4 c. sugar
  • 1 egg
  • 1 tsp. vanilla
  • 2 1/2 c. flour plus more for rolling
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt

Buttercream frosting:

  • 6 tbsp. butter softened
  • 2-3 tbsp. water
  • 3 c. powdered sugar approximately

Royal icing:

  • 1/3 c. water
  • 1/3 c. corn syrup
  • 1 lb. powdered sugar
  • food coloring


For cutout cookies:

  1. In a large mixing bowl, cream sugar and butter.
  2. Add in egg and vanilla, and mix until incorporated.
  3. In a medium bowl, combine flour, baking powder, and salt.
  4. Mix into sugar mixture until well-combined.
  5. Chill dough for 1-2 hours.
  6. On a generously floured surface, roll out dough and use cookie cutters to cut shapes.
  7. Bake at 400 degrees for 7-9 minutes on an ungreased baking sheet. Cool completely.

For buttercream frosting:

  1. Combine all ingredients in a small mixing bowl, adjusting water and powdered sugar as needed to achieve desired consistency. Mix until fluffy.
  2. Fill a piping bag fitted with a #3 tip with buttercream frosting, and set aside.

For royal icing:

  1. In a medium bowl, combine all ingredients and whisk until smooth. Consistency should be that of a thick syrup, similar to molasses. Adjust water and corn syrup accordingly.
  2. Separate royal icing into individual bowls, 1 for each color you'll be using, and mix in food coloring until it reaches desired color.

To flood cookies:

  1. Using the buttercream frosting in the piping bag, pipe an outline around the border of the cookie. Allow to set up for about 10-15 minutes before flooding.
  2. When ready to flood, use extra piping bags or a small spoon to drizzle different colors of royal icing onto each cookie.
  3. Use a toothpick to drag icing to the edges, without allowing it to spill over.
  4. Swirl with toothpick until you reach a desired pattern!
  5. Allow to dry for 2-4 hours.