- 30 minutes
- 10 minutes
- 24 cookies
These adorable sugar cookies are a fun and delicious dessert option to help celebrate pets.
- Take the sugar cookie dough and incorporate the flour into the dough until it's thoroughly combined.
- Roll out the dough to a thickness of ¼ inch.
- Use a bluebird-shaped cookie cutter to cut out the cookies.
- Place on a parchment-lined baking sheet and bake in a 350-degree oven for 10 to 12 minutes. (Keep an eye on them—don't let them get too brown.)
- Put half of the blue royal icing into a piping bag or squeeze bottle. Add water to the remaining icing in small amounts until the icing is thinned – when you dip a toothpick into it and pull it out, you should get a thin ribbon of icing running off the toothpick. This is your flood icing. Put the flood icing into a squeeze bottle. Repeat with the orange icing. (You will only need royal icing for the white, no flood icing.)
- With blue royal icing, pipe the outlines of the bird’s tail, wing, and head, leaving a small gap in the head outline for the orange beak. With orange royal icing, pipe the bird’s breast and beak. Since the bird’s beak is such a small area, you can just pipe it all with the royal icing. Let dry completely.
- With orange flood icing, pipe the bird’s breast. While the icing is still wet, sprinkle on yellow sanding sugar. Let it dry.
- With blue flood icing, flood the bird’s tail, wing, and head. While the icing is still wet, sprinkle the wing tips with silver cupcake gems. Pinch off the pointy tip of a mini chocolate chip and press into the wet flood icing to represent the bird’s eye. Let it dry.
- Use white royal icing to pipe small lines on the bird’s tail to indicate feathers.