Orange Blossom Flamingo & Pineapple Sugar Cookies

If you haven't heard, Palm Beach Social Diary has been baking up a storm for our cookie drive. We wanted to drop off some adorable orange blossom sugar cookies for local business owners to brighten up their week - and it worked! The cookies turned out so cute, we thought we'd share our recipe here. They were easy to make and, once we figured out the best way to pipe our frosting, decorating them was a cinch. Give them a try and see for yourself!


For the Sugar Cookies:

  • 1 cup butter, softened
  • 1  and 1/2 cup sugar
  • 1 Tbsp. orange extract
  • 1 tsp. orange zest
  • 1 eggs
  • 2 tsp. baking powder
  • 3 cup flour
  • 1/2 tsp. salt

For the Royal Icing:

  • 2 cups powdered sugar
  • 1/2 tsp. cream of tartar
  • 1-2 egg whites
  • 1 tsp. orange extract 
  • clear orange extract
  • food coloring of your choice (we did yellow for the pineapple base, green for its stems, pink for the flamingo body with orange legs and an eye)


For the Sugar Cookies:

  1. Pre heat the oven to 350 degree F.
  2. In a mixer with a paddle attachment (or by hand as you please!), cream together the butter, sugar, lemon zest, and vanilla until well mixed and creamy, about 3 minutes. Add the eggs and mix until incorporated.
  3. Sift the flour, baking powder, and salt in a separate bowl.
  4. Turn the mixer on low (or stop mixing by hand for a moment), add the dry ingredients into the mixture slowly, about 1/2 cup at a time and beat until just incorporated.
  5. Once the mixture is smooth, add your orange extract and blend on low once more.
  6. Chill your dough mixture for about 20 minutes, or until firm. Roll out to about ¼” thick with a rolling pin (we prefer cookies thicker than normal, both because it prevents smaller area like the flamingo legs from breaking off, and also from burning).
  7. Cut out cookies with pineapple and flamingo cookie cutters.
  8. Place cut outs on a cookie sheet in the oven and bake for about 7-10 minutes (make sure the oven light it on! You don't want the flamingos to burn).
  9. Let the cookies cool completely before adding icing (if the cookies are even warm the icing will run).

For the Royal Icing:

  1. Put powdered sugar and cream of tartar in bowl of a stand mixer, fitted with a paddle attachment (or again, do this by hand).
  2. Add in orange extract.
  3. Add 2 egg whites and beat at medium speed until smooth and silky. Check to make sure the icing is firming up, you may need to add another egg white until you get the right consistency - you want to be easily spreadable on a cookie, but not so runny that it won't dry properly or run off the sides.
  4. Add food coloring (remember! It only takes a few drops to get a vibration color).
  5. Spoon icing mixture into something you can easily pipe with (we chose this small bottle with a spout for accuracy!).
  6. Start by outlining the pineapple with the yellow icing in your piping device, then fill in the inside. The idea if for the surface to be as smooth as possible.
  7. Allow the icing to firm completely (this may take up to 45 minutes), then with the same piping device, do a crisscross design like the one pictured above. Add dots in between if you fancy!
  8. Once you've finished with the yellow icing, follow steps 1-5, adding the different coloring as you go (tip! You can definitely put icing into the piping device and use a toothpick to add coloring in there, shake it up and go).
  9. Pipe and fill green icing on the pineapple tops (we added green sprinkles to ours as well!).
  10. Pipe and fill the flamingo body (not the legs) in the pink frosting.
  11. Pipe thin lines for flamingo legs as pictured above. You can also add little dots for the flamingo “eyes” if you like!
  12. Cookies will need a to set for at least 8 hours before completely hard and dry. We also placed ours in the freezer to make sure they were completely stiff before adding them into the plastic bags to ribbon and deliver!
 {Photo: Pumphouse Coffee owners with PBSD cookies via  Instagram }

{Photo: Pumphouse Coffee owners with PBSD cookies via Instagram}

 {Photo: Local business owner Cristyle Egitto of Eat Palm Beach with her PBSD cookies - via  Instagram }

{Photo: Local business owner Cristyle Egitto of Eat Palm Beach with her PBSD cookies - via Instagram}