Our cheeseburger cookie tutorial this week by cookie maestro, Anne Yorks is perfect for Father’s Day coming up this month.
It’s just one of an array of exquisitely decorated cookies for all seasons and themes from Anne’s latest book, The Crafted Cookie.
Cookie decorating is truly beautiful art form and is much easier than it looks, no matter how amazing the finished result comes out.
This cheeseburger cookie has lots of fun textures, making it a feast for the eyes and mouth.
For those new to cookie decorating, check out Anne’s tutorial on how to make royal icing and the different consistencies for cookie decorating. (This is also covered in great detail in Anne’s book.)
Yield: 7 cookies
Cheeseburger Cookie Tutorial: Colors by the Ounce
- Super Red Icing: 4 oz (120 ml) (1 oz [30 ml] for pipe (soft peak icing) and 3 oz [90 ml] for flood)
- Golden Yellow Icing: 3 oz (90 ml) (1 oz [30 ml] for pipe and 2 oz [60 ml] for flood)
- Light Brown Icing: 5 oz (150 ml) (1 oz [30 ml] for pipe and 4 oz [120 ml] for flood)
- Dark Brown Icing: 2 oz (60 ml) (1 oz [30 ml] for pipe and 1 oz [30 ml] for flood)
- Black Icing: 2 oz (60 ml) (for 20-second icing only, i.e. medium consistency icing, between soft peak and stiff peak)
- Leaf Green Icing: 1 oz (30 ml) (for stiff pipe only)
Cheeseburger Cookie Tutorial: Instructions
Now that your cookies and icing are prepped, it’s time to decorate! Use the instructions for each individual cookie to help decorate this Father’s Day Grilling cookie platter!
Outline the Cookies
Step 1: Start by outlining the top and bottom buns using light brown piping icing and a tip #2. Then outline the burger patty using the dark brown piping icing and a tip #2. Outline two small rectangles for tomatoes using the red piping icing and a tip #2.
Flood the Cookies
Step 2: Fill in the top bun using light brown flood icing. Flood the tomatoes using the red flood icing. Then flood in the burger patty using dark brown flood icing.
Stop and dry the iced cookies in front of a fan for 1 hour before flooding the next section. It’s helpful to work in groups of cookies. While one tray is drying move onto the next tray.
Step 3: Outline the cheese triangle using the golden yellow piping icing and a tip #2. Pipe the line against the bottom of the tomatoes and overlap it over the burger.
Step 4: Now create the texture on the burger. Squeeze a few dots of the dark brown flood on the surface of the burger patty. Then use a round food-safe brush and dab the icing.
Step 5: Keep dabbing until you achieve an even texture on the surface of the burger.
Step 6: Fill in the cheese using the golden yellow flood icing. Then fill in the bottom bun using light brown flood icing.
Step 7: Add the lettuce using the green stiff piping icing and the tip #352. It’s helpful for the icing to be stiff so that the icing stays in a leaf shape. Wiggle the tip between the top bun and tomatoes and give a strong squeeze to create each little leaf/lettuce and fill in that gap.
Stop and dry the iced cookies in front of a fan for 30 minutes before adding the piped details.
Add the Details
Step 8: Add the face using the black 20-second icing and a tip #2. Add the eyes first, spacing them out, and then add a teeny dot of gray with the tip #1 for the catchlight. Pipe a small smile centered between the eyes. Then use the carnation pink edible dust to blush the cheeks. Use a small round brush and gently brush in circles to create the rosy cheeks. Add seeds to the bun using light brown piping icing and a tip #2.
This cheeseburger cookie tutorial is reprinted with permission from The Crafted Cookie by Anne Yorks, Page Street Publishing Co. 2021. Photo credit: Elise Cellucci
