Mermaid Tail Cookies with Royal Icing
I made these mermaid tail cookies with royal icing back in May as part of a nails/cookie collaboration on Instagram.
This monthly collaboration is hosted by Burnt Cookies by Murrah and the next one is happening on July 20th. If you want to make some cookies that match your nails you can message Murrah on Instagram to join the collab!
Watch the video tutorial and get the supply list for these mermaid tail cookies in my Cookie Art Club!
Get access to exclusive cookie decorating tutorials, my cookie and royal icing recipes, and individualized cookie decorating advice by joining my Cookie Art Club!
In addition to those supplies, I also created a couple of templates for this mermaid tail shape and I cut my own stencil to make the scales. These templates are available in my Cookie Art Club.
Here’s what you’ll need to make these mermaid tail cookies with royal icing
Get the printable recipes, supply list, instructions, and templates in my Cookie Art Club.
- Lime Coconut Cut-Out Cookie Recipe or Orange Vanilla Cardamom Cookie Recipe
- Flood consistency royal icing
- Mermaid tail templates
- Mermaid scales stencil
- Scribe tool
- 12″ tipless decorating bags
- Silver or white luster dust
- Edible ink marker
- Brush
- Chefmaster food coloring in Teal Green, Sky Blue, Violet, and Deep Pink
- Tapered spatula
Instructions
Make the cookie dough according to the instructions on the package.
Roll the dough to slightly less than 1⁄4” thick and cut out the cookies with the larger mermaid cookie template and a craft knife or paring knife. Bake the cookies at 350˚ Fahrenheit for 10-12 minutes.
Thin the royal icing to flood consistency by adding a teaspoon of water at a time. To test the consistency, take a scoop of icing out of the bowl and drop it back in. It should take between 15-20 seconds to be smooth again.
Split the icing evenly into 4 bowls. Add 1-2 drops of Deep Pink food coloring to one bowl, add 1 or 2 drops of Sky Blue food coloring to another bowl, 1 or 2 drops of Violet food coloring to another bowl, and 1 or 2 drops of Teal Green food coloring to the last bowl. Use more or less food coloring depending on how light or dark you’d like the colors to be.
Fill tipless decorating bags with a few scoops of each color. Secure the tops of the bags by tying them into a knot or close them with a rubber band. This will prevent the icing from spilling out of the top of the bag.
Cut a small hole in the tip of each decorating bag.
Trace the smaller template on a baked cookie with an edible ink marker.
Ice half of the tail with one color of icing (use any color you like).
Ice the other half of the tail with a different color. Use the scribe tool to help shape the icing.
Then use a tapered spatula to blend the colors together in the middle.
Do the same on the fins. Allow the icing to dry overnight.
Apply dry silver or white pearl dust to the icing with a brush.
Place the mermaid stencil over the cookie and trace the scales with an edible ink marker.
Fill in the gaps with the edible ink marker.
Then draw lines on the fins with the edible ink marker.
