Strawberry Rhubarb Ice Cream and Flamingo Cut-out Cookies

Strawberry Rhubarb Ice Cream and Flamingo Cut-out Cookies

Cut Out Cookies don’t have to be reserved for the holidays.  These Flamingo and Ice Cream Cut Out Cookies have a Strawberry Rhubarb Icing that screams Summer-time!

When Everett was gifted a few new cookie cutters for his birthday, he wanted to get right into the kitchen and start baking.  I took a deep breath and mentally prepared myself for a hot kitchen and a lengthy Summer baking session. What we came up with together was well worth a few drops of sweat and the flour dusting around the kitchen and in my hair.

Everett wanted bright pink cookies, of course… because we had flamingo and ice cream cookie cutters AND his favorite color is PINK! So I brainstormed with a friend on how to naturally dye our royal icing pink, she handed me a tiny packet of beet powder (normally used for a vitamin supplement).  Then, I also browsed through my fridge for pink foods… finding a small jar of homemade strawberry rhubarb jam that might just do the trick.  The result was a perfectly pink hue of icing that also tasted amazing… better than any royal icing I’d had before.  Mid-winter (when we normally bake off a big batch of cut out cookies) we would have never came up with this!

Hope you enjoy these fun Summery cookies as much as we do!

About the Recipe

• In effort to not jump into a full-on cut out cookie session like we would during the Christmas season I halved the recipe.  The only difficulty with that is that you only need 1/2 egg.  For this I just whisked up one egg and only used half of it. If you want to make a large batch of cut out cookies double the recipe and use 1 whole egg.

• I’ve had many friends ask me about cut out cookies and how to get them to hold their shape.  The key is to keep the dough cold.  I roll out 1/3 of the dough at a time and keep the rest in the fridge.  Then once the cookies are cut out I also let them sit in the freezer on their baking tray for a bit (at least 10 minutes before baking them off.  This should ensure that my recipe will produce cookies that don’t spread out and keep their fun shapes.

• You may need to play with the icing a little bit to get the right consistency. Also, make sure to let it dry completely and harden before storing the cookies away.

• You can find beet powder at most natural food stores as a vitamin supplement.  It comes in a tiny packet and costs just a couple dollars or less.


Strawberry Rhubarb Cut Out Cookies

These Summery Cut Out Cookies are topped with a fresh Strawberry Rhubarb Royal Icing that gives the cookies a real fruit flavor.


  • 1 cup flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 stick butter, (4 tablespoons)
  • 1/2 cup sugar
  • 1/2 egg
  • 1 tablespoons milk (or almond milk)
  • 1/8 teaspoon almond extract
  • 1 1/2 cups powdered sugar
  • 2 teaspoons strawberry rhubarb jam
  • 2 tablespoons milk (or almond milk)
  • 1 pinch beet powder
  • 1 pinch salt
Read the whole recipe on Vintage Mixer