Pink Sugar Strawberry Cookies
Ingredients
Scale
- 1 plastic narrow chocolate cookie mold from Spinning Leaf
- 1 bag Ghirardelli white melting wafers
- Pink oil-based food coloring
- Vienna Finger cookies
- Strawberry-flavored or pink sanding sugar
- Strawberry royal icing
Instructions
- Set your chocolate mold on a flat surface so it stays nice and level.
- Melt about three quarters of the white chocolate according to the package directions. Stir in a small amount of pink oil-based food coloring until you get a soft pink shade.
- Spoon the pink chocolate into each mold cavity, filling it about halfway. Gently press a Vienna Finger into the center, then cover it completely with more chocolate so the cookie is fully sealed inside.
- Tap the mold lightly on the counter to release any air bubbles. Place it in the fridge for at least 30 minutes, or until fully set.
- Once firm, carefully pop the cookies out of the mold.
- Melt the remaining white chocolate. Drizzle it over the tops of the cookies, then immediately sprinkle with strawberry sanding sugar while the drizzle is still wet.
- Use small dots of melted white chocolate as glue to attach the strawberry decorations. Let everything set completely before serving or packaging.
Find it online: https://lifeandsprinkles.com/pink-sugar-strawberry-cookies/