Tie Dye Sugar Cookies

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Here are resources for making the Tie Dye Cookies!

Check out the video tutorial.


Questions and answers will be added here. Have a question? Email BEL@bakeeatlovebox.com 

1.) What is meringue powder?

Answer: Meringue powder is dried egg whites and a few other ingredients that help fortify it. This ingredient is wonderful to use when you don't have egg whites on hand for a recipe. It is also pasteurized which makes it perfect for use in royal icing! 

2.) How do I make my icing color darker?

Answer: Although they are more concentrated, powder dyes can take a little longer to fully activate than liquid or gel dyes. Add your dye powder a little at a time and give it a good stir! The stirring is essential for powder dyes and helps the color saturation bloom in your icing. 

3.) My cookie dough is sticking to my work surface when I am rolling it out, how do I prevent this from happening?

Answer: To prevent your dough from sticking to your work surface move it around while you are rolling it out and dust the surface under the dough with a little more flour after lifting it up each time. It is also helpful to flour your cookie cutter. Put a small handful of flour on your work surface, to the side of your dough, and dip your cookie cutter in it. Shake off the excess before pressing the cutter into your dough. 

4.) What is the best way to zest an orange or a lemon?

Answer: When zesting citrus collect the outside peel and not the pith. The pith is the white material between the peel and the flesh. It has a bitter flavor. Put the zester in your dominant hand and the lemon in the other. From the top to the bottom of the lemon, drag the lemon over the zester mini blades in a downward motion. Rotate the lemon and repeat until the peel is removed. If using a cheese grater, place the grater on a small plate. Find the finest holes on the grater. Hold the top of the grater with your non-dominate hand and with your other hand hold the lemon vertically and drag it carefully down one side of the lemon, tilting it slightly to the curve of the fruit. Turn the lemon and repeat until all of the peel is removed.