Red High Heel Cookie Recipe|

Create cute spa-shaped cookies including  3″ Red High Heel Butter Cookies for your bride to be shower.  Cookies are cut into nail polish, hand mirrors, lipstick and 3″ high heel shapes. Raw butter cookie dough is rolled to 1/4″ thickness, cut in shapes and baked until light brown.  Once cookies are cooled, royal icing decorates the various shapes in bridal shower theme colors.

How to Make the Spa and Red High Heel Cookies

Nail polish, lipstick and hand mirror cookie cutters make cute butter cookies for an all girl bridal shower.  The hand mirror has edible wafer paper, attached with corn syrup allowed to dry then outlined with royal icing.

Red High heel cookies

Red High Heel Cookies are frosted with Royal Icing Meringue Buttercream Frosting.  It is somewhat thicker than royal icing and more flavorful.

Red High Heel Cookie Recipe|

Food Coloring Gel How to Get the Right Colors

When mixing food coloring I prefer using gels instead of liquid found at grocery stores.  Americana Gels are my favorite coloring however I have used dry powdered food coloring for recipes like macrons.  Americana has pure colors and doesn’t take a lot of drops to make the frosting intense. Check out this color chart for coloring success.


Red High Heel Butter Cookies-Royal Icing Recipe

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Butter cookie dough will not spread when baking.  The shape you cut the cookie will be the shape it bakes.  Attached to this recipe is royal icing.  The icing dries hard but if you want a delicious tasting frosting that acts like royal icing, use Royal Icing-Meringue Powder Butter Cream Frosting.

  • Author: Liz Bushong
  • Prep Time: 30 minutes
  • Cook Time: 8-10 minutes
  • Total Time: 40 minutes w/o frosting
  • Yield: 8 dozen- 3" cookies 1x
  • Category: Dessert-Cookies
  • Method: Baking
  • Cuisine: American



Cookie Recipe

  • 6 cups all purpose flour
  • 3 teaspoons baking powder-tested Rumford
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups butter (4 sticks)-not margarine-tested: Land o Lakes salted
  • 2 teaspoons vanilla
  • 2 cups granulated sugar

Royal Icing with Meringue Powder

1 lb confectioner’s sugar, sifted

5 tablespoons meringue powder

1/2 cup water

1/4 teaspoon clear vanilla or creme bouquet flavoring

For pure white -Add a few drops of Bright White food gel

For bright red- Add Super Red food gel


  1. With a stand mixer prepare cookie dough, cream sugar and butter until fluffy, about 5 minutes.
  2. Add eggs and flavoring.
  3. Mix dry ingredients in separate bowl and add to butter mixture. Mix well.
  4. Divide dough in half and place between two sheets of parchment paper to roll into desired thickness, 1/8 to 1/2″.  Repeat with the rest of the dough.
  5. Put the rolled dough including the parchment paper on a baking sheet and refrigerate for 10 minutes or longer.  Your dough will be chilled and ready to cut and bake with no wait and no added flour! Repeat the process with scraps after cutting cookies.
  6. Bake at 375 degrees for 8-10 minutes.  Let cool on rack.

Royal Icing Instructions

  1. Sift confectioners sugar in large mixing bowl fitted with paddle attachment.
  2. Add remaining ingredients, beat on low speed until smooth and creamy 8 minutes.
  3. If icing is too thick add more water, a teaspoon at a time.  I too thin, beat icing 2-3 minutes longer.
  4. Color icing with desired color, I used red red for high heel cookies.  Gradually add food coloring gel a little at a time for desired color.  Keep in mind, red will become darker as it sits.  If wanting white,  add bright white food coloring gel so frosting is white and not creamy white.

How to Flow or Flood Icing

To achieve a thin flowing icing, continue to add water, a teaspoon at a time until icing resembles the consistency of heavy cream.  Squeeze bottle work best for decorating with this kind of icing.

Decorating Cookies

  • Step 1: Outline outside edge of cookie (this could be the whole cookie, or perhaps just certain parts depending on the look you are going for).
  • Step 2: Flood in outlined area by using a squeeze bottle or piping bag with small tiny  1/8″ opening. Create back and forth brush-like strokes while squeezing out icing. Use tool pic or toothpicks to help spread icing into to corners or edges.  Small brush strokes works best.  Dip tool end in wet frosting use small stirring motion while keeping the pic in the frosting but not touching the cookie, then move it slowly in the desired location.
  • Let cookies dry (30 minutes) or…
  • Step 3: Apply a separate color of icing onto the wet flood for a wet-on-wet technique. Some fun ideas to try are: polka dots, stripes, and swirls.

Wet flood is for details you want to add to cookies.  This is more 3 dimensional effect.  Use toothpicks to drag frosting details or a pic tool.  

Add sparkling sugars, confetti’s on wet royal iced cookies if desired.


If you don’t want to use meringue powder see this recipe.

Tip: The thicker the rolled dough the more time needed to bake. I used 1/4″                         thickness and 3″ high heel cookie cutter.   The size of the cookie cutter will determine the yield amount.

Recipe adapted from Karen’s Cookies

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Royal Icing Meringue Powder Buttercream Frosting Recipe 

This recipe is wonderful.  It sets up like royal icing but the flavor is like buttercream frosting.  Great for butter cut out cookies.  Has a shiny effect and spreads easily in piping bag or squeeze bottles.  If you don’t like shortening in your frosting go with Royal Icing Recipe attached to the Red High Heel Cookies.


Royal Icing-Meringue Powder Buttercream Frosting Recipe

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Great flavored royal icing frosting.  It dries like royal icing, but acts like a buttercream.  Use clear vanilla if you want pure white frosting. Creme Bouquet a concentrated flavoring is a great choice for flavoring.

  • Author: Liz Bushong
  • Prep Time: 25 minutes
  • Cook Time: none
  • Total Time: 25 minutes
  • Yield: 3 cups frosting 1x
  • Category: Dessert- Frosting
  • Method: Mixing
  • Cuisine: American


Units Scale
  • 1/3 cup water
  • 3 to 4 T. meringue powder (more for humid climates)
  • 1/2 cup Crisco shortening (can cut this down in humid climates)
  • 4 1/2 cups powdered sugar (1 lb. 3 oz. If you have a scale)
  • 1 tsp. vanilla extract (use clear vanilla if you want a pure white icing)
  • 1/4 tsp. almond extract
  • 35 drops Super Red Gel Food Color


  1. Place half of the powdered sugar and the meringue powder in the bowl of an electric mixer. Whisk together well.
  2. Turn on mixer (use whip attachment) and, while motor is running, slowly stream in the water.
  3. Mix until everything is incorporated. Turn mixer to high speed and whip until stiff peaks form.
  4. Add flavorings, coloring and mix well. Change to paddle attachment for stand mixer.
  5. If using a hand mixer, use the same beaters you were using before. Add remaining powdered sugar and shortening and whip for 2-3 minutes more.
Note: Don’t skimp on the whipping time after adding the shortening. You really need to whip it well to prevent separation later.
Red Frosting:  Americolor Gel


This is a recipe adapted from Karens Cookies  
Perfect for decorating butter cut out cookies.
Frosting will keep in refrigerator for 48 hours covered.  For Best Results, allow dark or intense colors to sit over night to deepen before frosting cookies.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Other Ideas you might like to try:

Heart Shaped Puzzle Cookie Recipe

Beach Butter Cookies, same recipe different cutters and Satin Ice fondant.

Beach Cookies Recipe|

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