Decorated Tomato Cookies with Royal Icing

Today I’m going to show you how to make decorated Tomato Cookies. With simple wet on wet technique you can make these fun vegetable cookies in no time. Let’s go!

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HOW TO DECORATE TOMATO COOKIES WITH ROYAL ICING

We’ve been growing tomatoes for the last 10 years. When we first started with vegetable gardening we grew tomato plants in large containers. Then few years later we expanded to a large raised bed. It allows us to grow more veggies and varieties of tomatoes. July is when tomatoes start to turn from green to deep red. And we’ve been picking small cherry plum tomatoes already.

For those of you who are less enthusiastic about fresh tomatoes here is a fun sweet alternative. Make sugar cookies a decorate them with icing and make them look like tomatoes.

• Cookie Decorating Guide
• Beginner’s Guide To Cookie Decorating
• Ultimate Guide to Cut-Out Cookies (tips, tricks, troubleshooting)
• Royal Icing Recipe
• Small Batch Royal Icing Recipe
• Cookie Icing Recipes (includes vegan royal icing, glaze, fondant)
• Guide To Royal Icing Consistencies with Visual Help(what is stiff, flood icing, etc.)
• How To Freeze Royal Icing
• How To Make Royal Icing Transfers
• Royal Icing FAQ ( for example: how to make black icing, color bleeding, storage, and more)
• How To Make a Cookie Cutter Template
• Ultimate Guide To Cookie Decorating Tools

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THINGS YOU NEED

• Cut-Out Sugar Cookie Recipe, Vegan Cookies, Gluten Free Cookies
• Royal Icing
• Meringue Powder
• TOOLS
• Favorite Decorating Tools
• Round Cookie Cutter
• Piping Bags
• Food Colors : super red, ivory, yellow
• Needle Tool

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COOKIE CUTTER

I used a round cutter to make tomato slices and I also cut few rounds in half.

ROYAL ICING COLORS AND CONSISTENCIES

• Dark Red, Light Red: 15 second consistency
• Light Ivory Yellow: into the ivory add a touch of yellow – 15 second consistency
• Dark Yellow, Light Yellow: 15 second consistency
• Dark Yellow: 20 second consistency -seeds

DECORATE TOMATO COOKIE WITH ROYAL ICING

Decorating process is same for both shapes. I used wet on wet technique to create these tomato cookies. Don’t allow icing to crust as it will become hard to blend colors together once icing is crusted.

Spread a thin layer of dark red royal icing on a round cookie. Let the icing crust well, about 30 minutes. Then take dark red icing and outline and flood the cookies. Keeping the uneven triangular sections/locular cavities and center/columella unflooded.

Next, take light red icing and pipe a line/vascular bundle close the to the edge/outer skin. Ice middle/columella with light red and ivory yellow. Also with light red and ivory yellow pipe peninsula shapes/placenta in the triangular sections/locular cavities.

Use a needle tool to blend light red line next the edge into the dark red icing. Blend and shape icing with a needle tool.

To make the core of the tomato I used dark yellow and light yellow royal icing. Pipe dark yellow dots and then light yellow dots in the center. Again, blend it with a needle tool. Let the icing crust. Now we are ready to pipe the seeds with dark yellow royal icing 20 second consistency.

Repeat the decorating process with half round shape.

MORE TREATS INSPIRED BY REAL FOOD

• Cantaloupe Cookies
• Sushi Cookies
• Bite Size Veggie Cookies
• Watermelon Pinata Cookies
• Dragon Fruit Cookies
• Watermelon Layer Cake
• Waffle Cookies

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