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happy mothers day! my mom loves these images by anne taintor and i’ve been wanting to do something with them for her for a couple of years now but never got the opportunity to do so. since i’ve been MIA and basically on a vacation for the next couple weeks, i figured that this was the best time to make them.
the cookies are made with cream cheese and are super yummy, but when you pair them with a hibiscus icing? well, they get even better. you can see the video of the icing being made and how to decorate the cookies with the wafer paper on my you-tube channel. if you haven’t heard of wafer paper or how to use it you can check out my edible printer series linked below! it’s super fun to use and soon i’ll be adding a new part to the series that involves chocolate transfer sheets!
cream cheese cookies with hibiscus icing
makes 2 dozen cookies
8 oz cream cheese, room-temp
1 stick butter, room-temp
3/4 cup granulated sugar
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp salt
2 cup all-purpose flour
preheat the oven to 350 degrees F. line a sheet pan with parchment paper. place the cream cheese, butter and the sugar into a bowl of an electric mixer fitted with a paddle attachment, and cream until light and fluffy, about 3 minutes. scrape the sides of the bowl and add in the vanilla and egg and mix until incorporated. place the flour, salt, and baking powder in another bowl and whisk together. gradually add the flour mixture to the butter mixture. wrap the dough in cling wrap and refrigerate the dough for about 30 minutes. roll the cookies out to 1/4 inch thickness and cut out desired shapes. place on the sheet pan and bake for 8-10 minutes or until the edges are golden brown.
1/2 tsp hibiscus flavor
3 tbsp water
2 cup powdered sugar
2 tbsp meringue powder
1 tsp glycerin, optional
in a small bowl combine the water and hibiscus flavor and microwave for about 30 seconds to dissolve the sugar. combine all of the ingredients in the bowl of an electric mixer fitter with a whisk attachment. gradually add in more water, a tablespoon at a time, until a thick yet pipable consistency forms. once you are done with the thicker icing for piping a boarder on the cookies add in a little more water gradually until the icing becomes slightly looser to flood the cookies.
you don’t have to use the hibiscus sugar. just add in some vanilla or almond extract instead and just continue to gradually add in water to get the desired consistency.