Graffiti Cutout Cookies

Total Time

Prep: 30 min. + freezing Bake: 15 min. + cooling


15 cookies

Updated: Jun. 27, 2023
Talk about playing with your food! An edible color spray lets you create ombre and color blends unlike other decorating techniques. To create the ombre effect, hold a sheet of paper over already-painted sections as you add layers the color. —Shannon Norris, Cudahy, Wisconsin
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  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups almond flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 cups confectioners' sugar
  • 2 to 6 tablespoons water
  • 5 teaspoons meringue powder
  • Food color spray, optional


  1. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk almond flour, salt and baking soda; gradually beat into creamed mixture.
  2. Preheat oven to 325°. Between 2 pieces of waxed paper, roll dough to 1/4-in. thickness. Place on a cutting board in the freezer until firm, about 20 minutes. Remove paper; cut with 3-in. cookie cutters. Place 2 in. apart on parchment-lined baking sheets.
  3. Bake until lightly browned on the edges, 12-15 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
  4. For icing, in a large bowl, combine confectioners' sugar, 2 tablespoons water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Add water as necessary to reach desired consistency. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.
  5. Frost cookies and let stand at room temperature several hours or until frosting is dry and firm. If desired, decorate with food color spray. Store in an airtight container.

Nutrition Facts

1 cookie: 209 calories, 11g fat (3g saturated fat), 21mg cholesterol, 103mg sodium, 26g carbohydrate (23g sugars, 2g fiber), 4g protein.