These cheeseburger cookies are made from not one, not two, but three cookies...all stacked together with a little icing and some fondant cheese.
(Mmmm, fondant cheese. < please say that in a Homer Simpson voice.)
Angie, the cute dessert mastermind otherwise known as Bakerella, made some sweet cheeseburgers waaaaaay back in 2009 from cupcakes and brownies. (I know.) She also has cute little printable boxes to put them in. That Angie...where would we be without her?
The cheeseburger cookies are really simple to make, especially if you bake the cookies the day before assembling. If you have some frozen cookie dough stashed away in your freezer, all the better.
Make them in any size you'd like. These cookies are 2" across. Technically sliders, right? ;)
To make cheeseburger cookies, you'll need:
- circle cut-out cookies, vanilla and chocolate
- royal icing (quarter this recipe), divided and tinted with AmeriColor Super Red, Egg Yellow, Leaf Green and Ivory
- fondant (Satin Ice Brand or make your own), tinted with AmeriColor Electric Orange
- disposable icing bags (4)
- couplers and tips: #2, #3, #1, and leaf
- small square cookie cutter (I looooove this set from Sur la Table)
You'll want twice as many vanilla cookies as chocolate. I rolled mine out to 1/4" thickness.
Roll the fondant on a cornstarch-dusted surface to about 1/8" inch, or thinner. (Be sure to coat the rolling pin and cookie cutters, too.)
Cut squares out of the fondant to make cheese slices for the burgers.
Place one vanilla cookie with the bottom facing up. Squeeze on some royal icing in the center. It doesn't matter what color, it's just to hold the "meat" in place. ;)
Place a chocolate cookie on top. Add a bit of royal icing, then place on the cheese slice.
Pipe red and yellow icing around the edges of the cookies on top of the cheese. I used a #2 tip for the ketchup and #3 for mustard. More mustard, more better.
Lightly place another vanilla cookie on top. Add lettuce around the edge of the cookie in green icing using a leaf tip.
Use a #1 tip to add sesame seeds with the ivory icing. (Alternatively, add real sesame seeds to half of the vanilla cookies before baking.)
Let the icing set for at least 30 minutes before handling the cookies.
The only thing missing is the pickle.