Fruit Cookies

I love making fruit cookies, they are cheerful and bright and a great party theme. I’m a bit obsessed with buying cookie cutters but as I have limited space to keep them, I don’t really want to buy cookie cutters for every fruit, so I was happy to find the ‘all fruit’ cutter from MACStencils. I like to repurpose my cutters whenever I can, a chilli can be used as a bird or a lemon as a fish. 


  • Cookie dough
  • Royal icing
  • Food colouring
  • Rose spirit
  • Edible paint
  • Sprinkles


  • Cutter
  • Knife
  • Rolling pin
  • Baking paper
  • Icing bags and clips 
  • Toothpicks
  • Paint brush

Here I have picked a strawberry, peach, apple, lemon, orange and a bunch of grapes but there are so many more possibilities with this cutter. 

1. Make up the cookie dough, and using the cutter cut out your fruit remembering to dip the cutter in icing sugar in between cutting the cookies. For the strawberry I cut off the stem with a knife. For the apple I used the cutter to invert the bottom of the fruit.

For the orange I used a knife to trim off the point at the bottom of the cookie. For the bunch of grapes I cut off the leaves with a knife. Chill the cookies in the fridge and then bake them.

2. While the cookies are cooling make up your icing into two bowls, one a thick (toothpaste consistency) outline icing and the other a thin (shampoo consistency) flooding icing. These are the colours I used to colour the icing but you could use pastel or brighter fluro colours too!

Put your icing into bags, I just use small zip lock bags and clips. I snip off a small corner of the bag to squeeze the icing through when I’m ready for that colour. 

3. Strawberry – outline your strawberry with your thick red icing and flood with the thinner icing, using a toothpick to remove any air bubbles. Set aside to dry.

Peach – outline your peach with your thick icing and draw a curved line from top to bottom separating a third from the other two thirds. Fill in the large section first with the flood icing removing any bubbles with a toothpick. Wait a few minutes (or go onto another fruit and come back to this one) and flood the other section being careful not to overfill as we want the centre barrier to remain and give definition. Remove any air bubbles. Allow to dry.

Apple – outline the apple with the thick green icing and flood with the thin green icing. Squirt three little blobs of your red thin icing onto the right side and using a toothpick swirl it around to give a marble effect. Remove any air bubbles and leave to dry.

Lemon – outline your lemon cookie with the thick yellow icing, then flood the cookie with the thinner icing, removing any bubbles. Sprinkle some yellow sprinkles on. I really love the look of a lemon cookie! Allow to dry.

Orange – outline your orange with the orange outline icing and then flood your cookie, removing any air bubbles with a toothpick. Sprinkle on some orange sprinkles and leave to dry.

Grapes – for the grapes we only need thick purple icing!!! Hooray!!! Squeeze little circular blobs (grapes) onto the cookie. We are going to layer the grapes. It doesn’t have to be perfect. Anything you don’t like you can cover up with the next layer. Allow the layer to dry before putting on the next.

4. Using the apple green icing add some leaves to the strawberry, peach, apple, lemon and orange. If you would like to add some detail to your leaves, use a very small amount of your green food colouring and some rose spirit to make up green paint, I also have some black edible paint. And use a paintbrush to paint on some leaf veins. Use the black edible paint for the stalks. 

Use the outline yellow icing to add the yellow detail to the strawberry. And there you have some cute tasty fruit cookies x

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