I love all cookies, but my relationship with palm tree cookies is more like the love-hate kind. I love how they’re the perfect “filler” cookie to include in any summer-themed set. Whether it’s a beach platter, a luau set, or a dinosaur party theme, palm tree cookies are great additions to set a tropical mood.
That being said, I still think palm tree cookies are far from perfect. Their general shape, with their long, thin trunks and branches, can make handling them a nightmare. The last time I made palm tree cookies I was lucky to get a few photos in before most of them snapped into pieces. It was frustrating to say the least.
Now that I can make my own cookie cutters, one goal I set for myself was to improve the palm tree cookie design. Here’s my interpretation of a sturdy palm tree cookie.
Palm Tree Cookie Cutter
You can find this palm tree cookie cutter now available in my shop.
The idea behind this cutter design was to make it sturdy by keeping it stumpy. I kept the palm fronds relatively close together while shortening and widening the trunk. I think this creates a sort of whimsy quality to it. I also added more “cookie” surface where the trunk meets the leaves to prevent any possible breakage between the two sections.
Template for Palm Tree Cookies
To help with the decorating process, I made a PDF template available for these palm tree cookies. I’ve included it in the dinosaur cookie templates I mentioned in this previous post.
You can download the palm tree cookie template HERE.
If you have a Kopykake or Pico projector, just print it out (or pull it up on your mobile device) and you are good to go. For those without a projector, follow the suggested steps below by tracing the design onto the cookie with an edible food marker.
The Decorating Process
For the colors I used for these palm tree cookies you will need the following suggested colors:
Darker Green icing. (I mixed the Light Green above with a little more Leaf Green gel.)
Light Brown icing. (I used Rainbow Dust Chestnut brown.)
For those without a projector, begin by making a guideline for where the top palm fronds should be. I made a template with template plastic from the PDF file above and used a food marker to draw the guideline on the cookie.
Next, outline and flood the top palm frond section with light green icing. Let the icing set for about 15 minutes.
Fill the trunk area with light brown flood icing, then quickly add dark brown accent dots. Give the cookie a good shake to smooth out the icing surface. Let this icing set up for another 15 minutes.
Once the trunk had time to set up a bit, add the first coconut in the center with dark brown icing, as shown. Let that set for another 15 minutes.
Next, add the two remaining lower coconuts, as show. Give the icing more time to set up.
Lastly, outline the leaf details over the light green icing with the darker green icing. I used a PME #1 tip to do this. To help with outline placement, feel free to use a template guideline like in Step 1.
The steps above are demonstrated in the time-lapsed video below.
You may have a more traditional palm tree cookie cutter in your collection already. I made these layered palm trees two years ago that are still a summer favorite of mine.
Whichever direction you end up decorating, I hope these ideas help make your summer cookie sets a little easier.