About This Mermaid Splash Cookies Recipe

Whether you’re hosting a magical ocean-themed celebration or just want to experiment with your baking, these mermaid splash cookies with buttercream frosting will do the trick.

These soft, fluffy, almost chewy sour cream cookies are almost cake-like in texture. They are super easy and pack a flavorful punch that’ll leave you wanting more.

You get to play around with the buttercream frosting by adding different food colorings to really bring out the “mermaid splash” theme of it.

Better yet, you get to make mermaid tails! While fondant is usually used as icing on cakes to create a smooth finish or set in silicone molds for modeling figures for cake, cookies, or cupcakes decorations, this cookie recipe uses fondant to create a fun mermaid tail to make a humble cookie more interesting.

Don’t worry, it may seem a bit time-consuming, but they are easier to make than you’d think. You just need a mermaid tail silicone mold and some colored fondant. If you have kids, you can let them have some fun getting their hands dirty making the mermaid tails. It’s just like playing with modeling clay.

These mermaid splash cookies are great for summer picnics, mermaid, or beach-themed parties!

What You Need for This Mermaid Splash Cookies Recipe

Ingredient Notes

• Butter: Butter is used for making cookies and buttercream frosting. Use unsalted butter, and to avoid lumps, soften it at room temperature.
• Sour Cream: Sour cream helps make the cookies soft and tender.
• Sugar: I have used white granulated sugar, but you can use brown sugar if you like, which will give the cookies a darker color and will add a slight molasses-like flavor.
• Fondant: Look for rolled fondant; it’s easier to use with a silicone mold.
• Lemon: I have added a little bit of lemon zest to the cookies to add a twist to the regular cookie flavor.

Ingredient Substitutions

• Fondant: Fondant is perfect for making the mermaid tails, but it can also be substituted with white chocolate or candy melts instead.
• Vanilla extract: If you’re out of vanilla extract, use vanilla bean paste or vanilla seeds instead.

FAQs

Can I prepare these cookies in advance?

Yes, you can. Just prepare the cookie dough, the buttercream frosting, and the mermaid tails and store them in the fridge until you are ready to use them.

You can even bake and frost the cookies and do the mermaid tails, and keep them in an airtight container in the fridge until you’re ready to assemble them. It will keep well in the refrigerator for around 3 days.

Can I buy the frosting?

Absolutely! If you don’t want to make your own buttercream frosting, you may use store-bought frosting.

Can I use other store-bought cookies?

This recipe will deliver cookies that are soft with a cake-like texture. But if you want, you may use store-bought cookies, too. Just make sure they’re not glazed, powdered, or sugared.

Print Recipe

Mermaid Splash Cookies With Buttercream Frosting

Author: Ribana Hategan

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Intermediate Prep Time 40 min Cook Time 20 min Rest Time 30 min Total Time 1 hr 30 mins

Description

Stunningly adorable and delicious, these mermaid splash cookies with buttercream frosting will be a hit at your next party.

Yield: 20 cookies

Ingredients

Servings

For the Cookies

• 75 g / ⅓ cup unsalted butter at room temperature
• 120 g / ½ cup sour cream at room temperature
• 200 g / 1 cup granulated sugar
• 210 g / 1 ¾ cups all-purpose flour
• 1 egg at room temperature
• 2 teaspoons vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt

For the Buttercream Frosting

• 113 g / ½ cup unsalted butter at room temperature
• 240 g / 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk, more if needed

For the Mermaid Tails

• Rolled fondant

How To Make Mermaid Splash Cookies Step By Step

1. Preheat the oven to 180℃ (350℉), and line a baking sheet with parchment paper or a silicone baking mat.

2. Mix the flour, baking powder, baking soda, and salt into a bowl, and set aside.

   

3. Combine the butter and sugar, and use an electric mixer on high until the mixture is light and fluffy.

   

4. Add the egg and vanilla extract, and mix again until smooth.

   

5. Scrape the bowl down if needed, add the sour cream, and mix until thoroughly blended.

   

6. Add the flour mixture to the butter mixture, and whisk on low until just combined.

   

7. Add the lemon zest and mix well.

   

8. Scoop the dough with a tablespoon onto the prepared parchment paper or silicone baking mat. Make sure you leave about 5 cm (2 inches) of space between two scoops of dough.

   

9. Bake for about 15-20 minutes, or until the cookies are golden.

   

10. Once ready, let the cookies cool down and proceed with the mermaid tails.

11. To be able to take out the mermaid tails from the mermaid mold, dust the mold with a little bit of cornstarch.

    

12. First, lightly powder your hands with cornstarch. Take a piece of fondant, work it until it becomes soft, and press it into the tail mold. If you have any excess fondant, dust a clean, dry knife with cornstarch and cut it away.

    To release the fondant from the mold, gently bend it back on itself. If it doesn’t come out straight away, leave it in the mold for a few minutes and try again.

    

13. To ensure that the mermaid tails are stiff enough to stand upright, lay them on a baking sheet with parchment paper, and put them in the fridge for 20 to 30 minutes.

    

14. While your mermaid tails are chilling in the fridge, prepare the buttercream frosting. In a bowl, cream the butter and mix in the powdered sugar.

    

15. Add the vanilla extract, the milk, and mix until smooth. If you need to thin the frosting, add more milk until the mixture has an easily spreadable consistency. At this point, you may dye the frosting with food coloring if desired.

    

16. To assemble the mermaid splash cookies, spoon the buttercream frosting into a piping bag with a star tip, and pipe a swirl of frosting over each cookie. Then, gently press a mermaid tail into the frosting.

    Your mermaid splash cookies with buttercream frosting are ready!

    

    

Note

• For best results, make sure the butter, sour cream, and egg are at room temperature.
• Check that the cookies are completely cooled down before frosting; otherwise, the buttercream will melt.
• Dust your mermaid tails silicone mold well, and make sure all nooks and corners are well covered. Tap excess cornstarch off the mold to avoid losing any fine details.
• Once the fondant mermaid tails are stiff enough, brush off any excess of cornstarch from them using a soft brush to avoid breakage or disfiguration to the molded tails.
• If you are having trouble getting the fondant tails out of the mold, place it in the fridge for a few minutes. That should help the fondant release more easily from the mold.