No need to run away from these bees! The kids will eat up these adorable and fruity sugar cookies, perfect for a summer get-together.
Yields approximately 16 complete beehives (5 cookies in each hive)
Cream sugars with butter. Beat in eggs. Add oil. Combine dry ingredients together, and then gradually add them to the sugar-butter mixture. Mix in vanilla and lemon extracts, and yellow food coloring. Refrigerate overnight.
Roll 16, 1-1/2-inch dough balls and place them on baking sheets lined with parchment paper. Dip the bottom of a glass into granulated sugar and press the dough balls flat with the bottom of the glass.
Bake these at 350 degrees F for 12 minutes.
Roll 16, 1-1/4-inch dough balls, place them on baking sheets lined with parchment paper, and press them flat. Bake for 11 minutes.
Roll 16, 1-inch dough balls, place them on baking sheets lined with parchment paper, and press them flat. Bake for 10 minutes.
Roll 16, 3/4-inch dough balls, place them on baking sheets lined with parchment paper, BUT DO NOT PRESS THEM FLAT. Leave them round. Bake for 9 minutes.
Roll 16, 1/2-inch dough balls, place them on baking sheets lined with parchment paper. Again, DO NOT press them flat. Leave them round. Bake for 8 minutes.
Cut off the bottom edges of 16 black candy melts.
Make stacks of cookies with 5 in each hive. Working from largest to smallest, put a small dollop of lemon frosting between each cookie to secure them in place.
Attach the black candy melts to the fronts of the beehives with another dollop of lemon frosting. Add a small dot of frosting to the decorative bumblebees and secure them to the sides of the beehives.
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