For the Cookies
Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
Add egg and continue to mix.
Add the vanilla. Continue mixing.
Sift flour, baking soda, and salt together.
Add the dry mixture to the wet mixture.
Continue mixing to make sure all ingredients are thoroughly blended.
Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
Preheat oven to 325 degrees.
Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
Sprinkle flour out on the cutting board, rub flour on the rolling pin, and work some flour into the batter. (If needed)
Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
Line the cookie sheet with parchment paper.
Using a metal spatula move the cut cookies to the parchment lined cookiesheet.
Place the cookies on the baking sheet and bake at 325 degrees for 8 minutes.
Let cool for 10 minutes before decorating.
For the Icing
Combine all ingredients, except the colors, into a stand up mixing bowl
If the icing looks a little soupy add in 1/2 C powder sugar
mix on medium speed until stiff peaks form, about 5 minutes
Split the icing into three bowls
Add a few drops of Super Red food dye into 1 bowl
If you dont like the shade of the color, add 1-2 more drops
Add a few drops of sky blue into the second bowl
Leave the 3rd bowl white.
Scoop some of the icing into the three piping bags
Using the remaining icing in the red and white bowls, add 2 TBSP water into the bowls to thin out the icing.
Pour the thinned icing into the squeeze bottles.
Decorating the Cookies
Divide the flip flop cookies in half.
Using the first half cookies, outline them using the white icing.
Take the red icing and pipe in lines to make red strips.
Fill in the red icing lines with the thinner red icing.
Let sit for 30 minutes before adding the white.
While those cookies are drying, take the other blank cookies and pipe red lines around the edges.
Fill in the cookie with the red thinner icing.
Using the white icing, add polka dots to the cookie while the red icing is wet.
Let sit for two hours.
Take the thinner white icing and fill in the blanks on the stripped flip flops.
Let those rest for two hours.
Once the cookies are dry, using the blue icing in the piping bag, pipe on a line and then place a white star sprinkle in the middle on the top.
Let sit for 30 minutes before enjoying!