Retro Style Christmas Cookies

christmas tree cutter
candy cane cutter
bird cutter
assorted snowflake cutters
run sugar
green and pink food coloring

Bake and cool all cookies. Mix 3 shades of pink and 3 shades of green run sugar icing. Outline and fill in all snowflake, candy cane and bird cookies. Outline and fill in each color on the Christmas trees, one right after another so that the icing smooths together. Allow icing to completely set. Use the same colors to pipe line, dot and outline details on each cookie.

Stocking Cookies

Mar6

Stocking Cookies

stocking cookie cutter
white fondant
green fondant
red fondant
piping gel
fabric texture set
pastry roller
royal icing
small round tip
red food color
green food color
edible markers

Bake and cool cookies. Roll fondant then lay texture mat over fondant and roll pin over mat with even pressure. Using the stocking cookie cutter, cut fondant. Color fondant texture using edible markers. Place fondant on cookies using piping gel. Use small round tip to detail cookies with colored royal icing.

Simple Santa Faces

Mar5

Simple Santa Faces

3″ round cutter
2 1/4″ round cutter
red royal icing
santa face lay-ons
white and green fondant
piping gel

Cut and bake cookies using 3″ round cutter. Using the 3″ cutter, cut white fondant circles. Using the 2 1/4″ cutter, cut out the centers of the white circles. Use the 2 1/4″ cutter, cut out green fondant circles. Attach green circles to cookie using piping gel then proceed to attach outer white circle. Attach Santa face to cookie then detail cookie with tiny red royal icing dots.

Painted Ornaments

Mar2

Painted Ornaments

ornament cookie cutters
food markers
gold luster dust
run sugar icing

Bake and cool cookies. Fill parchment cone with run sugar icing and cut small hole in tip of bag. Outline cookie and quickly fill in to ice cookie. Allow icing to completely harden. Use black food marker to draw outlines and colored markers to fill in design. Use gold luster dust mixed with lemon oil to paint gold hooks at top of cookie. Use run sugar to pipe details on cookie after colors have completely dried.

Santa Face Cookies

Mar2

Santa Face Cookies

santa face cookie cutter
buttercream icing
decorating tips #3, #4, #6
red food coloring
black food coloring
flesh food coloring

Cut and bake cookies and allow to cool completely. Using a spatula, spread icing on Santa’s face with flesh colored buttercream. Using a spatula, spread icing on Santa’s hat with red buttercream. Pipe Santa’s beard with white icing and tip #6. Pipe Santa’s fur on hat with white icing and tip #4. Pipe Santa’s nose with flesh colored buttercream using tip #3. Pipe Santa’s eyes with black colored buttercream using tip #3.

Chocolate Christmas Stockings

Feb22

Chocolate Christmas Stockings

stocking cookie cutter
green, red, white, dark chocolate candy coating
chocolate transfer sheets
parchment cones with small hole cut at the tip

Bake and cool cookies. Melt white candy coating. Fill squeeze bottle or parchment cone and outline all but top of stocking. Quickly fill in outline and tap gently to smooth candy coating. Before candy coating sets, place transfer sheet on top of candy coating. Allow to set completely and remove transfer sheet. Outline and fill top of stocking with red or green candy coating. Use a parchment cone with a small hole cut at the tip to pipe tiny dots and dark chocolate stitching around edge of cookie. Candy coating dries hard so it is ideal for cookies that need to be packaged or bagged.

Traditional Buttercream Christmas Cookies

Feb21

Traditional Buttercream Christmas Cookies

leaf cookie cutter
wreath cookie cutter
tree cookie cutter
boot cookie cutter
snowman cookie cutter
poinsettia cookie cutter
holly leaf cookie cutter
red, green, black, white and orange buttercream
red and white sugar pearls
red fondant
bow mold

Tree: Use #233 grass tip with green buttercream to pipe branches. Start with the bottom branches and pull the icing toward the bottom of the tree. Then pipe the next row of branches so that the bottom overlaps the first row. Repeat up the tree. Add red and white sugar pearls.

Branches: Use #5 tip and green buttercream to pipe branches. Start at the bottom of the branches and pipe lines toward the top. Add scrolls to fill in leaf cutter. Use #3 tip with white buttercream to pipe small dots. Use bow mold and red fondant to create bow. Attach with small dot of buttercream.

Poinsettia: Use #366 leaf tip with red buttercream to pipe leaves. Start in the middle of cookie and pull to the tip of the leaf. Use #2 tip to pipe white dots in center of cookie. Use #1 tip with green buttercream to pipe small dot on top of each white dot.

Boot: Spread red buttercream on cookie. Use #4 tip with white buttercream to pipe mounds of swirls to form wool on top of boot. Use black buttercream and #4 tip to pipe sole of boot.

Holly: Spread green buttercream on leaf part of cookie. Use edge of spatula to scrape edge of cookie. Use #10 tip with red icing to pipe 3 red dots for berries. Allow icing to crust and then flatten berries with finger and use back of knife blade to create lines in leaves.

Wreath: Use green buttercream and #350 leaf tip to pipe row of leaves around cookie. Add red sugar pearls. Use bow mold and red fondant to create bow. Attach with small dot of buttercream.

Snowman: Use white buttercream and #2A tip to pipe 3 large dots for snowman body and head. Use red buttercream with #2 tip to pipe hat, orange buttercream with #2 tip to pipe nose and black buttercream with #1 tip to pipe face and buttons.

Red and White Snowflake Cookies

Jan31

Red and White Snowflake Cookies

Snowflake Cookie Cutter Texture Set
white royal icing
red royal icing
white fondant
Red fondant
Parchment cone or a pastry bag with a #1 tip

Lightly spray snowflake mat from snowflake cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutters from set. Repeat using red fondant. Attach to baked and cooled snowflake cookies. Pipe details with red and white royal icing.

Brown Red and Green Christmas Cookies

Jan31

Brown Red and Green Christmas Cookies

Heart Cookie Cutter Texture Set
Wedding Cake Cookie Cutter Texture Set
Formal Dress Cookie Cutter Texture Set
Baby bodysuit Cookie Cutter Texture Set
Snowflake Cookie Cutter Texture Set
white fondant
red fondant
sage green fondant
brown fondant
PME three leaf holly plunger cutter
royal Icing mix
red food color
green food color
super pearl luster dust

White Christmas Tree: Bake and cool tree cookie. Lightly spray baroque texture mat from formal dress cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8″ thickness. Place texture mat on white fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with tree cookie cutter. Brush fondant piece with super pearl dust. Cut off tree stump. Roll fondant approximately 1/16″ thick. Cut with tree cutter and cut just stump. Attach tree and stump to baked tree cookie with piping gel or a thin layer of buttercream. Make holly leaves from holly cutter. Pipe red dots with red royal icing.
Brown Christmas Tree: Bake and cool tree cookie. Lightly spray swirl texture mat from wedding cake cookie cutter texture set. Wipe off excess with a paper towel. Roll brown fondant to approximately 1/8″ thickness. Place texture mat on brown fondant. Firmly roll over the mat. Remove mat. Cut off tree stump. Roll fondant approximately 1/16″ thick. Cut with tree cutter and cut just stump. Attach tree and stump to baked tree cookie with piping gel or a thin layer of buttercream. Pipe accents with white, green and red royal icing.
Brown Ornament: Bake and cool oranment cookie. Lightly spray baroque texture mat from formal dress cookie cutter texture set. Wipe off excess with a paper towel. Roll brown fondant to approximately 1/8″ thickness. Place texture mat on white fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with ornament cookie cutter. Cut off top of ornament. Roll white fondant approximately 1/16″ thick. Cut with oranment cutter and cut just top. Make small grooves with paring knife. Cut center out with a #12 tip. Brush ornament top with super pearl dust. Attach fondant oranment piece and ornament top to baked ornament cookie with piping gel or a thin layer of buttercream. Make holly leaves from holly cutter. Pipe red dots with red royal icing.
Red Ornament: Bake and cool oranment cookie. Lightly spray swirl snowflake texture mat from snowflake cookie cutter texture set. Wipe off excess with a paper towel. Roll red fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with ornament cookie cutter. Cut off top of ornament. Roll white fondant approximately 1/16″ thick. Cut with oranment cutter and cut just top. Make small grooves with paring knife. Cut center out with a #12 tip. Brush ornament top with super pearl dust. Attach fondant oranment piece and ornament top to baked ornament cookie with piping gel or a thin layer of buttercream. Pipe details with red and white royal icing.
Stocking: Bake and cool stocking cookie. Lightly spray swirl texture mat from wedding cake cookie cutter texture set. Wipe off excess with a paper towel. Roll red fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with stocking cookie cutter. Cut off heel and toe of stocking. Repeat, using brown fondant. Attach fondant pieces to baked stocking cookie with piping gel or a thin layer of buttercream. Make holly leaves from holly cutter. Pipe red dots with red royal icing.
Mitten: Bake and cool mitten cookie. Lightly spray quilt texture mat from heart cookie cutter texture set. Wipe off excess with a paper towel. Roll brown fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with mitten cookie cutter. Cut off cuff of mitten. Repeat process using red fondant and barque texture from formal dress cutter set. Attach fondant pieces to baked mitten cookie with piping gel or a thin layer of buttercream. Make holly leaves from holly cutter. Pipe dots with green and white royal icing.
Bell: Bake and cool bell cookie. Lightly spray dot mat from baby bodysuit cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with bell cookie cutter. Cut off dong of bell. Brush fondant piece with super pearl dust. Attach fondant pieces to baked bell cookie with piping gel or a thin layer of buttercream. Make holly leaves from holly cutter. Roll a ball with red fondant for the dong.