Baby Chick Cookies
Using cookie cutter as a pattern, cut egg shell pieces out of designer prints. Ice cookie smooth using yellow and white icing accordingly. Lay designer prints over damp icing; attach eye and sprinkle chick with yellow sugar. Pipe orange beak.
Bunnies & Carrots Cookies
• cut-out cookie dough
• bunny cookie cutter
• carrot cookie cutter
• white fondant
• baby blue fondant
• pink fondant
• orange fondant
• brown fondant
• green fondant
• piping gel
• sharp knife or gumpaste tools
Bake cookies according to your recipe. For bunny, cut only the head and round off at the neck with a round cutter or sharp knife. Roll fondant to desired thickness and cut with same cutters used for cookies. Use sharp knife or gumpaste tools to cut details into fondant. Attach fondant pieces to cookies with piping gel.
Chick and Lamb Cookies
• sugar cookie dough
• 3″ round cookie cutter
• 2″ oval cookie cutter
• 2″ diamond cookie cutter
• yellow fondant
• orange fondant
• black fondant
• white fondant
• pastry wheel
• Whimsy Swirl Texture Sheet
• piping gel
Cut and bake cookies according to your recipe and allow to cool.
For chicks: Roll yellow fondant to a medium thickness. Using the 3″ cutter, cut circles and attach to cookies with piping gel. Using the diamond cutter, cut shape then take the pasty wheel and cut the shape in half. This will be the chicks wings. Attach the widest end of the triangle to the side of the cookie with piping gel. Use orange fondant to make the feet, beak, and comb then attach to cookie with piping gel and allow to set. Roll tiny balls of black fondant and attach just above the beak for the eyes.
For lamb: Roll white fondant to a medium thickness then lay Whimsy Swirl Texture Sheet on top of fondant. Slowly and with even pressure, roll over the texture sheet. Pull sheet off of fondant and using 3″ cutter, cut circles and attach to cookies with piping gel. Roll another piece of white fondant and use the oval cutter to cut lamb heads. Use pastry wheel or sharp knife to cut 3/4″ off the bottom of the head. Roll a piece of black fondant the same width as the white and use the oval cutter to cut the remaining piece of the head using pastry wheel or sharp knife. Attach pieces to cookie using piping gel. Roll tiny balls of black fondant and attach with piping gel for the eyes. Attach oval cookie to round cookie with piping gel. Using pastry wheel or sharp knife, cut ears about 1 1/2″ long; attach with piping gel. to make the legs, roll a piece of black fondant into a 3/8″ rope. Cut rope into 3/4″ pieces and attach to the bottom of the cookie with piping gel.
Pastel Wavy Dot Easter Eggs
Mix 3 shades of each color of fondant. Roll out lightest color and impress with wavy dots texture sheet. Use the same cookie cutter the cookies were baked with to cut the fondant. Attach to fondant by applying a thin layer of buttercream to cookie. Roll out medium shade of fondant and impress with wavy dots texture sheet. Cut out with cookie cutter in same place of pattern as first lighter shade. Use pastry cutter to cut out raised strips. Attach raised strips to cookies in appropriate place by brushing small amount of water on fondant. Roll darkest shade of fondant into small balls and place on appropriate spots on cookie. Finish cookie by piping small dots of white buttercream around edge of cookie and on both sides of raised lines.
Pastel Easter Egg Cookies with Swirls
Expander
Roll one color of fondant to approximately 1/8″. Cut fondant with egg cookie cutter. Attach to a baked and cool egg cookie with piping gel or a thin layer of buttercream. Lightly spray swirl cake mat from wedding cake cookie cutter texture set. Wipe off excess with a paper towel. Roll a different color fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut with egg cutter. Use knife or pastry wheel to cut two wavy lines through the center of the egg to make a wavy strip. Attach to cookie with small amount of piping gel. Use pink royal icing, thinned with a bit of water, to pipe dots along both edges of the wavy stripe. Use green royal icing, thinned with a bit of water, to pipe graduated dots on the non-textured part of the cookie. Roll pink and blue fondant very thin and cut a variety of small flowers using flower cutters. Make two layer flowers by attaching a smaller flower inside a larger one of the opposite color with a dot of royal icing. Attach flowers to cookie with royal icing. Make a variety of cookies by changing the background and the wavy stripe colors.
Fondant Easter Cookies
Bake and cool cookies. Set aside. Color fondant with food coloring. Roll out fondant and texture with basketweave rolling pin, cut out with basket cutter and trim with paring knife. Use candy molds and extruder to add details to the basket. Hand mold bunny. Spread buttercream icing or piping gel on the baked and cooled cookie and attach cut-out pieces.
Bible and Cross
Bake and cool cookies. Set aside. Color fondant with food coloring. Place fondant on a silicone mat or surface dusted with powdered sugar (make sure surface is very clean). Roll fondant between perfection strips or a rolling pin with rings. Cut out fondant piece with the same cookie cutter used in baking. Spread buttercream icing or piping gel on the baked and cooled cookie and attach cut-out piece. Roll out additional fondant and cut out flowers and leaves. Attach to cross with buttercream icing or piping gel. Use luster dust to paint writing and details on Bible. Use extruder to create rope and attach to center of Bible.
Painted Easter Cookies
Bake and cool cookies. Outline and fill the cookies with white run sugar. Allow to set a few hours or overnight. When dry, use food color thinned with water to paint the cookies. Add details by painting with concentrated food coloring.
Bunny and Eggs
Bake and cool cookies. Outline and fill the cookies with colored run sugar. Allow to set for a bit. Pipe accents with contrasting colors.
Painted Easter Egg Cookies
Bake and cool egg cookies. Ice with white run sugar. Allow icing to set up completely. When set, paint cookies with food color thinned down with water.
