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.
Painted Gradient Butterflies
Lightly spray traditional mat from butterfly cookie cutter texture set. Wipe off excess with a paper towel. Roll fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with corresponding cookie cutter from set. Attach to a baked and cool butterfly cookie with piping gel or a thin layer of buttercream. Mix each luster dust with lemon oil to make a paint. Paint each butterfly with at least two colors, overlapping slightly to create new color in overlap. Paint bodies of butterflies gold. Spray lightly with pearl spray.
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.
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.
Painted Traditional Butterfly Cookies
Orange butterfly: Lightly spray traditional mat from butterfly cookie cutter texture set. Wipe off excess with a paper towel. Roll orange fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool butterfly cookie with piping gel or a thin layer of buttercream. Spray with pearl spray. Use a black food marker to color the edge of the wings, the body and all the recessed lines. Use white royal icing, thinned with a bit of water, to pipe dots in the edge of the wings and a few on the body.
Yellow butterfly: Lightly spray traditional mat from butterfly cookie cutter texture set. Wipe off excess with a paper towel. Roll yellow fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool butterfly cookie with piping gel or a thin layer of buttercream. Spray with pearl spray. Use a black food marker to color the edge of the wings, the body and all the recessed lines. Use yellow royal icing, thinned with a bit of water, to pipe dots in the upper edge of the wings. Use blue royal icing, thinned with a bit of water, to pipe dots in the lower edge of the wings. Use red royal icing, thinned with a bit of water, to pipe one dot on each side of the lower edge of the butterfly.
Blue butterfly: Lightly spray traditional mat from butterfly cookie cutter texture set. Wipe off excess with a paper towel. Roll blue fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Attach to a baked and cool butterfly cookie with piping gel or a thin layer of buttercream. Spray with pearl spray. Use a black food marker to color the edge of the wings and the body.
Red butterfly: Lightly spray traditional mat from butterfly 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 cookie cutter from set. Attach to a baked and cool butterfly cookie with piping gel or a thin layer of buttercream. Spray with pearl spray. Use a black food marker to color the body and all the recessed lines. Use white royal icing, thinned with a bit of water, to pipe dots in each corner of the wings. Once the white icing has hardened use thinned blue royal icing to pipe three small dots on the upper wings and one large dot on the lower wings and use thinned red royal icing to pipe one dot on top of each lower blue dot and in the middle of the upper white dot.
Pink Butterfly Cookies with Gold Accents
Lightly spray whimsical mat from butterfly cookie cutter texture set. Wipe off excess with a paper towel. Roll fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with corresponding cookie cutter from set. Attach to a baked and cool butterfly cookie with piping gel or a thin layer of buttercream. Repeat with a different color of fondant for each size butterfly. Mix gold luster dust with a few drops of lemon oil. Use a fine brush to paint all the raised details on each butterfly. Spray with pearl spray.
Simple Pastel Butterfly Cookies
Lightly spray traditional mat from butterfly cookie cutter texture set. Wipe off excess with a paper towel. Roll fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with corresponding cookie cutter from set. Attach to a baked and cool butterfly cookie with piping gel or a thin layer of buttercream. Repeat with a different color of fondant for each size butterfly. Spray with pearl spray.
Pastel Swirl and Dots Butterfly Cookies
Lightly spray whimsical mat from butterfly cookie cutter texture set. Wipe off excess with a paper towel. Roll fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with corresponding cookie cutter from set. Attach to a baked and cool butterfly cookie with piping gel or a thin layer of buttercream. Repeat with a different color of fondant for each size butterfly. Use the corresponding color of royal icing to pipe a body on each butterfly. Use all the colors of royal icing to pipe symmetrical dots on each butterfly.
Shades of Orange Butterfly Cookies
Lightly spray whimsical mat from butterfly cookie cutter texture set. Wipe off excess with a paper towel. Roll fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with corresponding cookie cutter from set. Attach to a baked and cool butterfly cookie with piping gel or a thin layer of buttercream. Spray lightly with gold spray. Repeat with all different colors of fondant.
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.
Cookie Decorating 