Christmas Cupcake Cookies

LSAC-S3C30-030Supplies used:
white buttercream icing
red sixlets
tip #1A
holly edible frosting sheet
red jimmies
green jimmies
red non-pariels
green non-pariels

Using the cupcake cookie cutter for the pattern for the baking liner, cut the frosting sheet . Smoothly ice the bottom half of the cookie with buttercream icing. Place the edible image on the iced buttercream. Fill a pastry bag fitted with tip #1A with white buttercream icing. Pipe the top half of the cupcake cookies with buttercream. Immediately sprinkle with jimmies and non-pareils. Add a red sixlet to resemble the cherry.

This project was taken from my book “The Complete Photo Guide to Cookie Decorating”.

Print a copy of this project.