Pastel Christmas Trees and Wreaths

Supplies used:
wreath cookie cutter
tree cookie cutter
cherry pink food color
ivory food color
electric green food color
turquoise food color
white snowflake edible confetti
super red luster dust
apple green petal dust
teal luster dust
silver dragees
white non-pareils
tip #350
tip #46
tip #32
tip #16
edible pearl spray
Icing required: Prepare buttercream icing in the following colors: white, turquoise, light green, light pink, and ivory. Prepare run sugar in the following colors: white, red, and green.

Instructions:
Snowflake Confetti: Color the white snowflake confetti with the luster and petal dusts.
Wreath: Pipe the leaves using buttercream and tip #350. Immediately add custom colored snowflakes, dragees, and non-pareils. Pipe the wreath bow using buttercream and tip #46. Spray with edible pearl spray.
Tree: Pipe a zig-zag for the stump of the tree using ivory buttercream and tip #16. Pipe the leaves using buttercream and tip #350. Immediately add custom colored snowflakes, dragees, and non-pareils. Pipe the star using ivory buttercream and tip #32. Spray with edible pearl spray.

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

Print a copy of this project.

Retro Style Christmas Cookies

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.

Traditional Buttercream Christmas Cookies

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.

Brown Red and Green Christmas Cookies

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.

Christmas Things

Christmas Things

• snowflake cutter
• snowman cutter
• tree cutter
• candy cane cutter
• run sugar icing
• tip #1, #2, and #3
• pastry bag or parchment cones with a hole cut
• food coloring

Bake and cool cookies. With run sugar, outline and fill each cookie. Allow to set. Pipe details on each cookie with run sugar using a #1 tip or with a very fine hole cut from a parchment cone. Allow to set up before piping any adjoining colors.