Cookie Bouquet – Part One, the Cookies

I have always loved those cookie bouquets you can buy from places like Cookies by Design etc. but they were always just a little too expensive and frankly I didn’t think they tasted that good.

I decided that it was time I tried my hand at making my own cookie bouquet – how hard could it be anyway?

Well, I learned a lot during the process and there is definitely room for improvement but it turned out pretty cute for my first try.

I went to an expert cookie baker I Am Baker to find a sugar cookie recipe and frosting recipe that would work well.

I knew I needed a thicker, firmer sugar cookie than I usually make.

I used this recipe.

I have never been a big fan of rolling out sugar cookies.  Mainly because I can never seem to get them an even thickness.  Thanks to my friend Dawn, who is an amazing cook, for this great tip for rolling out cookie dough.  She told me to get two clean paint sticks and set them on either side of my dough.   Placing my rolling pin on top of the sticks gives you a perfectly even cookie dough  – so easy!!  I rolled my dough out to about 1/4″ but next time may try making it a bit thicker.  You could double up on your paint sticks to do this.

Before baking the cookies I was going to use for the cookie bouquet I pressed a white lollipop stick (you can get them at the craft store or a cake decorating store) into the back of the cookie – about an inch or so up into the cookie. Being careful not to push it all the way through the dough. I then took a small, flat piece of dough and covered over the stick on the back of the cookie.  Use a little water to dampen the dough and it will stick a lot better.  Smooth it out with your damp finger.

I forgot to take a photo of this part of the process – sorry!!

So pretend these cookies have sticks in them!

I used a square shaped cookie cutter for the dice and found the heart, spade, diamond, etc. cookie cutters are at our local cake decorating shop.

I also used I Am Baker’s frosting recipe.

You will need two “strengths” of frosting.  One stiffer than the other.

With the stiffer frosting fill a bag and use your smallest, round tip.

Here’s a great tip for getting the frosting into the bag.  Stand the decorating bag up into a tall glass – it keeps it wide open for you to get the frosting in!

I then outlined each cookie with the stiffer white frosting.

Using the runnier frosting and a bigger round tip, flood each cookie with frosting.

I used my little offset spatula to spread the frosting into the corners that didn’t fill in.

I then let the white layer dry and mixed up my black frosting.  I found that the best way to get a real black frosting is to use the brand by AmeriColor.  I found it at my local cake decorating shop but it is also available online through Amazon.  It makes a real black color, not gray!  Their red is great too – you get red, not pink!

Using my smaller tip I outlined each cookie in black and added my dice dots.

I used this same method for the spade, hearts, diamonds etc.

I then let the cookies dry overnight.  The frosting needs to set up before you start working with the cookies or you will have a mess.  I think the cookies taste better the second day too!

Stay tuned for Cookie Bouquet – Part Two, The Assembly!