Cookie Mix + ingredients on bag (milk, oil, egg, flour)
Cookie Cutters, at least 2 inches around
Sandwich Baggies or piping bags
Flour for dusting
Cookie Sheets lined with parchment or silicone mat
Follow the directions for the sugar cookies to make cut-out cookies. Use at least 2 inch cookie cutters to cut our desired shapes. I used an Egg shape, a Flower shape for the base and a Tulip cutter.
Roll a third of the dough out to a ⅛ inch thickness with a bit of flour between wax paper. Add more flour to keep it from sticking. Cut out the shapes and place them on a cookie sheet lined with parchment paper or a silicone mat. Place the cookie sheet with unbaked cookies into the freezer for 15 minutes before baking.
As you roll, cut, freeze and bake, be sure to count your cookies so that you know how many bases are required. Add some green food coloring to the last third of dough and cut your flower bases out. When you’ve only have a little bit of dough remaining, cut out some long triangle shapes. These will be the "kickstands" to hold the cookies up.
Bake and cool he cookies as directed.
Prepare your decorating area.
I placed the cookies for my daughter on a cooling rack set in a cookie sheet. I gathered up the Cookie Icing and sprinkles and had it all ready for her to decorate.
Add a large dot of green cookie icing to the back half a base cookie. Let the dot dry for an hour, and then stand up the triangle kickstand. You may need to hold it or support it, but if the icing is thick and drying, it should stand up on its own. Let the bases with kickstands dry for several hours. Overnight is best.
Decorate the Cookies
I used White, Pink, and Green Cookie Icing and then I made Orange and Purple and Teal with the food coloring. Squeeze out some white cookie icing into a sandwich baggie and add the desired amount of coloring. Mix the color and then add a small bit of tape to a corner to reinforce it for piping. When ready to use, snip off a bit of the taped corner.
To pipe and decorate cookies, first outline the cookie and let it crust over for 15 minutes. Then fill the cookie with some icing. Don't overfill the cookie; use a toothpick to push the icing around to fill in the gaps. Gently shake the cookie back and forth to smooth out the icing and create a smooth, flat surface. Add sprinkles while wet and let it dry completely. 3 - 5 hours.
The next day, add some cookie icing to the kickstand and lean a decorated cookie against it. Attach the star tip to the Green Icing and squeeze some "grass" around the cookie. Add some flowers or egg sprinkles and allow them to sit for at least an hour. Be careful to lift from the cookie base and not from the cookie standing up.
by Karyn Granrud
You can make your favorite Sugar Cookie Recipe and Royal Icing. These are quick and easy alternatives for you.