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Cookie Assortments
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Cookie Assortments

Crafting Time:
  • 1-2 Hours
Skill Level:
  • Intermediate
Project Courtesy of: Wilton
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Additional Information

Description

SUPPLIES & TOOLS:

  • Wilton® foodcrafting supplies:
    Sugar Cookie for Pan Shaped Cookies Recipe (available on Holiday Shapes Cookie Pan)
    12-cavity holiday shapes cookie pan
    10" x 16" non-stick cooling grid
    Royal Icing mix
    Royal Icing recipe
    Icing Colors: Brown*, Red-Red* & Rose
    12" disposable decorating bags
    Cake decorating tips: 2 & 3
    12" disposable decorating bags
  • Scissors

DIRECTIONS:

*Combine Brown with Red-Red for brown shown.

1. Prepare dough according to recipe. Bake and cool cookies completely according to recipe directions.
2. Prepare royal icing according to mix. Tint portions brown and rose; reserve some white.
3. Use a cut decorating bag, tip 3 and full-strength brown icing to outline cookie. Use a cut decorating bag and thinned brown icing to fill in. Allow to set until dry.
4. Use a cut decorating bag, tip 2 and full-strength white icing to outline dress. Also, pipe mouth and dot eyes.
5. Use a cut decorating bag, tip 3 and full-strength rose icing to pipe polka dots, belt and belt bow.
6. Use a cut decorating bag, tip 2 and full-strength rose icing to pipe hair bow. Allow to set until dry.

Quaint Gingerbread Cottage Cookies

SUPPLIES & TOOLS:

  • Wilton foodcrafting supplies:
    Sugar Cookie for Pan Shaped Cookies Recipe (available on Holiday Shapes Cookie Pan)
    12-Cavity Holiday Shapes Cookie Pan
    10" x 16" Non-Stick Cooling Grid
    Royal Icing Mix
    Royal Icing Recipe
    Icing Colors: Christmas Red*, Red-Red* and Kelly Green
    12" Disposable Decorating Bags
    Cake Decorating Tips: 2 and 1
  • Scissors

DIRECTIONS:

*Combine Christmas Red with Red-Red for red shown.

1. Prepare dough according to recipe. Bake and cool cookies completely according to recipe directions.
2. Prepare royal icing according to mix. Tint portions red and green; reserve some white.
3. Use a cut decorating bag, tip 2 and full-strength red icing to outline house, door, roof and chimney. Use a cut decorating bag and thinned white icing to fill in house. Use a cut decorating bag and thinned green icing to fill in door and chimney. Use a cut decorating bag and thinned red icing to fill in roof. Allow to set until dry.
4. Use a cut decorating bag, tip 1 and full-strength green icing to pipe garland and roof design.
5. Use a cut decorating bag, tip 1 and full-strength red icing to pipe window, and dot ornaments and doorknob. All to set until dry.

Follow the Share Your Creativity board on pinterest.com/joannstores
Share with us, too! Pin your favorite holiday treat—include #ShareYourCreativity

Project Tip: To thin royal icing, add a small amount of water until you reach proper consistency. Icing can be refrigerated in an airtight container for up to two weeks. Bring to room temperature for decorating; remix before using.

Dressed For Christmas Cookies

SUPPLIES & TOOLS:

  • Wilton foodcrafting supplies:
    Sugar Cookie for Pan Shaped Cookies Recipe (available on Holiday Shapes Cookie Pan)
    12-Cavity Holiday Shapes Cookie Pan
    10" x 16" Non-Stick Cooling Grid
    Royal Icing Mix
    Royal Icing Recipe
    Icing Colors: Brown*, Red-Red* and Kelly Green
    12" Disposable Decorating Bags
    15" Parchment Triangles
    Cake Decorating Tips: 2 and 3
  • Scissors

DIRECTIONS:

*Combine Brown with Red-Red for brown shown.

1. Prepare dough according to recipe. Bake and cool cookies according to recipe directions.
2. Prepare royal icing from mix. Tint portions brown, red and green; reserve some white.
3. Use a cut decorating bag, tip 3 and full-strength brown icing to outline cookie. Use a cut decorating bag and thinned brown icing to fill in. Allow to set until dry.
4. Use a cut decorating bag, tip 2 and full-strength white icing to pipe cuffs, mouth and dot eyes.
5. Use a cut decorating bag, tip 3 and full-strength red icing to pipe dot buttons.
6. Use a cut decorating bag, tip 3 and full-strength green icing to pipe bow tie. Allow to set until dry.

Follow the Share Your Creativity board on pinterest.com/joannstores
Share with us, too! Pin your favorite holiday treat—include #ShareYourCreativity

Project Tip: To thin royal icing, add a small amount of water until you reach proper consistency. Icing can be refrigerated in an airtight container for up to two weeks. Bring to room temperature for decorating; remix before using.

Sweet Candy Cane Cookies

SUPPLIES & TOOLS:

  • Wilton foodcrafting supplies:
    Sugar Cookie for Pan Shaped Cookies Recipe (available on Holiday Shapes Cookie Pan)
    12-Cavity Holiday Shapes Cookie Pan
    10" x 16" Non-Stick Cooling Grid
    Royal Icing Mix
    Royal Icing Recipe
    Icing Colors: Christmas Red*, Red-Red* and Kelly Green
    12" Disposable Decorating Bags
    Cake Decorating Tip 3
  • Scissors

DIRECTIONS:

*Combine Christmas Red with Red-Red for red shown.

1. Prepare dough according to recipe. Bake and cool cookies according to recipe directions.
2. Prepare royal icing according to mix. Tint portions red and green; reserve some white.
3. Use a cut decorating bag, tip 3 and full-strength red, green and white icings to outline candy cane and bow.
4. Use a cut decorating bag and thinned red, green and white icing to fill in. Allow to set until dry.

Follow the Share Your Creativity board on pinterest.com/joannstores
Share with us, too! Pin your favorite holiday treat—include #ShareYourCreativity

Project Tip: To thin royal icing, add a small amount of water until you reach proper consistency. Icing can be refrigerated in an airtight container for up to two weeks. Bring to room temperature for decorating; remix before using.

Blizzard Buddy Snowman Cookies

SUPPLIES & TOOLS:

  • Wilton foodcrafting supplies:
    Sugar Cookie for Pan Shaped Cookies (available on Holiday Shapes Cookie Pan)
    12-Cavity Holiday Shapes Cookie Pan
    10" x 16" Non-Stick Cooling Grid
    Royal Icing Mix
    Royal Icing Recipe
    Icing Colors: Black, Christmas Red*, Red-Red*, Orange and Green
    12" Disposable Decorating Bags
    Cake Decorating Tips: 3, 1, 2 and 349
  • Scissors

DIRECTIONS:

*Combine Christmas Red with Red-Red for red shown.

1. Prepare dough according to recipe. Bake and cool cookies completely according to recipe directions.
2. Prepare royal icing according to mix. Tint portions black, red and orange; reserve some white.
3. Use a cut decorating bag, tip 3 and full-strength white icing to outline snowman’s body. Use a cut decorating bag and thinned white icing to fill in.
4. Use a cut decorating bag, tip 3 and full-strength black icing to outline hat. Use a cut decorating bag and thinned black icing to fill in. Allow to dry until set.
5. Use a cut decorating bag, tip 3 and full-strength red icing to pipe scarf.
6. Use a cut decorating bag, tip 1 and full-strength black icing to pipe dot eyes, mouth and buttons.
7. Use a cut decorating bag, tip 2 and full-strength orange icing to pipe dot nose.
8. Use a cut decorating bag, tip 349 and full-strength green icing to pipe pull-out holly.
9. Use a cut decorating bag, tip 1 and full-strength red icing to pipe holly berries. Allow to dry until set.

Follow the Share Your Creativity board on pinterest.com/joannstores
Share with us, too! Pin your favorite holiday treat—include #ShareYourCreativity

Project Tip: To thin royal icing, add a small amount of water until you reach proper consistency. Icing can be refrigerated in an airtight container for up to two weeks. Bring to room temperature for decorating; remix before using.

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