Christmas Cookie Bouquet - A Helicopter Mom

Here is the Christmas Cookie Bouquet I made for some friends last year. I love decorating Christmas cookies and have so much fun with the designs!

Merry Christmas, everyone!

Christmas Cookie Bouquet Recipe

This recipe is GREAT when using complex cookie cutters. The dough holds its shape and won’t spread during baking. Make sure you let your oven preheat for at least ½ hour before baking these or any other cookies.

Supplies Needed

For these cookie bouquets, you’ll need:

These Cookie Cutters

White Sticks or Colored Sticks

Food Coloring (I only use these gels)

Cookie Ingredients

6 cups flour
3 tsp. baking powder
2 cups unsalted butter
2 cups sugar (white granulated)
2 eggs
2 tsp. vanilla extract, almond or desired flavoring
1 tsp. salt

Cookie Instructions

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
Chill for 1 to 2 hours
Roll to desired thickness and cut into desired shapes. I use these cookie cutters for my holiday cookies. Insert sticks into the ends of the cookie dough before baking.
Bake on ungreased baking sheet at 350 degrees F (176 C) for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 5-dozen 3″ cookies.

Once the cookies have cooled completely, decorate with different colors of icing. I make a batch of glaze icing and separate it into lots of different bowls with 2 bowls for each color (1 thick icing for outlines and 1 thin icing for filling-in for every color).

Icing Ingredients

2 lbs of powedered sugar
1/3 cup light Karo corn syrup
1-2 TBS of clear vanilla and or clear almond extract (or some of both).
milk or water to adjust consistency

Icing Instructions

Mix powdered sugar, corn syrup and flavorings together at a low speed until thoroughly blended without any small pockets of powdered sugar. Do not use high speed or you will end up with bubbles.
For thicker icing to use for outlining or writing, add additional powdered sugar until you get the desired consistency.
For thinner icing to fill in designs, add very small amounts of milk or water until you get the consistency you want.
Can be stored in the refrigerator for a week, but should be room temperature again before using.

Add outline icings to parchment paper cones or icing bags with tiny tips. Outline the design onto your cookie with the thick icing. Use thinner icing to fill in the design by either spooning small amount in and spreading around or using icing bags to squeeze out and spread around.

Once the cookies are completely dry, go back with the thicker icing and draw on any additional designs or details you like.

I’d love to see how yours turn out! Feel free to comment or message me with any questions. 🙂