BEAUTIFUL

COOKIES FOR ALL

THE EASY WAY TO DECORATE STUNNING DESIGNS WITH BUTTERCREAM

MELISSA BROYLES
CREATOR OF SUGARBOMBE
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Table of Contents
About the Author
Copyright Page

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FOR LILLY AND ELSA, THE SWEETEST LITTLE BAKER.
MAY YOU ALWAYS LOVE TO PLAY WITH FLOUR.
 INTRODUCTION

I have always believed in the power of cookies. Through my

culinary journey, I have learned how food, especially of the
sweeter variety, has the power to create a little bit of magic.
I grew up in rural North Dakota where baking was part of
everyday life. From those early days with an Easy-Bake Oven
watching chocolate cakes rise under the heat of a 100-watt
lightbulb, to baking elaborate cakes for weddings, cookies have
been there, not always front and center, but always waiting in the
wings for their moment. Creating my company Sugarbombe and
writing this book helped to usher in that moment and allowed me
to fully explore the world of cookies.
In my mind, those are the important moments: the moments you
spend with family baking on cold winter days, the moments when
you are grieving a loss, the moments when you are celebrating a
birth. Cookies are a simple gift you give a new neighbor to
welcome them to the neighborhood. They are stu ed with ice
cream and eaten with laughter by the pool on hot summer days.
They are a sweet little treat you sneak into a lunch box. They are
part of life and every celebration, big or small.
Beautiful Cookies for All was created in the hope that everyone
will feel empowered to create culinary magic for those closest to
their hearts, to celebrate anything and everything. To inspire a
day of baking and creating with friends and family. To spend
time creating for those in your community.
 COOKIE BASICS

ROLLING OUT THE DOUGH

When using stencils and hand-cutting shapes, chill the dough so

you will get a clean edge. Letting the dough rest in the
refrigerator does two things: It rms up the fat, making the dough
easier to handle, and it also relaxes the gluten, leading to more
tender cookies.
Chill the dough for at least 30 minutes, or up to 1 week. After
chilling the dough, let it rest at room temperature for at least 30
minutes. When you work with it, the dough should be cool but
not cold to the touch.
Before rolling, form the dough into a rectangular shape. Give the
dough a light dusting of our to prevent the rolling pin from
sticking. You can roll the dough on a piece of parchment paper or
a self-healing mat. If you are using parchment paper, you may
need to sprinkle a little our on the parchment to keep the dough
from sticking. If using a self-healing mat, you will not need to use
our on the mat. Keep in mind that the dough becomes tougher
the more you roll and reroll. The more our you add will also
make the cookies drier and tougher. Work e ciently and with the
least amount of our possible.
Working on the parchment paper or self-healing mat, start in the
center of the dough and roll outward. Work your way around the
dough toward the edge of the parchment paper or self-healing
mat with outward, even strokes. The dough should be as level as
possible. If the cookies are uneven, they may bake unevenly.
There are a few items that can help with this. Silicone guide
bands or rings are one helpful solution. Repeat the rolling process
with any remaining disks of dough.
Place all sheets of dough on a half sheet pan lined with
parchment paper. Stack the sheets on top of each other, separated
with a sheet of parchment to prevent sticking. Cover the half
sheet pan with plastic wrap and place it in the fridge until the
dough is cool to the touch and rm, 30 to 60 minutes.
CUTTING THE DOUGH

While the dough is chilling, prepare the stencil. Trace the stencil
shape onto parchment paper, then cut it out with sharp scissors.
Spray both sides of the stencil with nonstick spray; this will help
it to stick to the dough while you are cutting, preventing dents
caused by pressing and holding the stencil while cutting.
When the dough is chilled and ready to be cut, place the stencil
over the dough and, using an X-ACTO® knife or other crafting
blade positioned at a 90° angle, slowly begin to run the blade
around the outside of the stencil. Be sure to go slowly and keep
the blade at a 90° angle; this will give you the cleanest lines. If
the dough starts to warm up, you will notice it start to tear; re-
chill until rm to the touch.
SMOOTHING BUTTERCREAM

Smoothing buttercream takes a little practice but there are some

tools and techniques you can use to get the process right. I
recommend using a small o set spatula that has been slightly
heated in a glass of warm water. The heat will help slightly melt
the frosting to make spreading easier. As you work, rewet the
spatula often and remove any excess frosting that may build up as
you are smoothing the surface. The spatula should always be
slightly wet; the water will help with the smoothing process.
I suggest smoothing the buttercream on all the cookies you’ll be
decorating at once so you don’t need to reheat the water between
cookies.
 TOOLS AND EQUIPMENT
KITCHEN SCALE

Nothing is more important in baking than accuracy, and a scale

will o er this. When using a scale, weigh the ingredients directly
into the mixing bowl, zeroing the scale out between ingredients.
When scaling directly into the mixing bowl, it is important to go
slow so that you allow the scale to register and accurately read,
and to avoid having to adjust for overmeasuring. Using a kitchen
scale may seem intimidating at rst, but it has many bene ts. A
cup of anything never weighs the same twice, and some of the
ingredient is often left in the measuring cup, producing waste.
Scaling will provide consistency in your results and will cut your
prep and clean-up time.
ROLLING PIN

A good wooden rolling pin is an essential piece of equipment in

the cookie decorating kitchen. The best rolling pin is the one that
feels right in your hands and one that you nd easy to control.
Everyone has one style they prefer above all others and for
reasons that are usually personal.
SILICONE GUIDE BANDS/RINGS

Silicone guides bands or rings that slip over the ends of the
rolling pin help you roll your dough out to an even surface
e ortlessly. The guide bands come in ve thicknesses ranging
from 1/16 inch (1.5 mm) to ½ inch (13 mm). These guides are
great for getting consistency both in the look of your cookies and
with bake time. The thicker the cookie, the longer the bake time,
so if you have a mix of thick and thin consistencies on the same
baking sheet, some will be overdone while others may be a little
underdone.
NON-STICK BAKING MAT

A heat-resistant silicone mat, such as a Silpat®, can be a great

alternative to parchment paper. The silicon mat not only provides
a great reusable non-stick surface for baking but also provides a
great surface for rolling and cutting (with cookie cutters only;
mats are not self-healing) cookie shapes.
PARCHMENT PAPER

A heat-resistant, non-stick paper can be used to line baking sheets

and can also be used for rolling and cutting cookie dough. Sheets
of parchment can be used two to three times, making them
somewhat reusable, but you can also toss them when baking is
nished, making for quick and easy clean-up.
FLEXIBLE SPATULAS

A thin, sturdy metal spatula is often hard to come by, so when

you nd one, buy two! One of my favorites is the Ateco 1352
stainless-steel cookie spatula. Available for roughly $5 each, these
exible metal spatulas are worth every penny.
OFFSET METAL SPATULAS

Having a few small o set metal spatulas on hand is a must. These

spatulas are super versatile and always in use when working with
buttercream. They can be used to apply buttercream to cookies,
they work wonders when smoothing out buttercream and they
o er a lot of control when working with smaller cookies and
cakes.
OVEN THERMOMETER

I have had the pleasure of using one or two ovens that are
actually accurate in temperature. That being said, oven
temperature is critical to your baked goods being baked properly,
so investing in an oven thermometer is well worth the money.
They can be found in most well-stocked kitchen supply stores or
online.
PIPING BAGS

Piping bags are available in many shapes, sizes and price ranges.
The bag I choose depends on the task: For smaller detailed
piping, I choose tipples bags; for larger tasks with specialty tips, I
tend to go with either a disposable plastic bag or a reusable cloth
bag from Ateco.
PIPING TIPS

A good selection of piping tips can make design work e ortless

and more creative. Most tips are available at well-stocked kitchen
stores and online for under $1 each. You will nd speci c notes
on the piping tips you will need throughout the projects.
STAND MIXER

The mixing speeds and timing used in this book are based on
using a stand mixer. If you want to use a handheld mixer, that
will also work very well. It will just take a little extra time, so you
will need to adjust accordingly, paying close attention to what
the product is doing and the recipe is telling you.
FINE-MESH SIEVE

A ne-mesh sieve can be used for anything from re ning pastry

cream and removing pulp from citrus juices, to incorporating dry
ingredients and removing lumps. A medium to large size can be a
great investment for any kitchen.
RASP GRATER

A stainless-steel grater can be used for grating whole nutmeg,

fresh aromatic roots, hard cheeses and chocolates and is amazing
for removing the zest of citrus fruits while leaving the bitter pith
behind.
SELF-HEALING MAT

Self-healing mats are surprisingly useful in the kitchen. They are

mostly non-stick and can be easily cleaned and sanitized. They
will keep your blades from dulling and spare your countertops
from scratches. They can be purchased at a craft or o ce supply
store.
X-ACTO KNIFE

This small, pointed blade can be used for cutting intricate shapes
with accuracy. X-Acto knives and replacement blades can be
purchased at a craft or o ce supply store.
FOOD-GRADE PEN
Food-grade pens have been Food and Drug Administration (FDA)-
approved for human consumption. They will be marked “food
grade” and should not be confused with non-toxic pens which are
not FDA-approved for human consumption. Food-grade pens are
available at most craft and restaurant supply stores or can be
purchased online. I have used these pens for many projects and
highly recommend nding one to add to your decorating tool kit.
METAL SCRIBE

Metal scribes are ne-point metal tools with a plastic or wooden

handle. They are useful for making reference points when food-
grade markers are unavailable, they can be used to add small
details to cookies and they are also very useful for clearing
blocked piping tips. They can be purchased at most craft and
restaurant supply stores.
 ULTIMATE VANILLA SUGAR
COOKIES

YIELD: 24 (3-INCH [7.5-CM]) COOKIES

Crisp on the outside, tender on the inside, and always bursting with
buttery avor, sugar cookies are a baker’s go-to cookie. They are the
ultimate versatile cookies—the dough can be rolled out for cutouts,
chilled and sliced or used to make spritz cookies. This dough is
versatile enough that you can mix in your favorite candies, cookies,
sprinkles and avors. Whatever your preference, they are sure to be a
crowd pleaser.

1 cup (227 g) high-quality salted butter (at room temperature)

1 cup (200 g) granulated sugar

1 large egg (at room temperature)

2 tsp (10 ml) vanilla extract

3 cups (375 g) all-purpose our, plus more for rolling

2 tbsp (16 g) cornstarch

In a large mixing bowl, cream the butter and sugar, scraping

down the sides of the mixing bowl as needed. The butter and
sugar should become light yellow when they are fully creamed
together. Add the egg and mix again, scraping down the sides of
the bowl. Add the vanilla extract and mix until completely
incorporated, 1 to 2 minutes, scraping down the sides of the
mixing bowl.
In a separate bowl, sift the our and cornstarch. With the mixer
on low, add the our mixture to the butter mixture in three small
batches. Mix until just combined, scraping down the sides of the
bowl between batches.
Transfer the dough to a clean work surface. Divide the dough in
half and shape each half into a attened disk; wrap each disk in
plastic wrap. Refrigerate the dough for at least 1 hour or
overnight.
When you are ready to roll out and cut your cookies, refer to the
Cookie Basics.
Preheat the oven to 350°F (175°C).
Bake the cookies, rotating the sheets halfway through, until the
cookies are crisp and lightly golden at the edges, 10 to 15
minutes. Transfer the cookies to a wire rack to cool completely.
Cookies can be kept in an airtight container at room temperature
for up to 5 days.
 ALMOND BLISS SUGAR
COOKIES

YIELD: 26 (3-INCH [7.5-CM]) COOKIES

This twist on the classic vanilla sugar cookie is my favorite. The

addition of almond our adds a crisp, nutty avor that is punctuated
by a hint of lemon zest. Plain or topped with buttercream, this cookie
always hits the spot.

1½ cups (341 g) salted butter (at room temperature)

1 cup (200 g) granulated sugar

1 large egg (at room temperature)

1 tsp lemon zest

½ tsp almond extract

1 tsp vanilla extract

2 cups (190 g) almond our

3 cups (375 g) all-purpose our

In a large mixing bowl, cream the butter and sugar. The butter
and sugar will become light yellow when they are fully creamed
together.
Add the egg, lemon zest, almond extract and vanilla extract and
mix until completely incorporated, scraping down the sides of the
bowl as needed.
Add the almond our, 1 cup (95 g) at a time, scraping down the
sides of the bowl as needed.
In a separate bowl, sift the all-purpose our. With the mixer on
low, add the our to the butter mixture in small batches. Mix
until just combined.
Transfer the dough to a clean work surface. Divide the dough in
half, shape each half into a attened disk and wrap each disk in
plastic wrap. Refrigerate the dough for at least 1 hour or
overnight.
When you are ready to roll out and cut your cookies, refer to the
Cookie Basics.
Preheat the oven to 300°F (150°C).
Bake the cookies, rotating the sheets halfway through, until the
cookies are crisp and lightly golden at the edges, 10 to 15
minutes. Transfer the cookies to a wire rack to cool completely.
Cookies can be kept in an airtight container at room temperature
for up to 5 days.
 AMERICAN BUTTERCREAM

YIELD: 5 CUPS (1.135 KG)

American buttercream is the sweeter and less complicated cousin of

the meringue buttercreams (Swiss, Italian and French). It holds color
really well and is much sti er than meringue buttercream, making it
ideal for piping intricate designs in vibrant colors. American
buttercream is most commonly avored with vanilla, but is also
delicious with almond, citrus or a berry puree for a naturally colored
and avored buttercream.

2 cups (454 g) salted butter (at room temperature)

5½ cups (660 g) powdered sugar (sifted)

¼ cup + 2 tbsp (89 ml) heavy whipping cream

2 tsp (10 ml) vanilla extract

In the bowl of a stand mixer tted with the paddle attachment (or
in a large bowl using a handheld mixer), cream the butter on
medium speed for 2 to 3 minutes, until light and u y.
With the mixer on low, alternate between the wet and dry
ingredients. Start by slowly adding about half of the powdered
sugar, then add the heavy whipping cream and vanilla extract
and nally add the remaining half of the powdered sugar. When
the second half of sugar is incorporated, turn the mixer up to
medium–high and mix for 3 to 5 minutes, or until the mixture is
smooth and creamy.
Leftover buttercream can be stored in an airtight container in the
fridge for up to 1 week and in the freezer for up to 3 months.
BUTTERCREAM COLOR GUIDE
Almost any baker you ask will tell you their favorite part of
creating buttercream for cakes and cookies is color, and I am no
exception. Color adds a layer of creativity, and the possibilities
are literally endless. Adding color gives any baker the ability to
personalize their confections. In this section, I will share with you
some of my favorite buttercream colors and the products I use to
make them.
I have been making buttercream for as long as I can remember.
From the early days when I was very young baking with my
grandmother to today, I have found there are many variations of
buttercream and dyes, and it’s helpful to know a little bit about
how the dyes react with the ingredients. My recipe for American
Buttercream is higher in fat and lower in sugar, and for that
reason I like to use oil-based food dye. I really love the colors
produced by Colour Mill in recent years—they are vibrant and
deep. Colour Mill also sells a large set of their oil-based colors,
which can be a fun way to get acquainted with their color
palettes. I mix their food dyes to produce the colors used in the
tutorials throughout the book—I suggest you use them to get the
best results.
Measuring food gel can be a bit tricky, especially for the smaller
amounts required to achieve light tones. I nd it helpful to
measure onto a metal spatula with a dab of buttercream on it. For
extra-small and ½ drops, I place a drop of food gel onto a plate
and use a metal scribe to place the small amount onto the metal
spatula. It is always a good idea to add less than more, as you can
always make the buttercream darker. All of these recipes are
scalable, too. Simply scale them up or down as you work through
the projects if you need more or less of a color.

APPLE
 ½ cup (114 g) American Buttercream

10 drops red Colour Mill food dye

1 drop brown Colour Mill food dye

Place the buttercream, red and brown food dye in a small mixing
bowl. Mix well with a rubber spatula.

BLACK
½ cup (114 g) American Buttercream

8 drops black Colour Mill food dye

Place the buttercream and black food dye in a small mixing bowl.
Mix well with a rubber spatula.

BRICK
½ cup (114 g) American Buttercream

12 drops red Colour Mill food dye

8 drops brown Colour Mill food dye

Place the buttercream, red and brown food dye in a small mixing
bowl. Mix well with a rubber spatula.

CANARY YELLOW
½ cup (114 g) American Buttercream

6 drops yellow Colour Mill food dye

Place the buttercream and yellow food dye in a small mixing

bowl. Mix well with a rubber spatula.
 CARAMEL
½ cup (114 g) American Buttercream

4 drops clay Colour Mill food dye

1 drop orange Colour Mill food dye

2 drops yellow Colour Mill food dye

Place the buttercream, clay, orange and yellow food dye in a

small mixing bowl. Mix well with a rubber spatula.

CERISE PINK
½ cup (114 g) American Buttercream

2 drops burgundy Colour Mill food dye

Place the buttercream and burgundy food dye in a small mixing

bowl. Mix well with a rubber spatula.

CINDER ROSE LIGHT

1 cup (227 g) American Buttercream

2 drops blush Colour Mill food dye

1 extra-small drop burgundy Colour Mill food dye

Place the buttercream, blush and burgundy food dye in a small

mixing bowl. Mix well with a rubber spatula.

CINDER ROSE MEDIUM

½ cup (114 g) American Buttercream

2 drops blush Colour Mill food dye

1 extra-small drop burgundy Colour Mill food dye

Place the buttercream, blush and burgundy food dye in a small

mixing bowl. Mix well with a rubber spatula.
 CINDER ROSE DARK
½ cup (114 g) American Buttercream

2 drops blush Colour Mill food dye

1 drop burgundy Colour Mill food dye

Place the buttercream, blush and burgundy food dye in a small

mixing bowl. Mix well with a rubber spatula.

FLAMINGO PINK
½ cup (114 g) American Buttercream

2 drops rose Colour Mill food dye

Place the buttercream and rose food dye in a small mixing bowl.
Mix well with a rubber spatula.

GOLDEN CARROT
½ cup (114 g) American Buttercream

4 drops caramel Colour Mill food dye

2 drops yellow Colour Mill food dye

1 drop orange Colour Mill food dye

Place the buttercream, caramel, yellow and orange food dye in a

small mixing bowl. Mix well with a rubber spatula.

GREEN TEA
½ cup (114 g) American Buttercream

2 drops mint Colour Mill food dye

Place the buttercream and mint food dye in a small mixing bowl.
Mix well with a rubber spatula.

MAUVE LIGHT
1 cup (227 g) American Buttercream

1 drop burgundy Colour Mill food dye

1 extra-small drop black Colour Mill food dye

Place the buttercream, burgundy and black food dye in a mixing

bowl. Mix well with a rubber spatula.

MAUVE MEDIUM
½ cup (114 g) American Buttercream

1 drop burgundy Colour Mill food dye

1 extra-small drop black Colour Mill food dye

Place the buttercream, burgundy and black food dye in a small

mixing bowl. Mix well with a rubber spatula.

MAUVE DARK
½ cup (114 g) American Buttercream

2 drops burgundy Colour Mill food dye

1 extra-small drop black Colour Mill food dye

Place the buttercream, burgundy and black food dye in a small

mixing bowl. Mix well with a rubber spatula.

MOCHA
½ cup (114 g) American Buttercream
 10 drops chocolate Colour Mill food dye

Place the buttercream and chocolate food dye in a small mixing

bowl. Mix well with a rubber spatula.

MOSS
½ cup (114 g) American Buttercream

4 drops green Colour Mill food dye

4 drops yellow Colour Mill food dye

1 drop black Colour Mill food dye

Place the buttercream, green, yellow and black food dye in a

small mixing bowl. Mix well with a rubber spatula.

PASTEL GREEN
½ cup (114 g) American Buttercream

2 drops emerald Colour Mill food dye

Place the buttercream and emerald food dye in a small mixing

bowl. Mix well with a rubber spatula.

PINE
½ cup (114 g) American Buttercream

8 drops green Colour Mill food dye

1 drop midnight Colour Mill food dye

Place the buttercream, green and midnight food dye in a small

mixing bowl. Mix well with a rubber spatula.

RUBY
 ½ cup (114 g) American Buttercream

14 drops red Colour Mill food dye

2 drops brown Colour Mill food dye

Place the buttercream, red and brown food dye in a small mixing
bowl. Mix well with a rubber spatula.

SWAN WING
½ cup (114 g) American Buttercream

12 drops white Colour Mill food dye

Place the buttercream and white food dye in a small mixing bowl.
Mix well with a rubber spatula.

TERRACOTTA
½ cup (114 g) American Buttercream

5 drops rust Colour Mill food dye

Place the buttercream and rust food dye in a small mixing bowl.
Mix well with a rubber spatula.

TIGER LILY
½ cup (114 g) American Buttercream

5 drops orange Colour Mill food dye

3 drops clay Colour Mill food dye

Place the buttercream, orange and clay food dye in a small

mixing bowl. Mix well with a rubber spatula.
 VIOLET
½ cup (114 g) American Buttercream

1 drop burgundy Colour Mill food dye

½ drop royal Colour Mill food dye

1 extra-small drop yellow Colour Mill food dye

Place the buttercream, burgundy, royal and yellow food dye in a

small mixing bowl. Mix well with a rubber spatula.

VIOLET LIGHT
½ cup (114 g) American Buttercream

1 small drop burgundy Colour Mill food dye

1 extra-small drop royal Colour Mill food dye

1 extra-small drop yellow Colour Mill food dye

Place the buttercream, burgundy, royal and yellow food dye in a

small mixing bowl. Mix well with a rubber spatula.
 BUTTERCREAM PIPING 101

Piping can be a bit intimidating but, like anything, practice and

you will develop your skills. When I saw my grandmother pipe a
perfect pink rose, my 6-year-old self had no idea how it was
possible. I just knew it was pure magic. It took me some time to
gain the skills that my grandmother had; she was truly gifted and
made hundreds of cakes. I hope that the information contained in
this section will help get you started on a lifelong love of piping
buttercream. Each project walks you through the speci c piping
motions, but you can always refer to this as a refresher.
LINES AND WRITING

When piping lines or writing, I prefer a #1 or a #2 round tip,

depending on how large the line or word is going to be. When
doing this type of piping, hold the piping bag between 90° and
45°, wherever you feel most comfortable. Start with the piping tip
parallel to the surface of the cookie. Gently apply continuous and
even pressure as you lift up slightly, allowing the buttercream to
fall to the surface of the cookie. Continue in this manner until
your desired line or design is complete. Release pressure and pull
the piping bag away.
LOOPS

When piping loops with a round tip, hold the piping bag at a 90°
angle perpendicular to the cookie surface. Gently apply pressure
on the piping bag as you move in a clockwise motion while lifting
the piping tip up slightly, allowing the buttercream to fall to the
surface of the cookie.
DOTS

When piping dots with a round tip, hold the piping bag at a 90°
angle perpendicular to the cookie surface. Gently apply pressure
on the piping bag until you have a small round ball of
buttercream that is the desired size. Release the pressure and pull
the piping bag away. The dots will have a peak on the top; this
can be attened using a small, slightly damp paintbrush.
BOWS

When piping a bow, I prefer to use either a #1 or #2 Wilton

round tip, depending on the size of the bow. Holding the piping
bag at a 90° angle with the tip perpendicular to the cookie
surface, start the bow in the center where the two loops meet.
Gently apply pressure as you lift slightly up and create a teardrop
shape starting and ending at the same point. Repeat this step for
the second loop. After you have created the loops, add the tails.
Holding the piping bag at a 90° angle and with the tip
perpendicular to the cookie surface, gently apply pressure as you
lift slightly up, angling the line down and out. Release pressure
and pull the piping bag away to end. Repeat this step on the
opposite side. Last, create a small dot at the point where all four
parts intersect. Hold the piping bag at a 90° angle with the tip of
the piping bag perpendicular to the cookie surface. Gently apply
pressure on the bag until you have formed a small, round ball of
buttercream. The dot will have a peak on the top; this can be
attened using a small, slightly damp paintbrush.
ROSETTES

When piping a rosette, choose a star tip that re ects the size of
the rosette you wish to pipe. For very small detail work, Wilton
piping tips #13–18 work very well. For making rosettes that are
up to 1 inch (2.5 cm), choose Wilton piping tips #20 or #32. For
rosettes over 1 inch (2.5 cm), use Ateco piping tips #825, 828,
855, 856 and 865 or Wilton #6B or 8B.
To start the rosette, hold the piping bag at a 90° angle with the
tip parallel to the cookie surface. Gently apply pressure and start
in the center of the rosette, working your way outward
counterclockwise in a tight spiral. To end the rosette, gently ease
o the pressure to create a tail that will taper into the side of the
rosette.
STARS

When piping stars with a star tip, hold the piping bag at a 90°
angle parallel to the cookie surface. Gently apply pressure on the
piping bag until you have a small, round ball of buttercream that
is the desired size. Release pressure and pull the piping bag away
to end.
SHELL BORDER

Holding the piping bag at a 45° angle, gently apply pressure to

create a small, round dot of buttercream. When the desired size is
achieved, gently release pressure as you drag the tip away,
creating the tail of the shell. Repeat this technique, overlapping
the tail of the previous shell.
RUFFLES

Hold the piping bag at a 45° angle with the Ateco #126k tip
against the surface of the cookie and the rounded portion of the
tip facing the direction you want the bottom of the ru e to be
(the thinner edge produces the ru e e ect). Gently apply
pressure as you move the piping tip slightly up and down or side
to side, depending on the positioning of the ru e on the cookie
surface. Release pressure and pull the piping bag away.
ROSES

Using a #10 round tip, pipe a small cone of frosting roughly ½

inch (13 mm) large. Next, switch the tip to a #104 petal tip, and
with the narrow side of the tip pointing upward, pipe a petal of
buttercream that wraps itself around the topmost portion of the
cone.
Next, pipe the inner layer of three petals. Holding the piping bag
at a 45° angle with the narrow side of the piping tip pointing
upward and slightly inward, start at the base of the cone, gently
applying pressure and piping a small arch that reaches slightly
above the cone. Release pressure to end. Repeat this step two
more times, slightly overlapping the arches.
For the outer layer of petals, hold the piping bag at a 45° angle
with the narrow side of the piping tip facing upward and slightly
outward. Starting at the base of the cone, gently apply pressure
and pipe a small arch that reaches slightly above the cone.
Release pressure to end. Repeat this step four more times, slightly
overlapping the arches.
LEAVES

When making leaves, I have two tips that I almost always use: a
#352 Ateco leaf piping tip and a #352 Wilton leaf piping tip.
Hold the piping bag at a 45° angle with the open sides of the tip
parallel to the surface of the cookie. Gently apply pressure to
create the body of the leaf shape. When you have the desired
shape and size, release pressure as you move in a downward
motion to create the tip of the leaf.
 LOVE AND APPRECIATION

If there is one thing I have learned over the past few years, it
is to cherish the ones I love, count my blessings daily and let
those near and dear to me know how truly loved they are.
 Food has been a big part of that love language for me. A
special treat packed in a lunch or a box of hearts for a friend,
there is never a bad time to remind the people in your life
that they are loved. The cookies in this chapter are meant to
remind us of just that.
 PINK SCALLOPED HEARTS

YIELD: 53 (2-INCH 15-CM]) COOKIES

The symbol of the heart can be traced back to as early as the seventh
century BC; it is rumored that the image of the heart is comprised of
two human hearts coming together, making up the heart shape we
have grown to identify as a symbol of love and a ection. These simple
little hearts are just that—a sweet little treat that can be made when
time is limited and love abounds.
INGREDIENTS
1 batch Ultimate Vanilla Sugar Cookies

1 batch American Buttercream, divided and dyed in the following amounts:

2 cups (454 g) cinder rose dark

1½ cups (341 g) cinder rose medium

1½ cups (341 g) cinder rose light

SUPPLIES
Pink Scalloped Hearts template

3 piping bags

3 #8B Wilton piping tips

Fine-point paintbrush

Edible gold leaf

1. Prepare the sugar cookie dough. Cut the dough with the Pink
Scalloped Hearts template and bake the cookies. Prepare the
buttercream and measure it into small mixing bowls. Color the
buttercream according to the Buttercream Color Guide.
2. Fill a piping bag tted with a #8B Wilton piping tip with the
cinder rose dark buttercream. Repeat this step for the cinder
rose medium and cinder rose light buttercream.
3. First pipe one side of the heart. Choose any color to use rst. I
generally do one color at a time, and pipe one-third of the
cookies with each color. Hold the piping bag at a 90° angle
with the tip perpendicular to the surface of the cookie. Gently
apply pressure while rotating the piping bag from a 90°
starting point to a 140° angle at the bottom tip of the heart. To
create a pointed tip, let o pressure roughly three-quarters of
the way through the motion. This will allow for less
buttercream to release and thus create the point.
4. Repeat step 3 on the opposite side of the heart cookie. Repeat
steps 3 and 4 with the color of buttercream you chose and do
the same for the two remaining colors. Re ll the piping bags
with buttercream as needed. Leftover buttercream can be
stored in an airtight container in the fridge for up to 1 week
and in the freezer for up to 3 months.

5. Using the ne-point paintbrush, gently pick up a small piece of

gold leaf using only the tip of the brush. Gently place it on the
top right corner of the heart.
6. Repeat step 5 with the remaining cookies.
CELEBRATION RIBBONS
YIELD: 14 (4-INCH [10-CM]) COOKIES

I rst created this cookie for a busy mom who needed treats for the
last day of Little League baseball. Not only were they a hit, but they
became a repeat request from moms who wanted to celebrate the
milestones, heroes and people special to them with a cookie that lets
them know how amazing they are!
INGREDIENTS
1 batch Ultimate Vanilla Sugar Cookies
1½ batches American Buttercream, divided and dyed in the following amounts:

1 cup (227 g) amingo pink

½ cup (114 g) black

1 cup (227g) cerise pink, divided

1 cup (227 g) canary yellow

1 cup (227 g) golden carrot, divided

1 cup (227 g) pastel green

1 cup (227 g) green tea, divided

1 tsp light corn syrup

Nonstick cooking spray

SUPPLIES
Celebration Ribbons template

Food-grade pen

10 piping bags

6 #126K Ateco piping tips

Small o set spatula

1 #1 Wilton piping tip

3 #27 Wilton piping tips

1. Prepare the sugar cookie dough. Cut the dough with the
Celebration Ribbons template and bake the cookies. Prepare
the buttercream and measure it out into small mixing bowls.
Color the buttercream according to the Buttercream Color
Guide.
2. Using a food-grade pen, draw a circle ½ inch (13 mm) from
the border of the circular portion of the cookie.
3. Fill a piping bag tted with a #126K Ateco piping tip with
amingo pink buttercream. Holding the piping bag at a 90°
angle with the tip perpendicular to the cookie surface, gently
apply pressure as you move in a zig-zag motion, releasing
pressure once the circle is completely lled in.

4. With a small o set spatula, smooth out the body of the circle
(see tips for smoothing buttercream in the Cookie Basics).

5. Add the corn syrup to the black buttercream. Mix well. The
addition of corn syrup will prevent the buttercream from
breaking o and help it to ow smoothly as you are doing the
 lettering. Fill a piping bag tted with a #1 Wilton piping tip
with the black buttercream. Holding the piping bag at a 45°
angle with the tip against the surface of the cookie, gently
apply pressure as you lift up slightly, allowing the buttercream
to fall to the cookie surface. I decided to use a variety of
phrases for these ribbons, which you can use, or use them as
inspiration to create your own messages. For practice, try
writing “Great Job!” on a piece of parchment paper. I did the
“great” in all caps, and the “job” in a lowercase cursive font.
To get more speci c tips on piping lettering, see here.

6. Next, using the piping bag of amingo pink tted with a

#126K Ateco piping tip, pipe two slightly overlapping inside
ribbons. To create the rst ribbon strand, hold the piping bag
at a 45° angle against the surface of the cookie. Gently apply
pressure as you slowly drag the piping tip across the surface of
the cookie, creating one strip of buttercream on one strand of
the ribbon. Repeat on the opposite side, slightly overlapping
the rst strand at the top.
7. Fill a piping bag tted with a #126K Ateco piping tip with cup
(114 g) of the cerise pink buttercream. This will be used to
make a second set of slightly overlapping strands of the
ribbons. Hold the piping bag at a 45° angle against the surface
of the cookie. Gently apply pressure as you slowly drag the
piping tip across the surface of the cookie, slightly overlapping
the amingo pink strand. Repeat on the opposite side.

8. Using the piping bag of amingo pink tted with a #126K

Ateco piping tip, pipe the ru e around the circle of
buttercream containing your message. Hold the piping bag at a
45° angle with the tip against the surface of the cookie and the
rounded portion of the tip facing outward (the thinner edge
produces the ru e e ect). Gently apply pressure as you move
the piping tip slightly up and down to give the appearance of
pleats. Continue to move around the circle until you have
reached the starting point. Release pressure and pull away the
piping bag to end.
9. Fill a piping bag tted with a #27 Wilton piping tip with the
remaining ½ cup (114 g) of cerise pink. This will be used to
pipe the shell border along the inside edge of the ru e.
Holding the piping bag at a 45° angle, gently apply pressure to
create a small, rounded dot of buttercream. Once the desired
size is achieved (mine are about pea-sized), gently release
pressure as you drag the tip away, creating the tail of the shell.
Repeat this technique, overlapping the tail of the previous
shell.
10. Repeat steps 2 through 9 with the remaining colors of
buttercream, pairing canary yellow with golden carrot and
pastel green with green tea. Use the black buttercream to pipe
your message. You could say “Super star!” or “Best ever!”—or
a saying of your choice! Re ll the piping bags with
buttercream as needed. Leftover buttercream can be stored in
an airtight container in the fridge for up to 1 week and in the
freezer for up to 3 months.
 SPRINGTIME CELEBRATIONS

I always get excited about the changing of seasons. Spring in

particular is very special when the days start to grow longer,
when the birds start to sing again in the early morning light
 and nature begins anew. Using simple techniques, like
rosettes, dots and lines, you can capture the themes of
spring. You will also practice smoothing buttercream to
create shapes and a awless nish. And just like the
beautiful colors of spring, these cookies are full of natural
and pastel hues. You’ll love the dainty and vibrant way they
jump o a plate. The Cheery Chicks are a great cookie to
bring to a baby shower and the Blooming Tulips make a
great Mother’s Day gift.
 SPRINGTIME BUNNY BOYS
AND GIRLS

YIELD: 12 (5-INCH [13-CM]) COOKIES

These cookies pull at the heartstrings of every childhood dream I ever

had about bunnies. As an adult, I still have a fondness for their very
image and the fables that have been told about them for hundreds of
years. The avors of vanilla bean and coconut topped with
buttercream colored in the soft pastels of spring are perfect for an
Easter basket or a day of spring baking with a loved one.
INGREDIENTS
1 batch Ultimate Vanilla Sugar Cookies

1 batch American Buttercream, divided and dyed in the following amounts:

2 cups (454 g) swan wing

½ cup (114 g) amingo pink

½ cup (114 g) black

½ cup (114g) cerise pink

½ cup (114g) green tea

½ cup (114 g) golden carrot

½ cup (114 g) canary yellow

2 cups (186 g) shredded coconut

SUPPLIES
Springtime Bunny Boys and Girls templates

5 piping bags

4 #2 Wilton piping tips

2 #10 Wilton piping tips

Small o set spatula

2 tipless piping bags

1. Prepare the sugar cookie dough. Cut the dough with the
Springtime Bunny Boys and Girls templates and bake. Prepare
the buttercream and measure it into small mixing bowls. Color
the buttercream according to the Buttercream Color Guide.
2. Fill a piping bag tted with a #2 Wilton piping tip with the
swan wing buttercream to make the outline of the bunny’s face
and ears. Starting at the outer edge of the cookie, hold the
piping bag perpendicular to the cookie surface as you begin to
apply continuous, even pressure. Lift up slightly as you go,
 letting the buttercream fall to the cookie surface. Continue
until you have outlined the face and ears of the bunny cookie.

3. Change the swan wing piping bag from a #2 Wilton piping tip
to a #10 Wilton piping tip to ll in the outlined areas. Place
the tip of the piping bag perpendicular to the cookie surface.
Beginning at the outer edge of the cookie, move in a circular
motion, ending in the center of the face and creating a higher
point in the center. Continue with the ears, moving in a zig-zag
motion on the edges, leaving a slightly open space in the
middle of each ear.

4. Fill a piping bag tted with a #10 Wilton piping tip with the
amingo pink buttercream to ll in the center of the ears and
give the bunny rosy cheeks. To pipe the cheeks, hold the tip of
the piping bag at a 90° angle (pushing into the white frosting
slightly) and apply a small amount of pressure until you have a
dot the size of a pencil eraser. Next ll in the ears. Starting at
the base, apply a small amount of pressure, gently releasing as
you reach the tip of the ear.
5. Continue lling all the cookies up to this step. Then, use a
small o set spatula to smooth out the buttercream (see tips for
smoothing buttercream in the Cookie Basics). When smoothing
the buttercream, you can add depth to the face by maintaining
the rounded surface you created in the piping step. When all
the cookies have been smoothed, sprinkle shredded coconut
over the cookies by hand; this will maintain the shape of the
frosting. (If you press the cookie into the coconut, it will create
a at surface and cause the buttercream to spread over the
edges of the cookie.)

6. Fill a tipless piping bag with the black buttercream. With sharp
scissors, cut a tiny amount o the tip of the bag to create a
small hole capable of piping ne lines. Repeat this step if
needed, until you have an opening that will pipe the details
shown in the example photos. Fill a piping bag tted with a #2
Wilton piping tip with the cerise pink buttercream. With the
black buttercream, pipe the eyes of the bunny. Holding the
piping bag slightly above the cheek at a 90° angle on the
surface of the cookie, gently apply pressure until you have a
small dot that looks proportionate. Repeat on the other side.
Then, to make the nose, position the tip of the piping bag of
cerise pink in the middle of the face and slightly lower than
the eyes. Holding the bag at a 140° angle with the tip on the
 surface of the cookie, gently apply pressure while moving the
tip slightly horizontally to create a small oval nose.

7. To make the bow ties, ll a piping bag tted with a #2 Wilton

piping tip with green tea buttercream and another tted with a
#2 Wilton piping tip with golden carrot buttercream. Start by
outlining the area for the bow tie. I made two bow ties green
and two yellow, but you can do what speaks to you! Holding
the tip of the piping bag perpendicular to the cookie surface,
gently apply pressure to form the outline. When nished with
the outline, immediately ll in the area with a zig-zag motion.

8. Use a small o set spatula to smooth out the buttercream (see

tips for smoothing buttercream in the Cookie Basics).

9. Fill a tipless piping bag with canary yellow buttercream. Using

sharp scissors, cut the tip the tiniest amount and test the line
diameter. Adjust until you have achieved your desired line
width. For the stripes on the bow ties, start in the center of the
 bowtie, holding the piping bag at a 140° angle, and gently
apply pressure as you move toward the outer edge of the bow
tie creating a line. Slowly release pressure to end the line.
Repeat as necessary; I put three to four lines on each side of
the bow tie. Finally, add a small dot of green tea buttercream
using the piping bag tted with a #2 Wilton piping tip.

10. For the lace collars, use the piping bag of green tea
buttercream tted with a #2 Wilton piping tip. Outline the
area for the lace collar. If you want, you can also alternate the
collar colors with the green tea and golden carrot. Holding the
tip of the piping bag perpendicular to the cookie surface,
gently apply pressure to form the outline. When nished with
the outline, immediately ll in the area with a zig-zag motion.

11. Repeat step 8 to smooth out the lace collars.

12. For the lace detail, use the tipless piping bag of canary yellow
buttercream. Holding the tip perpendicular to the cookie,
 outline the bottom scalloped edge. Loops can be a bit di cult,
so be sure to take it slow. Remember to start out against the
cookie surface and pull it slightly above the cookie, letting the
line fall where you want it. Working away from the cookie will
give you more control. Review my tips on piping loops and
bows here.

13. To make the bow on the collar, hold the tipless piping bag of
canary yellow buttercream at a 140° angle. Start in the center
with the tip against the surface of the cookie and make the
loops rst. As you start to slowly apply pressure, lift slightly
upward so the line is falling into place as you form the loops.
The trailing ends are piped in the same way. Start in the center
and hold the bag at a 140° angle with the tip against the
surface of the cookie, then slowly apply pressure as you gently
lift away from the cookie, letting the line fall.

14. Last, using the canary yellow buttercream, add dot clusters to
give the look of eyelet lace. Holding the tipless piping bag at a
90° angle to the cookie surface, slowly apply pressure to create
tiny dots, releasing pressure once you have achieved the size of
dot you desire.
15. Repeat steps 6 through 14 with the remaining cookies. Re ll
the piping bags with buttercream as needed. Leftover
buttercream can be stored in an airtight container in the fridge
for up to 1 week and in the freezer for up to 3 months.
 CHEERY CHICKS

YIELD: 27 (2½-INCH [6-CM]) COOKIES

These sweet little chicks are the perfect pairing for any spring basket
of cookies. Their brightly colored yellow feathers are bursting with
springtime colors and happy vibes.
INGREDIENTS
1 batch Ultimate Vanilla Sugar Cookies

1 batch American Buttercream, divided and dyed in the following amounts:

2 cups (454 g) canary yellow

½ cup (114 g) amingo pink

½ cup (114 g) violet light

1 cup (227 g) pine

½ cup (114 g) tiger lily

½ cup (114 g) black

1 cup (200 g) granulated sugar

SUPPLIES
Cheery Chicks template

3 piping bags

2 #10 Wilton piping tips

Small o set spatula

Plate or bowl

2 #1 Wilton piping tips

1 #16 Ateco piping tip

3 tipless piping bags

1 #32 Ateco piping tip

1. Prepare the sugar cookie dough. Cut the dough with the
Cheery Chicks template and bake the cookies. Prepare the
buttercream and measure it into small mixing bowls. Color the
buttercream according to the Buttercream Color Guide.
2. Fill a piping bag tted with a #10 Wilton piping tip with the
canary yellow buttercream for the chick’s body.
3. Hold the piping bag at a 90° angle on the outer edge of a
cookie. Starting with the tip perpendicular to the surface of the
cookie, slowly apply pressure as you move the tip upward,
letting the buttercream fall on the cookie edge. Continue
piping the outline until you reach the starting point and slowly
 release pressure to end the outline. Only outline the main
body, not the feet.

4. With the same piping bag of canary yellow buttercream, ll in

the body of the chick. This can be done in one of two ways.
The rst is to put down a single layer of buttercream. Holding
the piping bag at a 140° angle, gently apply pressure as you
move in a zig-zag motion to ll in the entire outline of the
chick. The second option is to put the single layer of
buttercream in a zig-zag motion, then go back and add
additional layers. This creates a 3-D e ect by building the face
and body of the chick into a dome.

5. Use a small o set spatula to smooth out the surface of the

buttercream (see tips for smoothing buttercream in the Cookie
Basics). If you haven’t lled in the body of all the cookies yet,
do so now and smooth them all out at once.
6. Fill a piping bag tted with a #10 Wilton piping tip with the
amingo pink buttercream to create the cheek of the chick.
Position the cheek just to the right of the beak. Holding the
piping bag at a 90° angle with the tip pressed slightly into the
canary yellow buttercream, gently apply pressure until you
have a small domed cheek. Smooth out the cheek without
losing the round shape by heating up the o set spatula and
gently pressing into the cheek area until it becomes ush with
the rest of the chick’s body.

7. Coat the body of the chick with a dusting of granulated sugar.

Hold the cookie over a plate or bowl and sprinkle the sugar
generously onto the cookie, letting the excess fall into the bowl
or plate. (Don’t press the cookie into the sugar, as that will
cause the buttercream to atten and spread out over the edge
of the cookie.)

8. Change the tip of the bag of amingo pink buttercream from

the #10 Wilton piping tip to the #1 Wilton piping tip. Starting
at the chick’s neck to begin piping the bow, place the tip of the
piping bag against the edge of the cookie. Slowly apply
pressure to the piping bag as you lift up and guide the line
along the base of the neck, lowering the tip as you release
pressure to end the line. Next, to add the loops of the bow,
place the tip of the piping bag against the line you just piped,
 about one-third of the way from the left edge of the line.
Slowly apply pressure as you lift up on the piping bag and
create a loop starting and ending at the same one-third mark.
Repeat for the second loop. To add the ribbon ends, place the
tip of the piping bag in the center of the two loops where they
meet the line. Slowly apply pressure and lift up as you guide
the line in a downward swooping motion, releasing pressure to
end the line. Repeat for the second ribbon end. Review my tips
on piping loops and bows here.

9. Fill a piping bag tted with an Ateco #16 piping tip with the
violet light buttercream to create the rosette. Starting on the
line just above the bow and holding the piping bag at a 90°
angle, begin to slowly add pressure as you move the piping tip
in a counter-clockwise motion, then gently release pressure to
end the rosette. See here for more tips on piping rosettes.

10. Fill a tipless piping bag with the pine buttercream to make
the leaves. Hold the piping bag at a 40° angle with the tip of
the bag on the surface of the cookie and as close to the ower
as possible. Apply pressure slowly and create a small mound of
frosting, then start to ease o the pressure as you pull upward,
creating the middle and tip of the leaf.
11. Change the tip on the piping bag of canary yellow
buttercream from the #10 Wilton piping tip to the #32 Ateco
piping tip to pipe the wing. Starting just below the bow and
rosette, hold the piping bag at a 40° angle against the surface
of the cookie. Slowly apply pressure and begin slightly lifting
and turning the bag at a 90° angle. As you release pressure,
pull upward to create the end of the wing, ending just below
the tail feathers with the piping bag at a 140° angle. When the
wing is piped, give it a light dusting of granulated sugar using
the same technique as in step 7.

12. Fill a tipless piping bag with the tiger lily buttercream to
make the beak and feet. Using sharp scissors, cut the tip of the
bag a tiny amount and test the line diameter. Adjust the size of
the cut until you have achieved the desired line width. To
make the legs, hold the piping bag at a 90° angle with the tip
against the surface of the cookie and positioned at one of the
two peaks at the bottom-most point of the cookie. Pipe one
thin line for each leg. Add the toes to each leg by starting to
pipe from the outer edge, to the mid-point on the leg and then
down to the middle of the peaks. Repeat for the second leg.
13. Using the same tipless bag of tiger lily buttercream, make the
beak. Hold the tip of the piping bag at a 140° angle
perpendicular to the body of the chick. Slowly apply pressure
 as you move in a slight zig-zag motion, creating a pyramid
shape. As you reach the tip of the beak, slowly reduce pressure
to end the design.

14. Fill a tipless piping bag or a piping bag tted with a #1

Wilton piping tip with black buttercream. Position the tip of
the piping bag just above the cheek. Apply pressure slowly
until you have a dot that looks proportionate for an eye.

15. Repeat steps 2 through 14 with the remaining cookies. Re ll

the piping bags with buttercream as needed. Leftover
buttercream can be stored in an airtight container in the fridge
for up to 1 week and in the freezer for up to 3 months.
 DAINTY DAISIES
YIELD: 18 (2½-INCH [6-CM]) COOKIES

Daisies are often overlooked, but I think they are such a happy little
ower. To create a little two-bite sweet treat, it seemed like the perfect
pairing to serve these daisies alongside the Springtime Bunny Boys and
Girls. These cookies are also perfect on their own, tucked into a
spring- or summer-themed basket of cookies or added to a Valentine’s
Day gift.
INGREDIENTS
1 batch Ultimate Vanilla Sugar Cookies

½ batch American Buttercream, divided and dyed in the following amounts:

1½ cups (341 g) swan wing

1 cup (227g) golden carrot

SUPPLIES
Dainty Daisies template

2 piping bags

1 #104 Wilton piping tip

1 #2 Wilton piping tip

1. Prepare the sugar cookie dough. Cut the dough with the Dainty
Daisies template and bake the cookies. Prepare the
buttercream and measure it into small mixing bowls. Color the
buttercream according to the Buttercream Color Guide.
2. Fill a piping bag tted with a #104 Wilton piping tip with the
swan wing buttercream to pipe the daisy petals. Hold the
wider end of the tip closest to you with the thin end at the top
of the petal, keeping it perpendicular to the cookie surface.
Start by applying pressure to create the wider part of the petal
and gently let up on the pressure as you drag the tip toward
the center of the cookie.
3. Repeat this step for each petal of all the cookies.

4. Fill a piping bag tted with a #2 Wilton piping tip with the
golden carrot buttercream to create the center of the daisy.
Starting in the center of the cookie with the tip of the piping
bag perpendicular to the cookie surface, apply pressure as you
gently lift up, allowing the buttercream to fall to the cookie
surface and creating the outline for the center.
5. Using the same piping bag of golden carrot buttercream, ll in
the outline. Starting in the center of the outline, gently apply
pressure as you move the tip in a circular motion until you
have reached the outer edge.

6. Using the same piping bag of golden carrot buttercream, hold

the tip against the outer edge of the large dot you piped and
slowly apply pressure until you have created a small dot, then
gently release pressure and lift up and away to nish the dot.
Repeat this step, working form the outer edge inward, until
you have covered the entire center with dots.
7. Repeat steps 2 through 6 with the remaining cookies. Re ll the
piping bags with buttercream as needed. Leftover buttercream
can be stored in an airtight container in the fridge for up to 1
week and in the freezer for up to 3 months.
 BLOOMING TULIPS

YIELD: 28 (3½-INCH [9-CM]) COOKIES

Traditionally, tulips are a ower that is given to show perfect and

deep love, with yellow to declare you are “hopelessly in love,” red as a
“declaration of love” and pink to show “caring.” For me, tulips are the
o cial ower of spring. After a gray winter in the Paci c Northwest,
their vibrant blooms are a symbol of love and sunny days to come. In
this beautiful design, we will be playing with tones and practicing
piping smooth edges. This design is all about the small details, so take
your time as you move through it.
INGREDIENTS
1 batch Almond Bliss Sugar Cookies

1 batch American Buttercream, divided and dyed in the following amounts:

1 cup (227g) pine

2 cups (454g) violet

2 cups (454g) violet light

SUPPLIES
Blooming Tulips template

3 piping bags

3 #2 Wilton piping tips

Small o set spatula

1. Prepare the sugar cookie dough. Cut the dough with the
Blooming Tulips template and bake the cookies. Prepare the
buttercream and measure it into small mixing bowls. Color the
buttercream according to the Buttercream Color Guide.
2. Fill a piping bag tted with a #2 Wilton piping tip with the
pine buttercream to make the outline of the leaves. Place the
tip of the piping bag perpendicular to the cookie surface. Start
on the lower edge in the middle of the two leaves and move up
to the point of the right leaf and then back to the center.
Repeat this for the left leaf.
3. Using the same piping bag of pine tted with a #2 Wilton
piping tip, begin lling in the leaves. Start at the tip of the leaf
and move toward the bottom in a zig-zag motion.

4. Using the small o set spatula slightly warmed in a glass of

water, begin to smooth out the surface of the leaves (see tips
for smoothing buttercream in the Cookie Basics).

5. Fill a piping bag tted with a #2 Wilton piping tip with the
violet buttercream. Fill a second piping bag tted with a #2
Wilton piping tip with the violet light buttercream. You will
make owers in both shades, so you can alternate between the
colors at your choosing. Each tulip will use all of one shade or
the other, so make sure to work with the same color for each
cookie. Pipe the outline of the tulip by holding the tip of the
piping bag perpendicular to the cookie surface. Slowly apply
pressure as you lift up slightly, letting the buttercream fall into
place.
6. Using the same piping bag of either violet or violet light
buttercream tted with a #2 Wilton piping tip, ll in the
tulips. Start at the top of the tulip and move toward the bottom
in a zig-zag motion.

7. Using the small o set spatula, smooth out the surface of the
tulip.

8. Using the piping bag with the same color used for the rst
layer, pipe the next petal of the tulip. It should cover two
thirds of the main body and follow the dip in the top of the
ower. Place the tip of the piping bag against the surface of
the cookie at the top of the right petal and slowly apply
pressure as you lift slightly, allowing the buttercream to fall
into place. Continue to move toward the center tip, then
toward the bottom and back to the starting point.

9. Fill in the tulip petal. Use the same color you used for the main
body. Start at the top of the petal and move toward the bottom
 in a zig-zag motion.

10. Using the small o set spatula, smooth out the surface of the
tulip petal.

11. Add a third petal, covering half of the right-hand side of the
petal you piped in step 9. Using the piping bag with the same
color, pipe the next petal of the tulip. Place the tip of the
piping bag against the surface of the cookie at the top of the
right petal and slowly apply pressure as you lift slightly,
allowing the buttercream to fall into place. Continue to move
toward the next tip, then toward the bottom and back to the
start point. Then begin to ll in the tulip petal. Start at the top
of the petal and move toward the bottom in a zig-zag motion.

12. Using the small o set spatula, smooth out the surface of the
tulip petal.
13. Using the piping bag of pine buttercream, pipe the stem.
Place the tip of the piping bag against the surface of the cookie
at the center of the lower edge of the tulip. Move in a slight
zig-zag motion as you slowly apply pressure, tapering the
motion on the second zig-zag and moving straight down to the
center point where the two leaves adjoin.
14. Use the piping bag of pine buttercream to pipe the veins of
the leaves. Starting at the top point of the leaf, place the tip of
the piping bag against the surface of the cookie and slowly
apply pressure as you lift up slightly, allowing the buttercream
to fall to the cookie surface. Repeat two to three times on each
leaf.

15. Repeat steps 2 through 14 with the remaining cookies. Re ll

the piping bags with buttercream as needed. Leftover
buttercream can be stored in an airtight container in the fridge
for up to 1 week and in the freezer for up to 3 months.
 DAZZLING DESERT DESIGNS

My love and respect for the desert and all that can survive its
intense conditions runs deep. In my many trips to these
seemingly uninhabitable places, I have seen more beauty
 than I could possibly tell you about. Arches made of vibrant
terracotta-colored stone look like bridges to the bluest skies
you could imagine. Cacti appear in all their glorious colors of
greens, pinks, purples, reds and blues. Quiet moments in the
early morning when the sun just begins to rise feature small
creatures that can be seen making their way back to their
shelter from the intense heat that is slowly creeping in. The
desert is a magical place to become inspired. In this chapter,
I hope to share some of that beauty with you. You’ll use
basic tips to create magni cent blooming cacti here and
practice smoothing techniques and piping basic lines to
create spectacular wild owers here of the desert.
 LOVELY LITTLE LLAMAS

YIELD: 12 (5-INCH [13-CM]) COOKIES

What could be more fun than a fuzzy llama? They are one of those
magical creatures that spark joy and imagination in young and old
alike. Using the smoothing technique, rosettes, lines and dots, you will
be able to create these sweet little buttercream and coconut treats.
INGREDIENTS
1 batch Ultimate Vanilla Sugar Cookies

1½ batches American Buttercream, divided and dyed in the following amounts:

3 cups (681 g) swan wing

1 cup (227 g) amingo pink, divided

1½ cups (341 g) terracotta

½ cup (114 g) brick

½ cup (114 g) pine

½ cup (114 g) black

2 cups (186 g) shredded coconut

SUPPLIES
Lovely Little Llamas template

7 piping bags

3 #2 Wilton piping tips

2 #10 Wilton piping tips

Small plate or bowl

Small o set spatula

2 #1 Wilton piping tips

1 #21 Wilton piping tip

1 tipless piping bag

1. Prepare the sugar cookie dough. Cut the dough with the Lovely
Little Llamas template and bake the cookies. Prepare the
buttercream and measure it into small mixing bowls. Color the
buttercream according to the Buttercream Color Guide.
2. Fill a piping bag tted with a #2 Wilton piping tip with the
swan wing buttercream to create the outline for the fur,
omitting the area for the blanket. Holding the piping bag at a
90° angle with the tip of the piping bag against the surface of
the cookie, slowly apply pressure as you lift up slightly, letting
the line fall on the surface of the cookie.
3. When the outline is complete, switch the tip on the bag to a
#10 Wilton piping tip and begin to ll in the llama. Holding
the piping bag at a 90° angle with the tip against the surface of
the cookie, slowly apply pressure to the piping bag while
moving in a circular, wavy motion. Continue until the outline
is completely lled in. Re ll the piping bag with the swan
wing buttercream as needed.
4. Fill a piping bag tted with a #2 Wilton piping tip with ½ cup
(114 g) of the amingo pink buttercream. Holding the bag at a
90° angle with the tip against the surface of the cookie, slowly
apply pressure while you move the tip in a circular, wavy
motion. Begin at the tip of the ear and only ll in the outer
half. Continue until the outer section of the ears are lled in.

5. Holding the iced cookie over a plate or bowl, sprinkle

shredded coconut by hand over the cookie, being sure to coat
the llama evenly. Tap the cookie gently to release any excess
coconut.
6. Using the piping bag of swan wing buttercream tted with the
#10 Wilton piping tip, pipe a raised oval for the snout of the
llama. Position the tip of the piping bag at a 90° angle. Gently
apply pressure to create the outline of the oval and
immediately begin to ll in the oval to create a raised oval
shape.

7. Repeat step 5 to cover the snout with shredded coconut.

8. Fill a piping bag tted with a #10 Wilton piping tip with the
terracotta buttercream to create the blanket. Holding the tip of
the piping bag at a 90° angle against the surface of the cookie,
gently apply pressure, moving in a zig-zag motion. Continue
lling in the area for the blanket until it is the same height, or
a tiny bit higher than, the fur of the llama. Re ll the piping
bag with terracotta buttercream as needed.
9. Using a small o set spatula, smooth out the surface of the
blanket (see tips for smoothing buttercream in the Cookie
Basics).

10. Fill a piping bag tted with a #1 Wilton piping tip with the
brick buttercream to pipe the ribbon around the neck of the
llama. Place the tip of the piping bag against the cookie surface
at the base of the neck where it meets the back of the llama.
Gently apply pressure as you lift up slightly, allowing the
buttercream to fall into place. Slowly release pressure to end
the line. Repeat the line, starting in the same place but ending
it lower to create the double line look.
11. To pipe the bow, using the same bag of brick buttercream,
slowly apply pressure as you lift up on the piping bag and
create a loop starting and ending at the same mark. Repeat for
the second loop. To add the ribbon ends, place the tip of the
piping bag in the center of the two loops where they meet.
Slowly apply pressure and lift up as you guide the line in a
downward, swooping motion, releasing pressure to end the
line. Repeat for the second ribbon end. Review my tips on
piping loops and bows here.
12. Fill a piping bag tted with a #21 Wilson piping tip with
amingo pink buttercream. Create a rosette just to the right of
the bow. Review the process for piping a rosette here.

13. Fill a piping bag tted with a #1 Wilton piping tip with the
pine buttercream to make the leaves. Position the tip of the
piping bag at a 45° angle against the surface of the cookie.
Gently apply pressure to create the wider base of the leaf, then
slowly move the piping bag horizontally away from the base of
the leaf, reducing pressure to end the leaf. Repeat this process,
creating two or three leaves around the rosette.

14. Use the piping bag with the brick buttercream to make the
tassels. Start the tassels by holding the piping bag at a 90°
angle, gently applying pressure to create small dots. Evenly
space them along the bottom edge of the blanket. Repeat this
process, adding a second row of dots that is slightly larger
directly underneath the rst row. Repeat a third time, adding a
 dot that is roughly the same size as the rst row directly
underneath the second row.

15. Change the tip on the piping bag of swan wing buttercream
to a #2 Wilton piping tip to create the feet. The feet should
look like a backward “L.” Starting at the bottom left corner of
the leg, place the tip of the piping bag at a 140° angle with the
tip against the surface of the cookie. Slowly apply pressure to
the piping bag as you move upward slightly and toward the
middle of the leg. In the middle of the leg, gently tap the
frosting down against the surface of the cookie and turn the
piping bag to a 90° angle. Move upward toward the fur of the
llama, easing o pressure to end the line when you reach the
fur.

16. Fill a tipless piping bag with the black buttercream to create
the details on the face of the llama. Using sharp scissors, cut a
tiny amount o the tip and test the line diameter. Adjust the
size of the cut until you have achieved the desired line width.
For the nose, place the tip of the piping bag at the top middle
portion of the muzzle and pipe a dot before adding a line
descending from it to the bottom of the muzzle. Pipe dots for
eyes last to help with balance and placement.
17. Change the tip on the piping bag of swan wing buttercream
to a #1 Wilton tip to create the line design on the blanket.
Place the tip of the piping bag on the left edge of the blanket.
Gently apply pressure as you lift up slightly, allowing the
buttercream to fall into place. Slowly release pressure to end
the line. Repeat to create multiple lines.

18. Repeat steps 2 through 16 with the remaining cookies. Re ll

the piping bags with buttercream as needed. Leftover
buttercream can be stored in an airtight container in the fridge
for up to 1 week and in the freezer for up to 3 months.
 CHOLLA MINIS

YIELD: 56 (2-INCH [5-CM]) COOKIES

Cholla Minis are a staple in my list of cookies that I can make quickly
as a sweet gift for any summer party. They are a perfect two-bite
cookie iced with a sweet vanilla buttercream. In this tutorial, I use the
same three piping tips to make three di erent designs, keeping it easy
for you.
INGREDIENTS
1 batch Ultimate Vanilla Sugar Cookies

1 batch American Buttercream, divided and dyed in the following amounts:

2 cups (454 g) moss

2 cups (454 g) pine

1 cup (227 g) cinder rose light

SUPPLIES
Cholla Minis template

3 piping bags

2 #32 Wilton piping tips

1 #8B Wilton piping tip

CHOLLA MINI ONE

1. Prepare the sugar cookie dough. Cut the dough with the Cholla
Minis template and bake the cookies. Prepare the buttercream
and measure it into small mixing bowls. Color the buttercream
according to the Buttercream Color Guide.
2. Fill a piping bag tted with a #32 Wilton piping tip with the
moss buttercream. Starting on the left side of the cookie, hold
the piping bag at a 90° angle with the tip against the surface of
the cookie. Gently apply pressure until you have a small dome
of buttercream, then begin to pull upward as you release
pressure, making a small dome shape. Repeat until you have
covered the left side of the cookie with small domes.
3. Fill a piping bag tted with a #8B Wilton piping tip with the
pine buttercream. Starting in the upper middle section of the
cookie, holding the piping bag a 90° angle with the tip against
the surface of the cookie, gently apply pressure until you have
a rounded area of buttercream that lls up at least half of the
remaining space on the cookie.

4. Repeat step 3 on the remaining section of the cookie.

5. Fill a piping bag tted with a #32 Wilton piping tip with the
cinder rose light buttercream. Holding the tip of the piping bag
in the middle of one of the pine domes, slowly apply pressure
until you have a small dome of buttercream. Slowly reduce
pressure as you pull upward, creating a peak and ending the
design. Repeat on the other pine dome.

6. Repeat steps 1 through 4 with as many cookies you would like

to do in this design. Re ll the piping bags with buttercream as
needed. Leftover buttercream can be stored in an airtight
 container in the fridge for up to 1 week and in the freezer for
up to 3 months.
CHOLLA MINI TWO

7. Using the piping bag of moss buttercream tted with a #32

Wilton piping tip, starting in the middle of the cookie, hold the
piping bag at a 90° angle with the tip against the surface of the
cookie and gently apply pressure until you have a small dome of
buttercream. Slowly reduce pressure as you pull upward, creating
a peak and ending the design. Repeat until you have covered the
top dome and middle section of the cookie with small domes.

8. Next, using the piping bag of pine tted with a #8B Wilton
piping tip, begin to ll in the sides of the cholla mini. Begin on
the top-left section of the cookie. Holding the piping bag at a
90° angle with the tip against the surface of the cookie, begin
to apply pressure until you have formed a small dome of
buttercream (about the size of the rounded area of the cookie),
 then begin to drag the buttercream down the cookie, reducing
pressure as you end the design.

9. Repeat step 8 on the right section of the cookie.

10. Use the piping bag of cinder rose light buttercream tted
with a #32 Wilton piping tip to pipe the owers. Holding the
tip of the piping bag against the upper-right edge of the cookie,
gently apply pressure until you have formed a small dome of
buttercream. Slowly reduce pressure as you pull upward,
 creating a peak and ending the design. Repeat this process on
the left side of the cookie.

11. Repeat steps 7 through 10 with as many cookies you would

like to do in this design. Re ll the piping bags with
buttercream as needed. Leftover buttercream can be stored in
an airtight container in the fridge for up to 1 week and in the
freezer for up to 3 months.
CHOLLA MINI THREE

12. Using the piping bag of pine tted with a #8B Wilton piping
tip, begin on the top-right section of the cookie. Holding the
piping bag at a 90° angle with the tip against the surface of the
cookie, begin to apply pressure until you have formed a small
dome of buttercream (about the size of the rounded area of the
cookie), then begin to drag the buttercream down the cookie,
reducing the pressure as you end the design. Repeat this
technique in the middle and left section of the cookie.
13. Use the piping bag of cinder rose light buttercream tted
with a #32 Wilton piping tip to pipe the owers. Holding the
tip of the piping bag against the upper right edge of the cookie,
gently apply pressure until you have formed a small dome of
buttercream. Slowly reduce the pressure as you pull upward,
creating a peak and ending the design. Repeat this process on
the middle and left side of the cookie.
14. Repeat steps 1 and 2 with as many cookies as you would like
to do in this design. Re ll the piping bags with buttercream as
needed. Leftover buttercream can be stored in an airtight
container in the fridge for up to 1 week and in the freezer for
up to 3 months.
 PRICKLY PEARS
YIELD: 22 (4-INCH [10-CM]) COOKIES

When I rst saw these little cacti, I was so enamored by them. No two
were alike and their colors were magical, ranging from green, pink,
lavender, blue, brown and red. In this tutorial, I chose my favorite
shades of green, blush and a beautiful terracotta to create my version
of this beautiful cactus. I like to pair this design with my Cholla Minis.
The green and earth tones go so well together!
INGREDIENTS
1 batch Ultimate Vanilla Sugar Cookies

2 batches American Buttercream, divided and dyed in the following amounts:

2 cups (454 g) cinder rose light

2 cups (454 g) terracotta

2 cups (454 g) pine

2 cups (454 g) moss

SUPPLIES
Prickly Pears template

8 piping bags

4 #32 Wilton piping tips

4 #8B Wilton piping tips

1. Prepare the sugar cookie dough. Cut the dough with the
Prickly Pears template and bake the cookies. Prepare the
buttercream and measure it into small mixing bowls. Color the
buttercream according to the Buttercream Color Guide.
2. Fill four piping bags tted with a #32 Wilton piping tip and
four piping bags tted with an #8B Wilton piping tip with
each color of the buttercream to create an equal amount of
cookies in each color. I used the moss buttercream in my
example. You can start with that, too, and repeat with the
 other three colors of buttercream. You will be able to make
about ve cookies in each color.
3. Starting with the smallest branches of the prickly pear cookie,
hold the piping bag at a 90° angle with the tip against the
surface of the cookie and begin to apply pressure until you
have formed a small dome of buttercream (about the size of
the rounded area of the cookie). Then begin to drag the
buttercream down the branch of the cookie, reducing the
pressure as you end the design. Repeat on the second small
branch of the prickly pear.

4. Using the piping bag tted with a #8B Wilton piping tip in the
same color, begin piping the top-most branches on the opposite
side of the cactus, repeating the technique in step 3.

5. Repeat these steps as you work your way toward the bottom
branches of the cookie. Start with the parts overlapping what
you piped, making it slightly larger and following the shape of
the cookie.
6. To pipe the ower buds on the top branches, use the piping
bag of cinder rose light t with the #32 Wilton piping tip.
Holding the piping bag with the tip against the top edge of the
cookie, gently apply pressure until you have formed a small
dome of buttercream. Slowly reduce pressure as you pull
upward, creating a peak and ending the design.
7. Repeat steps 3 through 6 with the remaining cookies. Re ll the
piping bags with buttercream as needed. Leftover buttercream
can be stored in an airtight container in the fridge for up to 1
week and in the freezer for up to 3 months.
*See beauty photo here.
 DESERT LIGHTNING BUGS

YIELD: 36 (3-INCH [7.5-CM]) COOKIES

Lightning bugs remind us of childhood wonder, of dreams. They spark

our imagination as they oat through the night sky like tiny stars.
Fire ies have signi cant meaning in folklore. They serve as a reminder
of “a little light shining bravely in the darkness.” At dusk, just as the
stars are peeking out, the re ies make an appearance. They are pure
magic as they dance across the foliage with their twinkling lights
aglow. These little bugs with their sugar paper wings are a fun
reminder that magic does exist in nature.
INGREDIENTS
½ batch Ultimate Vanilla Sugar Cookies

½ batch American Buttercream, divided and dyed in the following amounts:

1 cup (227 g) cerise pink

½ cup (114 g) golden carrot

½ cup (114 g) swan wing

½ cup (114 g) black

1 sheet pink wafer paper

SUPPLIES
Desert Lightning Bugs template

Bug Wings templates

Sharp scissors

4 piping bags

4 #2 Wilton piping tips

Small o set spatula

1. Prepare the sugar cookie dough. Cut the dough with the Desert
Lightning Bug template and bake the cookies. Prepare the
buttercream and measure it into small mixing bowls. Color the
buttercream according to the Buttercream Color Guide.
2. Using the Bug Wings templates and sharp scissors, cut out one
set of wings per bug from the pink wafer paper. Set aside.
3. Fill a piping bag tted with a #2 Wilton piping tip with the
cerise pink buttercream. Pipe the outline of the bug, starting at
the outer edge with the tip of the piping bag parallel to the
cookie surface. Gently apply pressure as you slowly lift up,
letting the buttercream fall to the surface of the cookie. When
you have gone entirely around the outer edge, release pressure
to end the line.
4. Using the piping bag of cerise pink tted with a #2 Wilton
piping tip, ll in the head of the bug and one-third of the body.
Starting at the tip of the bug’s head, gently apply pressure and
move in a zig-zag motion as you slowly move toward the
bottom of the bug’s body.
5. Fill a piping bag tted with a #2 Wilton piping tip with the
golden carrot buttercream. Fill in one-third of the bug’s body.
Starting just below the head of the bug, with the tip of the
piping bag perpendicular to the cookie surface, gently apply
pressure and move in a zig-zag motion as you slowly move
toward the bottom of the bug’s body.
6. Fill a piping bag tted with a #2 Wilton piping tip with the
swan wing buttercream. Fill in the nal third of the bug’s
body. Starting just below the head of the bug, with the tip of
the piping bag parallel to the cookie surface, gently apply
pressure and move in a zig-zag motion as you slowly move
toward the bottom of the bug’s body. If you want to create
di erent hues on di erent cookies, you could also ll in the
colors in di erent layers and orders.
7. Using a small o set spatula, smooth out the surface of the bugs
(see tips for smoothing buttercream in the Cookie Basics).

8. Fill a piping bag tted with a #2 Wilton piping tip with the
black buttercream. To add eyes to the bugs, pipe a small dot of
buttercream on the front edge of the bug’s head just left of
center. Repeat on the other side.
9. Using the piping bag of cerise pink tted with the number #2
Wilton piping tip, pipe two large dots just below the head of
the bug roughly an ⅛ inch (3 mm) apart.

10. Using four of the cut-out Bug Wings per bug, position the top
right and bottom right wings together and gently push the tip
into the buttercream in the center of the two dots. Spread the
wings apart slightly. Repeat this step on the left side. Using the
piping bag of cerise pink tted with a #2 Wilton piping tip,
pipe a dot in the center of the wings.

11. Repeat steps 3 through 10 with the remaining cookies. Re ll

the piping bags with buttercream as needed. Leftover
buttercream can be stored in an airtight container in the fridge
for up to 1 week and in the freezer for up to 3 months.
 GOLDEN WILD FLOWERS

YIELD: 36 (3-INCH [7.5-CM]) COOKIES

I rst saw these delightful little owers in Colorado. The little blooms
were not yet opened, with their pink and green little fronds tucked
tight within the petals. Their magni cent color against the patches of
green that dotted the desert landscape was truly beautiful.
INGREDIENTS
1 batch Ultimate Vanilla Sugar Cookies

½ batch American Buttercream, divided and dyed in the following amounts:

½ cup (114 g) golden carrot

½ cup (114 g) amingo pink

½ cup (114 g) pine

SUPPLIES
Golden Wild Flowers template

Piping bag

#2 Wilton piping tip

Small o set spatula

#1 Wilton piping tip

2 tipless piping bags

1. Prepare the sugar cookie dough. Cut the dough with the
Golden Wild Flowers template and bake the cookies. Prepare
the buttercream and measure it into small mixing bowls. Color
the buttercream according to the Buttercream Color Guide.
2. Fill a piping bag tted with a #2 Wilton piping tip with the
golden carrot buttercream to outline the owers. Pipe four
hollow triangle shapes, two pointing to the left with a smaller
one underneath, and one pointing to the right. Hold the piping
bag at a 140° angle with the tip against the surface of the
cookie. Begin to apply pressure slowly as you gently lift the tip
slightly away from the surface of the cookie, letting the line
fall to the cookie surface.
3. When the outlines are nished, ll in the wild owers with the
golden carrot buttercream. Holding the piping bag at a 90°
angle, ll in the outline by gently applying pressure to the
piping bag and moving in a zig-zag motion.

4. Use a small o set spatula to smooth out the surface of the

owers (see tips for smoothing buttercream in the Cookie
Basics).
5. Change the tip on the piping bag of golden carrot buttercream
from the #2 Wilton piping tip to a #1 Wilton piping tip. The
details consist of simple lines; you can add three or four
depending on the size of the ower. Starting with the tip of the
piping bag against the surface of the cookie, begin to apply
pressure slowly as you lift the tip slightly, letting the
buttercream fall into place on the surface of the cookie.

6. Fill a tipless piping bag with the amingo pink buttercream to

make the pink fronds. Using sharp scissors, cut a tiny amount
o the tip and test the line diameter. Adjust the size of the cut
until you achieve your desired line width. Hold the piping bag
at a 140° angle with the tip against the cookie surface and
vertical to the top of the ower. Begin to slowly apply pressure
as you lift up slightly, letting the line fall to the surface of the
cookie. Gently release pressure when you are ready to end the
line. Repeat this step to create three or four lines for each
ower. The nal step is to top each frond with a tiny dot of
buttercream. Do this using the same piping bag of amingo
pink buttercream. Hold the piping bag at a 90° angle, placing
the tip of the bag against the cookie surface at the tip of each
frond. Slowly apply pressure until you have a dot, then gently
release pressure.
7. Fill a tipless piping bag with the pine buttercream to make the
leaves. Using sharp scissors, cut a tiny amount o the tip and
test the line diameter. Start with the middle stem. Hold the
piping bag at a 90° angle with the tip against the surface of the
cookie and slowly apply pressure as you lift slightly away from
the cookie, allowing the buttercream to fall onto the surface.
When the middle stem is complete, create stems for the other
owers that branch o the main stem, using the same pine
buttercream. Holding the piping bag at a 140° angle, start at
the widest part of the leaf and apply pressure slowly as you
create the rounded end. Slowly release pressure as you move
toward the stem, tapering o the leaf.

8. Repeat steps 2 through 7 with the remaining cookies. Re ll the

piping bags with buttercream as needed. Leftover buttercream
can be stored in an airtight container in the fridge for up to 1
week and in the freezer for up to 3 months.
 SPOOKY FALL COOKIES

Fall is my favorite time of year. The colors of the changing

leaves, the crisp, cool air and, of course, Halloween. If you
have ever visited the Sugarbombe website, you have likely
 noticed the Halloween collection and my love of all things
spooky. The designs in this chapter are just a few of my
favorites. Using some of the techniques in previous chapters,
like rosettes, ru es and stars, you can create Fall Floral
Pumpkins and beautiful Rustic Fall Leaves. Spooky Little
Ghosts are made using the smoothing technique and Gilded
Rose Crown Skulls will spark the imagination of all your
trick or treaters.
 FALL FLORAL PUMPKINS

YIELD: 23 (3-INCH [7.5-CM]) COOKIES

Nothing reminds me of fall quite like pumpkins. In recent years, I have

loved seeing the range of varieties available; their unusual shapes and
colors have been truly inspiring. For this design, I chose my favorite
mauve colors. I encourage you to get creative by choosing your
favorite fall color, or follow along with this collection.
INGREDIENTS
1 batch Ultimate Vanilla Sugar Cookies

1 batch American Buttercream, divided and dyed in the following amounts:

1½ cups (341 g) mauve dark, divided

1½ cups (341 g) mauve light, divided

1½ cups (341 g) mauve medium, divided

SUPPLIES
Fall Floral Pumpkins templates

6 piping bags

1 #27 Wilton piping tip

1 #856 Ateco piping tip

1 #32 Wilton piping tip

1 #825 Ateco piping tip

1 #22 Wilton piping tip

1 #124 Wilton piping tip

1. Prepare the sugar cookie dough. Cut the dough with the Fall
Floral Pumpkins templates and bake the cookies. Try to split
the dough evenly between the three pumpkin shapes. Prepare
the buttercream and measure it into small mixing bowls. Color
the buttercream according to the Buttercream Color Guide.
2. Fill a piping bag tted a #27 Wilton piping tip with half of the
mauve dark buttercream to pipe the stems of the pumpkins.
Starting at the base of the stem, hold the piping bag at a 90°
angle with the tip of the piping bag perpendicular to the
surface of the cookie. Gently apply pressure as you move up
the stem, following the design of the cookie. Release pressure
and pull the piping bag away to end.
3. Fill a piping bag tted with a #856 Ateco piping tip with half
of the mauve light buttercream and place the remaining mauve
light buttercream in a piping bag tted with a #32 Wilton
piping tip. Fill a piping bag tted with a #825 Ateco piping tip
with half of the mauve medium buttercream. Place the
remaining mauve medium buttercream in a piping bag tted
with a #22 Wilton piping tip. Fill a piping bag tted with a
#124 Wilton piping tip with the remaining half of the mauve
dark buttercream.
4. Pipe rosettes with the piping bags tted with the mauve light
#856 Ateco piping tip and the mauve medium #825 Ateco
piping tip. To start a rosette, hold the piping bag at a 90° angle
with the tip parallel to the cookie surface. Gently apply
pressure as you start in the center of the rosette and work your
way outward counter-clockwise in a tight spiral. To end the
rosette, gently release pressure to create a tail that will taper
into the side of the rosette.

5. Pipe ru es with the piping bag tted with the mauve dark
#124 Wilton piping tip. Hold the piping bag at a 45° angle
with the tip against the surface of the cookie and the rounded
 portion of the tip facing up (the thinner edge produces the
ru e e ect). Gently apply pressure as you move the piping tip
side to side slightly. To end the ru e, gently release pressure
to create a tail that will taper into the side of the rosette.

6. Fill in the remaining open spaces with dots of stars piped with
mauve light #32 and mauve medium #22 Wilton piping tips.
Hold the piping bag at a 90° angle parallel to the cookie
surface. Gently apply pressure on the piping bag until you have
a small round ball of buttercream that is the desired size.
Release pressure and pull the piping bag away to end.

7. Repeat steps 2 through 6 with the remaining cookies. Re ll the

piping bags with buttercream as needed. Leftover buttercream
can be stored in an airtight container in the fridge for up to 1
week and in the freezer for up to 3 months.
 SPOOKY LITTLE GHOSTS
YIELD: 27 (3-INCH [7.5-CM]) COOKIES

These sweet and spooky little party favors are avored with sweet
vanilla buttercream over a toasty almond cookie. They are a perfect
pairing with all your Halloween treats and décor. Lay them out on a
table and watch people swoon over how cute they are!
INGREDIENTS
1 batch Almond Bliss Sugar Cookies

1 batch American Buttercream, divided and dyed in the following amounts:

2 cups (454g) swan wing

½ cup (114 g) cinder rose light

½ cup (114 g) black

SUPPLIES
Spooky Little Ghosts template

2 piping bags

2 #2 Wilton piping tips

1 #10 Wilton piping tip

Small o set spatula

Glass of warm water

1 tipless piping bag

1 #1 Wilton piping tip

1. Prepare the sugar cookie dough. Cut the dough with the
Spooky Little Ghosts template and bake the cookies. Prepare
the buttercream and measure it into small mixing bowls. Color
the buttercream according to the Buttercream Color Guide.
2. Fill a piping bag tted with a #2 Wilton piping tip with the
swan wing buttercream to pipe the outline of the ghosts.
Holding the piping bag perpendicular to the cookie surface and
applying continuous, even pressure, start on the outer edge
 and follow the edge until you have outlined the entire shape of
the ghost. Pay attention at the indents at the bottom and take
your time when tracing the curves.

3. Using the same piping bag of swan wing buttercream, change

to a #10 Wilton piping tip and begin to ll in the cookie using
a zig-zag motion.

4. When the cookie is lled in completely, use a small o set

spatula to smooth out the buttercream (see tips for smoothing
buttercream in the Cookie Basics).
5. Fill a piping bag tted with a #2 Wilton piping tip with the
cinder rose light buttercream to pipe the cheeks. Hold the tip
of the piping bag at a 90° angle, pushing into the white
frosting slightly, and apply a small amount of pressure until
you have a dot the size of a pencil eraser.

6. Heat the small o set spatula in a glass of warm water. When

the spatula is warm to the touch, place it directly onto the
cheek until the cinder rose light buttercream melts into the
swan wing buttercream. This technique will help maintain the
round shape of the cheek.

7. Fill a tipless piping bag with black buttercream to make the

eyes and mouth. With sharp scissors, cut a tiny amount o the
tip of the bag to create a small hole capable of piping ne
lines. Holding the piping bag slightly above the cheek at a 90°
angle right against the surface of the cookie, gently apply
pressure until you have a small dot that looks proportionate.
Repeat for the second eye. Next, to make the “surprised”
mouth, position the tip of the piping bag between the two
cheeks and gently apply pressure until you have a small oval.
8. To nish o your ghosts, you will change out the tip of your
piping bag of swan wing buttercream to a #1 Wilton piping
tip. We will now pipe the outline details on the ghost. Start by
outlining the entire ghost. Starting in the bottom left corner,
place the tip of your piping bag parallel to the cookie surface.
Gently apply pressure as you lift slightly up, letting the
buttercream fall to the surface of the cookie. Continue until
you have piped a line around the entire outer edge of the
cookie. As you approach the starting point, gently release
pressure, ending your line.

9. Once the outline is completed, the next step will be to create

the ru e or pleating e ect. To do this, extend two lines
slightly spaced apart from the indentation along the bottom
edge of the cookie. Taper the lines as you release pressure,
ending halfway up the cookie.
10. Repeat step 9 on the second indentation and nish this step
on all of your cookies.

*See beauty photo here.

GILDED ROSE CROWN SKULLS

YIELD: 12 (5-INCH [13-CM]) COOKIES

I rst created these skulls after a trip to Mexico for the Day of the
Dead celebration. The skull represents life and death while the roses
are symbolic of beauty and love. The celebration is a beautiful tribute
to those loved and lost.
INGREDIENTS
1 batch Ultimate Vanilla Sugar Cookies

1 batch American Buttercream, divided and dyed in the following amounts:

½ cup (114 g) black

2 cups (454g) swan wing

1½ cups (341 g) violet light

1 cup (227g) pine

SUPPLIES
Gilded Rose Crown Skulls template

Food-grade pen

4 piping bags

2 #2 Wilton piping tips

Small o set spatula

Metal scribe

1 #10 Wilton piping tip

1 package 3 x 3–inch (7.5 x 7.5–cm) sheets of food-grade 24K gold

Small paintbrush

1 #124 Wilton piping tip

Parchment paper

1 #366 Wilton piping tip

1. Prepare the sugar cookie dough. Cut the dough with the Gilded
Rose Crown Skulls template and bake the cookies. Prepare the
buttercream and measure it into small mixing bowls. Color the
buttercream according to the Buttercream Color Guide.
2. Cut out the eyes and nose in the Gilded Rose Crown Skulls
template. Hold the template over the cookie and trace the eyes
and nose onto the cookie with the food-grade pen.
3. Fill a piping bag tted with a #2 Wilton piping tip with the
black buttercream to outline the eyes of the skull. Place the tip
of the piping bag perpendicular to the surface of the cookie
and gently apply pressure as you lift up slightly, letting the
buttercream fall to the surface of the cookie. Repeat for the
second eye and the nose.
4. When the outlines are nished, ll in the eyes and nose with
the black buttercream. Hold the piping bag perpendicular to
the cookie surface starting at the top edge, gently applying
pressure as you move in a zig-zag motion.

5. Smooth out the eyes and nose using a small o set spatula (see
tips for smoothing buttercream in the Cookie Basics). To give
the skull a two-dimensional e ect, smooth out the buttercream
almost to the level of the cookie. Don’t worry about going out
of the lines; focus more on covering the areas with as little
buttercream as possible without letting the cookie show
through.
6. Place the Gilded Rose Crown Skulls template back on the
cookie. Using a metal scribe, outline the holes of the eyes and
nose. Lift the template and make sure you can see the outlines
of the eyes and nose in the black buttercream. If the outline is
not clearly marked, place the template back on the cookie and
outline again.

7. Fill a piping bag tted with a #2 Wilton piping tip with the
swan wing buttercream to trace the outlines of the skull.
Starting at the outer edge, place the tip of the piping bag
perpendicular to the surface of the cookie and gently apply
pressure as you lift up slightly, letting the line fall to the
surface of the cookie. Outline the entire skull. Using the same
technique, outline the eyes and nose following the lines you
made with the scribe.

8. Change the #2 Wilton piping tip on the swan wing

buttercream to a #10 Wilton piping tip. Holding the tip
 perpendicular to the surface of the cookie, gently apply
pressure until you have lled in the entire surface of the skull
except the eyes and nose. I usually do this in big lines or a zig-
zag motion.

9. Smooth out the surface of the cookie using the small o set
spatula.

10. Again using the piping bag of swan wing buttercream tted
with a #10 tip, pipe the teeth of the skull. Starting in the
middle of the cookie, approximately ¼ inch (6 mm) from the
bottom, hold the piping bag at a 90° angle against the cookie
surface. Gently apply pressure as you move toward the bottom
edge. After you pipe each tooth, use the o set spatula to
smooth out the tooth by placing the top curved edge of the
small o set spatula gently against the top of the tooth and
gently pulling downward. Use the edge of the spatula to clean
any overhanging buttercream along the bottom edge of the
tooth. Repeat for the remaining teeth. I had space for ve
teeth.
11. Apply the food-grade gold by gently lifting it o the paper
with the edge of a paintbrush and placing it on the surface of
the skull, approximately ½ inch (13 mm) from the top edge of
the eye. Using a paintbrush and very little pressure, smooth the
gold onto the buttercream.

12. Fill a piping bag with the violet light buttercream tted with
a #124 Wilton piping tip. Follow the directions for piping
roses here. Pipe the roses onto small squares of parchment
paper and set them aside to dry for 30 to 60 minutes. When
piping roses, make a variety of sizes to ensure a balanced t to
each skull, three to four roses for each skull.
13. When the roses have dried, place a large drop of buttercream
on the back of each to attach them to the skull. Arrange the
roses on each skull.
14. Fill a piping bag tted with a #366 Wilton piping tip with the
pine buttercream. Pipe leaves to ll in the gaps between the
roses. Review how to pipe leaves here.

15. Repeat steps 2 through 14 with the remaining cookies. Re ll

the piping bags with buttercream as needed. Leftover
buttercream can be stored in an airtight container in the fridge
for up to 1 week and in the freezer for up to 3 months.
 DAY OF THE DEAD CASKET
MINIS

YIELD: 14 (4-INCH [10-CM]) COOKIES

If you have visited Sugarbombe in the fall, you will quickly

understand how much I adore all of the beautiful and fun celebrations
this time of year has to o er. These little minis are no exception,
bursting with almond and cinnamon avor and topped with a single
buttercream rosette or as many as you wish. The cookies are a sweet,
beautiful reminder of generations past.
INGREDIENTS
1 batch Almond Bliss Sugar Cookies

1 tsp cinnamon (optional, see Step 1)

1 batch American Buttercream, divided and dyed in the following amounts:

1 cup (227g) black

1 cup (227g) cinder rose light

1 cup (227g) cinder rose medium

1 cup (227g) cinder rose dark

½ cup (114 g) pine

½ cup (114 g) swan wing

SUPPLIES
Day of the Dead Casket Minis template

6 piping bags

1 #2 Wilton piping tip

1 #10 Wilton piping tip

Small o set spatula

2 #350 Ateco piping tips

3 #15 Ateco piping tips

2 #1 Wilton piping tips

1. Prepare the sugar cookie dough. If you would like, add 1

teaspoon of cinnamon with the almond our and whisk to
combine before adding the our. Cut the dough with the Day
of the Dead Casket Minis template and bake the cookies.
Prepare the buttercream and measure it into small mixing
bowls. Color the buttercream according to the Buttercream
Color Guide.
2. Fill a piping bag tted with a #2 Wilton piping tip with black
buttercream to outline the casket minis. Starting at a corner of
the outer edge of the cookie, hold the piping bag perpendicular
to the cookie surface and apply continuous, even pressure. Lift
up slightly to let the buttercream fall to the cookie surface.
Continue until you have outlined the entire cookie.

3. Change the piping bag of black buttercream with the #2

Wilton piping tip to a #10 Wilton piping tip to ll in the
caskets. With the tip of the piping bag perpendicular to the
cookie surface, begin at the outer edge of the cookie and,
moving in a zig-zag motion, ll in the entire outlined area
evenly.

4. When you have lled in all the cookies, use a small o set
spatula to smooth out the buttercream (see tips for smoothing
buttercream in the Cookie Basics).

CASKET MINI ONE

5. Fill a piping bag tted with a #15 Ateco piping tip with the
cinder rose light buttercream. Repeat this step for the cinder rose
medium and cinder rose dark buttercream to create rosettes.
Place the tip of the piping bag of cinder rose light buttercream
perpendicular to the cookie surface as you gently apply pressure,
making one loop in a counter-clockwise motion from the center
of the rosette and ending at the outer edge. Each rosette should
be about the size of a pencil eraser. Repeat this step, alternating
between cinder rose light, cinder rose medium and cinder rose
dark buttercream, until you have covered the surface of the
casket, leaving a border of ⅛ to ¼ inch (3–6 mm) around the
outside edge.

6. Fill a piping bag tted with a #350 Ateco piping tip with the
pine buttercream to make the leaves between the rosettes.
Holding the tip of the piping bag against the surface of the
cookie at a 140° angle, apply a small amount of pressure as
you slowly lift up, then release pressure to create the tip of the
 leaf. Add as many or few leaves as you would like. Leaves are a
good way to ll in any gaps between rosettes.

7. Fill a piping bag tted with a #1 Wilton piping tip with the
swan wing buttercream to pipe the scalloped edge. Starting at
a corner along the edge of the cookie, make a small half-circle,
ending parallel to where you started. Repeat this along the
entire edge of the cookie.

CASKET MINI TWO

8. Using one of the piping bags lled with cinder rose medium
buttercream and tted with a #15 Ateco piping tip, pipe two
rosettes approximately one-third of the way down from the top of
the co n. Place the tip of the piping bag perpendicular to the
cookie surface as you gently apply pressure, making one loop in a
counter-clockwise motion from the center of the rosette and
ending at the outer edge. Repeat this step for the second rosette
placed in a slightly staggered but close location to the rst.
9. Change the piping bag lled with pine buttercream from the
#350 Ateco piping tip to a #1 Wilton piping tip to pipe the
stems of the rosettes. Place the tip of the piping bag
perpendicular to the surface of the cookie, right under the
rosettes. Gently apply pressure, slightly lifting the piping tip
and allowing the buttercream to fall into place. Make one thin
line, about ½ inch (13 mm) from the bottom of the cookie.
Repeat this step for the second stem, crossing it over the rst
stem.

10. Change the piping bag of pine buttercream from the #1

Wilton piping tip to a #350 Ateco piping tip to create the
leaves. Place the tip perpendicular to the stem and slowly
apply pressure as you lift up and release pressure. Create one
leaf, pointing outward, about midway down the stem. Repeat
this step on the second stem.

11. Use the piping bag of swan wing buttercream tted with a #1
Wilton piping tip to pipe the scallops. Starting at a corner
along the edge of the cookie, make a small half-circle, ending
parallel to where you started. Repeat this along the entire edge
of the cookie.
12. Repeat designs one and two as desired on the remaining
cookies. I encourage you to get creative by making a variety of
designs with one rosette, two rosettes or many rosettes
covering the caskets. Re ll the piping bags with buttercream as
needed. Leftover buttercream can be stored in an airtight
container in the fridge for up to 1 week and in the freezer for
up to 3 months.
 RUSTIC FALL LEAVES

YIELD: 23 (3-INCH [7.5-CM]) COOKIES

I rst made these leaf cookies for a beautiful fall party here in the
Paci c Northwest. The request was for a modern take on traditional
fall colors. I absolutely loved how the color turned out, so I wanted to
share these with you. I encourage you to do the same and feel free to
add some of your favorite fall colors.
INGREDIENTS
1 batch Ultimate Vanilla Sugar Cookies

½ batch American Buttercream, dyed in the following amounts:

1 cup (227g) brick

¾ cup (170 g) terracotta

¾ cup (170 g) cinder rose light

SUPPLIES
Rustic Fall Leaves template

3 piping bags

3 #2 Wilton piping tips

3 #124 Wilton piping tips

1. Prepare the sugar cookie dough. Cut the dough with the Rustic
Fall Leaves templates and bake the cookies. Prepare the
buttercream and measure it into small mixing bowls. Color the
buttercream according to the Buttercream Color Guide.
2. Fill a piping bag tted with a #2 Wilton piping tip with brick
buttercream. Starting at the bottom center of the leaf, place the
tip of the piping bag against the surface of the cookie and
gently apply pressure as you lift up slightly, allowing the
buttercream to fall to the cookie surface, creating a line that
runs up the middle to the top of the leaf. Release pressure,
ending the stem. When the middle stem is complete, create
stems that branch o the main one.
3. Change the tip on the piping bag with brick buttercream from
a #2 Wilton piping tip to a #124 Wilton piping tip. Place the
tip of the piping bag parallel to the cookie surface at a 90°
angle, with the thinner part of the tip opening against the
outside edge and the wider part of the opening at the stem.
Gently apply pressure as you follow the angle of the leaf. When
the point of the piping tip reaches the top point of the leaf,
repeat this motion to form the opposite side of the leaf.

4. Repeat steps 2 and 3 with the remaining cookies, using the

terracotta and cinder rose light buttercream. Re ll the piping
bags with buttercream as needed. Leftover buttercream can be
stored in an airtight container in the fridge for up to 1 week
and in the freezer for up to 3 months.
 WINTER WONDERLAND

Winter is the o cial season for baking. Growing up in North

Dakota, where winter starts in October and ends in May,
there were plenty of snow days to bake and create warm
 memories with food. It has become tradition in my home
over the years to create beautiful and delicious cookie
platters for neighbors, friends and family as a way to
celebrate friendships and show appreciation for those you
love and those who support you throughout the year. Using
some basic household ingredients and a little creativity, you
can create snowmen that look like they are covered in fresh
snow, magical snow akes, candy canes avored with
peppermint and sugar-coated gum drops. These sweet and
delightful cookies will surely help to spread holiday cheer to
you and yours.
 SPARKLING SNOWFLAKES

YIELD: 22 (3½-INCH [9-CM]) COOKIES

Pink snow akes are the stu that young girls dream of, and I was no
exception. These lightly sweetened pink gems are avored with
peppermint and vanilla, bringing back all the memories of long snow-
lled winters and the avors of the holiday season.
INGREDIENTS
1 batch Ultimate Vanilla Sugar Cookies

½ batch American Buttercream, dyed in the following amount:

2½ cups (568 g) swan wing

2 cups (240 g) powdered sugar

3 tbsp (45 ml) water

¼ tsp peppermint extract

Pink food gel coloring

SUPPLIES
Sparkling Snow akes templates

Parchment paper

Sheet pan

Cooling rack

1 piping bag

1 #1 Wilton piping tip

1 #2 Wilton piping tip

1. Prepare the sugar cookie dough. Cut the dough with the
Sparkling Snow akes templates and bake the cookies. Prepare
the buttercream and measure it into a small mixing bowl.
Color the buttercream according to the Buttercream Color
Guide.
2. Place a sheet of parchment paper in a sheet pan and place a
cooling rack on the parchment paper. In a medium-sized bowl,
mix the powdered sugar, water and peppermint extract until
smooth. Add one small drop of pink food gel and mix until the
color is consistent throughout. Continue to the next steps and
use immediately, as the glaze will form a skin as it begins to
dry.
3. Dip the top of a cookie into the glaze. Turn the cookie over
and place it on the cooling rack to allow the glaze to dry.
Repeat this step with six or seven more cookies.

4. Add an additional drop of pink food gel to the glaze and mix
until the color is consistent throughout. It should be slightly
pinker than the previous step. Dip the tops of half of the
remaining cookies into the glaze and place them on the cooling
rack to dry.
5. Add an additional drop of pink food gel to the glaze and mix
until the color is consistent throughout and slightly pinker than
in step 4. Dip the tops of the remaining cookies into the glaze
and place them on the cooling rack to dry.
6. When the glaze has dried on all the cookies, ll a piping bag
tted with a #1 Wilton piping tip with half of the swan wing
buttercream. Placing the tip of the piping bag parallel to the
surface of the cookie, gently apply pressure as you lift up
slightly, allowing the buttercream to fall to the cookie surface.
Starting at the tip of one of the snow ake’s points, pipe a line
to the point directly opposite. Repeat until all points are
connected and you have three lines.

7. Create a second set of lines that connect the inner points of the
snow ake. Place the tip of the piping bag parallel to the
surface of the cookie and gently apply pressure as you lift up
slightly, allowing the buttercream to fall to the cookie surface.
Starting at one indent of the snow ake, pipe a line to the
indent directly opposite. Repeat until all the indents are
connected and you have another three lines.
8. Working again with the rst lines you created, pipe two V-
shaped lines o the line in one of the points. Starting at an
outer edge of the point, place the tip of the piping bag parallel
to the surface of the cookie. Gently apply pressure as you lift
up slightly, allowing the buttercream to fall to the cookie
surface as you move downward to the line and back up to the
opposite outer edge of the point. Repeat on the remaining ve
points of the snow ake.

9. Working in the inner section of the snow ake, create one V-

shaped line on the top portion of one of the lines. Starting at
the outer edge of the line, place the tip of the piping bag
perpendicular to the surface of the cookie. Gently apply
pressure as you lift up slightly, allowing the buttercream to fall
to the cookie surface as you move downward to the line and
back up to complete the V shape. Repeat on the remaining ve
inner lines.
10. Change the tip on the piping bag with the swan white
buttercream from a #1 Wilton piping tip to a #2 Wilton piping
tip. Add a dot of buttercream to the tip of each point of the
snow ake, in the middle of the snow ake where the lines
adjoin, and at the end of each line in the indents of the
snow ake. You will make a total of thirteen dots.

11. Repeat steps 6 through 10 with the remaining cookies. Re ll

the piping bag with buttercream as needed. Leftover
buttercream can be stored in an airtight container in the fridge
for up to 1 week and in the freezer for up to 3 months.
 FROSTY SNOWMEN

YIELD: 16 (5¼-INCH [13.5-CM]) COOKIES

These snowmen are sprinkled with coconut and lled with u y

buttercream. They are sweet little reminders of all the fun- lled snow
days from childhood and the memories we made with those near and
dear. I hope making these cute snowmen will usher in some new fun
memories for you, too.
INGREDIENTS
1 batch Ultimate Vanilla Sugar Cookies

2 batches American Buttercream, divided and dyed in the following amounts:

3 cups (681 g) swan wing

1 cup (227g) ruby

1 cup (227g) pine

1 cup (227g) amingo pink

1 cup (227g) golden carrot

½ cup (114 g) caramel

½ cup (114 g) black

½ cup (114 g) tiger lily

2 cups (186 g) shredded coconut

½ cup (60 g) powdered sugar

SUPPLIES
Frosty Snowmen template

7 piping bags

5 #5 Wilton piping tips

Small o set spatula

4 #45 Wilton piping tips

3 #1 Wilton piping tips 1 #2 Wilton piping tip

1. Prepare the sugar cookie dough. Cut the dough with the Frosty
Snowmen template and bake the cookies. Prepare the
buttercream and measure it into small mixing bowls. Color the
buttercream according to the Buttercream Color Guide.
2. Add the shredded coconut and the powdered sugar to a food
processor. Pulse four to ve times for 1 to 2 seconds each pulse
to achieve a “snowy” texture. Place in a medium bowl and set
aside.
3. Fill a piping bag tted with a #5 Wilton piping tip with the
swan wing buttercream to outline the face and the body of the
snowman, omitting the area for the scarf and hat. Starting at
the left or right curve of the head, hold the tip of the piping
bag parallel to the surface of the cookie. Gently apply pressure
as you lift slightly upward, allowing the line of buttercream to
fall to the cookie surface. Pipe the two rounded edges of the
snowman’s head, and straight lines to outline the hat and scarf.
Repeat this step to outline the body of the snowman, leaving a
straight line to indicate the bottom of the scarf.

4. Using the same piping bag of swan wing buttercream, ll in

the face and body. Holding the tip of the piping bag parallel to
the cookie surface, gently apply pressure as you move in a zig-
zag motion, lling in the outlined areas completely.

5. Repeat steps 3 and 4 with all the cookies. Use a small o set
spatula to smooth out the buttercream (see tips for smoothing
buttercream in the Cookie Basics).
6. Sprinkle the shredded coconut mixture over the cookie. Do not
press the cookie into the coconut or it will create a at surface
and cause the buttercream to spread over the edges. Repeat
steps 5 and 6 with all the cookies.

7. Fill four piping bags tted with #45 Wilton piping tips with
the ruby, pine, amingo pink and golden carrot buttercream.
Choose one of the colors and begin piping a scarf. Holding the
tip of the piping bag at a 140° angle with the widest side
parallel to the cookie surface, apply pressure as you ll in the
area between the head and the body to create a scarf.
8. Starting at the top right edge of the scarf, hold the tip of the
piping bag with the widest side parallel to the cookie surface.
Gently apply pressure as you continue down the scarf’s tail to
the longest point. Repeat this step for the shorter tail, ending
at the notch just above the previous scarf tail. Continue piping
scarves with the remaining three colors, making as many of
each color as you would like.
9. Change the tip of the piping bag with the color you piped the
scarf with from a #45 Wilton piping tip to a #5 Wilton piping
tip. Using the same four corresponding colors you created the
scarves with, outline, ll in and smooth out the hat of the
snowman. Using the piping bag of swan wing buttercream
tted with a #5 Wilton piping tip, pipe a dot to create the
pom-pom at the end of the hat.

10. Fill two piping bags tted with #1 Wilton piping tips with
the caramel and black buttercream. Fill a third piping bag
 tted with a #2 Wilton piping tip with tiger lily buttercream.
11. Starting with the piping bag of black buttercream, pipe three
dots down the center of the snowman body for his buttons. Use
the same piping bag to pipe two dots for eyes. To make the
smile, pipe a row of dots, starting slightly below and to the left
of the snowman’s left eye. Continue to pipe dots in the shape
of a smile, ending slightly lower and to the right of the
opposite eye.
12. Using the tiger lily buttercream, pipe the carrot nose. Holding
the tip at a 90° angle against the surface of the cookie, slowly
apply pressure as you lift up and slightly back down to create a
wider, more irregular carrot-like shape. Slowly ease o the
pressure as you continue to lift upward, creating the point of
the carrot.
13. Use the caramel buttercream to pipe the snowman’s arms.
Starting on the bottom right edge of the scarf with the tip of
the piping bag against the surface of the cookie, slowly apply
pressure as you lift slightly upward, allowing the buttercream
to fall into place as you create a stick-like arm. Repeat on the
left side.
14. Change the piping bag of swan wing buttercream from a #5
Wilton piping tip to a #1 Wilton piping tip to create designs on
the scarf and hat. These can be as simple as dots or lines, or a
more complicated snow ake pattern.

15. Repeat steps 7 through 14 with the remaining cookies. Re ll

the piping bags with buttercream as needed. Leftover
buttercream can be stored in an airtight container in the fridge
for up to 1 week and in the freezer for up to 3 months.
 FANCIFUL HOLIDAY TREES

YIELD: 8 (5-INCH [13-CM]) OR 12 (4-INCH [10-CM]) COOKIES

It wouldn’t be Christmas without a holiday tree. Covered in billowy

buttercream and topped o with your favorite sprinkles, these are sure
to be a favorite. This is a very beginner-friendly design, and you will
love the way the sprinkles capture the twinkling lights.
INGREDIENTS
1 batch Ultimate Vanilla Sugar Cookies

1 batch American Buttercream, divided and dyed in the following amounts:

2½ cups (568 g) pine

2½ cups (568 g) green tea

Assorted sprinkles

SUPPLIES
Fanciful Holiday Trees templates

2 piping bags

2 #865 Ateco piping tips

1. Prepare the sugar cookie dough. Cut the dough with the
Fanciful Holiday Trees templates and bake the cookies. Prepare
the buttercream and measure it into small mixing bowls. Color
the buttercream according to the Buttercream Color Guide.
2. Fill a piping bag tted with a #865 Ateco piping tip with the
pine buttercream, and the other piping bag tted with a #865
Ateco piping tip with the green tea buttercream.
3. Starting with either shade of green, at the outer tip of the
lowest left branch, place the tip of the piping bag
perpendicular to the surface of the cookie at a 90° angle.
Gently apply pressure as you slowly rotate to a 45° angle,
moving upward toward the next set of branches. Repeat this
step, creating ve to six branches along the bottom tier of the
tree.
4. Repeating step 3, continue to the next tier of branches,
creating one fewer branch per tier. For the taller cookies, you
can create three to four tiers. For the shorter cookies, you can
create two tiers.

5. Add your favorite sprinkles.

6. Repeat steps 3 to 5 with the other shade of green, splitting the

cookies evenly between the two shades. Re ll the piping bags
with buttercream as needed. Leftover buttercream can be
stored in an airtight container in the fridge for up to 1 week
and in the freezer for up to 3 months.
 GINGERBREAD MEN

YIELD: 23 (3-INCH [7.5-CM]) COOKIES

The gingerbread man is said to date back as far as Queen Elizabeth I

of England, who presented visiting dignitaries with gingerbread men
baked in their likeness. Later they were tied with ribbons and given as
symbols of love and eventually they became part of a children’s story.
The holidays are always about those near to our hearts, so what could
be better than giving these sweet little guys to those we love?
INGREDIENTS
1 batch Ultimate Vanilla Sugar Cookies

1 batch American Buttercream, divided and dyed in the following amounts:

2 cups (454g) caramel

½ cup (114 g) amingo pink

½ cup (114 g) black

½ cup (114 g) golden carrot

½ cup (114 g) green tea

½ cup (114 g) swan wing

SUPPLIES
Gingerbread Men template

6 piping bags

1 #5 Wilton piping tip

Small o set spatula

5 #2 Wilton piping tips

1 #1 Wilton piping tip

1. Prepare the sugar cookie dough. Cut the dough with the
Gingerbread Men template and bake the cookies. Prepare the
buttercream and measure it into small mixing bowls. Color the
buttercream according to the Buttercream Color Guide.
2. Fill a piping bag tted with a #5 Wilton piping tip with the
caramel buttercream to outline the gingerbread man. Starting
at the outer edge of the head, hold the tip of the piping bag
perpendicular to the surface of the cookie. Gently apply
pressure as you lift slightly upward, allowing the line of
buttercream to fall to the cookie surface. Continue until the
entire cookie is outlined.
3. Using the same piping bag of caramel buttercream, ll in the
gingerbread man. Holding the tip of the piping bag
perpendicular to the cookie surface, gently apply pressure as
you move in a zig-zag motion, lling in the outlined areas
completely.

4. Repeat steps 2 and 3 with all the cookies. Then, use a small
o set spatula to smooth out the buttercream (see tips for
smoothing buttercream in the Cookie Basics). When smoothing
the buttercream, you can add depth by creating a slightly
rounded surface in the center.
5. Fill a piping bag tted with a #2 Wilton piping tip with
amingo pink and pipe two large dots for cheeks. Using the
small o set spatula, smooth out the cheeks.

6. Fill a piping bag tted with a #2 Wilton piping tip with black
buttercream and pipe two dots for eyes. Change the tip on the
piping bag of caramel buttercream from a #5 Wilton piping tip
to a #2 Wilton piping tip and pipe a small dot for a nose.
7. Fit two piping bags with #2 Wilton piping tips and ll one
with golden carrot buttercream and the second with green tea
buttercream. Pipe out a dot of each color to make two buttons
and one on the top of each foot. Using the amingo pink
buttercream piping bag tted with a #2 Wilton piping tip, pipe
out another dot to make a third button.
8. Fill a piping bag tted with a #1 Wilton piping tip with swan
wing buttercream to add the swirls to the hands, feet and top
of the head. Place the tip of the piping bag perpendicular to
the lower edge of the left arm. Gently apply pressure as you lift
up slightly, allowing the buttercream to fall to the cookie
surface as you move upward and slightly right. Allow the
buttercream to loop over itself and end at the top of the left
arm, across from where you started. Repeat this step on the
remaining hands, feet and the top of the head.
9. Using the swan wing buttercream piping bag tted with a #1
Wilton piping tip, make a bow. First, pipe a line that slightly
curves downward across the neckline. Second, pipe two
extended loops, one o to the left and the second to the right.
Then, pipe the tails of the bow. Starting with the tip of the
piping bag at the top-left corner at the base of the head and
perpendicular to the cookie surface, gently apply pressure as
you lift up slightly, allowing the buttercream to fall to the
cookie surface. End at the same point on the opposite side. You
can give the line a slight curve to create a more natural-
looking bow.
10. Repeat steps 4 through 9 with the remaining cookies. Re ll
the piping bags with buttercream as needed. Leftover
buttercream can be stored in an airtight container in the fridge
for up to 1 week and in the freezer for up to 3 months.
 GUM DROPS

YIELD: 37 (1-INCH [2.5-CM]) COOKIES

These little dreams are a simple design that’s easy to pipe. I usually
like to pair them with my Gingerbread Men at holiday parties.
INGREDIENTS
1 batch Ultimate Vanilla Sugar Cookies

½ batch American Buttercream, divided and dyed in the following amounts:

¾ cup (171 g) apple

¾ cup (171 g) golden carrot

¾ cup (171 g) amingo pink

1 cup (192 g) sanding sugar

SUPPLIES
Gum Drops template

3 piping bags

3 #2 Wilton piping tips

Small o set spatula

1. Prepare the sugar cookie dough. Cut the dough with the Gum
Drops template and bake the cookies. Prepare the buttercream
and measure it into small mixing bowls. Color the buttercream
according to the Buttercream Color Guide.
2. Fit three piping bags with #2 Wilton piping tips. Fill one with
apple buttercream, one with golden carrot buttercream and
one with amingo pink buttercream.
3. Choose one of the three colors. Begin icing the gum drops by
outlining the outer edge. Hold the tip of the piping bag
perpendicular to the surface of the cookie. Gently apply
pressure as you lift slightly upward, allowing the line of
buttercream to fall to the cookie surface. Release pressure
when the outline is complete.
4. Using the same color you used in step 3, ll in the outline.
Starting at the top of the gum drop with the tip of the piping
bag perpendicular to the cookie surface, gently apply pressure
as you move in a zig-zag motion. Continue in this manner until
the outline is lled in.

5. Using a small o set spatula, smooth out the surface of the gum
drops (see tips for smoothing buttercream in the Cookie
Basics).

6. Sprinkle the gum drop with the sanding sugar. Do not press the
cookie into the sanding sugar because it will spread the
buttercream over the edges.
7. Repeat steps 3 through 6 with the remaining cookies, dividing
the three colors up evenly among the cookies. Re ll the piping
bags with buttercream as needed. Leftover buttercream can be
stored in an airtight container in the fridge for up to 1 week
and in the freezer for up to 3 months.
 FESTIVE CANDY CANES

YIELD: 39 (4-INCH [10-CM]) COOKIES

Candy canes are one of the original holiday candies. Beautiful on

their own, mixed into a cookie platter or dipped in hot cocoa, these
are sure to be a hit!
INGREDIENTS
1 batch Ultimate Vanilla Sugar Cookies

½ batch American Buttercream, divided and dyed in the following amounts:

½ cup (114g) ruby

½ cup (114 g) cerise pink

½ cup (114 g) pine

½ cup (114 g) golden carrot

2 cups (240 g) powdered sugar

3 tbsp (45 ml) water

Pink food gel

SUPPLIES
Festive Candy Canes template

Parchment paper

Sheet pan

Cooling rack

4 piping bags

4 #1 Wilton piping tips

1 #2 Wilton piping tip

1. Prepare the sugar cookie dough. Cut the dough with the
Festive Candy Canes template and bake the cookies. Prepare
the buttercream and measure it into small mixing bowls. Color
the buttercream according to the Buttercream Color Guide.
2. Place a sheet of parchment paper in a sheet pan and place a
cooling rack on the parchment paper. In a medium-sized bowl,
mix the powdered sugar and water until smooth. Add one drop
of pink food gel and mix until the color is a consistent light
pink throughout. Use immediately, as the glaze will form a
skin as it begins to dry.
3. Dip the top of a cookie into the glaze. Turn the cookie over
and place it on the cooling rack to allow the glaze to dry.
Continue with the rest of the cookies.
4. Fill a piping bag tted with a #1 Wilton piping tip with the
ruby buttercream. Fill a second bag tted with a #1 Wilton
piping tip with the cerise pink. Using the ruby buttercream,
place the tip of the piping bag parallel to the surface of the
cookie and slowly apply pressure as you lift up slightly,
allowing the buttercream to fall as you make a diagonal line
across the candy cane. Repeat with the cerise pink slightly
above the ruby line. Continue with this pattern until the entire
candy cane is covered.

5. Fill a piping bag tted with a #1 Wilton piping tip with pine
buttercream. Starting at the tip of the left leaf, place the tip of
the piping bag parallel to the cookie surface. Gently apply
pressure as you lift up slightly, allowing the buttercream to fall
to the cookie surface, ending the line roughly halfway up the
candy cane. Repeat on the opposite side.
6. Using the same piping bag of pine buttercream, pipe the
needles onto the stem by placing the tip of the piping bag on
the top of the center line. Gently apply pressure as you lift
slightly up, allowing the buttercream to fall to the cookie
surface, moving in a diagonal line and releasing pressure once
you reach the edge. Repeat until the entire stem is lled in on
both sides, creating the lines very close together and slightly
on top of each other.

7. Change the tip of the ruby buttercream from a #1 Wilton

piping tip to a #2 Wilton piping tip to pipe the bow on top of
 the greenery. With the tip of the piping bag positioned in the
center and at the top of the greenery, against the cookie
surface, gently apply pressure and lift up slightly as you create
a loop, ending in the same position you started. Repeat on the
opposite side. Review my tips for creating loops here.

8. With the same piping bag of ruby buttercream, pipe the ribbon
strands. With the tip of the piping bag perpendicular to the
cookie surface where the two loops meet, begin to apply
pressure as you lift up slightly, allowing the buttercream to fall
to the surface of the cookie, creating the tail of the bow. Trail
the ribbon strands down the branches. Repeat on the opposite
side.

9. Fill a piping bag tted with a #1 Wilton piping tip with the
golden carrot buttercream. Holding the piping bag at a 90°
angle against the cookie surface, begin to apply pressure to
 create small dots that resemble berries on the branches. Repeat
on the opposite side.

10. Repeat steps 4 through 9 with the remaining cookies. Re ll

the piping bags with buttercream as needed. Leftover
buttercream can be stored in an airtight container in the fridge
for up to 1 week and in the freezer for up to 3 months.
 WILD WOODLAND

Living in the Paci c Northwest for the past 25 years has

taught me the beauty of the outdoors and the signs of home
—the natural wild owers, the pinecones that come in every
 shape and size and the mushrooms that are everywhere.
Whenever I am planning an event, baking for fun or
planning my holiday cookie boxes, these magical little
symbols of home are always included. In this chapter, you
will use ower tips to create pinecones and wild daisies and
a layered smoothing technique with lines to create
mushrooms that even the most discerning gnome wouldn’t
pass up.
 WILD WOODLAND DAISIES

YIELD: 16 (3-INCH [7.5-CM]) COOKIES

Daisies may not be the most fragrant or beautiful, but they are a
happy little ower. I oftentimes add them to spring bouquets, but they
also nd their way into the details on fall cookies, and sometimes you
may even nd a little Santa with one tucked into his hat. If you like
daisies as much as I do, be sure to check out the Dainty Daisies
cookies. I made this cookie in white for a classic look, but you could
easily swap in one of my pink buttercream hues.
INGREDIENTS
1 batch Ultimate Vanilla Sugar Cookies

½ batch American Buttercream, divided and dyed in the following amounts:

¾ cup (170 g) pine

1 cup (227g) swan wing

¾ cup (170 g) golden carrot

SUPPLIES
Wild Woodland Daisies template

3 piping bags

2 #2 Wilton piping tips

Small o set spatula

1 #124 Wilton piping tip

1. Prepare the sugar cookie dough. Cut the dough with the Wild
Woodland Daisies template and bake the cookies. Prepare the
buttercream and measure it into small mixing bowls. Color the
buttercream according to the Buttercream Color Guide.
2. Fill a piping bag tted with a #2 Wilton piping tip with the
pine buttercream for the leaves of the daisy. Place the tip of
the piping bag perpendicular to the cookie surface and,
starting on the lower edge in the middle of the two leaves,
move up to the point of the right leaf and then back to the
center. Repeat this for the left leaf.
3. Using the same piping bag of pine tted with a #2 Wilton
piping tip, ll in the leaves. Start at the tip of the leaf and
move toward the bottom in a zig-zag motion.
4. Using a small o set spatula, smooth out the surface of the
leaves (see tips for smoothing buttercream in the Cookie
Basics).

5. Using the piping bag of pine buttercream tted with a #2

Wilton piping tip, pipe the stem. Place the tip of the piping bag
against the surface of the cookie at the center point where the
two leaves adjoin. Gently apply pressure as you lift up slightly,
allowing the buttercream to fall to the cookie surface. Release
pressure, ending the stem a third of the way down from the top
of the cookie.
6. Fill a piping bag tted with a #124 Wilton piping tip with the
swan wing buttercream to make the petals. Holding the wider
end of the petal tip closest to you with the thin end at the top
of the petal at a 180° angle against the cookie surface, apply
pressure to create the wider part of the petal and gently let up
on the pressure as you drag the tip toward the center of the
cookie. Repeat this step for each petal.

7. Fill a piping bag tted with a #2 Wilton piping tip with the
golden carrot buttercream to create the center of the daisy.
Starting in the center of the cookie with the tip of the piping
bag perpendicular to the cookie surface, begin to apply
pressure as you gently lift up, allowing the buttercream to fall
to the cookie surface, creating the outline for the center.
8. Using the same piping bag of golden carrot buttercream, ll in
the outline. Starting in the center of the outline, gently apply
pressure as you move the tip in a circular motion until you
have reached the outer edge.

9. Using the small o set spatula, smooth out the center of the
daisy.

10. Begin the center detail using the same piping bag of golden
carrot buttercream. Holding the tip against the outer edge of
the center of the daisy, begin to slowly apply pressure until
 you have created a small dot, then gently release pressure and
lift up and away to nish the dot. Repeat this step, working
from the outer edge inward, until you have covered the entire
center with dots.

11. Repeat steps 2 through 10 with the remaining cookies. Re ll

the piping bags with buttercream as needed. Leftover
buttercream can be stored in an airtight container in the fridge
for up to 1 week and in the freezer for up to 3 months.
 MAGIC LITTLE ACORNS
YIELD: 16 (3-INCH [7.5-CM]) COOKIES

Acorns are seen as symbols of good luck, abundance, wisdom and

youth—just to name a few. For me they are a symbol of home, a
reminder of many long walks in the woods. A box of acorn cookies
given to a friend or new neighbor can be a very sweet and meaningful
gift.
INGREDIENTS
1 batch Ultimate Vanilla Sugar Cookies

1 batch American Buttercream, divided and dyed in the following amounts:

3 cups (681 g) mocha, divided

1 cup (227g) pine

SUPPLIES
Magical Little Acorns template

3 piping bags

1 #2 Wilton piping tip

Small o set spatula

1 #352 Wilton piping tip

1 #366 Wilton piping tip

1. Prepare the sugar cookie dough. Cut the dough with the Magic
Little Acorns template and bake the cookies. Prepare the
buttercream and measure it into small mixing bowls. Color the
buttercream according to the Buttercream Color Guide.
2. Fill a piping bag tted with a #2 Wilton piping tip with 1½
cups (341 g) of the mocha buttercream to create the outline of
the stem and bottom portion of the acorn. Starting at the outer
edge with the tip of the piping bag perpendicular to the cookie
surface, gently apply pressure as you slowly lift up, letting the
buttercream fall to the surface. When you have gone all the
way around the outer edge of the bottom portion, release
 pressure to end the line. Repeat this step to outline the stem of
the acorn.

3. Using the same bag of mocha buttercream, ll in the two

areas. Starting at the top of the stem, gently apply pressure as
you move in a zig-zag motion, creating lines to ll the outline
of the stem completely. Repeat this step for the lower portion
of the acorn.

4. Using a small o set spatula, smooth out the stem and lower
body of the acorn (see tips for smoothing buttercream in the
Cookie Basics).
5. Fill a piping bag tted with a #352 Wilton piping tip with 1½
cups (341 g) of the mocha buttercream. Starting along the top
edge of the lower body of the acorn, hold the piping bag at a
45° angle with the open sides of the tip perpendicular to the
cookie surface. Gently apply pressure to create the body of the
leaf shape. When you have the desired shape and size, ease o
the pressure as you move in a downward motion to create the
tip of the leaf. Repeat this motion until you have covered the
cap of the acorn with leaves.
6. Repeat step 5 with the other cookies.
7. Fill a piping bag tted with a #366 Wilton piping tip with the
pine buttercream. Starting in the area where the stem meets
the body of the acorn, hold the piping bag at a 45° angle with
the open sides of the tip parallel to the surface of the cookie.
Gently apply pressure to create the body of the leaf shape.
When you have the desired shape and size, release pressure as
you move in a downward motion to create the tip of the leaf.
Repeat this step to create a second leaf.

8. Repeat steps 2 through 7 with the remaining cookies. Re ll the

piping bags with buttercream as needed. Leftover buttercream
can be stored in an airtight container in the fridge for up to 1
week and in the freezer for up to 3 months.
*See beauty image here.
 MYTHICAL MUSHROOMS

YIELD: 18 (2½-INCH [6-CM]) COOKIES

Mushrooms are those magical little fungi in children’s books that

make little homes for mice, gnomes and other sweet forest creatures.
We use warm colors in this project to capture their earthy tones, but
with a bit of imaginative spark. Friends, loved ones and fans of
magical stories will feel honored receiving a batch of these little
beauties.
INGREDIENTS
1 batch Ultimate Vanilla Sugar Cookies

1½ batches American Buttercream, divided and dyed in the following amounts:

1½ cups (341 g) swan wing, divided

1½ cups (341 g) ruby

1½ cups (341 g) apple

1½ cups (341 g) caramel

SUPPLIES
Mythical Mushrooms template

5 piping bags

4 #2 Wilton piping tips

Small o set spatula

1 #1 Wilton piping tip

1 # 126K Ateco piping tip

1. Prepare the sugar cookie dough. Cut the dough with the
Mythical Mushrooms template and bake the cookies. Prepare
the buttercream and measure it into small mixing bowls. Color
the buttercream according to the Buttercream Color Guide.
2. Fill a piping bag tted with a #2 Wilton piping tip with ¾ cup
(170 g) of the swan wing buttercream to create the outline of
the stem and bottom portion of the mushroom. Starting at the
outer edge with the tip of the piping bag perpendicular to the
cookie surface, gently apply pressure as you slowly lift up,
letting the buttercream fall to the surface of the cookie. When
you have gone around the outer edge of the stem, release
pressure to end the line.
3. When you have the outline complete, ll in the stem. Starting
at the top of the stem, gently apply pressure as you move in a
zig-zag motion, creating lines to ll the outline of the stem and
the bottom portion of the mushroom completely.

4. Using a small o set spatula, smooth out the stem and lower
body of the mushroom (see tips for smoothing buttercream in
the Cookie Basics).

5. Change the tip on the piping bag of swan wing buttercream

from a #2 Wilton to a #1 Wilton piping tip. Starting at the
center of the bottom portion of the mushroom cap, place the
tip of the piping bag perpendicular to the cookie surface.
 Gently apply pressure as you slowly lift up, letting the
buttercream fall to the surface of the cookie, making short thin
lines that angle slightly toward the edge of the mushroom cap.

6. Fill a new piping bag tted with a #126K Ateco piping tip with
the remaining ¾ cup (170 g) of the swan wing buttercream.
Holding the piping bag at a 45° angle with the curved edge of
the piping tip pointed toward the base of the mushroom stem
(the narrow edge of the piping tip produces the ru es), apply
even pressure on the piping bag as you move the tip across the
uted area just under the mushroom cap.

7. Choose ruby, apple or caramel for the mushroom cap. Fill a

piping bag tted with a #2 Wilton piping tip with the color
you chose. Starting at the outer edge of the cap, place the
piping tip perpendicular to the cookie surface and gently apply
pressure as you lift up slightly, allowing the line to fall to the
cookie surface. Continue until the cap has been completely
outlined.
8. Using the same piping bag and color, ll the mushroom cap.
Starting at the edge, gently apply pressure as you move in a
zig-zag motion, lling in the cap completely.

9. Using the small o set spatula, smooth out the surface of the
mushroom cap.

10. Use the piping bag of swan wing buttercream tted with
either a #2 or #1 Wilton piping tip to make spots on the
mushroom cap. Place the tip of the piping bag perpendicular to
the cookie surface and gently apply pressure until the desired
 size of the dot is formed. Repeat this step for the desired
number of dots.

11. Repeat steps 2 through 10 with the remaining cookies,

dividing them equally between the remaining two buttercream
colors. Re ll the piping bags with buttercream as needed.
Leftover buttercream can be stored in an airtight container in
the fridge for up to 1 week and in the freezer for up to 3
months.
 PINECONE BOUQUET

YIELD: 16 (4-INCH [10-CM]) COOKIES

Pinecones have been an essential part of my love of all things

woodland. They make their way into every holiday and tablescape,
never stealing the spotlight but always adding an element of whimsy
and nostalgia. I like to pair these cookies with my Sparkling
Snow akes around the holidays.
INGREDIENTS
1 batch Ultimate Vanilla Sugar Cookies

1 batch American Buttercream, divided and dyed in the following amounts:

1 cup (227g) cerise pink

½ cup (114 g) pine

3 cups (681 g) mocha

½ cup (114g) ruby

SUPPLIES
Pinecone Bouquet template

4 piping bags

1 #2 Wilton piping tip Small o set spatula

2 #1 Wilton piping tips 2 #5 Wilton piping tips 1 #81 Wilton piping tip

1. Prepare the sugar cookie dough. Cut the dough with the
Pinecone Bouquet template and bake the cookies. Prepare the
buttercream and measure it into small mixing bowls. Color the
buttercream according to the Buttercream Color Guide.
2. Fill a piping bag tted with a #2 Wilton piping tip with cerise
pink buttercream to outline and ll in the cookie. Holding the
piping bag perpendicular to the cookie surface and applying
continuous, even pressure, start on the outer edge and follow it
until you have outlined the entire cookie. Use the same piping
bag of cerise pink buttercream to ll in the cookie using a zig-
zag motion. Repeat this step with all the cookies.
3. When the cookie is lled in completely, use the small o set
spatula to smooth out the buttercream (see tips for smoothing
buttercream in the Cookie Basics). Repeat this step with all the
cookies.

4. Fill a piping bag tted with a #1 Wilton piping tip with pine
buttercream. Starting on the far-left leaf, make a straight line
through the center of the leaf. Place the tip of the buttercream
bag perpendicular to the cookie surface, starting at the tip of
the far-left leaf. Gently apply pressure as you lift slightly
upward, allowing the buttercream to fall to the cookie surface.
Slowly release pressure, ending the line near the stem. Add the
needles by placing the tip of the buttercream bag parallel to
the cookie surface, starting at the top of the line and gently
applying pressure as you lift slightly upward, allowing the
buttercream to fall to the cookie surface, ending at the outer
edge of the leaf. Repeat this step on both halves until the leaf
is lled in completely with lines.

5. Fill in the second leaf using the technique in step 4.

6. Fill a piping bag tted with a #1 Wilton piping tip with mocha
buttercream. Starting at the tip of the stem, place the tip of the
piping bag perpendicular to the cookie and gently apply
pressure as you lift slightly upward, allowing the buttercream
to fall to the cookie surface. Slowly release pressure, ending
the line near the midpoint of each pinecone. Using the same
technique as for the stems, create the outline for each of the
pinecones.

7. Replace the #1 piping tip with a #5 Wilton piping tip on the

piping bag of mocha buttercream. Fill in the pinecone outlines
using a circular motion. Repeat steps 4 through 7 with all the
cookies.

8. When both pinecone outlines are lled in completely, use the

small o set spatula to smooth out the buttercream.
9. Replace the #5 piping tip with a #81 Wilton piping tip on the
piping bag of mocha buttercream. Add additional buttercream
to the piping bag as needed. Starting at the tip of the pinecone
shape, place the tip of the piping bag against the cookie
surface with the concave side of the tip facing downward.
Gently apply pressure as you pull downward, releasing
pressure once you have created a ¼-inch (6-mm) length of
buttercream. Start the second row, repeating the technique and
overlapping halfway down the rst row. Continue until the
entire pinecone is lled in.

10. Repeat step 9 on the second pinecone.

11. Fill a piping bag tted with a #5 Wilton piping tip with the
ruby buttercream. Holding the piping bag at a 90° angle with
 the tip of the bag against the cookie surface, gently apply
pressure, creating dots of varying size for berries.

12. Repeat steps 8 through 11 with the remaining cookies. Re ll

the piping bags with buttercream as needed. Leftover
buttercream can be stored in an airtight container in the fridge
for up to 1 week and in the freezer for up to 3 months.
STENCILS
 PINK SCALLOPED HEARTS

SPRINGTIME BUNNY BOYS AND GIRLS (GIRL VERSION)

CELEBRATION RIBBONS
SPRINGTIME BUNNY BOYS AND GIRLS (BOY VERSION)

DAINTY DAISIES

CHEERY CHICKS
BLOOMING TULIPS

PRICKLY PEARS

CHOLLA MINIS
DESERT LIGHTNING BUGS

LOVELY LITTLE LLAMAS

 GOLDEN WILD FLOWERS

FALL FLORAL PUMPKINS (VERSION 3)

BUG WINGS

FALL FLORAL PUMPKINS (VERSION 1)

FALL FLORAL PUMPKINS (VERSION 2)

 RUSTIC FALL LEAVES

GILDED ROSE CROWN SKULLS

DAY OF THE DEAD CASKET MINIS

SPARKLING SNOWFLAKES (SMALL VERSION)

SPOOKY LITTLE GHOSTS

SPARKLING SNOWFLAKES (LARGE VERSION)

 FROSTY SNOWMEN

GUM DROPS

FANCIFUL HOLIDAY TREES (TALL VERSION)

FANCIFUL HOLIDAY TREES (SHORT VERSION)

GINGERBREAD MEN

WILD WOODLAND DAISIES

FESTIVE CANDY CANES

MYTHICAL MUSHROOMS

MAGIC LITTLE ACORNS

PINECONE BOUQUET
 ACKNOWLEDGMENTS
To my editor Franny Donington, thank you for your patience and
for helping me navigate through unfamiliar publishing territory,
for all your insight, for believing in the creative process, all while
polishing my words and tailoring my ideas into an amazing book.
To Paula Rey, because you have been there always, for
everything—for being my biggest cheerleader, for never giving up
on me and for all the walks and wisdom. I don’t know where I
would be without you.
To Debbie, for loving my dad and caring for him in his nal days,
for continuing to be a powerhouse of strength and kindness. You
were there when I needed you most and I will be forever grateful.
To Grandma Helen, thank you for letting me watch you pipe out
roses. My six-year-old self thought you were pure magic—I now
know how magical you really were.
To Tony, for being an amazing and funny friend and taking care
of the fur babies so I could have the occasional break.
To Amajit, for making my days fun, and for reminding me to care
for myself rst and that food is an act of love.
To Skyba, thank you for all your support and generosity. Your
strength and courage as a mother has taught me so much about
community and the power a mother has to shape the world. You
are amazing.
To Scott, for being an amazing friend and supportive of all my
dreams, for recognizing my skills in photography and
encouraging me to go further and for all the love you gave to my
sweet boy Jasper.
To Meredith, thank you for all the co ee dates and listening to all
things Sugarbombe, for all your encouragement and excitement
around baking and for always showing up to bake at the church.
It was a truly special time, and I’m grateful you were there and
continue to be here to bake and create.
To Mom, thank you for always letting me help in the kitchen; you
shaped and encouraged my love of food and baking at a very
impressionable age. It’s the greatest gift to have received.
To Dad, for teaching me to have a voice, but mostly for teaching
me that my voice matters. I will love you forever.
To Lilly and Elsa, for letting me live in your wonderous world, for
the girl hangs on the trampoline, for letting me hold your hands
on Sunday roller skate dates, for all the bedtime stories, for
letting me teach you about food, but most of all for showing me
how amazing life is through your eyes.
To the readers and supporters of Sugarbombe, thank you for all
your endless words of kindness and encouragement. It takes a
village and I’m so happy you are all in my village. I wouldn’t
have this book without each and every one of you.
 ABOUT THE AUTHOR

Melissa Broyles is a graduate of Seattle Culinary Academy. She is

a lifelong baker, recipe developer, food photographer, designer
and the creator of Sugarbombe.
 INDEX
The index that appeared in the print version of this title was
intentionally removed from the eBook. Please use the search
function on your eReading device to search for terms of interest.
For your reference, the terms that appear in the print index are
listed below.
#1 Wilton piping tips
bow piping
Celebration Ribbons
Cheery Chicks
Day of the Dead Casket Minis
Festive Candy Canes
Frosty Snowmen
Gingerbread Men
Golden Wild Flowers
line piping
Lovely Little Llamas
Mythical Mushrooms
Pinecone Bouquet
Sparkling Snow akes
Spooky Little Ghosts
writing with
#2 Wilton piping tips
Blooming Tulips
bow piping
Dainty Daisies
 Day of the Dead Casket Minis
Desert Lightning Bugs
Festive Candy Canes
Frosty Snowmen
Gilded Rose Crown Skulls
Gingerbread Men
Golden Wild Flowers
Gum Drops
Lovely Little Llamas
Magic Little Acorns
Mythical Mushrooms
Pinecone Bouquet
Rustic Fall Leaves
Sparkling Snow akes
Spooky Little Ghosts
Springtime Bunny Boys and Girls
Wild Woodland Daisies
#5 Wilton piping tips
Frosty Snowmen
Gingerbread Men
Pinecone Bouquet
#8B Wilton piping tips
Cholla Minis
Pink Scalloped Hearts
Prickly Pears
rosette piping
#10 Wilton piping tips
 Cheery Chicks
Day of the Dead Casket Minis
Gilded Rose Crown Skulls
Lovely Little Llamas
rose piping
Spooky Little Ghosts
Springtime Bunny Boys and Girls
#13–18 Wilton piping tips: rosette
piping
#15 Ateco piping tips: Day of the
Dead Casket Minis
#16 Ateco piping tips: Cheery
Chicks
#20 Wilton piping tips: rosette
piping
#21 Wilton piping tips: Lovely Little
Llamas
#22 Wilton piping tips: Fall Floral
Pumpkins
#27 Wilton piping tips
Celebration Ribbons
Fall Floral Pumpkins
#32 Ateco piping tips: Cheery
Chicks
#32 Wilton piping tips
Cholla Minis
Fall Floral Pumpkins
 Prickly Pears
rosette piping
#45 Wilton piping tips: Frosty
Snowmen
#81 Wilton piping tips: Pinecone
Bouquet
#104 Wilton piping tips
Dainty Daisies
rose piping
#124 Wilton piping tips
Fall Floral Pumpkins
Gilded Rose Crown Skulls
Rustic Fall Leaves
Wild Woodland Daisies
#126K Ateco piping tips
Celebration Ribbons
Mythical Mushrooms
#350 Ateco piping tips: Day of the
Dead Casket Minis
#352 Ateco piping tips: leaf piping
#352 Wilton piping tips
leaf piping
Magic Little Acorns
#366 Wilton piping tips
Gilded Rose Crown Skulls
Magic Little Acorns
#825 Ateco piping tips
 Fall Floral Pumpkins
rosette piping
#828 Ateco piping tips: rosette
piping
#855 Ateco piping tips: rosette
piping
#856 Ateco piping tips
Fall Floral Pumpkins
rosette piping
#865 Ateco piping tips
Fanciful Holiday Trees
rosette piping
A
Almond Bliss Sugar Cookies
Blooming Tulips
Day of the Dead Casket Minis
recipe
Spooky Little Ghosts
Apple Buttercream
Gum Drops
Mythical Mushrooms
recipe
B
Black Buttercream
Celebration Ribbons
Cheery Chicks
Day of the Dead Casket Minis
 Desert Lightning Bugs
Frosty Snowmen
Gilded Rose Crown Skulls
Gingerbread Men
Lovely Little Llamas
recipe
Spooky Little Ghosts
Springtime Bunny Boys and Girls
bows
Cheery Chicks
Festive Candy Canes
Gingerbread Men
Lovely Little Llamas
piping instructions
Springtime Bunny Boys and Girls
Brick Buttercream
Lovely Little Llamas
recipe
Rustic Fall Leaves
buttercream recipes
American Buttercream
Apple
Black
Brick
Canary Yellow
Caramel
Cerise Pink
 Cinder Rose Dark
Cinder Rose Light
Cinder Rose Medium
Flamingo Pink
Golden Carrot
Green Tea
Mauve Dark
Mauve Light
Mauve Medium
Mocha
Moss
Pastel Green
Pine
Ruby
Swan Wing
Terracotta
Tiger Lily
Violet
Violet Light
C
Canary Yellow Buttercream
Celebration Ribbons
Cheery Chicks
recipe
Springtime Bunny Boys and Girls
Caramel Buttercream
Frosty Snowmen
 Gingerbread Men
Mythical Mushrooms
recipe
Cerise Pink Buttercream
Celebration Ribbons
Desert Lightning Bugs
Festive Candy Canes
Pinecone Bouquet
recipe
Springtime Bunny Boys and Girls
Cinder Rose Dark Buttercream
Day of the Dead Casket Minis
Pink Scalloped Hearts
recipe
Cinder Rose Light Buttercream
Cholla Minis
Day of the Dead Casket Minis
Pink Scalloped Hearts
Prickly Pears
recipe
Rustic Fall Leaves
Spooky Little Ghosts
Cinder Rose Medium Buttercream
Day of the Dead Casket Minis
Pink Scalloped Hearts
recipe
coconut
 Frosty Snowmen
Lovely Little Llamas
Springtime Bunny Boys and Girls
D
dots
Dainty Daisies
Desert Lightning Bugs
Festive Candy Canes
Frosty Snowmen
Gingerbread Men
Lovely Little Llamas
Mythical Mushrooms
Pinecone Bouquet
piping instructions
Sparkling Snow akes
Springtime Bunny Boys and Girls
Wild Woodland Daisies
F
Flamingo Pink Buttercream
Celebration Ribbons
Cheery Chicks
Frosty Snowmen
Gingerbread Men
Golden Wild Flowers
Gum Drops
Lovely Little Llamas
recipe
 Springtime Bunny Boys and Girls
G
Golden Carrot Buttercream
Celebration Ribbons
Dainty Daisies
Desert Lightning Bugs
Festive Candy Canes
Frosty Snowmen
Gingerbread Men
Golden Wild Flowers
Gum Drops
recipe
Springtime Bunny Boys and Girls
Wild Woodland Daisies
gold leaf: Pink Scalloped Hearts
Green Tea Buttercream
Celebration Ribbons
Fanciful Holiday Trees
Gingerbread Men
recipe
Springtime Bunny Boys and Girls
L
leaves
Blooming Tulips
Day of the Dead Casket Minis
Festive Candy Canes
Golden Wild Flowers
 Lovely Little Llamas
Magic Little Acorns
Pinecone Bouquet
piping instructions
Rustic Fall Leaves
Wild Woodland Daisies
lemon zest: Almond Bliss Sugar Cookies
lines
Festive Candy Canes
Frosty Snowmen
Gilded Rose Crown Skulls
Golden Wild Flowers
Lovely Little Llamas
Magic Little Acorns
Mythical Mushrooms
piping instructions
Sparkling Snow akes
Spooky Little Ghosts
Springtime Bunny Boys and Girls
loops
Cheery Chicks
Day of the Dead Casket Minis
Festive Candy Canes
Gingerbread Men
Lovely Little Llamas
piping instructions
Springtime Bunny Boys and Girls
M
Mauve Dark Buttercream
Fall Floral Pumpkins
recipe
Mauve Light Buttercream
Fall Floral Pumpkins
recipe
Mauve Medium Buttercream
Fall Floral Pumpkins
recipe
Mocha Buttercream
Magic Little Acorns
Pinecone Bouquet
recipe
Moss Buttercream
Cholla Minis
Prickly Pears
recipe
P
Pastel Green Buttercream
Celebration Ribbons
recipe
peppermint extract: Sparkling Snow akes
Pine Buttercream
Blooming Tulips
Cheery Chicks
Cholla Minis
 Day of the Dead Casket Minis
Fanciful Holiday Trees
Festive Candy Canes
Frosty Snowmen
Gilded Rose Crown Skulls
Golden Wild Flowers
Lovely Little Llamas
Magic Little Acorns
Pinecone Bouquet
Prickly Pears
recipe
Wild Woodland Daisies
piping instructions
bows
dots
leaves
lines
loops
roses
rosettes
ru es
shell border
stars
writing
R
roses
Gilded Rose Crown Skulls
 piping instructions
rosettes
Cheery Chicks
Day of the Dead Casket Minis
Fall Floral Pumpkins
Lovely Little Llamas
piping instructions
Ruby Buttercream
Festive Candy Canes
Frosty Snowmen
Mythical Mushrooms
Pinecone Bouquet
recipe
ru es
Celebration Ribbons
Fall Floral Pumpkins
Mythical Mushrooms
piping instructions
Spooky Little Ghosts
S
shell borders
Celebration Ribbons
piping instructions
stars
Fall Floral Pumpkins
piping instructions
stencils
Blooming Tulips
Bug Wings
Celebration Ribbons
Cheery Chicks
Cholla Minis
Dainty Daisies
Day of the Dead Casket Minis
Desert Lightning Bugs
Fall Floral Pumpkins
Fanciful Holiday Trees (short version)
Fanciful Holiday Trees (tall version)
Festive Candy Canes
Frosty Snowmen
Gilded Rose Crown Skulls
Gingerbread Men
Golden Wild Flowers
Gum Drops
Lovely Little Llamas
Magical Little Acorns
Mythical Mushrooms
Pinecone Bouquet
Pink Scalloped Hearts
Prickly Pears
Rustic Fall Leaves
Sparkling Snow akes
Spooky Little Ghosts
Springtime Bunny Boys and Girls (boy version)
 Springtime Bunny Boys and Girls (girl version)
Wild Woodland Daisies
Swan Wing Buttercream
Dainty Daisies
Day of the Dead Casket Minis
Desert Lightning Bugs
Frosty Snowmen
Gilded Rose Crown Skulls
Gingerbread Men
Lovely Little Llamas
Mythical Mushrooms
recipe
Sparkling Snow akes
Spooky Little Ghosts
Springtime Bunny Boys and Girls
Wild Woodland Daisies
T
Terracotta Buttercream
Lovely Little Llamas
Prickly Pears
recipe
Rustic Fall Leaves
Tiger Lily Buttercream
Cheery Chicks
Frosty Snowmen
recipe
tools and equipment
 baking mats
ne-mesh sieves
food-grade pens
kitchen scales
metal scribes
oven thermometers
parchment paper
piping bags
piping tips
rasp graters
rolling pins
self-healing mats
silicone guide bands/rings
spatulas
stand mixers
X-Acto knives
U
Ultimate Vanilla Sugar Cookies
Celebration Ribbons
Cheery Chicks
Cholla Minis
Dainty Daisies
Desert Lightning Bugs
Fall Floral Pumpkins
Fanciful Holiday Trees
Festive Candy Canes
Frosty Snowmen
 Gilded Rose Crown Skulls
Gingerbread Men
Golden Wild Flowers
Gum Drops
Lovely Little Llamas
Magic Little Acorns
Mythical Mushrooms
Pinecone Bouquet
Pink Scalloped Hearts
Prickly Pears
recipe
Rustic Fall Leaves
Sparkling Snow akes
Springtime Bunny Boys and Girls
Wild Woodland Daisies
V
vanilla extract
Almond Bliss Sugar Cookies
American Buttercream
Ultimate Vanilla Sugar Cookies
Violet Buttercream
Blooming Tulips
recipe
Violet Light Buttercream
Blooming Tulips
Cheery Chicks
Gilded Rose Crown Skulls
 recipe
W
writing
Celebration Ribbons
piping instructions
 Thank you for buying this
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CONTENTS

Title Page
Copyright Notice
Dedication
 Introduction
COOKIE BASICS
Tools and Equipment
Ultimate Vanilla Sugar Cookies
Almond Bliss Sugar Cookies
American Buttercream
Buttercream Color Guide
Buttercream Piping 101
LOVE AND APPRECIATION
Pink Scalloped Hearts
Celebration Ribbons
SPRINGTIME CELEBRATIONS
Springtime Bunny Boys and Girls
Cheery Chicks
Dainty Daisies
Blooming Tulips
DAZZLING DESERT DESIGNS
Lovely Little Llamas
Cholla Minis
Prickly Pears
Desert Lightning Bugs
Golden Wild Flowers
SPOOKY FALL COOKIES
Fall Floral Pumpkins
Spooky Little Ghosts
Gilded Rose Crown Skulls
Day of the Dead Casket Minis
 Rustic Fall Leaves
WINTER WONDERLAND
Sparkling Snow akes
Frosty Snowmen
Fanciful Holiday Trees
Gingerbread Men
Gum Drops
Festive Candy Canes
WILD WOODLAND
Wild Woodland Daisies
Magic Little Acorns
Mythical Mushrooms
Pinecone Bouquet
Stencils
Acknowledgments
About the Author
Index
Copyright © 2023 Melissa Broyles

First published in 2023 by

Page Street Publishing Co.

27 Congress Street, Suite 1511

Salem, MA 01970

www.pagestreetpublishing.com

All rights reserved. No part of this book may be reproduced or used, in any form or by
any means, electronic or mechanical, without prior permission in writing from the
publisher.

eISBN 978-1-62414-979-5

Our eBooks may be purchased in bulk for promotional, educational, or business use.
Please contact the Macmillan Corporate and Premium Sales Department at 1-800-221-
7945, extension. 5442, or by e-mail at [email protected].

Library of Congress Control Number: 2022915703

Cover and book design by Laura Benton for Page Street Publishing Co.

Photography by Melissa Broyles