How to Make a Cookie Bouquet
Choose a theme., Choose a container., Decide how you want to decorate your container., Choose the appropriate cookie cutters., Draw out your cookie decoration on a piece of paper., Choose additional decorations to add to your bouquet., Place the...
Step-by-Step Guide
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Step 1: Choose a theme.
If you want a literal “bouquet” of flowers, for example, then you will need to purchase flower-shaped cookie cutters.
You will also need to purchase appropriate colors of food coloring for your cookie designs. -
Step 2: Choose a container.
You can choose, for instance, a coffee mug, a small basket, a small bucket or a small plant pot.
In addition to the container, you will need to purchase florist foam.
You’ll insert your favors and cookie sticks into the foam to hold them into place. , If you want to paint it, or if you want to purchase items to glue onto the container, then you will need to purchase those items in advance from a craft store or discount store.
Alternatively, you can choose to leave the container “as-is.” , Choose a larger size as opposed to a smaller size because this will work better in the bouquet.
Alternatively, you can choose a variety of sizes to create additional detail. , This will give you a point of reference to use while you decorate your cookies with glaze. , For instance, you may want to place Easter grass or confetti at the base of the bouquet or insert additional favors into the bouquet. , You can use either a handheld mixer or a stand mixer with a paddle attachment. ,,,,, Continue adding the dry ingredients, 1 cup at a time, until they are all incorporated into the mixture. , You can sprinkle some flour on a cutting board, a piece of wax paper or a clean countertop. ,,,,, These will guarantee that your dough has the right thickness. , When your rolling pin pushes the dough down enough so that the pin is directly on top of the paint stirrers, you will know that your dough is 1/2” thick. ,, This will keep it from adhering to the dough as you cut out your cookies. , Cut out as many shapes as you can from the dough, dipping the cutter in flour as needed to prevent sticking. , You can always use the paint stirrers as a guide. ,,, Spray a baking sheet with nonstick cooking spray and then line it with parchment paper.
The spray will help the parchment paper to adhere to the baking sheet because the paper tends to curl up during longer baking times. , Try to keep the sticks parallel to the work surface so that they don’t poke through the back of the cookie. , With your reserved dough, make small patches.
You may need to lightly moisten your dough with water so that the patches will stick.
Gently press the edges of the patch down so that it blends with the surface of the cookie. , Create an alternating pattern with the remaining sticks.
For instance, the top cookie should be in the right hand corner of the baking sheet with the stick pointing to the left.
Place the next cookie on the left side of the baking sheet, parallel to the first cookie, with the stick pointing right. , Leave about 1” (2.5 centimeters) of space between each cookie stick. , Watch them carefully throughout the process; the thicker cookies make the baking time a little trickier.
You should remove them from the oven when the edges of the cookies begin to darken. ,, Transfer the cookie sticks to wire racks to cool.
You will be able to fit more cookies onto the rack if you lay them out in the same alternating pattern that you used on the baking sheet. ,,, Add just a small amount of food coloring to each bowl.
If you want a deeper shade of color, then continue adding food coloring a few drops at a time.
Stir the glaze, check the color, and add more food coloring if needed. , You want the glaze to have the consistency of cold honey so that it is easy to spread over the surface of the cookies.
If any of the glazes are too thick, then add a teaspoon of milk and whisk it into the glaze. , Pipe some glaze around the edge of the cookie, leaving a small border between your glaze line and the edge of the cookie.
This step creates a border for your background color.
In a sense, this is like tracing a picture before coloring it with crayons.
The border will ensure that the rest of your glaze doesn’t go “outside the lines.” , If you need to spread it out a bit, then use a butter knife or a cheese spreader but be careful not to spread it beyond the piped border that you created earlier. ,, For straight lines, circles or other solid shapes, continue to use the plain tip.
To make stars, attach a star tip to the pastry bag.
The tip should have a slightly smaller opening than your plain 3/4" tip.
Place the tip perpendicular to the surface of the cookie.
Squeeze the bag from the top, releasing some glaze, and then pull the bag upward to create the star.
To create a fluted ribbon or border, use the star tip.
Hold the pastry bag at a 45-degree angle to the surface of the cookie.
Steadily release the filling as you pull the bag along the surface of the cookie to create the fluted design. ,,,, This row will be the tallest row. , Push the sticks down into the foam so that the decorations and cookies are slightly lower than the back row. ,, Either attach the card to the container or attach the card to the stick and insert the stick into the florist’s foam. ,,,, -
Step 3: Decide how you want to decorate your container.
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Step 4: Choose the appropriate cookie cutters.
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Step 5: Draw out your cookie decoration on a piece of paper.
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Step 6: Choose additional decorations to add to your bouquet.
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Step 7: Place the butter and sugar in a mixing bowl and mix the ingredients on medium speed until they are light and fluffy
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Step 8: which should take about 2 minutes.
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Step 9: Add the eggs
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Step 10: 1 at a time
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Step 11: mixing for 30 seconds after each addition.
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Step 12: Add the milk and vanilla extract and mix until the ingredients are thoroughly combined.
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Step 13: Whisk together the flour and baking powder in a separate mixing bowl.
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Step 14: Add 1 cup of the dry ingredients to the wet ingredients.
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Step 15: Turn your mixer down to low speed and mix the dry ingredients in until they are just incorporated.
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Step 16: Dump the dough out onto a floured work surface.
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Step 17: Flatten the dough and shape it into a disc using clean hands.
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Step 18: Wrap the disc in plastic wrap and refrigerate the dough for at least 1 hour.
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Step 19: Sprinkle some flour on your work surface
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Step 20: wax paper or cutting board.
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Step 21: Unwrap your dough and place it on the floured work surface.
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Step 22: Stack two paint stirrers on either side of the dough.
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Step 23: Place your rolling pin on top of the dough and roll it out.
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Step 24: Spread some additional flour onto a shallow plate.
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Step 25: Dip your chosen cookie cutter into the flour.
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Step 26: Press the cutter into the dough
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Step 27: starting at the top right corner of your dough.
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Step 28: Remove the scrap dough from the cookies and roll it out a second time until it is 1/2" thick.
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Step 29: Cut out additional shapes from the scrap dough.
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Step 30: Reserve any remaining scrap dough because you may need it to patch up mistakes later.
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Step 31: Preheat the oven to 350°F (180°C).
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Step 32: Insert your lollipop sticks or wooden skewers into the base of your cookies.
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Step 33: Patch up any places where your sticks protrude through the back of the cookie.
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Step 34: Place the entire cookie stick onto the baking sheet.
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Step 35: Continue laying out cookies onto your baking sheet in the alternating pattern.
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Step 36: Bake the cookie sticks for 15 to 20 minutes.
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Step 37: Allow the baked cookies to rest on the stovetop for 2 minutes.
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Step 38: Loosen the cookies from the baking sheet with a spatula.
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Step 39: Combine the confectioner’s sugar
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Step 40: corn syrup and almond extract in a mixing bowl using a whisk.
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Step 41: Divide the glaze into separate bowls according to the proportions you will need for each color that you want to create.
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Step 42: Mix in food coloring using a whisk.
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Step 43: Check the consistency of the glaze in each bowl.
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Step 44: Pour the glaze that will serve as your background color into a pastry bag fitted with a plain 3/4” tip.
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Step 45: Fill in the design with glaze from the pastry bag.
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Step 46: Allow the background glaze to dry and set before you add additional details.
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Step 47: For each detail that you want to add to your design
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Step 48: fill a pastry bag with the appropriate glaze and use the appropriate tip.
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Step 49: Allow the glaze to dry completely before assembling your bouquet.
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Step 50: Place florist’s foam into your container.
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Step 51: Cover the foam with Easter grass
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Step 52: shredded paper
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Step 53: cotton or other filler.
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Step 54: Insert the back row of decorations or cookies by pushing the sticks into the florist’s foam.
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Step 55: Insert a middle row of cookies and decorations.
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Step 56: Create the front row of decorations
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Step 57: pushing them into the foam so that the front row is the lowest row in height.
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Step 58: Attach a card for the recipient.
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Step 59: Cover the bouquet with cellophane
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Step 60: leaving plenty of room around the top of the bouquet so that the cellophane does not touch the cookies or decorations.
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Step 61: Gather the edge of the cellophane around the top of the container.
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Step 62: Tie a decorative ribbon to hold the cellophane in place.
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Step 63: Finished.
Detailed Guide
If you want a literal “bouquet” of flowers, for example, then you will need to purchase flower-shaped cookie cutters.
You will also need to purchase appropriate colors of food coloring for your cookie designs.
You can choose, for instance, a coffee mug, a small basket, a small bucket or a small plant pot.
In addition to the container, you will need to purchase florist foam.
You’ll insert your favors and cookie sticks into the foam to hold them into place. , If you want to paint it, or if you want to purchase items to glue onto the container, then you will need to purchase those items in advance from a craft store or discount store.
Alternatively, you can choose to leave the container “as-is.” , Choose a larger size as opposed to a smaller size because this will work better in the bouquet.
Alternatively, you can choose a variety of sizes to create additional detail. , This will give you a point of reference to use while you decorate your cookies with glaze. , For instance, you may want to place Easter grass or confetti at the base of the bouquet or insert additional favors into the bouquet. , You can use either a handheld mixer or a stand mixer with a paddle attachment. ,,,,, Continue adding the dry ingredients, 1 cup at a time, until they are all incorporated into the mixture. , You can sprinkle some flour on a cutting board, a piece of wax paper or a clean countertop. ,,,,, These will guarantee that your dough has the right thickness. , When your rolling pin pushes the dough down enough so that the pin is directly on top of the paint stirrers, you will know that your dough is 1/2” thick. ,, This will keep it from adhering to the dough as you cut out your cookies. , Cut out as many shapes as you can from the dough, dipping the cutter in flour as needed to prevent sticking. , You can always use the paint stirrers as a guide. ,,, Spray a baking sheet with nonstick cooking spray and then line it with parchment paper.
The spray will help the parchment paper to adhere to the baking sheet because the paper tends to curl up during longer baking times. , Try to keep the sticks parallel to the work surface so that they don’t poke through the back of the cookie. , With your reserved dough, make small patches.
You may need to lightly moisten your dough with water so that the patches will stick.
Gently press the edges of the patch down so that it blends with the surface of the cookie. , Create an alternating pattern with the remaining sticks.
For instance, the top cookie should be in the right hand corner of the baking sheet with the stick pointing to the left.
Place the next cookie on the left side of the baking sheet, parallel to the first cookie, with the stick pointing right. , Leave about 1” (2.5 centimeters) of space between each cookie stick. , Watch them carefully throughout the process; the thicker cookies make the baking time a little trickier.
You should remove them from the oven when the edges of the cookies begin to darken. ,, Transfer the cookie sticks to wire racks to cool.
You will be able to fit more cookies onto the rack if you lay them out in the same alternating pattern that you used on the baking sheet. ,,, Add just a small amount of food coloring to each bowl.
If you want a deeper shade of color, then continue adding food coloring a few drops at a time.
Stir the glaze, check the color, and add more food coloring if needed. , You want the glaze to have the consistency of cold honey so that it is easy to spread over the surface of the cookies.
If any of the glazes are too thick, then add a teaspoon of milk and whisk it into the glaze. , Pipe some glaze around the edge of the cookie, leaving a small border between your glaze line and the edge of the cookie.
This step creates a border for your background color.
In a sense, this is like tracing a picture before coloring it with crayons.
The border will ensure that the rest of your glaze doesn’t go “outside the lines.” , If you need to spread it out a bit, then use a butter knife or a cheese spreader but be careful not to spread it beyond the piped border that you created earlier. ,, For straight lines, circles or other solid shapes, continue to use the plain tip.
To make stars, attach a star tip to the pastry bag.
The tip should have a slightly smaller opening than your plain 3/4" tip.
Place the tip perpendicular to the surface of the cookie.
Squeeze the bag from the top, releasing some glaze, and then pull the bag upward to create the star.
To create a fluted ribbon or border, use the star tip.
Hold the pastry bag at a 45-degree angle to the surface of the cookie.
Steadily release the filling as you pull the bag along the surface of the cookie to create the fluted design. ,,,, This row will be the tallest row. , Push the sticks down into the foam so that the decorations and cookies are slightly lower than the back row. ,, Either attach the card to the container or attach the card to the stick and insert the stick into the florist’s foam. ,,,,
About the Author
Alexis Campbell
Creates helpful guides on organization to inspire and educate readers.
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