I didn’t plan to post these cactus cookies right after my succulent cookie cups, but I guess I’m on a cactus kick!
—
Autumn Carpenter of Country Kitchen SweetArt very generously sent me this set of cactus cookie cutters. Aren’t they adorable?? I had the perfect opportunity to use them a few weeks ago when my friends threw a southwestern-theme birthday party for their 2 year old daughter.
–
Here’s what you’ll need for this project:
Roll-out cookie dough (use your favorite recipe or get mine in the tutorial shop)
Just like a tattoo, I’ll always have you! Happy Mother’s Day to my mom, and all the moms out there, thank you for always being there for me. For this design, I partnered with Domino Sugar and used their brown sugar cutout cookie recipe. How are you celebrating Mother’s Day? Let me know in the comments!
15-second count royal icing in red, light beige, green and pink. (Test the consistency by taking a spoonful of icing out of the bowl and dropping it back in. It should take about 15 seconds for the icing to be completely smooth.)
Soft peak royal icing in black
12” decorating bags
Decorating tip numbers 1, 2 and 3
Couplers
Scriber needle or toothpick
Black edible ink marker
Instructions:
Cut the cookies from a sheet of brown sugar cookie dough using the templates and a paring knife. Flip the rose template over to make one facing the opposite direction. Bake and cool the cookies according to the recipe instructions.
Ice the heart with red 15-second count royal icing and a decorating tip number 3. Use a scriber needle or a toothpick to help shape the icing. Allow the icing to dry 6 to 8 hours.
Use a scriber needle or a toothpick to scratch the outline of a ribbon into the dry icing as a guide. Fill in the ribbon with light beige 15-second count royal icing and a decorating tip number 1. Use the scriber needle or toothpick to help shape the icing. Allow the icing to dry about 1 hour.
Outline the cookie and the ribbon with black soft peak royal icing and a decorating tip number 1. Use the scriber needle or toothpick to scratch “MOM” into the icing as a guide. Pipe over the guide with the black icing. Add a scroll on each side. Allow the icing to dry about 30 minutes.
Use a black edible ink marker to add shading.
Pipe the stem and leaves of the rose with green 15-second count royal icing and a decorating tip number 1. Use the scriber needle or toothpick to help shape the icing. Allow the icing to dry about 30 minutes.
Ice the rose petals with red 15-second count royal icing and a decorating tip number 2. Use the scriber needle or toothpick to help shape the icing. Allow the icing to dry 6 to 8 hours.
Use the scriber needle or toothpick to scratch the rose petals into the dry icing as a guide.
Outline the petals, leaves and stem with black soft peak royal icing and a decorating tip number 1. Allow the icing to dry about 30 minutes.
Using the template as a guide, fill in the shaded areas of the petals with pink 15-second count royal icing and a decorating tip number 1. Use the scriber needle or toothpick to help evenly distribute the icing. Allow the icing to dry about 30 minutes.
Use a black edible ink marker to add shading to the petals and veins on the leaves.
I can’t wait to dress my daughter in Lulu & Roo’s summer “Retro Beach Collection”! Not only are their clothes adorable, but they’re really comfortable so your kids will WANT to wear them (anyone else ever have issues when it comes time to get dressed? 😂). Follow the link to enter to win $350 worth of clothing for your little one: https://gleam.io/LgG5n/lulu-and-roo-sweet-ambs-giveaway
Good luck!
Here’s what you’ll need to make these cookies:
Roll-out cookie dough (use your favorite recipe or get mine in the tutorial shop)
I created this vintage-inspired cat cookie after Jenny Holiday’s adorable cat paintings appeared on my Instagram feed. Take a look at her incredible work – I’m sure you will be inspired, too!
—
—
Here’s what you’ll need for this project:
Roll-out cookie dough (use your favorite recipe or get mine in the tutorial shop)
Right-click on the template below to save it to your computer and print it out. This can be used to cut the cookie dough as well as to help with the placement of the face. After the base layer of icing is dry, trace the eyes, nose, and mouth using an edible ink marker.
—
Did you notice my floral and polka dot nails in the video? My sister-in-law gave me these gorgeous nail wraps for Christmas. She really knows my style! I thought they were prefect for this project. You can purchase them here through my affiliate link: http://bit.ly/NailPolishStrips
