Snowy Farm Scene Cookie – Go Bold With Butter!

Doesn’t this snowy scene just make you want to curl up with a mug of hot cocoa? I made this cookie with real butter – it always makes for the perfect dough! Want to make your own? Scroll down for instructions and supplies.

Supplies

  • Sugar Cookie Recipe: http://goboldwithbutter.com/love-bug-sugar-cookies/
  • Royal Icing Recipe:  http://goboldwithbutter.com/love-bug-sugar-cookies/
  • Paring knife to cut cookies
  • Plaque Cookie Cutter
  • 15-second count royal icing in blue, light green, red, black, and dark green (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 white, brown, light brown, and yellow
  • Stiff consistency royal icing in white
  • 12” decorating bags
  • Decorating tip numbers 1, 2, and 3
  • Scriber needle or toothpick
  • Edible silver pearl dust
  • Vodka or any flavor extract to mix with food coloring to use as paint
  • Decorator brushes

Instructions

  • From a chilled sheet of cookie dough using the plaque cookie cutter as a guide, cut around the plaque with the paring knife to make the cookie ½” larger than the plaque all around. Bake and cool the cookies according to the recipe instructions.
  • Ice the top portion of the cookie with blue 15-second count consistency icing and a decorating tip 2. Use the scribe tool or toothpick to evenly distribute the icing.
  • Immediately fill in the lower portion of the cookie with light green flood consistency royal icing and a decorating tip 2 and use the scribe tool or toothpick to evenly distribute the icing. Allow the icing to dry about 6 hours.
  • Mix green food coloring with a few drops of vodka or any flavor extract to dilute. Apply the edible paint with a decorator brush.
  • Pipe tree trunks with brown soft peak icing and a tip 1. Pipe pine trees with dark green 15-second count icing and use the scribe tool or toothpick to help shape the icing.
  • Use the brown soft peak icing and a tip 1 to pipe a tree trunk and branches.
  • Pipe a fence with light brown soft peak icing and a tip 1.
  • Use the white soft peak icing and a tip 1 to pipe the cows and use the scribe tool or toothpick to help shape the icing.
  • Pipe a tractor and a cardinal in the tree with red 15-second count royal icing and a tip 1. Allow the icing to dry 30-60 minutes.
  • Pipe the first layer of a string of lights around the fence (the lights will be added later) with black 15-second count icing and a tip 1. Use the same icing to add tires to the tractor. Add treads to the tires with the scribe tool or toothpick.
  • Pipe a wreath hanging on the fence with dark green 15-second count icing and a tip 1. Use the scribe tool or toothpick to help shape the icing.
  • Add spots to the cows by dipping the scribe tool or toothpick into black 15-second count icing and applying it to the dry white icing.
  • Pipe grass with light green 15-second count icing and a tip 1. Use the scribe tool or toothpick to help shape the icing.
  • Add lights to the fence with yellow soft peak icing and a tip 1.
  • Pipe a bow on the wreath with red 15-second count icing and a tip 1. Use the scribe tool or toothpick to help shape the icing.
  • Paint the details of the tractor with a mixture of edible silver pearl dust and vodka or any flavor extract.
  • Pipe snow with soft peak icing and a tip 1.
  • Add a border with white stiff consistency icing and a tip 3.

This post is sponsored by Go Bold With Butter.

Snowflake Wreath Cookies!

I received these beautiful snowflake cookie cutters from Ann Clark Cookie Cutters and I wanted to do something special with them before the Holiday Season passed me by (it always goes so fast!). Scroll down to watch the video on how I used the cookie cutters to make these Snowflake Wreath Cookies.

Here’s what you’ll need to make these Snowflake Cookie Wreaths:

Merry Christmas and Happy New Year!

Click on the images below for more holiday cookie projects:                      

This post contains affiliate links.

Colorful Snowflake Cookies! Go Bold With Butter

Let it snow…cookies! To make these winter designs, I used real butter which always makes for a perfect cookie base. Want to make your own? Scroll down for instructions and supplies.

Supplies

Sugar Cookie Recipe: http://goboldwithbutter.com/love-bug-sugar-cookies/

Royal Icing Recipe:  http://goboldwithbutter.com/love-bug-sugar-cookies/

  • Snowflake Cookie Cutter
  • Mini Snowflake Cookie Cutter
  • Round Cookie Cutter
  • 15-second count royal icing in light pink, hot pink, blue, and teal (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 light pink, hot pink, blue, and teal
  • 12” decorating bags
  • Decorating tip numbers 1, 2, and 3
  • Scriber needle or toothpick

Instructions

  1. Cut the cookies from a chilled sheet of sugar cookie dough. Bake and cool the cookies according to the recipe instructions.
  2. Ice the larger snowflake cookies and round cookies with 15-second count royal icing and a decorating tip number 3. Use a scribe tool or toothpick to help evenly distribute the icing. Ice the mini snowflake cookies with 15-second count royal icing and a decorating tip number 2. Allow the icing to dry about 6 hours.
  3. Pipe the details with soft peak royal icing and a decorating tip 1.
  4. Pipe the borders with soft peak royal icing and a decorating tip 1.
  5. Attach the mini snowflake cookies to the round cookies with a small amount of soft peak royal icing.

This post is sponsored by Go Bold With Butter.

Marbled Turkey Cookies – Go Bold With Butter!

Let’s talk turkey… when it comes to getting the perfect base for cookies, there’s no substitute for using real butter. Now excuse me while I go gobble-gobble these up! Want to make your own? Scroll down for instructions and supplies.

Supplies

Sugar Cookie Recipe: http://goboldwithbutter.com/love-bug-sugar-cookies/

Royal Icing Recipe:  http://goboldwithbutter.com/love-bug-sugar-cookies/

  • Flower cookie cutter for the turkey feathers

  • Paring knife to cut the body of the turkey

  • 15-second count royal icing in gray, teal, red, beige, golden yellow, white, brown, light red (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)

  • 12” decorating bags

  • Decorating tip number 1

  • Scriber needle or toothpick

Instructions

  • Cut the cookies from a chilled sheet of sugar cookie dough using the flower cookie cutter for the feathers. Use a paring knife to trim the bottom of the cookie to shape the lower portion of the body and feet.
  • Bake and cool the cookies according to the recipe instructions.
  • Ice the feathers, one at a time, with a base color of your choice and use the scriber needle or toothpick to help shape the icing. Immediately pipe lines of 3 alternating colors. Drag the scriber needle or toothpick down through the middle of the feather, then drag in the opposite direction on the sides of the feather. Repeat the process for the rest of the feathers. Allow the icing to dry about 1 hour.
  • Pipe the body of the turkey with brown icing. Use the scriber needle or toothpick to help shape the icing.
  • Pipe the head with gray icing and use the scriber needle or toothpick to help shape the icing. Allow the icing to dry about 1 hour.
  • Pipe a beak and feet with golden yellow icing and use the scriber needle or toothpick to help shape the icing.
  • Add eyes with brown icing.
  • Pipe wings with light red icing and immediately pipe lines of beige icing. Drag the scriber needle through the icing using the same technique as used for the feathers.
  • Pipe the turkey’s snood with red icing.

This post is sponsored by Go Bold With Butter.