Decorated Mason Jar Cookie Bouquet
This decorated mason jar cookie bouquet is the third in what is now apparently my mason jar cookie series! You can see my Valentine’s Day version here and my Saint Patrick’s Day version here.
This royal icing eyelet lace mason jar cookie would make such a nice gift for Mother’s Day. Watch the video tutorial and get the supply list below!
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Here’s what you’ll need to make this decorated mason jar cookie bouquet
These supplies are available in my Amazon Store
- Chilled sheet of cookie dough (available to Cookie Art Club members)
- Mason jar cookie cutter
- 1-½” round cookie cutter
- Royal icing plus water for thinning
- Eyelet lace template (available to Cookie Art Club members))
- 4 decorating bags
- 2 decorating tip 1
- 2 decorating tip 3
- 4 couplers
- Bag ties
- Scribe tool
- Chefmaster Baker’s Rose food coloring
- Chefmaster Navy Blue food coloring
- Chefmaster Buckeye Brown food coloring
- Wax or parchment paper
- Pen or pencil and paper to draw the button template
Instructions
Cut the cookies from a chilled sheet of cookie dough. You will need 1 mason jar and at least 8 small rounds.
Bake the cookies at 350˚ Fahrenheit for 10 to 12 minutes.
Make a batch of royal icing from scratch or a mix. The icing should hold a stiff peak.
Add a teaspoon of water at a time to 1-1/2 cups of royal icing to thin it to flood consistency. To test the consistency, take a scoop of icing out of the bowl and drop it back in. It should take 15 to 20 seconds to be completely smooth.
Color ½ cup of flood consistency icing with baker’s rose and navy blue food coloring to create a dusty shade of pink.
Fit a decorating bag with a coupler and a tip 3 and fill it with the pink icing.
Color ¼ cup of flood consistency icing with navy blue food coloring.
Fit a decorating bag with a coupler and a tip 3 and fill it with the blue icing.
Secure the top of the bag with a bag tie.
Ice the jar with the pink icing. Use the scribe tool to help shape the icing.
Ice the lid with the blue icing.
Switch the tip on the pink icing from a 3 to a 1.
Ice the small round cookies with 4 petals.
Allow the icing to dry for about 30 minutes.
Add 4 more petals with the pink icing.
Trace the wide end of a decorating tip on a piece of paper. Draw two small circles to make button holes.
Place the template under a piece of parchment or wax paper.
Switch the tip on the blue icing from a 3 to a 1.
Fill in the buttons with the blue icing.
Allow the icing to dry for about 30 minutes.
Pipe an outline on each button with the blue icing.
Allow the buttons and the cookies to dry overnight.
Color ½ cup of stiff consistency icing with a small amount of brown food coloring to make a light shade of beige
Add ¼ teaspoon of water to thin it to medium (soft peak) consistency.
Fit a decorating bag with a coupler and a tip 1 and place about half of the icing into the bag.
Add a teaspoon of water at a time to thin the rest of the beige icing to flood consistency.
Fill a tipless decorating bag with the flood consistency icing.
Trace the eyelet lace template on the mason jar cookie with a scribe tool.
Outline the lace and the eyelets with the medium consistency icing and a tip 1.
