Colorful Butterfly Cookies and Mushroom Cookies

The idea for these colorful butterfly cookies and mushroom cookies was sparked when I saw this TikTok video from Inspired To Taste. I thought it would be the perfect opportunity to use this Ann Clark mushroom cookie cutter!

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Watch the video tutorial and get the full supply list below.

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Here’s what you’ll need to make these colorful butterfly cookies and mushroom cookies

• Chilled sheet of cookie dough
• Butterfly cookie cutter
• Mushroom cookie cutter
• Flood consistency royal icing in black, teal, violet, pink, and white
• Tipless decorating bags
• Scribe tool
• Decorating tip 2
• Decorating tip 4 or 5
• Coupler
• Bag ties or rubber bands
• Brush

Read my Ultimate Guide To Royal Icing to learn all about royal icing consistencies.

Colors (I used Chefmaster)

• Coal Black
• Teal Green
• Violet
• Deep Pink

1. Make the cookie dough according to the recipe.
2. Cut the cookies from a chilled sheet of cookie dough according to the package instructions. 
3. Bake the cookies at 350˚ Fahrenheit for 10-12 minutes. Allow them to cool completely before decorating.
4. Make the royal icing according to the recipe. The icing should hold a stiff peak.
5. Separate ¼ cup of stiff consistency icing and set it aside. 
6. Separate another ¼ cup of stiff consistency icing and add 5 to 7 drops of coal black food coloring. Place the black icing into an airtight container and store it in the refrigerator until ready to use. 
7. Add a teaspoon of water at a time to the rest of the royal icing to thin it to flood consistency. 
8. 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.
9. Separate the flood consistency icing evenly into 5 small bowls. 
10. Color 1 bowl of icing teal by adding 1 to 2 drops of Teal Green food coloring. Color another bowl of icing purple by adding 1 to 2 drops of Violet food coloring. Color another bowl of icing pink by adding 1 to 2 drops of Deep Pink food coloring. Color another bowl of icing black by adding 4 to 5 drops of Coal Black food coloring. Leave the remaining bowl of icing white. 
11. Fill 5 tipless decorating bags with teal, purple, pink, black, and white flood consistency icing. Secure the top of the bags by tying the bag into a knot or close it with a rubber band. This will prevent the icing from spilling out while you are decorating. Cut small openings in the tipless bags.
12. To make the butterfly cookies, ice one section of a wing starting with black on the outside and working your way in with teal, purple, and pink in the center. 
13. Dip the scribe tool into the pink icing, then drag the scribe tool through the icing starting with the black icing and moving toward the pink icing. Drag the scribe tool through the icing several more times to create a feathered design on the wing. 
14. Repeat this process on the rest of the wing sections. Allow the icing to dry overnight (move on to the mushroom cookies while you wait for the icing to dry).
15. The following day, allow the black stiff consistency icing to come to room temperature. Add a few drops of water at a time until the icing is thinned slightly and holds a soft peak. This is medium consistency icing. Fit a tipless bag with a coupler and a decorating tip 4. Fill the bag with the medium consistency icing. 
16. Pipe a body on the butterfly with the black medium consistency icing. Use the scribe tool to help shape and smooth the icing. Allow the body to dry for about 15 minutes before piping the butterfly’s head with the black icing. Allow the icing to dry for at least 1 hour before packaging the cookies.
17. To make the mushroom cookies, ice the stem with the white flood consistency icing. Allow the icing to dry for about 30 minutes.
18. While the icing dries, split the remaining white flood consistency icing evenly into 3 small bowls. Squeeze a small amount of pink, teal, and purple icing to each bowl of white icing to create a lighter shade of each color. Add more icing to deepen the color, if desired. 
19. Fill 3 tipless bags with the light shades of pink, teal, and purple flood consistency icing and secure the top of the bags with a knot or a rubber band. Cut a small hole in the tip of each bag. 
20. Fit a tipless bag with a coupler and a decorating tip 2. Fill the bag with white stiff consistency icing. Secure the top of the bag with a knot or a rubber band.
21. Pipe a wavy line of icing on the bottom of the mushroom cap on either side of the stem. Dip the brush into a small dish of water and blot it on a paper towel. Brush the icing toward the top of the cookie to add texture.
22. Flood the mushroom cap with pink flood consistency icing. Use the scribe tool to help shape the icing.
23. While the base layer is still wet, pipe dots of light pink in the darker pink icing. 
24. Repeat the process with all the colors of icing on the rest of the cookies. 
25. Allow the icing to dry overnight before packaging the cookies.