Lesson #4 in How to Make Cookie Bouquets - Putting it together

Look for small containers to put your bouquets in. I just love the little buckets that Target has for $1 , which is what I am using here. Coffee mugs also work great.



Cut your tissue paper into 5 by 5 squares







Fold it up making a point at the bottom



Use the floral pick to secure it into the pot.



Go around the outside edge leaving the middle empty.

Then simply stick the cookies in.

Lesson #3 in How to make Cookie Bouquets - Let's Decorate

It is not as hard as it looks! Even you can decorate cookies. Follow these simple tips.

Cookie Glaze



3 C. powdered sugar
1/4 C warm water
1 T light corn syrup
1-2 tsp. flavoring extract (almond, vanilla and/or your favorite flavor)Food Color (paste) Dissolve syrup in the warm water.
Mix in extract, sugar and until you have a smooth glaze.
Add more sugar to thicken or more water to thin.
This will vary depending on the humidity and where you live.
Just remember to use thicker for outlining and thinner for filling in.





You will need several condiment squirt bottles, Icing color, and a small paint brush.

Make glaze and split it into several bowls. Tint the glaze with icing color.

You will need thicker glaze for outlining and thinner for filling in.
Fill teh condiment bottles with the glaze.







Using the bottle sqeeze an outline around the cookie. If you are going to fill it in with the same color do it right away if you are going to fill in with a different color let the outline dry for 1 hour.



Using the bottle squeeze some glaze into the middle and use the paintbrush to spread it around.



Try new things! Here I squirted in two colors and swirled them with the paint brush.







Let cookies set while the glaze dries. Then you can decorate the tops with food marker, royal icing, or even more glaze.


After you are finished decorating let the cookies set for several hours.

Now is a good time to Make something to put your cookies in - Lesson #4.

Lesson #2 in How to Make Cookie Bouquets. Rolling, Cutting, and Baking

Roll out dough on a floured surface with a rolling pin. For best results roll it out about 1/2 inch thick. .
Cut dough with cookie cutters and place onto ungreased cookie sheets paper for baking.



To insert lollipop stick, twist stick while inserting into cookie. I lay my hand on top of the dough so I can feel how far the stick has gone it. It must go at least half way up the cookie. Make sure your sticks don’t overlap. Bake in a preheated 350-degree oven for 8-12 minutes.






Remove when they just start to brown at the edges. Immediately use the back (flat) side of a pancake turner to flatten the cookies so you have a flat surface to work on when decorating. Cool for 2-3 minutes on cookie sheet, then remove from the baking sheet and cool completely on a cooling rack before decorating them. Don’t handle by sticks until completely cooled!


Don't miss lesson #3 - How to decorate your cookies (Yes even you can do it)

How to make Cookie Bouquets ( Lesson #1 - The Dough)

Have you seen the beautiful cookie bouquets that they sell for $50 to $100 dollars? They are not as hard as they look. It is easy to make your own cookie bouquets using my cookie bouquet tutorial. Each lesson will have step by step pictures. If you have any question please feel free to drop me an email.

This is lesson one. A good cookie starts with a good dough. I suggest using the one below.

Cookie Dough for Cookie Bouquets

1 1/2 sticks (3/4 cup) softened butter or margarine ( I use half and half)

3/4 C. sugar

1 egg

2 tsp vanilla (or any favorite flavor. I use 1 tsp almond & 1 tsp vanilla)

2 C. flour

1/4 tsp salt

1/4 tsp baking soda

Cream butter and sugar until well mixed. Beat in the egg and vanilla. Slowly add the dry ingredients until well blended. Chill for 1 hour. If dough is way too soft and sticky, which may happen if your margarine has a higher water content, just add some flour a little at a time until you get the desired consistency. However, remember the dough should still be a bit soft. This is why it needs to be chilled.

Check back for lesson two- Rolling, Cutting, and Baking