Cookie Bouquet

Cookie Bouquet

Yield: Makes 8 cookie bouquets


  • 1 recipe ‘Sure to Please’ Sugar Cookies
  • 1 recipe Edible Royal Icing
  • 4 bowls
  • Food coloring
  • Zipper baggies, pastry bags, or cake decorators
  • Toothpicks, popsicle sticks
  • 8 – 3½ inch diameter clay pots
  • 2 packages foam cores (usually comes 2 per package, cut each in half to fill 4 pots per package)
  • 24 (8-inch) lollipop sticks
  • Spanish moss
  • Ribbon, optional



1. Prepare flower shaped sugar cookies according to recipe. One recipe should yield at least 16 large and 8 small cookies so each bouquet can be assembled using a minimum of 2 large and 1 small flower cookies.

2. Prepare Edible Royal Frosting and divide into bowls for coloring. Add food coloring to each bowl and mix well.

3. Take ½ of each color and place each in a baggie, pastry bag, or decorator with plain tip. These will be used to outline the cookies.

4. Leave the remaining frosting in each bowl. Add ½ tsp. of water to bowl with frosting and mix slowly to get the right consistency for spreading (add a drop or two more if necessary). This will be the background icing.

5. First outline your cookie. Then, using a spoon, add the background icing to the middle of the cookie.

Spread using a toothpick or popsicle stick.

6. If desired, you can pipe on more decorations (using the outline icing) after the background frosting sets up.

7. Begin assembling the cookie bouquet by placing the foam core into the flower pot. Push lollipop sticks with cookie attacked into foam. Top with Spanish moss and tie a ribbon around pot if desired.

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