Bugs & Blossoms Cookies
Dry soup beans
Each cookie serves 1.
- Craft foam blocks
- Ceramic container approximately 4 in. high x 3 1/2 in. wide
- Green plastic grass
- Glue gun
Prepare your favorite sugar cookie recipe or use refrigerated cookie dough.
Roll out dough and cut flower cookies using different sized blossom cutters and bug buddies using metal cutters.
Bake at 375°F for 9-11 minutes or until edges are light brown. Cool on pan on wire rack 2 minutes. Remove from pan and cool completely on wire rack.
Tint Royal Icing yellow, rose, violet, blue, black and green; reserve some white. (NOTE: If cookies will not be shipped and will be eaten quickly, buttercream icing can be used to decorate cookies.)
Outline flowers with star tip lines; fill in completely with stars and add rosette flower center.
Outline bug cookies with round tip; fill in with stars (smooth with finger dipped in cornstarch, if desired.)
Add tip 1 features.
After decorating, attach lollipop sticks to backs of cookies with melted candy; let dry.
Add 1 to 1 1/2 inches dry beans to container to keep it steady.
Place craft block in container; insert cookie sticks into craft block, trimming sticks as needed.
Glue grass to craft block using glue gun.
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