In advance, make cookies. Roll out cookie dough and use medium Star Cut-Out from set to cut 1 star; sprinkle with sugar. Use medium Round Cut-Out from set to cut 12 circles. Tint remaining dough green and cut 75 holly leaves using cutter from holiday set. Bake and cool all cookies.
Ice and decorate ornament cookies. Use tip 2 and full-strength royal icing to
outline cookies. Use tip 2 and thinned down royal icing to fill in cookie tops; let dry. Use 2 and full-strength royal icing to decorate cookies with beads, zigzags, swirls and outlined and piped in geometric shapes; let dry.
Attach hollow-centered white mints to ornament tops with melted white candy. Refrigerate until firm.
To decorate holly leaf cookie, place green melted candy in cut parchment bag and use to outline leaf veins. Sprinkle immediately with green sugars.
Bake and cool 13 cupcakes. Ice tops smooth with green buttercream icing. Position approximately 5 leaves on each cupcake. Attach confetti sprinkles to leaves with dots of melted candy.
Position cupcakes on stand and adjust leaves as needed. Position ornament cookies on cupcakes. Position top cupcake and add star.