i love the cookie boquets that i have seen on here. i would like to try and make some. is there any pointers that i should know before i start? what kind of cookies are best for this, and do you just put the sticks in with the cookies when you bake them? and does the royal icing work better? thanks in advance. (also if i started tomorrow, would i have time to get them made before christmas? i have never made anything with royal icing)

Wilton actually makes pans that have a place for the stick. I would use a good cut-out cookie recipe. You could also use melted candy to attach the sticks. I would think you could start making them now without any problems. I also love how cute cookie bouquets are.

I usually insert the stick into the cookie before baking but yesterday I made a bunch of gingerbread cookies and after they were done I decided to make some bouquets with them. I just melted some white chocolate and mounded some on the back of the cookies and stuck the stick into it. They held really well after the chocolate cooled.

thank you both for the information. what about the icing. should i use the royal icing to decorate?

I don't use royal icing for cakes, either, and I was reluctant to try it on cookies. Wilton's ice a cookie has a round tip that lets you ice cookies and do some decorating, too--directly from the container. I like the convenience of it, and it tastes fine, if a little bit sweet. The problem for me is that it is pretty expensive, especially if you want several colors and more than 12 large cookies.

I finally went to my local cake decorating store and bought a bag of royal icing mix--it was $1.79 and you mix it with water--not too labor intensive there! Also, I really liked the taste of that better--it wasn't rock hard.

Good luck!

jjbrink most on the site use the "No Fail" sugar cookie and roll out to about 1/4". Push the stick in and kind of twist it in. The only problem with baking cookies with the stick is you can only do a few per pan. As for icing, the Royal Icing and Toba Garrett's Glace icing tend to be the most popular. The glace icing is much like other recipes, powder sugar, milk, corn syrup and flavoring.

Hope that helps,

kos

I have made many cookie bouquets and I think each person has found the technique that works best for them. I use 3/16 dowels for my sticks, and use an Accu-Roller rolling pin to ensure all of my cookies are the same thickness. CHILL your dough well before rolling out. I do not insert my sticks before baking...this allows me to bake many more cookies at a time and I always bake them on parchment paper. (the no-fail recipe is great). When they're finished, I pull the entire sheet of parchment off the cookie sheet onto my counter and insert the sticks then...carefully to ensure they are inserted evenly through the center of the cookie, this will take practice. Learn to do this quickly, as the sticks will not adhere well if the cookies cool too much. The cookie will "grab" the wooden dowel very well and I have never had an issue with them falling off the sticks. I have used buttercream, royal icing and rolled buttercream to decorate my cookies. I am not a big fan of royal icing (of any kind), but it sure does make a beautiful finish. I've been using rolled buttercream for some time and LOVE it....I add finishing touches and detail with royal icing! You can use the same cookie cutter to "cut-out" your buttercream and place it onto your cookie (you can adhere it with a little piping gel or my favorite is light corn syrup in a squirt bottle). You could also use marshmallow fondant in leau of rolled buttercream, I just prefer the taste of the rolled buttercream. Works beautifully! Good luck!

Can you stack the rolled buttercream? This one is new to me.

Here is a link to the article that antonia74 was kind enough to share with us all about cookies and the icing...it also includes a recipe for the icing! HTH!

http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html

cake princess, your cookies are beautiful!
i am going to try and make some cookies today, so my husband can fuss about the kitchen being a complete disaster again now, i just have to figure out i guess, what icing to use. is the royal icing really so hard you cant eat it? i have see where people say it is really hard a number of times. is the rolled buttercream hard to make a work with. i remember reading the article on it awhile back.
i am not sure what the no fail cookie recipe is, i will have to look around and see if i can find that. thank you all once again.

Yes, you can stack cookies iced with rolled buttercream.