THE EASY WAY TO DECORATE STUNNING DESIGNS WITH BUTTERCREAM BEAUTIFULBEAUTIFUL COOKIES FOR ALLCOOKIES FOR ALL MELISSA BROYLES,MELISSA BROYLES, CREATOR OF SUGARBOMBE INCL UDES CUST OM COOKIE CUTTER STENCILS! H “ Beautiful Cookies for All features some of the most creative sugar cookies I’ve ever seen. The designs are unique and whimsical, yet totally doable with Melissa’s step-by-step photos and detailed instructions.” —TESSA HUFF, author of Icing on the Cake “ I’m always inspired by Melissa’s beautiful and unique cookie designs! Her clean decorating style and use of color and texture make her gorgeous cookies unmistakable.” —AMBER SPIEGEL, author of Cookie Canvas MAKE THE CUTEST COOKIES MAKE THE CUTEST COOKIES IN THE WORLD WITH IN THE WORLD WITH EASY-TO-USE BUTTERCREAMEASY-TO-USE BUTTERCREAM Decorating picture-perfect cookies is easier than ever with this helpful guide to making dazzling cookie art with buttercream, from Melissa Broyles, the professional baker behind Sugarbombe. Buttercream icing is easy to make and forgiving to work with, unlike the finicky and traditionally used royal icing. This book brings this simple technique front and center, so you can pipe creative and contemporary cookie designs without the fuss! You’ll perfect Melissa’s foolproof buttercream recipe, then pipe over 25 of her most sought-after designs, from spooky Halloween characters to whimsical springtime scenes. Each project is laid out with step-by-step photos and detailed directions that guide you through the hand motions. You’ll decorate with success no matter your skill level! Make enchanted forest scenes with Pinecone Bouquets and Mythical Mushrooms, or cute desert critters such as Lovely Little Llamas and Desert Lightning Bugs. From cookies perfect for celebrating sweater weather, like Spooky Little Ghosts and Frosty Snowmen, to charming springtime designs like the Cheery Chicks and Blooming Tulips, this book has the perfect cookie for every holiday and event. Best of all, you can find the stencil for each cookie right in the back of the book, so you have everything you need at your fingertips. Get ready to bring your baking to a whole new level with this beginner- friendly guide to making beautiful buttercream cookies. MELISSA BROYLES is a professional baker living in Seattle, Washington. She is the founder of the company Sugarbombe, where she ships her unique cookies and cutters all over the world. 9 781645 677352 52199> ISBN 978-1-64567-735-2 $21.99 COOKING/Courses & Dishes/Cookies US $21.99 / CAN $28.99 BEA UTIFUL COOKIES F OR ALL MELISS A BRO YLESCookie Basics 13 ULTIMATE VANILLA SUGAR COOKIES ULTIMATE VANILLA SUGAR COOKIES Yield: 24 (3-inch [7.5-cm]) cookies Crisp on the outside, tender on the inside, and always bursting with buttery flavor, sugar cookies are a baker’s go-to cookie. They are the ultimate versatile cookies—the dough can be rolled out for cutouts, chilled and sliced or used to make spritz cookies. This dough is versatile enough that you can mix in your favorite candies, cookies, sprinkles and flavors. Whatever your preference, they are sure to be a crowd pleaser. 1 cup (227 g) high-quality salted butter (at room temperature) 1 cup (200 g) granulated sugar 1 large egg (at room temperature) 2 tsp (10 ml) vanilla extract 3 cups (375 g) all-purpose flour, plus more for rolling 2 tbsp (16 g) cornstarch In a large mixing bowl, cream the butter and sugar, scraping down the sides of the mixing bowl as needed. The butter and sugar should become light yellow when they are fully creamed together. Add the egg and mix again, scraping down the sides of the bowl. Add the vanilla extract and mix until completely incorporated, 1 to 2 minutes, scraping down the sides of the mixing bowl. In a separate bowl, sift the flour and cornstarch. With the mixer on low, add the flour mixture to the butter mixture in three small batches. Mix until just combined, scraping down the sides of the bowl between batches. Transfer the dough to a clean work surface. Divide the dough in half and shape each half into a flattened disk; wrap each disk in plastic wrap. Refrigerate the dough for at least 1 hour or overnight. When you are ready to roll out and cut your cookies, refer to the Cookie Basics section on page 9. Preheat the oven to 350°F (175ºC). Bake the cookies, rotating the sheets halfway through, until the cookies are crisp and lightly golden at the edges, 10 to 15 minutes. Transfer the cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 5 days.Cookie Basics 13 ULTIMATE VANILLA SUGAR COOKIES ULTIMATE VANILLA SUGAR COOKIES Yield: 24 (3-inch [7.5-cm]) cookies Crisp on the outside, tender on the inside, and always bursting with buttery flavor, sugar cookies are a baker’s go-to cookie. They are the ultimate versatile cookies—the dough can be rolled out for cutouts, chilled and sliced or used to make spritz cookies. This dough is versatile enough that you can mix in your favorite candies, cookies, sprinkles and flavors. Whatever your preference, they are sure to be a crowd pleaser. 1 cup (227 g) high-quality salted butter (at room temperature) 1 cup (200 g) granulated sugar 1 large egg (at room temperature) 2 tsp (10 ml) vanilla extract 3 cups (375 g) all-purpose flour, plus more for rolling 2 tbsp (16 g) cornstarch In a large mixing bowl, cream the butter and sugar, scraping down the sides of the mixing bowl as needed. The butter and sugar should become light yellow when they are fully creamed together. Add the egg and mix again, scraping down the sides of the bowl. Add the vanilla extract and mix until completely incorporated, 1 to 2 minutes, scraping down the sides of the mixing bowl. In a separate bowl, sift the flour and cornstarch. With the mixer on low, add the flour mixture to the butter mixture in three small batches. Mix until just combined, scraping down the sides of the bowl between batches. Transfer the dough to a clean work surface. Divide the dough in half and shape each half into a flattened disk; wrap each disk in plastic wrap. Refrigerate the dough for at least 1 hour or overnight. When you are ready to roll out and cut your cookies, refer to the Cookie Basics section on page 9. Preheat the oven to 350°F (175ºC). Bake the cookies, rotating the sheets halfway through, until the cookies are crisp and lightly golden at the edges, 10 to 15 minutes. Transfer the cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 5 days.Cookie Basics 17 AMERICAN BUTTERCREAM AMERICAN BUTTERCREAM Yield: 5 CUPS (1.135 KG) American buttercream is the sweeter and less complicated cousin of the meringue buttercreams (Swiss, Italian and French). It holds color really well and is much stiffer than meringue buttercream, making it ideal for piping intricate designs in vibrant colors. American buttercream is most commonly flavored with vanilla, but is also delicious with almond, citrus or a berry puree for a naturally colored and flavored buttercream. 2 cups (454 g) salted butter (at room temperature) 5½ cups (660 g) powdered sugar (sifted) ¼ cup + 2 tbsp (89 ml) heavy whipping cream 2 tsp (10 ml) vanilla extract In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), cream the butter on medium speed for 2 to 3 minutes, until light and fluffy. With the mixer on low, alternate between the wet and dry ingredients. Start by slowly adding about half of the powdered sugar, then add the heavy whipping cream and vanilla extract and finally add the remaining half of the powdered sugar. When the second half of sugar is incorporated, turn the mixer up to medium–high and mix for 3 to 5 minutes, or until the mixture is smooth and creamy. Leftover buttercream can be stored in an airtight container in the fridge for up to 1 week and in the freezer for up to 3 months. Cookie Basics 17 AMERICAN BUTTERCREAM AMERICAN BUTTERCREAM Yield: 5 CUPS (1.135 KG) American buttercream is the sweeter and less complicated cousin of the meringue buttercreams (Swiss, Italian and French). It holds color really well and is much stiffer than meringue buttercream, making it ideal for piping intricate designs in vibrant colors. American buttercream is most commonly flavored with vanilla, but is also delicious with almond, citrus or a berry puree for a naturally colored and flavored buttercream. 2 cups (454 g) salted butter (at room temperature) 5½ cups (660 g) powdered sugar (sifted) ¼ cup + 2 tbsp (89 ml) heavy whipping cream 2 tsp (10 ml) vanilla extract In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), cream the butter on medium speed for 2 to 3 minutes, until light and fluffy. With the mixer on low, alternate between the wet and dry ingredients. Start by slowly adding about half of the powdered sugar, then add the heavy whipping cream and vanilla extract and finally add the remaining half of the powdered sugar. When the second half of sugar is incorporated, turn the mixer up to medium–high and mix for 3 to 5 minutes, or until the mixture is smooth and creamy. Leftover buttercream can be stored in an airtight container in the fridge for up to 1 week and in the freezer for up to 3 months. winter wonderland 95 SPARKLING SNOWFLAKESSPARKLING SNOWFLAKES Yield: 22 (3½-inch [9-cm]) cookies Pink snowflakes are the stuff that young girls dream of, and I was no exception. These lightly sweetened pink gems are flavored with peppermint and vanilla, bringing back all the memories of long snow-filled winters and the flavors of the holiday season. Ingredients 1 batch Ultimate Vanilla Sugar Cookies (page 13) ½ batch American Buttercream (page 17), dyed in the following amount: 2½ cups (568 g) swan wing (page 22) 2 cups (240 g) powdered sugar 3 tbsp (45 ml) water ¼ tsp peppermint extract Pink food gel coloring Supplies Sparkling Snowflakes templates (page 135) Parchment paper Sheet pan Cooling rack 1 piping bag 1 #1 Wilton piping tip 1 #2 Wilton piping tip 1. Prepare the sugar cookie dough. Cut the dough with the Sparkling Snowflakes templates (page 135) and bake the cookies. Prepare the buttercream and measure it into a small mixing bowl. Color the buttercream according to the Buttercream Color Guide (page 18). 2. Place a sheet of parchment paper in a sheet pan and place a cooling rack on the parchment paper. In a medium-sized bowl, mix the powdered sugar, water and peppermint extract until smooth. Add one small drop of pink food gel and mix until the color is consistent throughout. Continue to the next steps and use immediately, as the glaze will form a skin as it begins to dry. 3. Dip the top of a cookie into the glaze. Turn the cookie over and place it on the cooling rack to allow the glaze to dry. Repeat this step with six or seven more cookies. 4. Add an additional drop of pink food gel to the glaze and mix until the color is consistent throughout. It should be slightly pinker than the previous step. Dip the tops of half of the remaining cookies into the glaze and place them on the cooling rack to dry. 5. Add an additional drop of pink food gel to the glaze and mix until the color is consistent throughout and slightly pinker than in step 4. Dip the tops of the remaining cookies into the glaze and place them on the cooling rack to dry. (continued)winter wonderland 95 SPARKLING SNOWFLAKESSPARKLING SNOWFLAKES Yield: 22 (3½-inch [9-cm]) cookies Pink snowflakes are the stuff that young girls dream of, and I was no exception. These lightly sweetened pink gems are flavored with peppermint and vanilla, bringing back all the memories of long snow-filled winters and the flavors of the holiday season. Ingredients 1 batch Ultimate Vanilla Sugar Cookies (page 13) ½ batch American Buttercream (page 17), dyed in the following amount: 2½ cups (568 g) swan wing (page 22) 2 cups (240 g) powdered sugar 3 tbsp (45 ml) water ¼ tsp peppermint extract Pink food gel coloring Supplies Sparkling Snowflakes templates (page 135) Parchment paper Sheet pan Cooling rack 1 piping bag 1 #1 Wilton piping tip 1 #2 Wilton piping tip 1. Prepare the sugar cookie dough. Cut the dough with the Sparkling Snowflakes templates (page 135) and bake the cookies. Prepare the buttercream and measure it into a small mixing bowl. Color the buttercream according to the Buttercream Color Guide (page 18). 2. Place a sheet of parchment paper in a sheet pan and place a cooling rack on the parchment paper. In a medium-sized bowl, mix the powdered sugar, water and peppermint extract until smooth. Add one small drop of pink food gel and mix until the color is consistent throughout. Continue to the next steps and use immediately, as the glaze will form a skin as it begins to dry. 3. Dip the top of a cookie into the glaze. Turn the cookie over and place it on the cooling rack to allow the glaze to dry. Repeat this step with six or seven more cookies. 4. Add an additional drop of pink food gel to the glaze and mix until the color is consistent throughout. It should be slightly pinker than the previous step. Dip the tops of half of the remaining cookies into the glaze and place them on the cooling rack to dry. 5. Add an additional drop of pink food gel to the glaze and mix until the color is consistent throughout and slightly pinker than in step 4. Dip the tops of the remaining cookies into the glaze and place them on the cooling rack to dry. (continued)235 678 9a9b10 96 beautiful cookies for all SPARKLING SNOWFLAKES (CONTINUED)SPARKLING SNOWFLAKES (CONTINUED) 6. When the glaze has dried on all the cookies, fill a piping bag fitted with a #1 Wilton piping tip with half of the swan wing buttercream. Placing the tip of the piping bag parallel to the surface of the cookie, gently apply pressure as you lift up slightly, allowing the buttercream to fall to the cookie surface. Starting at the tip of one of the snowflake’s points, pipe a line to the point directly opposite. Repeat until all points are connected and you have three lines. 7. Create a second set of lines that connect the inner points of the snowflake. Place the tip of the piping bag parallel to the surface of the cookie and gently apply pressure as you lift up slightly, allowing the buttercream to fall to the cookie surface. Starting at one indent of the snowflake, pipe a line to the indent directly opposite. Repeat until all the indents are connected and you have another three lines. 8. Working again with the first lines you created, pipe two V-shaped lines off the line in one of the points. Starting at an outer edge of the point, place the tip of the piping bag parallel to the surface of the cookie. Gently apply pressure as you lift up slightly, allowing the buttercream to fall to the cookie surface as you move downward to the line and back up to the opposite outer edge of the point. Repeat on the remaining five points of the snowflake. 9. Working in the inner section of the snowflake, create one V-shaped line on the top portion of one of the lines. Starting at the outer edge of the line, place the tip of the piping bag perpendicular to the surface of the cookie. Gently apply pressure as you lift up slightly, allowing the buttercream to fall to the cookie surface as you move downward to the line and back up to complete the V shape. Repeat on the remaining five inner lines. 10. Change the tip on the piping bag with the swan white buttercream from a #1 Wilton piping tip to a #2 Wilton piping tip. Add a dot of buttercream to the tip of each point of the snowflake, in the middle of the snowflake where the lines adjoin, and at the end of each line in the indents of the snowflake. You will make a total of thirteen dots. 11. Repeat steps 6 through 10 with the remaining cookies. Refill the piping bag with buttercream as needed. Leftover buttercream can be stored in an airtight container in the fridge for up to 1 week and in the freezer for up to 3 months.235 678 9a9b10 96 beautiful cookies for all SPARKLING SNOWFLAKES (CONTINUED)SPARKLING SNOWFLAKES (CONTINUED) 6. When the glaze has dried on all the cookies, fill a piping bag fitted with a #1 Wilton piping tip with half of the swan wing buttercream. Placing the tip of the piping bag parallel to the surface of the cookie, gently apply pressure as you lift up slightly, allowing the buttercream to fall to the cookie surface. Starting at the tip of one of the snowflake’s points, pipe a line to the point directly opposite. Repeat until all points are connected and you have three lines. 7. Create a second set of lines that connect the inner points of the snowflake. Place the tip of the piping bag parallel to the surface of the cookie and gently apply pressure as you lift up slightly, allowing the buttercream to fall to the cookie surface. Starting at one indent of the snowflake, pipe a line to the indent directly opposite. Repeat until all the indents are connected and you have another three lines. 8. Working again with the first lines you created, pipe two V-shaped lines off the line in one of the points. Starting at an outer edge of the point, place the tip of the piping bag parallel to the surface of the cookie. Gently apply pressure as you lift up slightly, allowing the buttercream to fall to the cookie surface as you move downward to the line and back up to the opposite outer edge of the point. Repeat on the remaining five points of the snowflake. 9. Working in the inner section of the snowflake, create one V-shaped line on the top portion of one of the lines. Starting at the outer edge of the line, place the tip of the piping bag perpendicular to the surface of the cookie. Gently apply pressure as you lift up slightly, allowing the buttercream to fall to the cookie surface as you move downward to the line and back up to complete the V shape. Repeat on the remaining five inner lines. 10. Change the tip on the piping bag with the swan white buttercream from a #1 Wilton piping tip to a #2 Wilton piping tip. Add a dot of buttercream to the tip of each point of the snowflake, in the middle of the snowflake where the lines adjoin, and at the end of each line in the indents of the snowflake. You will make a total of thirteen dots. 11. Repeat steps 6 through 10 with the remaining cookies. Refill the piping bag with buttercream as needed. Leftover buttercream can be stored in an airtight container in the fridge for up to 1 week and in the freezer for up to 3 months.Next >