I can’t get enough of this tabletop cookie wreath. It’s the perfect way to add a festive touch to your holiday get-togethers that everyone will enjoy looking at and eating! Over my next few blog post, I will show you how I decorated each of the cookies that make up this wreath. To start, this post will go over the beautiful, wintery pine cone and pine branch cookies.
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Christmas Cookie Wreath
I just love decorating for Christmas, and the first decorations I put up are my wreaths. My husband says I have a wreath problem, but I say I have a wreath collection. They are such an easy way to add holiday cheer to your home.
This Christmas, I figured why not add one to my table too? Grouping together cookies shaped and decorated like the classic elements found in a wreath came together to make one gorgeous (and delicious) centerpiece!
Since this wreath is made up of 6 different cookie designs, I am going to break the tutorials up over 3 posts. As I mentioned above, this one will be all about the pine cone and pine branch cookies.
Pine Cone and Pine Branch Cookies
Check out these videos I made that show how my pine cones and pine branches were decorated.
Preparing Your Cookies and Icing
Before you can start to decorate, you will need to bake your cookies and prepare your royal icing.
I used my Pumpkin Spice Sugar Cookie Recipe, a pine cone cookie cutter, and Sweet Sugarbelle’s cookie sticks multi-cutter to prepare my cookies. For the cookie sticks, I bent the stick/dough slightly before baking.
When your cookies are baked (I wait until the next day) you can prepare your icing. Here is the recipe for My Favorite Royal Icing.
For the pine cones, color some of the icing dark brown and mix it to a thick flood consistency. You don’t have to worry too much about getting your consistency perfect for this color, because if it’s not perfectly smooth it won’t be noticeable when the cookies are done. Just remember your icing will darken as it sits.
Also, color some icing in a lighter brown. Mix this to a piping consistency. You will use this icing for the top embroidery layer of your pine cones and for the branch part of you pine branch cookies.
For the branches you will need to color your icing to two shades of green. I used Wilton Juniper Green for both shades of green. Mix them both to a consitency that will hold it’s shape but not too stiff. I’d say slightly thinner than piping consistency.
I used tipless piping bags for both of my colors.
First, let’s go over the pine cone cookies. I have been making pine cone cookies for years and it never gets old. Using an embroidery technique, the details of this cookie are actually simple to do once you get the hang of it!
Decorating Your Pine Cones
The first step in decorating your pine cones is to outline and then flood your cookie in the dark brown background color.
Let the dark brown icing completely dry.
For this step, it really is best for you to watch my video first if you have never done brush embroidery with royal icing. This is where you will be using the embroidery technique. That is when you use a flat paintbrush to fan out the icing.
Start at the end opposite the stem, pipe a short but thick line, and sweep it toward the stem with your brush. Still, leave most of the line there, you are just sweeping away the edge of it. I think it looks best when you pipe a slopy, bumpy line.
Repeat this process scattered all the way up the pine cone.
Once you have finished, let the icing dry.
Then, using Amerimist Warm Brown airbrush coloring, I airbrushed the edges and up the middle to add dimension.
Let the airbrushing dry.
Finally, using white Edible Art Paint, I brushed the tips of the scales on the pine cone.
Tada… You have a pine cone!
Now, let’s move on to the pine branches.
The first thing you are going to do is airbrush your bare cookie green. I love Amerimist Avacado. Be careful not to get carried away with the airbrushing here… you just want a nice light green background.
Once you have turned all of your cookies green, you are ready to pipe.
Using the same lighter brown piping icing you used on the pine cones, pipe a brown branch across the cookie. Pipe thicker at one and taper out to the other end.
It can be super sloppy!
Immediately after you pipe your branch, take a flat paintbrush and smooth it over. Be cautious to do this before the icing hardens.
Since the brown icing is on the thicker side, you don’t have to wait for it to dry. You can move right along to piping your pine needles.
Starting with the darker color green, pipe straight lines from the branch out.
Make the lines smaller toward the tip of the branch to give the tip of the branch a rounded look.
Allow the dark green to dry slightly before moving on… about 15-20 minutes should do.
Next, take the lighter green and pipe over the first layer (darker green) of pine needles. However, this time start on top of the branch surface and pipe slanted lines angled up.
Allow all of your icing to completely dry, and your done!
Next up will be my Candy Cane and Holly Leaves post. Be sure to subscribe so you don’t miss it!
Happy Decorating AND Happy Holidays. xoxo, Kaite