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red and blue flowery chocolate cookie thingys

I’m just not sure what to call these.

These cookies match my kitchen. I made them to use as background eye candy for an inside-my-kitchen photo shoot (details and links coming soon!)

how to make red and blue flower
y chocolate cookie thingys

you will need:*
circle cookie cutter
two sizes of flower cookie cutters

1/2-inch circle fondant cutter
rolling pin
wax paper

frosting color (sky blue, red and egg yellow)

2 frosting bags
2 couplers
3 decorating tips (one size “5″ and two size “2″)

rubber bands
light corn syrup

*Find the frosting bag supplies and fondant and maybe even the cutters in the baking aisle of the craft store. Find frosting color there, too, but I prefer Americolor soft gel pastes (a tad harder to find, click the link to find resources for buying). Use any size of cutters you prefer, but the circle should be a bit bigger than the larger flower cutter you use. Click HERE for tips on where to find supplies.
step one: make your cookies
Prepare cookie dough (chocolate or plain sugar) according to recipe and cut out large circles. Bake and let cool.

step two: make your frosting
Prepare frosting according to recipe. Tint about a cup and a half (depending on how many cookies you make) light blue (this may only take one or two drops of coloring) and tint about 1/2 cup red. Prepare two frosting bags with size “2″ tip. Fill one with about 1/2 cup of light blue frosting. Fill the other bag with red frosting. Set red frosting aside. Cover remaining light blue frosting in bowl and set aside.

step three: make your fondant flowers
Prepare red and yellow fondant by adding a few drops of coloring to a palm-full of fondant and kneading very well. Red will take quite a few drops, yellow may only need one or two. If fondant gets sticky or hard to handle, let sit at room temperature uncovered for 15 minutes until easily pliable. Roll red fondant thinly between two pieces of wax paper. Cut out large and small flowers. Roll out yellow fondant and cut out mini circles with the 1/2 inch cutter. Set all the fondant pieces aside to stiffen a couple of hours. Dab light corn syrup on the back of a small yellow circle and adhere to center of red flowers. With the bag of light blue frosting, pipe light blue dots on large red flowers.step four: frost cookies
Switch tip on light blue frosting bag to size “5″ and pipe circles on the cookies. Let set about 15 minutes. Thin remaining blue frosting in bowl with water, a little at a time, until the consistency of thick glue (it should NOT be too runny, like water). With a small spoon or a squeeze bottle, pour some frosting in the center of the cookie and let spread to edges, encouraging the frosting with the back of a spoon as needed. Let stiffen a couple hours at least, preferably overnight.
step five: assemble your cookies
Dab corn syrup on the back of the flowers and adhere to cookies as desired. Pipe red dots on the cookies with the smaller flowers.

Feel free to share (nicely)! While my blog's photographs and text are protected by copyright, I do allow (and encourage) you to share ONE photograph with credit to "the decorated cookie" and link to this blog post. PLEASE don't reprint any part of the blog post and PLEASE don't post a photo without credit. Thank you!


  1. Anonymous
    Posted February 23, 2010 at 11:45 pm | Permalink

    So cute! And I especially like the name!

    This pertains to the previous post. But every time I shop for cookie cutters I get so overwhelmed because there are just so many different kinds and shapes.

    So my question is, what are the basic cookies cutters that every cookie enthusiast should have?


  2. Ashley
    Posted February 23, 2010 at 11:49 pm | Permalink

    I just want to eat these! They look so good and are so adorable. I love the colors!

  3. Chic Cookies
    Posted February 23, 2010 at 11:50 pm | Permalink

    GREAT question Alexa! In fact, look for an upcoming post on this, as I think more people would like to know the answer. I'll give many more details in a full post, but just to tide you over–my go-tos? basic shapes (sets of all size circles, squares, rectangles, stars, hearts) and flowers are key. You can decorate almost any design on these basic shapes. And you can build your collection with unique cutters as you need them for events. More later!!

  4. Dream It Up Cookies
    Posted February 24, 2010 at 12:04 am | Permalink

    They are so cute! If those match your kitchen, then you must have a beautiful kitchen.

  5. bridget {bake at 350}
    Posted February 24, 2010 at 12:16 am | Permalink

    LOVE the colors here!!!

  6. Sue Sparks
    Posted February 24, 2010 at 12:18 am | Permalink

    I love the vibrant color combination! Looking forward to your kitchen photo shoot!

  7. Chic Cookies
    Posted February 24, 2010 at 12:19 am | Permalink

    have to say, I don't pat myself on the back a whole lot, but I loooove these cookies. I'm a poor photographer, so the pics don't do them justice. They are super-striking. Ouch, hurt myself patting the back! But I so recommend making em, even if the how-tos seem a bit long (they were really easy)

  8. Pink Martini
    Posted February 24, 2010 at 12:30 am | Permalink

    So pretty! Do you have a favorite fondant? I have played with it a couple times but it was so long ago before it was readily available so I made it from scratch. I would add powdered sugar to it if it got sticky but I guess there are rules to handling it like letting it sit out for awhile. I would love it if you could do a post on fondant. Perhaps you have already? I see it on cupcakes all the time now. Does it go over the icing?

  9. Baking Monster
    Posted February 24, 2010 at 12:53 am | Permalink

    these are so cute and look really yummy too. your so creative!

  10. Chic Cookies
    Posted February 24, 2010 at 1:56 am | Permalink

    thanks! good question/idea Pink Martini…expect an upcoming post. I am relatively new to fondant (I always used royal icing before), so we can all learn together. I don't like the taste of store bought and haven't tried my own, but another reader sent me a link to homemade. I'll test out the recipe soon and post some tips…from my limited knowledge, but sometimes tips from novices for novices keep things on the same plane :)

  11. Pink Little Cake
    Posted February 24, 2010 at 2:23 am | Permalink

    I love the colors and your tutorials are getting better and better.

  12. Diana's Cocina
    Posted February 24, 2010 at 3:20 am | Permalink

    What cute cookies!

  13. Amanda
    Posted February 24, 2010 at 3:43 am | Permalink

    LOVE these. I kid you not I have SUCH a similar design I was gonna post! I think I will have to change things up a bit now… its hard to top perfection, and these are PERFECT!


  14. Mini Baker
    Posted February 24, 2010 at 4:05 am | Permalink


  15. Chic Cookies
    Posted February 24, 2010 at 4:38 am | Permalink

    Thank you all! Love warm n' fuzzy comments. O' Amanda, I'm sure yours are absolutely brilliant! no changes necessary, I'm sure our two great minds are in sync!

  16. Sugar Siren
    Posted February 24, 2010 at 9:11 am | Permalink

    Absolutely love the colours.

  17. cookies and cups
    Posted February 24, 2010 at 12:28 pm | Permalink

    very cute ~ I love that color combo, so can't wait to see your kitchen!

  18. justJENN
    Posted February 24, 2010 at 3:50 pm | Permalink

    I'm a big fan of blue and red – love these!

  19. Jennifer(Savor)
    Posted February 25, 2010 at 1:28 am | Permalink

    GEEEEOURGEOUS! Meghan, how can I contact you? share an email?

  20. Emilybakes
    Posted February 25, 2010 at 7:32 pm | Permalink

    Love these cookies, and the entire blog! I am going to try the snowman Cakesters this weekend. For anyone interested in making their own fondant, try this:

    1 lb mini marshmallows
    2 lbs confectioners sugar
    2 tsp flavorings (vanilla, lemon, etc)
    3 Tbs. water
    vegetable shortening for coating hands and bowl
    equal parts confectioners sugar and cornstarch for dusting

    Place confectioner's sugar in mixing bowl. Use some vegetable shortening to coat the inside of another bowl. Add marshmallows to coated bowl. Add flavoring and water. Melt marshmallows in microwaveable bowl or in a bain marie, set over 1 inch of simmering water. Once marshmallows have melted, add this mixture to the bowl with the confectioners sugar and mix on low speed until "dough" is formed. Turn dough out onto dusted surface. Incorporate any crumbled mixture left in the bowl into the dough, adding a bit more water if necessary. Mix in any colorings at this point. Once color is incorporated, wrap in plastic and let fondant rest at room temp for 20-30 minutes. It is then ready to use. Or wrap tightly in plastic wrap and place inside a resealable plastic bag. Fondant will keep at room temp for 6 months.

    I got this recipe from an instructor at L'academie de cuisine, Dave Arnold.


  21. Chic Cookies
    Posted February 25, 2010 at 8:01 pm | Permalink

    i'll try this recipe…look for a future post :) thanks emily! I was going to make macaron perfection my next mission, but I think I'll start with fondant and procrastinate that other challenge.

  22. ashleycupcakes
    Posted March 5, 2010 at 2:45 am | Permalink

    I love the blue and red together!

  23. MixMingleGlow
    Posted April 2, 2010 at 1:57 am | Permalink

    I am in love with these cookies, mostly because they could be my signature company dessert! Seriously, they match my blog design perfectly! They would be adorable to hand out in a little cello bag with my matching business card! AAAACK! LOVE THEM! :)
    Such a talented girl you are.

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