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stacked flower cookies

I liked these stacked cookies more in theory than execution, but maybe once I perfect the poured sugar icing thing, I’ll lose those choppy edges. My thoughts were that these would be good to either serve stacked on a platter at a party or stacked and tied and given as a gift.

Once I figure out how to coat the cookie without those unappealing edges (and without having to dip the whole thing), I’ll revise this, but in the meantime….

how to make stacked flower cookies

you will need:*

2 1/2 inch square cutter
poured sugar icing
white frosting color
food coloring pens

*I used a square fondant cutter found in the craft store. For coloring, I use Americolor soft gel paste, Bright White, and for the pens, I use Americolor Gourmet Writers. Find tips on finding supplies HERE.

step one: bake your cookies
Cut out squares and bake cookies according to the recipe.

step two: coat the cookies
Prepare poured sugar icing, tint with a some White coloring, and coat cookies with the method shown HERE. Let dry well, overnight preferred.

step three: decorate the cookies
Use your pens to decorate the cookies. I stacked the cookies first, drew the design on the side, then unstacked and drew designs on the tops of the cookies that extended from the designs drawn on the sides. Let drawings dry before re-stacking.

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  1. Sue Sparks
    Posted May 26, 2010 at 4:48 pm | Permalink

    What a very cute idea!

  2. Jenn @ BentoForKidlet
    Posted May 26, 2010 at 5:02 pm | Permalink

    Those are so adorable, what a clever idea!!

  3. cccris
    Posted May 26, 2010 at 5:13 pm | Permalink

    love it!

  4. Mommyof2girlz
    Posted May 26, 2010 at 5:13 pm | Permalink

    Adorable, and they look so tasty! These would be perfect for a little girls birthday party :)

  5. PeaceLoveApplesauce
    Posted May 26, 2010 at 5:27 pm | Permalink


  6. Bethany K
    Posted May 26, 2010 at 5:29 pm | Permalink

    These are adorable!! Even with the "choppy edges", they still made me gasp because they're so cute!! I wanna try it!

  7. maria elena
    Posted May 26, 2010 at 5:47 pm | Permalink


  8. maria elena
    Posted May 26, 2010 at 5:47 pm | Permalink


  9. maria elena
    Posted May 26, 2010 at 5:47 pm | Permalink


  10. maria elena
    Posted May 26, 2010 at 5:47 pm | Permalink


  11. Jenn
    Posted May 26, 2010 at 6:03 pm | Permalink

    Have you tried pouring them over the cooling rack, then quickly moving them to parchment to dry? That might help avoid the choppy edge syndrome……

  12. Lorie
    Posted May 26, 2010 at 9:11 pm | Permalink

    The only thing I can think of to get rid of the edges it to set the cookies on something that is narrower than they are, so that the edges aren't touching anything. The only thing I could think of would be an egg crate tuned over.

    Or you could make something with small paper cups.

    It all seems like a TON of work though!

  13. Catherine Hansen Peart
    Posted May 26, 2010 at 9:16 pm | Permalink

    Such a cute idea. My first thought on how to get rid of the choppy edges was to put a bunch of toothpicks into some styrofoam and place the cookies on those before pouring. You could cover the styrofoam with plastic wrap first too so you can reuse it.

  14. Dot
    Posted May 27, 2010 at 12:45 am | Permalink

    What a great idea! They look so sweet =)

  15. Jenni @ Project Cookie 365
    Posted May 27, 2010 at 1:56 am | Permalink

    Those are soooo sweet! I love them! I especially like how the sides are a design AND the top of EACH cookie ties in! How brilliant you are!

  16. Chic Cookies
    Posted May 27, 2010 at 2:26 am | Permalink

    thanks all! great ideas. I moved them around a bit after pouring, but I think I need to do something more drastic to get them off the rack. (And maybe make the icing a tiny bit thinner so it doesn't clump at the bottom)

  17. faithy, the baker
    Posted May 27, 2010 at 4:52 am | Permalink

    soo cute and such a brilliant idea! you're very creative!

  18. Alexis
    Posted May 27, 2010 at 5:54 am | Permalink


  19. Café Chick
    Posted May 27, 2010 at 7:21 am | Permalink

    What a gorgeous idea!

  20. karen collins
    Posted May 27, 2010 at 12:14 pm | Permalink

    My first thought when you pointed out the choppy edges was to pipe tiny pearls with royal icing so that you cover the edges. Stack the cookies, draw your design, then pipe on the pearls. You can match the royal icing to the color of the poured icing, or you can use an accent color. Have fun!

  21. cookies and cups
    Posted May 27, 2010 at 12:40 pm | Permalink

    Very cute!

  22. Cookbook Queen
    Posted May 27, 2010 at 5:54 pm | Permalink

    Um….awesome much?? Very, very cute and such a creative idea. I think they are fab!! Don't be so hard on yourself.

  23. Mary
    Posted May 28, 2010 at 3:04 am | Permalink

    These are unbelievably dear! I am new to your blog. I found you by chance and had planned only to say hello and move on. I, instead, began to page through your earlier posts and stayed far longer than I planned. I really like your blog and will be back as often as I can. I hope you are having a great day. Blessings…Mary

  24. BeckyR
    Posted May 28, 2010 at 2:15 pm | Permalink

    simply adorable.

  25. Lorraine
    Posted May 31, 2010 at 12:42 am | Permalink

    I love the poured icing and definitely want to try it. I was wondering if you have used candy melts to coat cookies and if so, how it worked and how would you compare that method to the poured icing method? Thanks so much.

  26. Chic Cookies
    Posted June 7, 2010 at 11:20 am | Permalink

    I have used candy melts, too (maybe I'll do an upcoming post on that, hmmm…) and I've had both successes and less than successes. I find chocolate or melts can be tricky because you have to melt exactly to the right consistency and have a short time to work with them before they start to harden and get choppy. Much less user friendly. BUT, they cover more thickly, I think, less of the sweet below showing through.

  27. Emily
    Posted July 1, 2010 at 1:38 pm | Permalink

    Great idea! You should sit them on top of something that is smaller than the cookie when pouring the icing. Like on top of a cookie cutter smaller than the actual cookie, etc. I use that technique when I did a poured ganache covered cake and put the cake board on top of a can of soup.

  28. Chic Cookies
    Posted July 1, 2010 at 7:43 pm | Permalink

    OK, definitely going to try the on-top-of-smaller thing next time, Emily. Makes sense gravity wise! I bet it would cling a bit to the underside, too. Smart!

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