Every Tuesday at noon I try to join the Facebook live event called Cookie Therapy, hosted by Marlyn and Amy. You can read more about it here, and watch all episodes whenever convenient. Last month Amy showed how to make cookies decorated with my very favorite flower: dogwood. It was just a matter of time for me to gather the necessary gadgets and try to reproduce them. For Amy’s super detailed tutorial to make these cookies, click here. You can advance to 8 minutes to get to the beginning of her demonstration.

The flowers can be made way in advance, using an impression mold from Wilton and fondant. I have intense dislike for fondant, but after reading great reviews about this brand, I caved and tried it. I don’t think you can get fondant to taste better, unless maybe if you make it from scratch. That is not happening in my kitchen in the foreseeable future, so that’s what I used for my flowers.

In the video tutorial, Amy shows exactly how to form the flowers, leaves and centers using this cool mold from Wilton. The fondant is dyed green using Americolor Laurel. The ends of the petals are dusted lightly with luster powder after the fondant is set. I used Ruby from Oh Sweet Art.

A word about shaping of leaves. You can make those using special fondant cutters like this one:

It makes a leaf, alright. But it is quite artificial-looking. Using the impression mold from Wilton is a game-changer. Each leaf is unique, and you can cut it with a leaf-shaped cutter or even do it free hand.

Once you have the flowers ready, time to work on the cookie. The idea is to set the flower over a blue base (Wedgewood from Americolor is a favorite of mine), but with a white and green area more or less framing flower and leaf. Amy advises to plan the design, draw with a food pen, and then flood accordingly.

I absolutely LOVED making these cookies. Amy went the extra-mile drawing a delicate outline of the dogwood in the flooded area, but to do that I think I would need a slightly larger cookie and plan the area more carefully. So I skipped that step.

I hope you enjoyed this post, and please stop by Amy’s Instagram page (@seriouslysweetondavisst) and Facebook page to see the many beauties she bakes (she is a professional cookie and cake baker).


  1. Mariadnoca May 14, 2021 / 11:09 am

    Wow, these turned out spectacular!

    I don’t normally work with fondant because of the taste, and while stain ice is available everywhere and not awful, it’s still not something I’d want to use in quantity, like covering a cake. So a while back I fell down an Internet hole looking for better options and came up with Massa Ticino Tropic – Fondant. It’s what many very high end bakeries use. The difficulty is finding it in smaller quantities. I found a semi local shop that’s willing to split up the 15lb buckets. So now I might be sending you down a rabbit hole too. Your welcome, lol!


    • sallybr May 14, 2021 / 11:13 am

      thank you…. (shoudl I really thank you????) _ I still don’t see myself covering a cake with it,but for small details I am ok with it

      next I will try modeling chocolate, the problem is that it never sets firm, so it becomes a bit tricky to bag and share – but then the taste would be out of this world delicious – and I am curious to see how thin I could shape the petals using modeling chocolate –


  2. Maureen | Orgasmic Chef May 15, 2021 / 2:16 am

    These are stunning. I wish you would sell them and I would order some for my sister, brother and my children. You’d have to charge a lot for the ones that take ages to create but it would be worth it to see the awws and ahhs and ooohs when they open the box. My sister would have to show them to her reading group or her golf group or her violin students. I think I’d have to buy a lot for her. 🙂

    Well done, Sally!

    Liked by 1 person

    • sallybr May 15, 2021 / 7:30 am

      thank you, you are making me dance here with pure joy. Selling cookies is something I don’t really consider at the moment. For me it is a hobby that I enjoy immensely and trying to make a profit from cookies is very hard. Chocolate bonbons apparently are easier to make a profit from, but cookies? Not that much. Plus the initial investment one would have to come up with also complicates everything. Packaging, making the package looks nice, wrapping, shipping in a way that they won’t break – it’s all a lot more involved than it looks. I could potentially do just local sales but then it is even harder to make it profitable. So for the time being, I will just bake mostly for the homeless, for our department colleagues and eventually I send surprise gifts to family or friends…


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