Let's Get Started!

A lot of your cookie decorating success comes from having the proper supplies - and I hope I can help take the guesswork out of that step for you! All my recipes are no-read sugar cookie recipes, so your cookie wont spread out and lose it's shape. My royal icing recipe is a soft-bite recipe -- so, no broken teeth on rock-hard icing over here! And all my cutters, stamps, and classes are suitable for all levels of cookie decorators. But, I've cherry picked a few key products and classes below to simply the process of figuring out where to start! The cutters & classes linked below were created with clean impressions and easy-to-follow decorating in mind — suitable for beginners and experienced decorators alike.

My Beginner-Friendly Picks

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Use your rolling rails for perfectly rolled dough ⬇️

Roll your dough out to a perfectly consistent thickness every time! Choose from 3 different thicknesses of Rolling Rails! (I use 1/4 inch!)

Cutters & Stamps are so easy to use ⬇️

Use the stamp as a classic embosser to create a pressed impression in your cookie or pastry dough (or fondant too)! Or, lightly grease your stamp by pressing it into some extra cookie dough or brushing it over with butter, then dip the stamp into cocoa powder, cinnamon, or lustre dust ensuring the stamp is coated. Then, gently press onto your rolled cookie dough to transfer the powdered design!

Get decorating! ⬇️

Or don't decorate your cookies at all -- the Embossed/Stamped design is beautiful on it's own! But if you choose to decorate with royal icing, the design is already there, and ready to be piped over! No fancy projector required! Be sure to check out my Workbooks and Classes; all of my digital cookie decorating tutorials & workbooks come with detailed, step-by-step graphic instructions designed to help cookie decorators of all skill levels create polished, professional-looking cookies with confidence.

✨ CREATED BY CUSTOMERS! ✨