These cookie stamp decorations are not only gorgeous on top of birthday cakes or cupcakes, they're easy to make—and completely edible—too.
1. Roll out sugar cookie dough between 2 parchment sheets. Press dough with alphabet cookie stamps, then cut out with a paring knife. Bake cookies according to recipe directions.
2. Fill cookies with different colours of royal icing. Let icing dry overnight to harden.
3. Lightly brush royal icing with clear corn syrup. Sprinkle with coloured sugar.
Note: We used Letted Pressed Cookie Cutter Stampers from fredandfriends.com
A version of this article appeared in the July 2013 issue with the headline “Cookie stamps,” p. 114.
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