No-Better-Way-to-Say-I-Love-You Cookies


I have been on a bit of a cookie kick lately, but I just can’t seem to help myself.

It is like my New Years cookies sparked a whole new world filled with different flavors, icings, and add-ins.

And with Valentine’s Day just around the corner, I just couldn’t wait to come up with something new to show you guys how much you are loved.

The Hubs and I don’t really partake in the whole Valentine’s Day celebration. We might give each other a card. Maybe go out to dinner. Say a million I-love-you’s throughout the day, but that’s pretty much normal, every day life for us. But this year, I plan on making him dinner{with meat..I am a vegetarian} and I have hinted around that I would love to be wearing this as a little token of his affection.


It is the Mickey Mouse Birthstone Bangle by Alex and Ani and I am quite enamored. I am so obsessed, that I actually want the red July birthstone instead of my pink June birthstone because it looks way more Disney to me. Don’tcha think? #totaldizgeek


I think my favorite part about these cookies was how easy they were to put together. No, seriously. I plan on writing up a tutorial post on all the how-tos of these cookies, but for now, I will break it down to the bare essentials.

To begin with, I used my basic sugar cookie recipe to create my valentine cookies. The Hubs had bought me an adjustable rolling pin {see below}a few weeks back and it is truly one of my very favorite tools in my kitchen. Not only does it help in making sure my cookies are all the same width, but because of that, they bake more evenly. I like my cookies on the thin side, so I used the 1/16 disc to roll out my dough, but it also comes with 1/6, 1/4, and 3/8-inch removable discs as well.


Once baked and cooled, I came up with a faux royal icing to “glue” on my fondant. Just spread a small amount onto the cookies and then carefully lay your fondant on top. It takes only a few minutes to make, but is much easier to decorate with and tastes great. Simply mix all the ingredients together in your stand mixer bowl. Fast. Easy. And it doesn’t dry out like real royal icing.

I had decided to use a homemade marshmallow fondant recipe I found, rather than spending up to $20 on store bought fondant. I don’t necessary like the taste of store bought fondant and in my opinion, it doesn’t last as long. Homemade fondant is fluffy, sweet, and stays soft on top of your cookies. Like a little marshamllow-y cloud of goodness.

To create the fondant patterns, I used the following mold below. They are really easy to use. Just dust the mold with confectioners sugar and carefully roll a small amount of fondant onto the desired design until thin and then peel away the excess. I also used a small fondant tool to smooth out my edges as well.


I promise the hardest thing about these cookies was taking photos of them. We are in the midst of a “snow storm” here in the south and everything is so dark and dreary. Sounds like the perfect opportunity for a hot cuppa and a good book.

No-Better-Way-to-Say-I-Love-You Cookies

 Recipes and Resources

Basic Sugar Cookie Recipe

Marshmallow Fondant

Faux Royal Icing:

2 cups confectioners sugar

1/2 teaspoon vanilla

8 tablespoons heavy cream

*You can add more cream for a thinner icing or use less if you like a thicker icing.

Champagne-Frosted New Years Cookies

Champagne Frosted New Years Cookies

I have always said that New Years Eve is my least favorite holiday.

The champagne, the staying-up-late, and the New Years resolutions just don’t appeal to me. Like at all.

Whether it is a sip or a glass of champagne, my body totally does a 180° and yells at me the next morning. I mean, I am not a crazy drinker to begin with, but there definitely is something in the champagne that makes me feel like I am going to die a slow, painful death the next morning.

As for staying up late, I am more of the early to bed, early to rise kinda girl. I hate to waste daylight hours on sleeping in when I could be whipping up a new recipe for you guys or holding a Harry Potter marathon in my living room. ;)

To me, New Years resolutions are just, plain silly. If I have something I want to accomplish or overcome, then why wait until the new year to set my goal. I started a new goal to lose a few lbs. in the middle of the holiday season this year. I know, crazy, right? But it taught me to watch what I ate during the worst possible time of the year. And you know what? I have lost 12 lbs.

So to brighten my outlook on New Years Even, I made cookies.

Champagne Frosted New Years Cookies

I have to admit, these champs cookies were a total last minute. I had purchased the champagne glass cookie cutter a few days after Christmas on Amazon and never dreamed that it would get here in time. But of course, Amazon proved me wrong and it arrived early yesterday. So I whipped up a batch of sugar cookies and got to frosting.

Champagne Frosted New Years Cookies

When it comes to royal icing, my go-to recipe is from Sweetopia. Not only does she provide the most amazing royal icing recipe from Antonia74{}, but she also gives some great tips and helpful hints.

Champagne Frosted New Years Cookies

To give it some champagne flavor without the actual champagne, I added a few drops of champagne flavoring oil to the icing. A little bit goes a long way… Adding too much can overpower the cookie and you definitely don’t want that. Cuz these are good..#nomnomnomnom

Champagne Frosted New Years Cookies

I used a small brush and some yellow sugar crystals to mimic the bubbles in champagne. I started at the top and worked my way down, making a stamping motion with my brush. I also added this brittle, transparent sugar glass to make the stem of the champagne glass look more realistic.

Champagne Frosted New Years CookiesI hope you have the happiest of New Years filled with joy, love, and cookies…


Champagne-Frosted New Years Cookies

Yield: 4-5 dozen

Recipe by Carrie


  • 1 cup {2 sticks} unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 1/2 cups all purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • Champagne flavoring oil {add just a few drops to your royal icing}
  • Royal Icing


  1. Preheat oven to 350°F and line cookie sheet with silapat or parchment paper.
  2. In your stand mixer bowl, combine butter and sugar; mix well.
  3. Add egg, almond extract, and vanilla extract; mix well.
  4. In a separate bowl, combine flour, cream of tartar, and baking soda.
  5. Add dry ingredients to your stand mixer bowl.
  6. Chill dough for 1-2 hours.
  7. Take small portions at a time to roll out and cut.
  8. Bake for 5-7 minutes; watch carefully, as these can burn easily.
  9. One completely cooled, frost cookies accordingly.
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