• Make 1 batch of the sugar cookie recipe. While the cookies cool, make the royal icing. Allow the cookies to cool completely before decorating.
• Dye food coloring according to the chart in the blog post.

Mason Jar

• Use white icing to outline the cookie, then fill in. Wait 5 minutes for the icing to set.
  
• Pipe the lid by adding small “broken” lines to look rustic. Add pipe the iconic "ball" and "mason."
  
• Let the icing completely dry and use a light hand to paint on the cookies with a food safe brush. Pour a drop of espresso brown color onto a washable surface or a paper plate. Use light, short brush strokes to create a rustic feel.
  

Sunflower

• Use yellow icing to pipe a border around the cookie and then fill in.
  
• Once the cookie has dried for 5-10 minutes, use black icing to outline a circle in the center and fill in.
  
• After the black icing has dried, pipe on black dots. Then, pipe on little green dots around the center.
  
• Use the yellow icing to pipe a borders around the petals.
  

Leaves

• Use green icing to pipe a line down the center.
  
• Add the leaves “veins.”
  
• Pipe red and orange dots in various places for pops of color and texture.
  
• Another style leaf is to outline the cookie in green icing and then fill it in.
  

Mini Pumpkin

• Pick one side to start on. Pipe on the first layer using orange icing and let the icing dry for 5-10 minutes in-between.
  
• Repeat the process 3 more times, making sure that it dries enough that it won't run into the other layer.
  
• Add a green stem.
  

Arrange

• Let the cookies fully dry (12-24 hours). Arrange the bouquet by carefully placing full dried cookies on each other. Dried royal icing is delicate so try not to move them around to much.