Christmas Cookies

Sweet cinnamon and icing sugar glaze scent drift through the air as you open this card. You visualize the baking sheet cooling as you ice the spice cookies to spell out “JOY.” Opening the card, you see a cup of hot coco complete with marshmallows and a candy cane. Turning the card over you find a jam filled heart cookie.

Made with Honey Bee Stamps and dies, this card is based on one designed by Keiko Ichikawa on the Honey Bee website.  I used a lot of my foam scrapes from Queen & Co. Shaker shapes to pop-up the baking sheet rim and thinner foam squares under the cookies, oven mitts and rubber spatula.

All of the cookie’s stamped white decorations as well as the vellum icing bag were stamped with a watermark ink and heat embossed with a white detail embossing powder. Using an embossing ink pen, I filled in the vellum icing bag and heat embossed the piece for a second time. I used a new anti-static tool filled with a powder, brushing it over all the cardstock and vellum before stamping.  (I like the results of this tool.)

The heart cookies on the front and back of the card are iced with Nuvo Drops for a white icing sugar glaze on the front (I cut the heart shape and placed the Nuvo Drops on it and let dry overnight before gluing to the scalloped heart cookie.)  The jam filled cookie on the back is two of the heart shapes cut from brown paper and foam squares placed on the bottom cookie then a transparent red Nuvo Drops in the center of the bottom cookie. The top cookie has a small heart die cut from its center. Place the top cookie onto the foam pads and let any Nuvo Drops come through the open heart. Allow to dry overnight before placing on card.

For the green rubber spatula and the metal spatula, I cut an extra die-cut of the shapes from white cardstock and rubbed the handle sections over a brown Distress Ink mini cube to create the wooden handles of these utensils.  A little Glossy Accents gel was added to the edge of the rubber spatula as if it was used to fill the icing bag. Once dry, a small amount of white Nuvo Drops was added over the Glossy Accents to complete the look. (My apologies that these photos don’t show the white Nuvo Drops.)

I ended up using puffy stickers for the inside sentiment. The main sentiment is stamped on the envelope flap using Rare Earth stamps and a dark green ink.

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  • Honey Bee Stamps – Sugar Cookie Alphabet Dies – HBDS-334
  • Honey Bee Stamps – Apron: BBQ Add-on Honey Cuts (Dies) – HBDS-APRBBQ
  • Honey Bee Stamps –Cookie Sheet Honey Cuts (Dies) – HBDS-CKSA2


  • Honey Bee Stamps – Baked with Love – HBST-333
  • Honey Bee Stamps – Sugar Cookie Alpha – HBST-334
  • Rare Earth – Sweet Treats and Sweet Traditions Stamps set from the magazine Let’s Make Cards issue 89, Dec. 2020

Inks & Embossing Powder

  • VersaMark – Watermark Stamp Pad
  • Wow Embossing Pen
  • Recollections – Detail Embossing Powder – Snow
  • Stampin’ Up – Classic Stampin’ Pad – Tranquil Tide
  • Ranger – Tim Holtz’s Distress Ink – Walnut Stain


  • Heavy weight white card base A7 (5 inches x 7 inches)
  • Vellum scrap
  • Colored and patterned scrap papers
  • Silver mirror card
  • Gingham paper from by A Christmas Tale 8×8” stack by Forever Friends/Papercraft Essentials
  • A7 envelope

Additional Supplies:

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