• Remove all of the butter from the refrigerator. You will make the sugar cookies first but the butter for the frosting needs to come to room temperature before mixing.

Sugar Cookies

• Preheat the oven to 350℉ and prepare an aluminum cookie sheet by placing either parchment paper or a silicone baking mat on it.
• In a medium sized mixing bowl, combine the flour and baking powder and mix together. Set this aside.
• Cube a cup of salted butter and then, in a stand mixer with the paddle attachment, combine the cubed butter with the granulated sugar. Mix until creamed together well.
• To the stand mixer, add in the egg and vanilla extract and mix until combined.
• Slowly add in the dry ingredients in the mixing bowl to the stand mixer.
• Roll the dough out to 3/8" thick and use the cookie cutters to cut out the cookies. Place the cookies onto the prepared baking sheet and bake for 9-11 minutes or until the tops of the cookies no longer look wet. When baking the cookies, only bake 6-8 cookies at a time to leave proper space between each cookie to cook without spreading. Overcrowding the cookie sheet will cause spread.

Buttercream Frosting

• In a stand mixer with the paddle attachment, add the room temperature salted and unsalted butter and mix on high until light and fluffy.
• Mix in the powdered sugar little by little. Add in the vanilla extract and milk about halfway through adding the sugar to help the frosting come together. Start with one tablespoon of milk and work up to three if needed, depending on the consistency you want. I like to aim for a peanut butter consistency or thinner.
• Divide the frosting into five bowls and color the frosting.
• Place one of the #101 tips into a bag and add the orange buttercream to it. Place the #4 tip into a bag and add the brown buttercream. Place couplers into the remaining icing bags and add the remaining colors.

How to Decorate the Fall Wreath Cookies

• Use the brown bag of frosting that has the tip #4 in it to draw several non-perfect circles on top of each other near the edge of the cookie.
• Use the orange frosting with the tip #101 in it to pipe three mini roses onto the cookie.
• Attach the other tip #101 to the burgundy bag of frosting and pipe two mini roses.
• Attach the tip #349 to the eucalyptus green bag of frosting and pipe some small leaves. I piped one long leaf and then did smaller leaves branching off of it.
• Replace the tip #349 with the tip #352 to pipe larger leaves onto the cookies.
• Remove/rinse/dry the tip #352 from the eucalyptus bag and put it onto the copper bag. Pipe some copper leaves onto the cookies.
• Replace the tip #352 with the tip #1.5 on the copper bag and pipe dots onto the cookie to create more foliage.
• Remove the tip #101 from the burgundy bag of icing and replace it with the tip #2 to pipe small berries onto the cookie wherever it could use a pop of color.