Melissa Joy is dedicated to creating elaborately decorated sugar cookies from scratch using only high quality ingredients, including organic butter and eggs.
* Currently only selling cookies for holidays or for large custom orders. Pricing will range from $24-$60 per dozen, depending on size and amount of detail. Shipping available if necessary.
Have more questions? I’d be happy to help!
Contact me at melissajoycookies@gmail.com, or fill out the contact form below.
Bio
My cookie artistry began when I was gifted a Martha Stewart cookie decorating kit in 1997 and eventually grew into Melissa Joy Cookies.
Over the years I’ve created 1000’s of cookies for a wide range of events and fundraisers, from small storefronts to large corporations, and participated in many local farmers markets. My work has been used to celebrate personal milestones such as birthdays, anniversaries, new jobs and retirements. I’ve gotten some interesting requests that I can usually create something for! I’ve taught workshops on a big and small scale, and drafted tutorials here on my blog, all to share with others the delight of cookie decorating. It’s a delicious craft to be in.
Pretty cookies, organic ingredients, spreading joy!
Follow along on all of my baking adventures by subscribing to my blog, and find me on Facebook, Instagram, and Pinterest.
Melissa Joy Cookies 
You are the best!! I have no words!!!
You flatter me, Gilda! Thank you so much for stopping by!
I just found your blog and am blown away by your artistic creativity!! I also love to bake but have absolutely no art talent. Can I ask where your find your cookie cutters? I would love to try making some of the Christmas cookies, but am done with this years baking, so it will give me a year to practice!! Keep up the good work because I have signed up for your newsletter!!
So happy to have you here, Janet! I pick up cookie cutters whenever I find something I like, or that I think I might “need” in the future. 😉 You can find them anywhere, so keep your eyes open! If it is something specific your looking for, I would just search the net. I had two great stores that carried a TON of cookie cutters, but sadly we moved and now I’m out of luck…unless I go back to visit! Hope you enjoy the blog and I will do my best to help you out. Cookie decorating is so fun!
Missy……just received my Oder of Silly Shamrocks for St. Paddy’s…and I was blown away…they are just soooooo adorable!,,,,Last year’s special order for Mahj Jong Tile Cookies were such a hit…I had to get theses for our March Mahj Jong?..I only hope North doesn’t freeze hers again like last year! She couldn’t bring herself to eat her last one….so there it sits….a keepsake!,,,,
Thanks again! I can’t wait to sample them….and if anyone hasn’t eaten one of Missy’s cookies….they even taste better than they look! And that’s saying a mouthful!,,,,
Just found your blog. Great cookies and great ideas. Do you share your recipes? Thanks
Hi Fran! I usually just use a regular sugar cookie recipe and I got it from Martha Stewart! You can look it up on her website. It tastes delicious!
What type of icing do you use? Do you have a recipe to share?! (: Awesome cookies!
Hi Amanda! I use royal icing. The closest way to how I make it can be found on Sweetopia’s blog here: http://sweetopia.net/2012/01/royal-icing-recipe-free-illustrated-recipe/ She also has the most adorable printable of it too! Hope that helps!
Found you over at Cookie Connection. You are very talented, with a beautiful blog… Just subscribed to it!
Thank you so much, Joanie! Hope you enjoy it! 🙂
We celebrated our grandson’s first birthday with a lemonade theme. I copied your June 2013 Lemonade Jar cookies. I added lemon flavor to the frosting and they were a huge hit. Thank you for the adorable idea and keep up the amazing decorating.
That is so great! Thanks so much for letting me know and for your kind words. 🙂
i am just wondering what kind of cookie icing you are using. i use the quick icing from wilton, but sometimes they are shiny and other times they are not, i don’t know if i am not putting enough lt corn syrup in the reciepe or to much. maybe you can help.
Hi! I make my own icing, using CK meringue powder. My recipe is closest to that of Sweetopia’s: http://sweetopia.net/2012/01/royal-icing-recipe-free-illustrated-recipe/ I do use a bit of corn syrup because I do love the shine of it…about a tablespoon. 🙂 Hope that helps!
Hi, my sons are huge Club Penguin fans and I really want to make these for my 6 year old ‘ birthday. Could you please tell me how you/what you mixed and colored? I have NEVER attempted to do something like this before. (The things you’ll do for your kids.. :))
Very grateful for any help,
Janelis
Well, it takes a bit of practice, but you can do it! Great beginner decorating how-to’s can be found on Sugarbelle’s website: http://www.sweetsugarbelle.com/, and the royal icing I use is close to this one by Sweetopia: http://sweetopia.net/2012/01/royal-icing-recipe-free-illustrated-recipe/. Good luck, and let me know how it goes! 🙂
Hi do u do caravan cookies
I have! You can email me at melissajoycookies@gmail.com for further questions. Thanks! 🙂
Hi, where are you based from? Do you take cookie decorating class?
I am in Wisconsin and I currently do not hold cookie decorating classes. Someday, maybe!
I see you use organic ingredients. Would you be willing to share your recipes for sugar cookies, and icing
Hi I’m a nurse getting married in October. Just enquiring about nurse and truck themed cookies as favours
Hello! You can email me for order inquires at melissajoycookies@gmai.com. Thanks!
Hi Melissa. Would you be willing to share your cookie recipe or give me a “hint” as to how to keep them from spreading? Also, do you use cream of tartar in your icing? I live in hot, sunny S FL so its SOOOOO HOT. I can’t seem to get a good consistency. TIA
xo,
Kim
Hi Kim! I think the spreading issue just depends on what ingredients are in your dough. Mine does spread a bit, but I don’t mind that. I think LilaLoa has “no spread” recipes, as does Sweet Sugarbelle, and you can find those on their websites! My icing recipe closely resembles the one here: http://sweetopia.net/2012/01/royal-icing-recipe-free-illustrated-recipe/ . There is cream of tartar in my meringue powder already, but I do sometimes add it to the icing, but more for flavor reasons. If it’s humid (and it is often in Wisconsin!), icing is an extra challenge! I use a thicker icing for everything, have the AC on, use a small fan to dry the cookies better…just a few things to help a bit! Good luck!
Hi! I love your beautiful cookies! I was wondering, what type of tool do you use to get the incredibly fine detail (such as the stitching on the baseball cookies)? No matter what I do, my icing always seems to spread and my details get all blurry!
Thank you for sharing your talent with us!
Sounds like your icing might be too runny? Try a thicker consistency and see if that helps! I use a 1.5 PME tip for finer detail work (depending on what it is) and a scribe tool to move icing around, pop air bubbles, etc….hope that helps!