Edible Cookie Box for Valentine’s Day!

I love, love, love making cookie boxes! They take a lot of time and patience to complete, but they make such beautiful gifts.

This Valentine’s Day cookie box utilizes the wet-on-wet technique to make the rose pattern on the outside of the box as well as on the heart cookies that are inside. Scroll down for the tutorial and supply list!

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Here’s what you’ll need for this project. Find these supplies in my Amazon store.


The gold paint that I used in this tutorial is a new product from TruColor LLC, makers of natural food coloring. I visited their booth at CookieCon last September and they generously gave me a sample to try out. As soon as I got home I bought 4 more colors!

TruColor’s Liquid Gold Shine comes pre-mixed with organic cane alcohol. I’d never used a pre-mixed gold before and I found that it was a bit too thin for me, but the alcohol evaporates very quickly, so after a few minutes of sitting in the palette it started to thicken a bit.

I kept the leftover gold in the palette to dry completely and then just reconstituted it with Everclear the following day to use it again. Read this post on how to make gold royal icing to learn all about the process and why it’s important to use alcohol on royal icing (as opposed to water or other liquid).

You have to work quickly with the wet-on-wet technique in order to get all of the roses finished before the icing starts to crust over. During the dry winter months, I find that I have about 4-5 minutes to work with the icing.

It’s definitely easier to work with small cookies like the mini hearts that are inside the box. The sides and lid of the box are about 4-1/2″, which is a lot of icing to manage at once. When working with a larger cookie, I concentrate on the roses around the edges first because that’s where the icing is going to crust over the fastest. If you do have some peaks of icing at the end, just pat them down with the scribe tool.

Watch the video below to see it all come together (written instructions and templates below):

Instructions:

  1. Cut the box pieces from a chilled sheet of cookie dough using the templates (below). Use an edible ink marker to write on the back of each piece to identify them when assembling.
  2. After baking the box pieces and allowing them to cool, use a microplane to smooth the edges if necessary.
  3. Begin by icing the sides and lid with black flood consistency royal icing and a decorating tip 3.
  4. Use a scribe tool to evenly distribute the icing. 
  5. Pipe red dots of varying sizes with flood consistency royal icing while the black icing is still wet.
  6. Pipe a swirl of pink icing in each dot.
  7. Use the scribe tool to shape the dots into roses.
  8. To make leaves, pipe dots of light green flood consistency icing next to each rose. 
  9. Add a smaller dot of dark green.
  10. Use the scribe tool to drag each dot into the shape of a leaf. Allow the icing to dry completely (It will take between 6-12 hours to dry. I usually let my icing dry overnight and finish the following day.).
  11. Use a ruler to find the center and mark it with the scribe tool. 
  12. Trace a 1×1” template with the scribe tool (cut a square from a piece of paper and poke a hole through the center so you can see the center mark on the cookie)
  13. Pipe a decorative border with golden brown medium consistency royal icing and a decorating tip 1 or 1.5 (I prefer a PME 1.5 for piping small details like this).
  14. Use the 1×1” guide to pipe a medallion in the center. Allow the icing to dry completely (about 30 minutes).
  15. Paint the golden brown icing with Liquid Gold Shine or gold luster dust.
  16. Decorate a small round cookie with the wet-on-wet rose technique and allow the icing to dry completely. This will be the handle for the lid.
  17. Attach the handle to the lid with a bit of icing.
  18. Assemble the box using medium consistency icing to hold the pieces together (You might need to do some wiggling to get the pieces to fit together. There will most likely be some gaps, which you can just fill with more icing).
  19. Fill in the corners with more icing and use a brush to smooth it. Allow the icing to dry completely. 
  20. Attach 4 small round cookies to the bottom for the feet.
  21. Pipe a bead border on the corners and along the top with black medium consistency royal icing and a decorating tip 5.
  22. Fill the box with mini heart cookies.

Right-click on the templates below to save them to your computer and print them out. My cookie box measures about 4-1/2″ x 3″, but you can adjust the size of the templates however you like.

You will need 2 of each side, 1 lid, 1 bottom, and 5 small rounds (1 for the lid and 4 for the feet).

Pin this project for later!

11 thoughts on “Edible Cookie Box for Valentine’s Day!

    • Hi Terri! I ship my cookies worldwide from my commercial kitchen in Kingston, NY (it’s not a retail location). Unfortunately the cookie box is too delicate to ship (and I’m booked through February) but please feel free to reach out if you would like a custom order in the future [email protected]

  1. Hello there! I got both of your classes on Craftsy (or whatever it is called now) and loved them!

    I am so glad they took me to your blog…. I have zero experience with decorating cookies, but it’s something I intend to play with in the near future, so thank you for all the effort and high quality of your classes!

    I will be following your blog…

    • When the print window opens, there should be an option to resize it there. Otherwise you can resize it in a photo editor (like Photoshop or something similar). Send me an email at [email protected] if you’re still having trouble and I’ll try to help!

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