Marbled Cookies with Gold Trim and Pink Roses

I’ve had this design floating around in my head for a while, but we recently got some exciting news and these marbled cookies with pink roses seemed like the perfect cookie to share along with the announcement!

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If you haven’t guessed already, we’re having another baby girl! I’m sure many of you remember my gender reveal cookies that I made when I was pregnant with Olive. It’s been almost 3 years since then! I can’t wait for her to have a little sister.


Here’s what you’ll need to make these marbled cookies with gold trim and pink roses. Find these supplies in my Amazon Store.

Instructions:

  1. Begin by icing a heart-shaped cookie with white flood consistency royal icing and a decorating tip 3.
  2. Use a scribe tool to evenly distribute the icing.
  3. Pipe lines of gray flood consistency royal icing with a decorating tip 1 while the white icing is still wet.
  4. Use a scribe tool to marble the icing. Allow the icing to dry completely.
  5. Pipe an outline with golden brown medium consistency royal icing and a decorating tip 2. Allow the icing to dry completely.
  6. Paint the outline with Liquid Gold Shine or gold luster dust mixed with vodka or any flavor extract such as vanilla, lemon, or almond.
  7. Use a petal tip 101 to pipe roses on a flower nail (Sign up for my online class to learn more about piping roses with royal icing).
  8. Allow the roses to dry completely.
  9. Dust the center of the roses with pink color dust.
  10. Attach the roses to the cookie with green stiff consistency royal icing.
  11. Add leaves with the stiff green icing and a leaf tip 352.

Watch the video below to see it all come together:

Pin this project for later!


Click on the images below for more cookies:

21 thoughts on “Marbled Cookies with Gold Trim and Pink Roses

  1. Congratulations on another beautiful little girl, Amber. Olive will love having a baby sister. These cookies are so pretty, I love the marble swirl!

  2. Absolutely gorgeous! I got your newsletter a few minutes ago, and saw them highlighted

    I am sorry to bother with something unrelated, but I could swear that in one of your Cratsy (Bluprint) lessons you featured cookies decorated with wafer paper? I cannot find it, and now I wonder if maybe I saw that some place else????

    could you point me to it if available either there or here on your site? I seem to remember them as being round cookies, and the wafer paper had a floral pattern… I hate when I don’t bookmark things properly (sigh)

  3. I have watched your videos and have purchased several of your videos over the past few years.

    One BIG question I have is how to you keep the royal icing from crusting for so long as you work on the details. For instance the marble cookie in this email.

    Do you have a humidifier in your room or keep the room at a certain temperature?

    I know you add one tablespoon of meringue power than most but do you do anything else?

    Thank you in advance for all that you do.

    Katrina

    • Hi Katrina! I’m so glad you’ve been enjoying my tutorials.

      I’ve found that the extra meringue powder is the biggest factor in keeping the icing from crusting over too quickly. I use 10 TBS per 2 pounds of powdered sugar, which is about double what most recipes use.

      I don’t have a humidifier in the room, but that would certainly help if you are still having trouble with the icing.

      🙂

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