How To Make Monogram Cookies

These monogram cookies are a sweet way to show your appreciation for someone special (see the answer to the word scramble below!).
SweetAmbs Monogram (7)
 
For this project you will need:
Colors:
Most of these products can be found on the recommended products page.
Use the t-square and the paring knife to cut 3×3″ square cookies. Bake and cool according to the recipe.
Watch this video on making tiny roses to learn how to create this design using the wet on wet technique. Allow the icing to dry 8-12 hours before moving on to the next step.
SweetAmbs-Monogram1
Use the scribe tool to scratch the outline of a letter in the surface of the icing. You can also use the tissue paper method for this part.
SweetAmbs-Monogram2
 Outline and fill in the letter using a tip 1 and medium consistency royal icing.
SweetAmbs-Monogram3
SweetAmbs-Monogram4
 Use the scribe tool to evenly distribute the icing.
SweetAmbs-Monogram5
Tap the cookie on the table and shake it back and forth really fast! This helps to smooth out the icing.
SweetAmbs-Monogram7
Allow the icing to dry for about an hour, then add stitches with medium consistency icing and a tip 1. This pink shade is aster mauve from the Wilton garden tone set.
SweetAmbs-Monogram8
To make the button, pipe a circle using medium consistency icing and a tip 1.
SweetAmbs-Monogram9
 Fill in the circle, but leave 4 tiny circles for the button holes. Allow the icing to dry about 20 minutes.
SweetAmbs-Monogram10
Pipe a stitch in the button using the same pink medium consistency icing that you used for the stitching around the monogram.
SweetAmbs-Monogram11
 Allow the first stitch to dry a few minutes, and then pipe another stitch.
SweetAmbs-Monogram12
Outline the button again using the same icing and tip that was used to pipe the base of the button.
SweetAmbs-Monogram13
 To make the rickrack, outline and fill in a zigzag line with medium consistency icing and a tip 1.
SweetAmbs-Monogram14
Use the scribe tool to help shape the points of the zigzag.
SweetAmbs-Monogram16
Allow the rickrack to dry about an hour, then pipe a bead border using stiff consistency brown icing and a tip 3. There is a video in my cookie decorating tutorial shop with full instructions on how to pipe a bead border.
SweetAmbs-Monogram17
Allow the bead border to dry about 30 minutes. Mix a little bit of gold luster dust and a few drops of alcohol or flavored extract to form a paint. Apply the gold paint with a small brush. Read this post on how to make gold royal icing to learn more about this process.
SweetAmbs-Monogram18
SweetAmbs Monogram (1)
I just reached a big milestone on my Facebook page. Thank you to all 100,000+ of you! I think a giveaway is in order! 
SweetAmbs Monogram (3)
 
Click on the images below for more cookie decorating tutorials. Cookie-box5 OLYMPUS DIGITAL CAMERA Vintage-Wedding-23

18 thoughts on “How To Make Monogram Cookies

  1. Your work is beautiful! I’ve tried simple decorating but always get frustrated when I can’t get the icing consistency correct. Do you have a recipe you’d share? Have used Wilton meringue powder, but don’t find the directions very helpful Thanks

  2. These are absolutely beautiful, Amber! I came to your page searching for something elegant (and there are so many choices) to do for my aunt’s 90th birthday. These are perfect, and I hope they turn out as beautiful as yours. What size cutter did you use for the cookie?

    Thanks again for all your wonderful tutorials! -And I love the music 🙂

  3. I love these Amber!!!

    I have always had “button probs” – did you pipe for circles for the holes or how did you do the button that small?

    These might be my fav “Amber” cookies!

    • Thank you, Vicki! Yes, I outlined the button and then outlined the 4 tiny holes and filled in the space around them. I barely put any pressure on the bag when I’m outlining the tiny holes. That way, I don’t squeeze out too much icing at once.

  4. I was wondering…How do you store leftover icing? How long can I use it? Do you strain your icing to remove tiny crystals that might clog the smaller tips? Any suggestions for straight lines, sharp corners, etc.?

    I have been so inspired by your work! Thank you! I made the orange spice cookie recipe and it was fabulous! Do you recommend any other flavors?

    • Thanks, Brenda! I store my icing in an air tight container in the fridge for up to 10 days. I don’t strain my icing because the smallest tip I use is a Wilton 1, which is not all that small compared to other brands. If you need to strain the icing, push it through a nylon stocking while filling your decorating bag.
      I use the scribe tool to help me with sharp corners. You can see it in action in the flooding video: https://www.sweetambs.com/products-page/videos/flooding-with-royal-icing-video/
      I’m so glad you liked the orange vanilla spice recipe. It’s also nice with cinnamon in place of the cardamom and orange zest.

  5. These cookies are great! I just tried the wet on wet tiny roses today and they were easy to make because of your video! Congratulations on your Facebook feat. It’s no wonder, though, you make such beautiful cookies!!

  6. Absolutely beautiful 🙂 I like how simple, yet gorgeous, you make your cookies!!!
    I have a question: can I pipe the rickrack with a larger tip (#3 or #4) instead of outlining and filling it with a #1? Thank you!

    • Thank you, Alessandra! I made the rickrack with a tip 1 because I thought that a tip 3 or 4 would make it too poofy instead of flat. Let me know if you try it!

      • Hi Amber!
        I made small round cookies, so I tried with tip 2. It was more wavy than pointy, but it was not as puffy as I thought it would be – perhaps because I didn’t lift the tip very much from the surface of the cookie. It was really fast, though!
        These flowers are my new favorite design – making them was absolutely delightful! Thank you for sharing it with us 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *