Tattoo Cookies for Mother’s Day!

Just like a tattoo, I’ll always have you! Happy Mother’s Day to my mom, and all the moms out there, thank you for always being there for me. For this design, I partnered with Domino Sugar and used their brown sugar cutout cookie recipe. How are you celebrating Mother’s Day? Let me know in the comments!

Scroll down for supplies and instructions.

Supplies:

  • Rose and Heart Templates (download the PDF here)
  • Paring knife
  • 15-second count royal icing in red, light beige, green and pink. (Test the consistency by taking a spoonful of icing out of the bowl and dropping it back in. It should take about 15 seconds for the icing to be completely smooth.)
  • Soft peak royal icing in black
  • 12” decorating bags
  • Decorating tip numbers 1, 2 and 3
  • Couplers
  • Scriber needle or toothpick
  • Black edible ink marker

Instructions:

  • Cut the cookies from a sheet of brown sugar cookie dough using the templates and a paring knife. Flip the rose template over to make one facing the opposite direction. Bake and cool the cookies according to the recipe instructions.
  • Ice the heart with red 15-second count royal icing and a decorating tip number 3. Use a scriber needle or a toothpick to help shape the icing. Allow the icing to dry 6 to 8 hours.
  • Use a scriber needle or a toothpick to scratch the outline of a ribbon into the dry icing as a guide. Fill in the ribbon with light beige 15-second count royal icing and a decorating tip number 1. Use the scriber needle or toothpick to help shape the icing. Allow the icing to dry about 1 hour.
  • Outline the cookie and the ribbon with black soft peak royal icing and a decorating tip number 1. Use the scriber needle or toothpick to scratch “MOM” into the icing as a guide. Pipe over the guide with the black icing. Add a scroll on each side. Allow the icing to dry about 30 minutes.
  • Use a black edible ink marker to add shading.
  • Pipe the stem and leaves of the rose with green 15-second count royal icing and a decorating tip number 1. Use the scriber needle or toothpick to help shape the icing. Allow the icing to dry about 30 minutes.
  • Ice the rose petals with red 15-second count royal icing and a decorating tip number 2. Use the scriber needle or toothpick to help shape the icing. Allow the icing to dry 6 to 8 hours.
  • Use the scriber needle or toothpick to scratch the rose petals into the dry icing as a guide.
  • Outline the petals, leaves and stem with black soft peak royal icing and a decorating tip number 1. Allow the icing to dry about 30 minutes.
  • Using the template as a guide, fill in the shaded areas of the petals with pink 15-second count royal icing and a decorating tip number 1. Use the scriber needle or toothpick to help evenly distribute the icing. Allow the icing to dry about 30 minutes.
  • Use a black edible ink marker to add shading to the petals and veins on the leaves.

This post is sponsored by Domino Sugar.

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