Stencilling on cookies is such a quick and easy way of adding a pretty design, and if you’re worried about piping letters or monograms on cookies, this would be a perfect solution! And if you can do this on walls or on paper, you’ll be able to do it on cookies as well!
List of Materials
- NFSC – No Fail Sugar Cookie Recipe
- Antonia74 Royal Icing Recipe
- Cookie Cutters (of your choice)
- Piping Tips (#1, #4)
- Piping Bags
- Food Gel Coloring (pink, red, brown or your choice of colors)
- Rose Stencil (or stencil of your choice)
- Leaf cutter set (to make gum paste or fondant leaves)
- Offset Spatula
Flood your heart cookies with pink royal icing. Let them dry overnight.
Make your red stencilling icing a little bit thicker than flood icing by adding some icing sugar. When you drag a knife through the surface of the icing, it will basically still hold it’s shape.
Try to hold the stencil still and pipe your icing onto the rose using a #4 piping tip. You could also just put a little bit of icing on the rose with a palette knife or spatula. Cover only the rose with the red icing.
Using an offset palette knife, lightly scrape the icing off the stencil.
Lift the stencil away from the cookie. For best results, every 2-3 applications, clean the stencil with warm water and dry thoroughly.
Pipe alternating coloured dots around the perimeter of the heart with a #1 piping tip. If your dots have pointed tips on them, push them down with a toothpick or a damp paintbrush.
Once the rose is dry, place the stencil back on the cookie, and add the brown icing for the stem. Using an offset spatula, lightly scrape the icing off the stencil.
Add two dots of brown icing for the leaves. *You will need to purchase or make your own gum paste or fondant leaves. If you prefer not to, you could also just use the stencil to stencil green icing in for the leaves.
Add the leaves and press in place with a toothpick.
If you’d like to add a little more detail, pipe lines on the edges of the rose shape. Let your cookies dry and enjoy!