I love Roses… pink, coral, yellow, and white are my favourite. Which is why Rosette cookies and cupcakes are one of my favourite things to make for my family and for gift giving. Who doesn’t like to receive a bouquet of roses. Wait until you show up with dozen Rosette cookies. These cookies look beautiful but their taste is what is important!
I have made these cookies with every buttercream out there. Super delicious. But stackable or easy for packaging they are not. Which is why these Rosette cookies with Royal icing are my new favourite. Once hardened the icing can be gently stacked for placement in a cellophane bag. They really are quite stunning to look at as well. Place them in a glass jar on your counter and you have fresh edible flowers. Sadly they don’t last as long as real flowers 😉 they are consumed too quickly!
Of course not just for Mother’s Day but wonderful for teacher & hostess gifts, wedding favours, and themed parties. They really are easier to make than they look. Give them a shot.. Come on make them for yourself, you deserve it. Seriously delicious! Excuse while I go take a bite!
Ingredients & Materials needed:
- Royal Icing, or Buttercream Icing of your choice
- Sugar Cookie Recipe
- Icing bags
- Tip for Rosette : Wilton 1M
- *Tip for leaf: Wilton 67 or 69
- Optional if you don’t have a leaf tip *Disposable icing bags and scissors
In the video below I show how you can make a leaf without a leaf tip. Of course if you have a leaf tip use that. It works in the exact way the disposable icing bag works.
I thought a video would show a little easier than step by step pictures in this post.