Kawaii Rose Sugar Cookies Tutorial

I enjoy getting roses for Valentine’s Day. They are beautiful and smell lovely. But, what’s the one downside to getting roses for Valentine’s Day (other than the thorns)? You can’t eat them! So, here are my delicious Kawaii Rose Sugar Cookies. They’re undeniably adorable, ridiculously whimsical, and 100% edible… Take that roses!

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Materials:

Cookie cutters to make rose-shaped cookies (see my method below)
- Carrot
- Large egg
- Leaf cutters (single leaf and double leaf)
Sugar Cookies:
- Rose-shaped cookies
Medium consistency royal icing (i.e., slightly stiff, but able to heal) in white (very small amount) and AmeriColor Super Red, Leaf Green, and Super Black
Disposable piping bags
Couplers and icing tips #1 and #2
Toothpicks

Making Rose-Shaped Cookies

I didn’t have a rose cookie cutter, so I used some of the cutters I already had to create the shape I wanted.

Start with the carrot shaped cookie and remove the carrot “greens” at the bottom. Then use the bottom of a large egg cutter to create a rounded top for the rose. Next, use leaf cutters to make rose leaves.

For a single leaf, use the cutter to remove a small section from the bottom of the rose and piece together the leaf and the rose. For the double leaf, use the small end of the egg cutter to cut a rounded edge on the inside of the leaves so they easily connect to the rose.

Don’t worry about the leaves’ connection to the cookie. As long as the leaves are touching the rose while baking, they will “glue” themselves together.

Decorating the Cookies

In a piping bag, fitted with a coupler, use a #2 tip to outline and fill the rose-shaped cookie with red medium consistency icing. Use a toothpick to encourage the icing to move to the outline and pop any large bubbles. Gently shake the cookie to ensure the royal icing levels out (i.e., “heals”).

Allow the icing to dry for a minimum of one hour to minimize “bleeding” (i.e., the red color mixing with any colors that are touching it).

Next, use a #2 tip to outline and fill the leaves with green icing and use a toothpick to move the icing to the outline and pop any bubbles. Gently shake the cookie to ensure the royal icing levels out. Allow the icing to dry and crust for 15 minutes. Change the tip on the red icing bag to a #1 tip and pipe the spiral at the top of the rose.

Change the tip on the green icing bag to a #1 tip and pipe the leaf veins. The #1 tip gives more control and allows less icing out at one time so you can make more detailed designs.

Next, use a #1 piping tip to pipe two small circles in black medium consistency icing (for the eyes), gently and carefully drag thin lines diagonally outward from the outside of the eyes to make eyelashes, and pipe a thin smile. While the eyes are still wet, dip the tip of a toothpick into medium consistency white icing and then touch the toothpick two times to the inside of each eye to get the “catch light” (i.e., the twinkle in their eye).

Let the icing dry uncovered on the Kawaii Rose Sugar Cookies for 6-8 hours (or overnight). Hopefully, you made enough roses to give a dozen to your valentine (and maybe keep a couple for yourself as well).

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How are you planning to celebrate Valentine’s Day? Are you going out to a special dinner, staying in and relaxing, doing something fun that you’ve never done before, or something else? I’d love to hear if you’re planning on making any special treats for your valentine. Share a picture if you make something! I’d love to see it.