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Believe it or not, these beautiful rose sugar cookies are SO easy to make! Watch the video and read the directions to realize that you can totally make these.

I am telling you. You CAN make this rose sugar cookie. Honestly, I think they are easier than trying to spread frosting on sugar cookies and make them look good. All you need are some cookies, frosting, a frosting tip used specially for roses and some pastry bags (or good old zip locs). Then, you just need the ability to make a swirl. I’m pretty sure all of you are able to do that. So let’s get to it!

Step 1: Make the sugar cookies. These ones are my favorite!

Step 2: Grab some frosting. This cream cheese frosting makes them that much better.

Step 3: Get a #1M frosting tip. You can usually find this tip at Zurchers, Michaels, Orson Gygi or Bakers Cash and Carry.

Step 4: Cut off the bottom of two pastry bags, place the frosting tip in one, and the frosting in the other. Place the frosting pastry bag into the pastry bag with the tip, and squeeze the frosting to the bottom.

Step 5: Continuously squish/squeeze the pastry bag with firm pressure – start in the middle of the cookie and make a tight swirl until the cookie is filled with frosting and looks like a rose.

Do you think you can do this?! I think you can.

Rose Pin
Rose Pin Long
Rose Pin Short
Rose Sugar Cookies
Print
Ingredients
  1. Sugar Cookies
  2. Frosting
Instructions
  1. Make the sugar cookies. These ones are my favorite!
  2. Grab some frosting. This cream cheese frosting makes them that much better.
  3. Get a #1M frosting tip. You can usually find this tip at Zurchers, Michaels, Orson Gygi or Bakers Cash and Carry.
  4. Cut off the bottom of two pastry bags, place the frosting tip in one, and the frosting in the other. Place the frosting pastry bag into the pastry bag with the tip, and squeeze the frosting to the bottom.
  5. Continuously squish/squeeze the pastry bag with firm pressure – start in the middle of the cookie and make a tight swirl until the cookie is filled with frosting and looks like a rose.
The DIY Foodie http://thediyfoodie.com/

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10 Comments

    • Hey! They develop a crust, but they don’t dry completely. Stacking them wouldn’t work but carefully packaging them individually might be just fine! I would leave them out overnight before packaging to give the frosting a nice crust πŸ™‚ hope they work out for you!!

  1. Thank you so very much! I am going to make these later this week. I will let you know how it goes. Yes I have this huge set of tips from wilton and they all have numbers on them. I was holding the tips up grying to figure out which one was corresponding one was. THANK YOU!!!

    • Hey Lauren! I am actually unfamiliar with using royal icing, so I have no idea how it will work. I’m sorry to not be more helpful on the subject of royal icing!

        • I believe 1M is the Wilton size! I just did some brief looking and it looks like #2110 looks close to that too. It’s a large 6 tip star. Hope that helps!

    • Thanks Melodie! Yes they can be frozen after frosting, however you may not want to stack them because the edges of the roses could break off, if you’re worried about them still looking perfect πŸ™‚

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