SweetAmbs®: Mother's Day Tattoo Cookies

SweetAmbs®: Mother's Day Tattoo Cookies

Love is forever! Celebrate your mom this Mother’s Day with professional cookie decorator Amber Spiegel’s fun, tattooed heart and rose replica cookies.

SweetAmbs®: Mother's Day Tattoo Cookies

Do you have a Rock n' Roll Mom? Show how much you love her with these Mom Heart Tattoo Cookies from SweetAmbs®!
(Actual tattoos not required).

Amber's Tips

Here are some of the tools Amber used in making the Mother's Day Tattoo Cookies:

  • Rose and Heart Templates
  • 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
     

Cookie Making/Decorating 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.