I’m swooning over these adorable floral heart cookies perfect for Valentine’s Day, a wedding, or any other lovey-dovey occasion you can think of. And let me just say, look at that red! Any fellow cookier knows how difficult it can be to get a beautiful red color with royal icing. In this post, I’ll give you all the deets on how to pull off this design and how to get that perfect red.
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I was browsing Etsy.com recently looking for new cookie cutters for Easter (wait until you see the cute ones I found) and I stumbled upon these adorable floral cookie cutters from JH Cookie Co. I kept coming back to them and decided I had to make them mine. What I really loved was that JH Cookie Co. had lots of differently themed cookie cutters that incorporated florals so I could expand my collection over time and always include the basic floral cutter you see pictured with the floral hearts. I have to mention, I am not an affiliate of JH Cookie Co. I just love their cutters!
Decorating The Cookies
Below you can watch a video of how I decorated these Floral Heart Cookies. After you watch the video, I’ll fill you in on some important info and helpful tips.
What You Need To Know
I prepared my Perfect Sugar Cookie recipe found here and cut out my cookies. A tasty tip: sub out half of the vanilla extract for almond extract…mmm!
Next, I made my favorite royal icing found here.
I achieved this perfect red by using Hobby Lobby’s Sunny Side Up Bakery squeeze gel color in Super Red. Trust me, you will want to purchase it in the larger 4.5oz. bottle because it’s the best red ever!
The green I used was Wilton’s Juniper Green which happens to be my favorite green. I made two shades of this green. One for the leaves and a bit darker one for the stems.
The flowers are Wilton’s Peach. I started out with a small amount of peach and kept adding more and making it darker for each different color flower.
You will also need some white.
The icing for the flowers needs to be on the thicker side, and everything else was the consistency I used to pipe and flood all in one. For this consistency, you don’t want your icing to be too thin… You want the icing in the bowl to smooth out only if you shake or tap the bowl.
For the flowers, I fitted piping bag with Wilton’s 126 petal piping tip for the large flowers (I did not use a coupler for this tip because it is such a large tip) and Wilton’s 101 petal piping tip for the smaller flowers on the heart cookies.
For all of the other colors, I used tipless piping bags and as I mentioned earlier, I pipe and flood with the same bag for everything.
I love the design of the Floral Heart cookie cutter and I planned to stick with it, but once I decorate my cookie I felt like two flowers alongside the heart wasn’t quite enough. I piped some flowers on parchment squares and let them dry. This is called a royal icing transfer, in case you did not know. Had I planned to go this route from the beginning, I would have placed the flower transfer onto the still wet flowers that I piped directly on the cookie. Since I later went back and added it, I attached the flower with a glob of icing. It still worked just fine but I think it would look nicer if you place it on right after piping the two flowers onto the cookie.
If you have not piped flowers before, have fun and practice on a flower nail. I think this style of flower looks cute with 5-6 petals and you can even add some dots or sprinkles to the center of it. I err on the side of less is more but let your own creativity be your guide!
Happy Decorating! xoxo, Katie