This how-to demonstrates marbleizing icing in swirled designs, as seen on this peppermint-candy cookie.
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For some of the detail work on this cookie, we used a squeeze bottle that can be fitted with a thin icing tip. If your bottle can't be used with icing tips, leave off those details or improvise with a squeeze bottle with a thin tip.
Once you've mastered this technique, learn how to make the Snow-Globe Cookies also shown here.
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What You'll Need:
- Sugar Cookies
- Royal Icing, tinted to desired shades with food coloring
- Printable cookie-cutter template
- Plastic squeeze bottles, preferably with a thin tip
Using white icing in a thin-tipped squeeze bottle, outline the center of the cookie, leaving a small space around the outline for a border. "Flood" the center by making a zigzag of icing.
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Use a toothpick to spread the icing evenly to fill the space.
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While the white icing is wet, use red icing in a squeeze bottle with a thin tip to make 2 Xs on the white icing. Let the icing lines fall onto the white icing -- don't drag the tip of the bottle through it.
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Drag the tip of a toothpick through the icing to make three concentric circles.
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Using silver icing in a squeeze bottle with a thin tip, outline and flood one of the "wrapper" ends of the cookie. Use a toothpick to spread the icing evenly to fill the space. Repeat on other end. Let dry for at least 1 hour.
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Using silver icing in a squeeze bottle fitted with a thin icing tip, pipe an outline around the cookie.
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Pipe "wrinkles" on the wrapper. Let dry completely, 8 hours or overnight.
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Tip: When decorating cookies with a squeeze bottle, air bubbles will sometimes appear in the piped icing. To eliminate the air bubbles, just pop them with a toothpick.