If you’ve tried cookies like these before you know how simple they are to make, and if you haven’t, you’re about to find out just how easy they are to create.
It’s called marbling, feathering or swirling, which is basically when one or more colors of icing are applied to a base coat of icing, and then a toothpick, cake tester, pin or skewer is dragged through the icing to create a marbled or swirly effect.
Each combination of colors creates another look.
Just by changing the way you set up your lines and drag the toothpick, completely different designs emerge.
You can incorporate the swirled icing into your design, like these feathered cookie friends:
How to Make Marbled, Swirled or Feathered Decorated Cookies
If you’d like to try the marbled effect, the most important thing for your success is the consistency of the icing. To help you with that, my cookie decorating tutorial goes over some tips and the 10-second rule here.
Once you have your cookies baked and icing made, it’s time to begin by piping your outline. I like to use a piping bag fitted with a coupler and #2 tip.
Fill or flood your cookie with royal icing right away. You could leave the outline to set to create a solid dam, but you’ll be able to see the border when the icing dries.
Once you’ve filled the whole cookie in, shake it gently left to right on your work surface, to help smooth the icing out.
Add your second (or more), layers or colors of icing. Work as quickly as you can before the icing sets.
Take a toothpick, pin, skewer or dough tester (hey, whatever works!), and drag it through the icing. In this case I drew S-like shapes. The image below shows which direction I dragged the toothpick in.
Finish off the edges with dots or another design of your choice and you’re done!
The hearts are made by piping dots and dragging the toothpick through the center of each dot.
Let your cookies dry, package and ribbon.
Simple, easy, fun and impressive!
If you prefer video, I’ve got a video tutorial on marbling here for you to watch.
I’d also like to send out a big thanks agian to Bridget at Bake at 350 for having me as a guest contributor for her blog a few weeks ago. In case you didn’t see the post, it’s what I’ve shared with you here today, and if you haven’t seen Bridget’s eye-candy cookies and baked goods of all kinds yet, check them out by clicking here!
p.s. Update – I’ve received so many emails asking where I got my square, fluted cookie cutter, so here’s the link for you.