Marbled cookies are all the rage lately, at least according to my instagram feed. The first time they popped up, I fell absolutely in love. I’ve known that I wanted to try this technique for months, but I kept not getting around to it. Then when autumn-themed cookies started showing up, I knew I had to do marbled leaves! This was the first time I have dipped cookies; for a fantastic tutorial on dipping cookies, check out SweetShopNatalie’s tutorial.
I wanted to try two slightly different techniques. First, inspired by Nutmegandhoneybee, I squirted small blobs of different food colorings on to a plate, then used a (cookies only) paintbrush to swirl the colors in to a bowl of thinned (5-7 count) white royal icing.
I tried using a boo boo stick to swirl the colors around in the icing, but found that that muddied the colors. The colors on the leaves came out better for me when I added a little more color to the icing after every couple of leaves. Also, swirling the icing in the bowl or painting the color in careful patterns wasn’t necessary to get pretty swirls on the cookies; after I dipped the cookies, I twisted my hand slightly to help the excess run off, and that made nice swirls all on its own. (As a side note, don’t try scraping the icing off on the side of the bowl to get rid of the excess, because it will definitely mess up your pretty cookie! Not that I would know from experience or anything. 🙂 )
After I dipped the cookies and they dried slightly, I mixed a little gold luster dust with some orange extract, dipped a paintbrush, and flicked gold on by running my fingers along the end of the brush. Because, you know, everything is better with bling. 🙂 (You could use any flavor extract; I just thought the orange would go best with my icing flavor.)
I also wanted to see what the cookies would look like if I used colored icing instead of food coloring for the swirls.
For these cookies, I drizzled yellow, orange, and red food coloring in to my green. Just like the previous cookies, I found that it didn’t matter how I drizzled the icing, and that trying to swirl the icing in the bowl of green just muddied the colors. Instead, I added more drizzles of icing after every couple of cookies, and that kept the colors from turning muddy. I found that, since the frosting colors weren’t as bright as the food color straight from the bottle, this technique made for more muted-colored swirls. I still liked the soft look, though. And of course, I had to add bling. 🙂
If you give this a try, make sure to have lots of paper towels nearby, because your fingers will get MESSY! The end result is so much fun, though, the mess doesn’t even matter!
Which look do you like better?