You Will Need...

• Cookies made from your favorite sugar cookie recipe, cut using a butterfly cookie cutter
• Royal icing in black and any other three or four colors you choose (I used white, green, yellow and pink.) I made all the icing the same consistency, a 12 to 15-count icing.
• Icing bags or bottles, couplers, and tips (I used a #2 tip for all the steps in this tutorial.)
• A food coloring marker in any color (optional)

Instructions

# 1

The first step is to use black icing to outline and immediately fill in the body of the butterfly and the shapes on the outer edges of the wings. Then, use two other colors to add dots to the wings. This is a wet-on-wet technique, so do it quickly before the black icing starts to dry. Continue decorating cookies this way, letting at least 20 minutes pass before going on to the next step so that your black icing is dry.

# 2

The next step involves a technique called marbling. It’s a really easy way to create a beautiful design that will give your cookies that “wow” factor. Start by outlining and immediately filling in the bottom section of one of the wings using one of your background colors. Then, while the background icing is still wet, draw a few contrasting squiggly lines and drag a toothpick through the lines at multiple points, creating a marbling effect. After completing the bottom section of one wing, do the same on the bottom section of the other wing. Continue decorating each of the butterfly cookies this way, letting at least 20 minutes pass before going on to the next step so that your bottom sections are dry.

# 3

To decorate the top sections of the wings on your butterfly cookies, use the same technique you used to decorate the bottom sections. Outline and immediate fill the top section of one wing, draw squiggly lines in the wet icing using a contrasting color (change the arch of the lines to match the shape of the area), and drag a toothpick through the lines to create a marbling effect. You may also want to use the wet-on-wet technique from step #1 to add dots to fill in any blank areas on the wings.

# 4

Simply set the cookies aside to dry for 24 hours and then they are ready for packing, shipping, or just for you to enjoy!

Comments

1. 
   

   Sweep

   
   

   Sweep says: #1

   I love these - but one question?

   Hi,

   I saw these posted on FB and I LOVED THEM – they are fabulous!. My 7 year old niece passed away about 6 months ago… and butterflies and the color purple were her favorite thing. I would really like to make these for her parents because they like/enjoy seeing reminders of their baby girl. I’m a basic beginner for sure, but had a few questions about how I make the icing:

   Is royal icing a brand or ‘type’ of icing?

   Also, “I made all the icing the same consistency, a 12 to 15-count icing” – what todes this mean?

   Thanks so much!!
   Heather

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   • 
     

     Janine Eshelbrenner

     
     

     Janine Eshelbrenner says: #2

     I am so sorry for your loss, Heather.

     Royal icing is a type of icing. It is often used to decorate cookies because it hardens when it dries. My favorite recipe is here: http://sugarkissed.net/royal-icing-recipe/

     For more helpful information about royal icing, including an explanation of the different consistencies, check out the How To Make Royal Icing section here: http://sugarkissed.net/cookie-decorating-resources

     Hope this helps!

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