I love this easy rose cookie! Here is all you need to make this beautiful cookies!
Round sugar cookie
1M Wilton tip (or if you need a smaller rose use Wilton #20 tip)
You want start in the middle of the cookie with your bag straight up and down.
Next start squeezing and going around a circle until you reach the edge of the cookie. Stop squeezing and pull back. If you icing leaves a little tail just use your scribe to tuck it into your icing.
Make sure you allow at least 10 house for this cookie to dry before bagging it. There is a lot of icing on this cookie so it will need a little extra time to dry.