Follow these easy steps to make Winnie the Pooh Cookies with Royal Icing. These are perfect for a Winnie the Pooh birthday or baby shower.
These sugar cookies featuring Winnie the Pooh's face were so simple to make! It's actually just one color of icing in addition to the untinted white icing and an easy design drawn on with a black edible food marker.
I made these for my daughter's Winnie the Pooh Birthday Party, alongside Piglet Sugar Cookies and Beehive Sugar Cookies. When these 3 designs were displayed on the same platter as a set, they looked cute and really tied the theme together.
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Supplies
- Cut Out Sugar Cookies or Shortbread Cookies, cut with a large round cutter
- Easy Royal Icing
- disposable piping bags
- piping bag holders, optional, or tall drinking glasses
- toothpicks or scribe tool
- yellow or gold food coloring gel
- black food coloring markers or pens, such as FooDoodlers
Cover the Cookies with Royal Icing
Thin the royal icing stock with small amounts of warm water until a slightly thicker flood consistency is achieved.
Transfer the icing to a disposable piping bag with the tip cut off and pipe a border around the circular cookie, then fill the center with icing. Use a toothpick or scribe tool to guide the icing to the edges and swirl the icing to pop any bubbles.
Repeat this with all of the cookies. Allow the icing to dry completely, about 24 hours at room temperature on a drying rack or in an airtight container in a single layer.
Make the Face of Winnie the Pooh
Tint some slightly thick flood consistency icing with gold or yellow food coloring gel. Transfer the icing to a disposable piping bag with the tip cut off.
Pipe the icing onto each cookie in the shape of Winnie the Pooh's head, like shown below, with a wide lower part and smaller upper part and two small ears on top.
Allow the icing to dry completely, about 24 hours at room temperature, by keeping the cookies on a drying rack or in a single layer in an airtight container.
Add the Face Details
To add the details of the face, draw on an irregular circle shape nose in the center. Add a curved line above the nose.
To make the eyes, draw two small ovals on each side of the nose and add a small curved line under each eye.
Draw on two curved eyebrows much higher than the eyes.
Finally, draw on a curved smile with two perpendicular lines on each side.
Repeat this with all of the cookies.
Storage
Store the cookies by placing in a single layer in an airtight container. I highly recommend not stacking royal icing cookies, as the grease from the top cookie can bleed onto the royal icing design of the bottom cookie.
If you need to stack them, I recommend using aluminum foil between the layers to prevent the grease from transferring. Even waxed paper will allow grease transfer.
Gluten Free Option
Use your favorite gluten free sugar cookie recipe. The other ingredients are gluten free, but please check your packaging for possible gluten contaminants.
📖 Recipe
Winnie the Pooh Cookies with Royal Icing
Equipment
- disposable piping bags
- piping bag holders, optional, or tall drinking glasses
- toothpicks or scribe tool
Ingredients
- Cut Out Sugar Cookies or Shortbread Cookies (cut with a large round cutter)
- Easy Royal Icing
- yellow or gold food coloring gel
- black food coloring markers or pens (such as FooDoodlers)
Instructions
Cover the Cookies with Royal Icing
- Thin the royal icing stock with small amounts of warm water until a slightly thicker flood consistency is achieved.
- Transfer the icing to a disposable piping bag with the tip cut off and pipe a border around the circular cookie, then fill the center with icing. Use a toothpick or scribe tool to guide the icing to the edges and swirl the icing to pop any bubbles.
- Repeat this with all of the cookies. Allow the icing to dry completely, about 24 hours at room temperature on a drying rack or in an airtight container in a single layer.
Make the Face of Winnie the Pooh
- Tint some slightly thick flood consistency icing with gold or yellow food coloring gel. Transfer the icing to a disposable piping bag with the tip cut off.
- Pipe the icing onto each cookie in the shape of Winnie the Pooh's, with a wide lower part and smaller upper part and two small ears on top.
- Allow the icing to dry completely, about 24 hours at room temperature, by keeping the cookies on a drying rack or in a single layer in an airtight container.
Add the Face Details
- Draw on an irregular circle shape nose in the center. Add a curved line above the nose.
- To make the eyes, draw two small ovals on each side of the nose and add a small curved line under each eye.
- Draw on two curved eyebrows much higher than the eyes.
- Draw on a curved smile with two perpendicular lines on each side.
- Repeat this with all of the cookies.
Storage
- Store the cookies by placing in a single layer in an airtight container. I highly recommend not stacking royal icing cookies, as the grease from the top cookie can bleed onto the royal icing design of the bottom cookie.
- If you need to stack them, I recommend using aluminum foil between the layers to prevent the grease from transferring. Even waxed paper will allow grease transfer.
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