Piglet Cookies with Royal Icing
These Piglet Cookies with Royal Icing are easy to make with these simple steps. They are the perfect addition to a Winnie the Pooh Birthday or baby shower!
Servings 18 cookies (approx.)
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 circular cutter
- Easy Royal Icing
- black royal icing powder optional
- pink food coloring gel
- black food coloring markers or pens such as FooDoodlers
Instructions
Cover the Cookies in White 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.
Draw the Black Outline Face
- Prepare the black royal icing according to the black icing powder package directions. Alternatively, tint royal icing with black food coloring gel to achieve dark black outline consistency icing.
- Transfer the icing to a disposable piping bag. Snip off the tip of the piping bag.
- Pipe an irregular oval shaped head and two ears on each cookie.
- Allow the outline to dry at least 1 hour before adding the pink flood icing.
Fill in the Pink Sections
- Place some royal icing into two small bowls. Add pink food coloring gel into each bowl to make a lighter pink and a darker pink icing. Add small amounts of warm water to achieve flood consistency icing.
- Transfer each icing to a disposable piping bag. Snip off the tip of the light pink bag and fill in the head section of of one of the cookies. Use a toothpick or scribe tool to swirl the icing and pop any bubbles.
- Repeat with the rest of the cookies.
- Snip off the tip of the dark pink icing bag and pipe the icing into the two ear sections on each cookie, again swirling the freshly piped icing to pop bubbles.
- Allow the icing to dry completely, about 18 to 24 hours at room temperature, either on a drying rack or in an airtight container in a single layer.
Add the Face Details
- Use a black food coloring marker to make the outline of a rounded off triangle nose.
- Draw two small oval eyes to the sides of the nose and add a small curved line under each eye.
- Draw two eyebrows in between the eyes and the top of the head, so the eyebrows are not right above the eyes.
- Add a curved smile and a small line on the chin.
- Add a dot of the brighter pink royal icing that was used for the ears inside the nose outline to fill in that section.
- Allow the nose to dry completely.
Storage
- Store the cookies by placing them 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.
Notes
Cut Out Sugar Cookie recipe HERE
Soft Shortbread Cookie recipe HERE
Easy Royal Icing recipe HERE
You're Gonna Bake It After All
bakeitafterall.com
Nutrition
Monounsaturated Fat: -4g