Teddy Bear Cookies

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Decorate-A-Teddy-Bear Cookies

Decorate-A-Teddy-Bear Cookies

Don’t be alarmed that these teddy bears don’t have any faces!  They are decorate-a-teddy-bear cookies, and are mean’t to be decorated with edible food pens.  Ever since I decided to throw my son a teddy bear picnic party, I have been crazy about teddy bears.  I thought these cookies would make a fun project for the kids to decorate at the party, and I really like that they can be made in advance and frozen. I made all of the teddy bear cookies in advance and froze them completely decorated.  At party time, it was a cinch to pull them out and let them thaw.  These cookies are guaranteed to bring a smile to your party guests, and even the parents will enjoy getting in on the decorating action!

Rolling the dough

Rolling the dough

Begin with a great sugar cookie recipe.  My Excellent Sugar Cookie recipe is the one I always rely on.

Dough Thickness

Dough Thickness

You want to keep the dough thickness consistent.  I roll it about 1/4″ thick.  This makes for sturdy cookies that don’t break easily.

Teddy Bear Cookie Cutter

Teddy Bear Cookie Cutter

This is a Teddy Bear Comfort Grip Cutter from Wilton. It’s about 4″x 4″, just to give an idea of the size of these cookies.

Teddy Bear Cookies, unbaked

Teddy Bear Cookies, unbaked

I was able to fit eight cookies per sheet.  I baked them for about 12 minutes.

Teddy Bear Cookies, cooling

Teddy Bear Cookies, cooling

Once they are just slightly browned on the edges, they are done.

Making the royal icing

Making the royal icing

Now that the cookies are cooling, you can make your royal icing.  I love Bridget Edwards’ royal icing recipe.  I colored this icing with Americolor Warm Brown and Chocolate Brown gel pastes.

Piping Bag

Piping Bag

I use a #2 decorating tip to pipe the outline on the cookies.  I like to keep my piping bag closed securely using a clothes pin, and I like to keep it tip down in a pint glass with a wet paper towel at the bottom.  This keeps the tip from drying out while you’re working.

Outlining cookies

Outlining cookies

I like to outline all of my cookies before flooding any of them.  It makes it easier if you can get an assembly line going.

Flooding the cookies

Flooding the cookies

Once you are done with all of the outlining, it is time to make the flood icing.  To do this you will add water a few drops at a time to the royal icing (the icing you have already colored and used for piping).  You want to thin it to the point that when you drop a ribbon of the icing from a spoon it disappears into the icing after a few seconds.  Once it is the right consistency, transfer it into a squeeze bottle and use that to pipe the icing onto the cookies, working with about three cookies at a time.  If you squeeze the icing onto the cookie, and it runs out to the border, you have thinned it too much.  In my experience, icing that is thinned to much remains tacky and doesn’t fully dry.  It may also become grainy in appearance.  When you have the right flood icing consistency, you should use a toothpick to guide the icing to the borders of the outlined cookie until it is completely covered.

Wet icing

Wet icing

While the icing is drying, it will be very shiny.  The cookies should take four to six hours to dry.

Aqua royal icing

Aqua royal icing

I wanted to add some extra detail to the cookies since I wouldn’t be adding any faces, so I settled on bow ties for the boys and pearls with bows for the girls.  I used some of the uncolored royal icing I had leftover to make an aqua shade.  I piped the bows, pearls and bow ties using a #2 decorating tip.

Teddy Bear cookie with pearls

Teddy Bear cookie with pearls

For the girl teddy bears, I piped the pearls and bow directly onto the cookie.

Polka dot bow ties

Polka dot bow ties

For the boy teddy bears, I piped bow ties onto parchment paper.  I let them dry and then attached them to the boy teddy bear cookies using a small bit of royal icing.  I used the very tip of a toothpick to get the white polka dots onto the bow ties (do this while the icing is still wet).

Boy Teddy Bear Cookie

Boy Teddy Bear Cookie

I stored the finished cookies in Ziploc freezer bags stacked in a plastic storage container.

Cookies packaged for freezer

Cookies packaged for freezer

The key to defrosting the cookies is to remove the plastic container from the freezer, remove the lid, but DO NOT remove the cookies from the container or their individual freezer bags.  Just let them thaw at room temperature for about 4 hours.  You will notice that there may be condensation forming on the outside of the bags.  This is a good sign!  The cookies are thawing and the moisture is collecting on the outside of the bag rather than on the cookie itself.

Ready for decorating

Ready for decorating

Now you are ready to decorate the cookies.  Get all of your friends together and have a cookie decorating party.  There are a ton of edible pens on the market. I used a few different brands, and found that they all seem to work very well.

Girl Teddy Bear

Girl Teddy Bear

You can have a lot of fun getting creative with these cookies.  When the guests are ready to go, they can take home their treats, if they haven’t already eaten them!

Decorated Teddy Bear Cookies

Decorated Teddy Bear Cookies


Valentine’s Cookies

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Valentine Cookies

Embossed Valentine’s Cookies

Valentine’s Day is almost here, and while it is getting closer by the minute, it’s not too late to make some lovely cookies for your sweetheart!  These cookies are pretty perfect for a Valentine’s party or fun project.  You can make them as simple or detailed as you like, and who can resist a delicious decorated sugar cookie?

Embossed Quilted Heart

Quilted Heart Cookie

Love Heart Cookie

Love Embossed Cookie

 

 

 

 

 

 

I made these cookies with a clever cookie set that lets you use texture mats to imprint the details into fondant. The cookies look intricate and detailed, yet the process is very straightforward.  If you have shaky hands and shy away from piping, this set is perfect.  With the texture mats, you can get the look of a beautifully piped cookie, without the work.  The cookies are beautiful plain or embellished, and mistakes can always be eaten! See below for a step by step on making these cookies.

Cutting the hearts

Heart Cut-out Cookies

First you need to start with an excellent sugar cookie recipe.  This one is my favorite; the dough is so irresistible that a lot of the cookies don’t even make it to the oven!

Rolling Cookies

Rolling pin and cookies

Heart cutout cookies

Baked cookies

 

 

 

 

 

 

Once you’ve got your cookies baked and cooled, now it is time to decorate!  This is the fun part!  To decorate about 14 cookies you will need about 7 ounces of fondant.  Use any colors you like.  To get the pink color I used, use a 3 to 1 ratio of Wilton rose gel coloring and Americolor burgundy gel paste.  For 7 ounces of fondant I used 3 drops burgundy and 9 toothpicks (half dipped) of the rose coloring.  While I generally stick with Americolor gel paste, I prefer the Wilton rose color to the Americolor pinks.  I sometimes end up with too much of a Pepto-Bismol pink with the Americolor and with the Wilton Rose you can achieve more of a raspberry.

Texture mat and fondant

Embossing fondant

You want to roll your fondant to about 1/8″ thick.  Spray your texture mats with non-stick spray and wipe away the excess.  You can press the mat into the fondant using either side of the mat.  One side will make a raised impression and the other will make an indented impression.  I opted for the indented impression with the exception of the love mat.  It only works one way or else the writing will end up backwards.

Imprinted pink fondant

Imprinted fondant

Embossed fondant hearts

Texture mat hearts

 

 

 

 

 

 

If you have trouble with the texture mat sticking to the fondant try to let the fondant set out a bit (5-10 minutes) after you roll it, or use a tiny bit of cornstarch on top of the fondant to make it less sticky.  I think these look lovely just imprinted, but for extra oomph you can add some piped dots at the intersection of the lines on the quilted cookies, and some painted accents to the love and baroque heart cookies.

Painting heart cookie

Painting “Baroque” Heart Cookie

Painting "Love" Heart

Painting “Love” detail

 

 

 

 

 

 

To paint the accents I use a mixture of Wilton White Pearl Dust, Vodka, Royal Icing, and gel paste (1 drop Americolor Sky Blue and 2 drops Americolor Teal).  Just mix the gel paste, pearl dust, vodka, and royal icing until you get the consistency of paint.  The royal icing is optional.  I added it because I had made it already to pipe the dots on the quilted heart.  It makes the “paint” a little bit thicker and more opaque.  If you don’t use it, the paint will just be a bit more transparent.  They key to painting the details is using a teeny tiny brush.  I used the very smallest one I have.

Painted Baroque Heart Cookie

Baroque Heart Cookie

Piping details

Piping on heart cookies

 

 

 

 

 

 

To pipe the dots on the quilted cookie, I used a #2 tip, and added a 1:2 ratio of sky blue and aqua to get the turquoise colored royal icing.  After you have piped the dots, look back to see if there are any pointy dots.  If so, just press down gently with the tip of your finger to smooth the peak into a nice rounded dot.  As long as your icing has not set too long, this should work. To attach the fondant hearts to the cookies, I used just a bit of thinned royal icing (since I already had it) spread over the cookie, and then just gently pressed down to get the fondant to adhere.  You could also use piping gel if you have it on hand.  I hope you have fun with this project.  There are so many variations and possibilities!  I would love to see your designs, so please post a picture if you give it a try!

Valentine's Close-Up

Heart Valentine Cookies

Excellent Sugar Cookies
Author: 
 
My favorite sugar cookie recipe for making cut-out cookies!
Ingredients
  • 3 cups flour
  • 1-1/2 tsp baking powder
  • 1 cup sugar
  • 1 cup butter
  • 1 egg
  • 3 tbsp heavy cream
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 400 degrees
  2. In a large bowl, sift together flour, baking powder, and sugar.
  3. Using a pastry blender cut in the butter until particles are fine and crumbly.
  4. In a small bowl, using a fork, beat the egg, heavy cream, and vanilla.
  5. Pour liquid ingredients into dry ingredients.
  6. Stir until dough comes together. Using your hands, combine and knead the dough into a uniform consistency.
  7. Roll out dough to about ¼” thick on a floured surface or non-stick baking mat.
  8. Cut out shapes and place cookies on a parchment lined cookie sheet (or cookie sheet lined with a non-stick baking mat) and bake for 10-12 minutes until edges are just slightly brown.
  9. Cool for 5 minutes, and then transfer cookies to a cooling rack and enjoy or let cool completely and then decorate!
Notes
Note: For cookies with super sharp edges, freeze cookies on cookie sheet for 5-10 minutes (or refrigerate for 15 minutes) before baking.