Teddy Bear Cookie Tutorial

Last weekend I went to my grandmother’s house to visit for the afternoon. One of my favorite parts about visiting grandma when I was little (and now) was going to the basement to explore. There are so many fun things down there. Antique toys, a pool table, old books and photos…. This past weekend was no different. This time during my exploration of the basement, I came across an old high chair that was decorated with a picture of a teddy bear and a duck. As soon as I saw these images I knew I had to make a cookie! The final product came out far different than what I had originally planned, but that’s usually the case when I make cookies.
These images were the inspiration.

As you can see, the teddy bear cookie idea evolved into something a little different.
For a list of decorating products used here and in other tutorials, visit the recommended products page.   
I started out with a heart cutter for the head and a 6 petal flower cutter for the body. I used my Orange Vanilla Spice recipe for these cookies, which is available in my tutorial shop.

I was worried that the pieces would break apart after baking, but they melded together in the oven.

Every step of this process is done in flood consistency royal icing. I like to make my flood icing at 14 -16 count. That means it will take 14 -16 seconds for it to smooth itself out. You can learn all about flooding in my flooding with royal icing video tutorial, which is available in my shop.
Once the cookies are baked and cooled, ice them in flood consistency royal icing and a round tip 3. Allow the body to dry for about 30 minutes in front of a fan before piping the teddy bear’s head and the ears.
The color shown here is a mixture of brown with a touch of green to neutralize it.
Let the icing dry for about an hour, then add a snout using the same flood consistency icing.
Repeat this process on the ears and paws.
Use a scribe tool to help shape the icing.
Allow the icing to dry for another 30 minutes, then pipe a nose using black icing and a tip 1.
Use the scribe tool to help shape the nose and then use the icing from the nose to “draw” the mouth.
Pipe brown eyes using a tip 1.
Immediately add pupils with the black icing.
Allow the icing to dry 8-12 hours. I let mine sit overnight. Once it’s dry, use the scribe tool to scratch the surface to create seams in the bear. This is similar to how I did the cracked glaze technique.
To add “fur” to the teddy bear, apply some of the same light brown icing that you used to flood the bear. Then, dab the icing using a dry brush. The longer you dab, the more defined the texture will be.
Before the icing has a chance to dry, use the scribe tool to go over the seams again.
Let the icing dry for about 20 minutes in front of a fan, then apply dry bronze pearl dust on the edges and in the seams.
Use a mixture of gold pearl dust with alcohol or flavored extract to paint the inner ears and paws to give a satiny look. You can read more about painting with gold luster dust in this post.
To make the eyes look like they’re made of glass, take a drop of corn syrup and apply it with a small brush.
Apply it to the nose, too.
Make a bow using a tip 1.
Let each section of the bow dry before you move on to the next one.
Once the first layer of the bow is dry, you can add a second layer to add dimension.
Pipe a dot in the center and use the scribe tool to shape it.
Pipe tails.
Let the icing dry for another 4 hours before handling the cookie.
You can see the whole teddy bear cookie tutorial in action in this video:


How To Make Gold Royal Icing

It takes some time and a little patience to decorate cookies or cakes with gold royal icing, but the technique itself is actually very simple. This is the same process that is used for painting on royal icing with gel paste food coloring.
For products used in this and other tutorials, visit the recommended products page.Gold 8
Start out by piping your designs in brown icing. I like to use brown icing because, not only does it help the gold to stand out, but it’s less noticeable if you miss a spot. Let the icing dry completely, about 30 minutes to an hour. For this filigree design, I used stiff royal icing and a round tip 2.
Gold 5
I prefer to use Crystal Colors edible gold dusts for this method. Antique Gold and Old Gold are my favorites. You can find these dusts on Amazon or at Sugarpaste.com.
Fill a small container with about a half teaspoon of pearl dust.
Gold 1
Mix the pearl dust with a few drops of alcohol or flavored extract, such as vanilla, lemon or almond. Alcohol and flavored extracts are used for painting on royal icing because they evaporate very quickly, which means that the liquid won’t dissolve the icing as you are applying the gold. My favorite alcohol to use for this process is Bacardi 151because of its high alcohol content. I also use 160 proof vodka when I can’t find Bacardi 151 at the liquor store. If you are looking for alternatives to alcohol, read about my experiments with different liquids to use when painting with gold.
Gold 2
Add just enough alcohol, a few drops at a time, so that you achieve the consistency of paint. If you add to much liquid, it will run off of the decoration and create a mess. If you add too little, your paint will be chunky. As I mentioned before, the alcohol evaporates very quickly, so you’ll need to add more drops as you work to maintain the correct consistency.
Gold 3
Very carefully paint the icing with a tiny brush. I like to use a size 2/0 liner.
Gold 6
Let the paint dry for about 20-30 minutes before handling the cookie.
Gold 8
Here are some more cookie projects that use gold royal icing:      wood grain icing
Visit my shop for cookie decorating video tutorials.