Tutorial: Teddy Bear Cookies

Prachi Dhabal Deb of Cake Decor India- Royal Icing Art created a wonderfully detailed, step-by-step tutorial for royal iced cookies. These adorable teddy bear cookies are perfect for kids parties, loved ones, Valentine’s or simply just because.

Equipment List:

  • Flat board – 1 Nos
  • PME Tip no 1 – 2 Nos
  • Steel Spatula – 1 Nos
  • Disposable piping bags – 3-4 Nos
  • Scissors – 1 pair
  • Paint Brush #1 – 1 Nos
  • Scribe Tool – 1 Nos
  • Heart Shape – Cookie cutter – 1 Nos
  • Colors – SugarFlair Ivory, SugarFlair Cream, SugarFlair Bitter Lime, Americolor Chocolate Brown, Wilton Christmas Red/Americolor Super Red.

Royal Icing Recipe – Normal Consistency

  • Icing Sugar – 250 gms.
  • Meringue Powder – 1 ½ Tbsp.
  • Water – 4-5 Tbsp.

Sugar Cookies Recipe

  • Unsalted butter – 115 gms. (at room temp)
  • Caster Sugar – 100 gms.
  • All-purpose flour – 200 gms.
  • Salt – ¼ tsp
  • Baking soda – ½ Tsp.
  • Egg – 1 Nos
  • Vanilla extract – 1 Tsp.


Step 1 Prepare your template/drawing

Step 1a – Attach it to a flat board and put an acetate sheet, stick all with a masking tape. Apply a thin coat of Crisco / Trex.

Step 2 Prepare the royal icing (Ref to the recipe – normal consistency).


Step 2a – Rub down the icing on a flat surface using a steel spatula to remove the air bubbles.

Step 2b – Take approx. 1/3rd of the royal icing and fill it in one of the piping bags – This will be the Normal Consistency Royal Icing.

Step 2c – Take the remaining royal icing in a mixing bowl and add a little water enough to thin it down to a count of 9-10. Fill it in the other piping bag – This will be the Flood Consistency Royal Icing. You may mark it differently if needed.

Step 3 Filling the letters

Step 3a – Use the Normal Consistency Royal Icing and neatly trace the outlines of the Alphabets one by one.

Step 3b – Use the Flood consistency royal Icing and fill all the outlined alphabets.

Step 4Filling the envelope – Repeat the same steps (Steps 3a-3b) for the envelope in the drawing.

Step 5 Filling the Teddy

Step 5a – Use the Normal consistency to fill the ears, nose, hands, and feet of the teddy.

Step 5b – Use the flood consistency to fill the rest of the face and body of the teddy.

Step 5c – Repeat the steps for all the teddies.

Step 6 – Let the royal icing done so far dry for around 1 hour.

Step 7 – To achieve the hairy/fuzzy texture on the teddies

Step 7a – Using the normal consistency royal icing apply random lines on the teddy all throughout the body.

Step 7b – Once done, use a flat dry brush and using a very light hand, gently dab on the teddy. This will give it a fuzzy look.

Step 7c – Repeat the above for all the teddies and let them dry for 2-3 hours under a lamp or in a food dehumidifier.

Step 8 – Using the flood consistency royal icing, pipe the outlines on the heart-shaped cookies and then flood them evenly. In case of any air bubble, prick them with the scribe tool. Let them dry for 2 – 3 hrs. under the lamp.

Step 9 – Coloring

Step 9a – Start coloring the teddies with SugarFlair Cream and Ivory colors. Use AmeriColor Chocolate brown to put highlights and shading. Repeat for all the teddies.


Step 9b – Use AmeriColor Super Red/ Wilton Christmas red and evenly color all the letters, teddy noses and the small flower. Outline the envelope with this color as well. Dot the eyes and make the eyebrows with AmeriColor Chocolate brown.

Step 9c – These will take 5-10 mins to dry completely.

Step 10 – Once the icing on the cookies and the coloring on the teddies have dried, peel of the teddies from the acetate sheets and gently stick them on the cookies using the normal consistency royal icing.

Step 11 – Add some AmeriColor Super Red to a small portion of normal consistency royal icing to achieve the desired red color for the hearts. Use this to pipe out small hearts on the cookies.

Step 12 – Outline the Heart cookies with white bead border using the remaining normal consistency royal icing for all the cookies.

Step 13 – Using SugarFlair Bitter Lime color to paint the stem and the small leaves for the flower.

Prachi Dhabal Deb is an award winning cake artist based out of Pune, India.

She specialized in intricate Royal Icing work. She has been trained under the renowned artist, Sir Eddie Spence MBE
Her work has been featured in various national and international magazines and cake books.



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