Easy Polar Bear Cookies
Cut-out sugar cookies decorated with a simple white glaze, sanding sugar, and black royal icing features.
Ingredients
- 1 batch prepared sugar cookie dough enough for 12 cookies
- 2 cups powdered sugar 240 g
- 1/4 cup milk 60 ml
- 1/2 teaspoon clear vanilla extract
- 1/4 cup white sanding sugar 50 g
- 1/2 cup prepared white royal icing 120 ml
- 1/4 cup prepared black royal icing 60 ml
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Roll out the cookie dough on a floured surface to an even 1/4-inch (6 mm) thickness. Cut out shapes using a bear cookie cutter and place them on the prepared baking sheets.
- Bake one sheet at a time for 5 to 7 minutes, until the cookies are baked through but not browned. Let them cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
- Whisk the powdered sugar, milk, and clear vanilla extract in a bowl until smooth. Let the mixture sit for a minute, then gently stir to remove any air bubbles.
- Place the wire rack of cooled cookies over a piece of parchment paper. Dip the top of each cookie into the white glaze, letting the excess drip off. Let the glaze dry completely.
- Place the white royal icing in a piping bag with a small round tip. Pipe an outline around the edge of the bear and an oval for the snout.
- Sprinkle the white sanding sugar over the wet white royal icing. Let it dry, then gently brush off the excess sugar.
- Place the black royal icing in a piping bag with a very small round tip. Pipe two eyes, a nose on the snout, and small paws. Let all icing dry entirely before storing.
Notes
Using clear vanilla extract keeps the base glaze bright white. Standard vanilla will give the glaze an off-white tint.
If the base glaze is too thick to dip easily, add milk one teaspoon at a time until it reaches a smooth consistency.
You can use store-bought royal icing or make a small batch from meringue powder to save time.