These delicious Winnie The Pooh Cookies are easy to make with the children and look as good as they taste. 

Cookie Ingredients: 
1 C of unsalted sweet cream butter softened 
1 1/2 C Powder sugar
1tsp vanilla
1 egg
3 C of flour 
1 tsp baking soda 
1 tsp cream of tartar
Cookie Cutter: Winnie the Pooh shaped cookie cutter

Icing ingredients

4 egg whites
1/2 tsp cream of tarter
1/2 tsp vanilla 
4 1/2 C powder sugar
Golden Yellow and Black gel food coloring
2 disposable piping bags fitted with a number 2 tip
1 squeeze bottles


Preheat oven to 350 degrees

Cover a cookie sheet with parchment paper and set aside

Using a standing mixer, cream together the butter, powder sugar, vanilla and egg and mix until combined and creamy

Using a large bowl, combined the flour, baking soda and cream of tarter

Gradually add in the dry ingredients and mix on low speed

Using your hands continue to mix until fully combined

Lightly flour a cutting board and knead the cookie dough a couple of times

Roll out the dough to about 1/2 inch thick

Cut out 12 pooh faces and place onto a cookie sheet

Bake for 8 minutes or until lightly golden brown

Repeat steps until completely out of dough

Let cookies cool completely

Royal Icing Directions:

Using the standing mixer, combine the egg whites, cream of tarter, vanilla and powder sugar and mix until combined and stiff peaks form

Split the icing into 2 bowls

Add in a few drops of the Golden yellow gel color into one bowl and mix until combined

Add in a few drops of the Black gel color into the second bowl and mix until combined

Scoop some icing into the piping bags and set aside

Add in a few tablespoons of water into the remaining Golden yellow icing and mix until combined

Pour the Golden Yellow icing into the squeeze bottle

Using the Golden Yellow piping bag, pipe a outline around the cookies

Fill in with the thinner Golden Yellow icing

Let cookies dry overnight

Using the black piping bags, pipe the detail of Pooh’s face onto the cookie

Let cookies dry for an hour before enjoying.