Penguin Cookies ~ Recipe & Step-by-Step Instructions

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Want to know how to make two different variations of penguin cookies? Look no further! These chubby penguin cookies are sure to win anyone’s heart.

penguin cookies decorated with a bow and royal icing

You’ll learn how to make not one but TWO different penguin cookies! One lady with a bow and one gentleman with a bow tie (or however you’d like to identify the bow and bow tie wearers).

penguin cookies decorated with a bow tie and royal icing

*DISCLOSURE: This post contains affiliate links which means that, at no additional cost to you, I may earn a small commission if you make a purchase from one of my links. I greatly appreciate your support!

These penguin cookies come from this Love Bird Sugar Cookies set, which includes the love birds plaque, penguins, bow/bow ties and hearts. Check out this post to learn more about creating the full set!

photo of set of love bird sugar cookies decorated with royal icing

Before we get into the specifics of this set, if you’re brand new to royal icing I’d recommend starting with my foundation post: What is Royal Icing?

And if you’d like more detailed prep instructions and a private class video specific to the set of cookies you’re making, definitely check out my online cookie decorating classes!

Now, let’s get started with these love birds cookies!

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How to Make These Love Birds Cookies
Step-by-Step Decorating Instructions

How to Make These Penguin Cookies

I recommend breaking up the cookie decorating process into a several day affair. Decorating an entire set of cookies with royal icing from start to finish is not something you can accomplish in a few hours, and would be challenging (if not impossible for some) to complete in a full day of working.

Step 1: Purchase All Supplies, Ingredients, Tools etc Needed

Click here for a list of all basic baking/cookie decorating supplies

Keep in mind that some of these products are sourced from small businesses (especially the cookie cutters), and maybe take up to a couple of weeks to arrive.

Cookie cutter:

Penguin (Standard/3″)

Food Coloring:

Click here for links to basic sets of gel food coloring colors from Wilton, Chefmaster, Americolor and Artisan Accents (search “gel colors” in post).

White:
Purple: the purple in this set is mixed by hand using pink and blue, using extra pink to make it a purple more on the pink end of the spectrum. OR you can use purple straight from the bottle for a perfectly acceptable but slightly different shade (you can also add a little pink to the bottle purple).
- Pink: Wilton Pink //OR// Chefmaster Baker’s Rose //OR// The Sugar Art Hot Pink
- Blue: (Royal) Blue: Chefmaster //OR// Americolor //OR// Wilton
- Purple: Wilton //OR// Chefmaster //OR// The Sugar Art Purple
Pink:
- Wilton Pink (exact pink used in this set; more of a hot pink)
- Chefmaster Baker’s Rose (this more of a watermelon pink)
- The Sugar Art Hot Pink (true hot pink)
- Please note: the ONLY pure pinks that work with my highly acidic lemon royal icing recipe are Wilton, Chefmaster, The Sugar Art Burgundy at a lower saturation and The Sugar Art GEL in Hot Pink
Orange: the orange in this set is slightly more on the yellow side and is made mixing pink and yellow for a “softer” orange. Either mix from scratch with yellow + pink, or use orange straight from the bottle for a perfectly acceptable but slightly different orange (you can also add a little yellow to the bottle orange).
- (Lemon) Yellow: Chefmaster //OR// Americolor //OR// Wilton
- Pink: Wilton Pink //OR// Chefmaster Baker’s Rose //OR// The Sugar Art Hot Pink
- Orange: Chefmaster //OR// Americolor //OR// Wilton

Color Palette

Tools + decorations you’ll need for this set:

Scissors (small and sharp)
Toothpick or scribe
Paper towels
Edible marker (Chefmaster or Americolor brand)
Cue tip
Pink dry dust powder (The Sugar Art Cecylia Rose)
Bow royal icing transfer sheets (use 1″ size)
Something clear/see-through to pipe the transfers (food-grade acetate sheets–preferred method, extra clear cellophane bags, parchment paper, etc.)
- FYI: do NOT use wax paper as the bottom of the transfers will be wavy and it will take a lot longer to dry
Tape to hold down the transfer sheets
Dehydrator or oven on low/warm setting to dry the transfer sheets faster

Helpful posts on tools, equipment + decorations:

Step 2: Bake the Cookies

I recommend baking the cookies up to 2 days before you plan to decorate. Store uniced cookies in an airtight container on the counter for up to 1 week before icing.

Check out my cookie recipe here.

Helpful posts when baking the cookies:

Step 3: Prep the Icing for Decorating

Start this process up to 24-48 hours before decorating.

Check out my icing recipe here.

I recommend breaking up the icing prep into two days:

Day before: make fresh icing, divide the icing into bowls labeled for each color, and do an initial phase of coloring the icing (keeping in mind that color develops/darkens over time–read here for more specifics on color development to prevent color bleed)
Morning of (no more than a couple hours before decorating): final adjustments to color and thin the icing to desired consistencies

Colors & consistencies you’ll need for this set:

Click here for a post on how to figure out how much royal icing you need.

White
- Thick flood (remaining uses of white)
  - Air on the THINNER side if unsure
Purple
- Thick flood (all uses of purple)
  - Air on the THINNER side if unsure
Pink
- Soft peak piping (attach transfer)
  - Air on the THICKER side if unsure
- Extra thick flood (bow/bowtie transfers)
  - Air on the THICKER side if unsure
Orange
- Thick flood (all uses of orange)
  - Air on the THINNER side if unsure

Helpful resources on the basics of royal icing:

Helpful resources for icing consistency:

Helpful resources for coloring icing:

Helpful resources for bagging and cutting tipless bags:

Step 4: Decorate!

Now it’s time to finally decorate! I know, it’s been a process to get here, but you’re finally here. Hoorah!

You might even want to start out with a practice sheet before you start with your cookies! If you need help navigating these practice sheets, definitely check out one of my online classes.

Quick video of the cookie:

Step-be-step video tutorial with voiceover (skip to time stamp for specific cookie):

Sped up satisfying version of the entire set on YouTube:

Helpful resources for the decorating process:

How to hold tipless bags:

Line the SEAM up with your knuckles
Line the top of the bag up with the top of your hand
Hold the bag from the TOP with just your pointer and thumb
Wrap the rest of your fingers around the bag

How to cut tipless bags (Check out this video starting at time stamp 7:03):

Hold the bag with the SEAM up
Squeeze the bag to gently fluff up the tip of the bag (do NOT squeeze the tip of the bag as that will create another fold)
Cut STRAIGHT across with sharp scissors (any uneven cuts/jagged cuts can result in icing coming out of the bag in a squiggle as it snags the excess plastic along the way)
Approximate amounts to cut:
- Outline/piping consistency: 4-6mm
- Flood: 5-7mm

Helpful resources when you’re done decorating:

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Step-by-Step Decorating Instructions: Penguin Cookies

photo of penguin cookies decorated with royal icing

Step 1: create bow transfers

Note that you may want to start this step the NIGHT BEFORE you start decorating the rest of the penguin!

Use pink extra thick flood consistency to create the bow transfers in two steps. Place something clear/see-through on top of the 1″ bow transfers. Then:

Outline and flood the left and right side of the bows. Allow to dry for at least 10-15 minutes until the outer portions have crusted.
Pipe the center dot.

After piping the transfers, dry in a dehydrator at temperature 105-135F or in an oven on the low/warm setting. I usually leave mine to dry overnight as transfers can take a LONG time to dry. That said, I’ve hear some have success with setting their dehydrator to 185 and they’re dry within 1 hour.

You don’t want to take the transfers off the sheet too early because the bottom side of the transfer will still be wet. This bow shape is pretty sturdy if you pipe the center generously, but other shapes can very easily break as you are peeling them off the sheet and/or when placing them on the cookie.

Unlike with dehydrating cookies, you don’t need to worry about overdehydrating these transfers. Which is why it is completely fine to crank up the temperature! But not TOO high of course 😉

Check out this post for a detailed explanation of how long it takes for royal icing to dry and what you can do at different stages.

Step 2: outline and flood purple

Use purple thick flood consistency to outline and flood the outer section of the penguin. Allow to dry for at least 15 minutes until the purple icing has crusted.

decorating penguin cookies with royal icing

Step 3: outline and flood white

Use white thick flood consistency to flood the center portion of the penguin. Allow to dry for at least 30 minutes until the white icing is somewhat smooth to the touch.

Step 4: beak and feet

Use orange thick flood consistency to pipe a small beak and feet.

Allow to dry for another 1 hour or so until the white icing is smooth to the touch and can withstand light pressure (you may want to allow it to dry longer for the lady version of the penguin as you’ll need to apply decent pressure for the rosey cheeks).

Step 5: eyes

Use a black edible marker to draw on the eyes.

Step 6: bow / bow tie

Use pink soft peak piping consistency to pipe a small amount of icing onto the back of the transfer (just enough to adhere it but not too much so that it will spill out when you stick it to the cookie).

Place the bow or bow tie how you’d like!

Step 7: cheeks

For the lady penguin, use pink edible dust and a toothpick to gently add the blush on the cheeks.

Please refer to these posts for more information on the full set and decorating each cookie in the set:

Yield: 18-20 3.5" cookies

Love Bird Sugar Cookies

These adorable love bird sugar cookies are delicious and decorated with the best royal icing!

Ingredients

Sugar Cookies

Royal Icing

Cookie Cutters

Food Coloring (alternative purchase options listed + more details on color mixing in the body of the post)

Tools & Decorations

Instructions

Sugar Cookies:

Preheat oven to 375 degrees F (190 C)
In a large bowl, whisk together flour, corn starch and salt.
In a medium bowl, measure out the sugar.
In a small bowl, crack in the eggs.
In a small bowl, measure out the vanilla bean paste.
Using paddle attachment, cream together butter and sugar. Beat on medium high until mixture is well-incorporated and is slightly lighter in color. It should be airy and fluffy.
Add in the eggs one at a time, just barely incorporating the mixture after each egg.
Add in the vanilla. Mix on low first to incorporate until the mixture is viscous, then beat on medium high until the mixture is fluffy again. Do not over mix!
Add in the flour mixture. Be careful not to over mix the dough. The dough is done when it starts to clumb on the paddle and pulls away from the sides.
Roll dough out to 5/16", cut out shapes and plan on pan (I prefer to use perforated silicone baking mats).
Bake for 8-12 minutes at 375 degrees F (bake time depends on size of cookies & how closely placed together)

Royal Icing:

Yields 35-37 ounces of icing.

1. Using a paddle attachment (or whisk if you prefer), beat meringue powder (45 grams) and 1/2 cup + 2 TBSP lemon juice on medium high (speed 6) until a beer-like foam forms (approx. 1-2 minutes). Scrape down the sides at least once. More detailed breakdown for the 1-2 minutes:

Beat on medium (speed 4) for 30 seconds
Scrape the bowl
Beat on medium high (speed 6) for 1 minute
At this point you have reached 1.5 minutes of beating. It is OK to beat for longer if needed! Almost impossible to over mix at this stage.

2. Add in the powdered sugar and mix on lowest speed until incorporated. Scrape down the sides.

3. Mix icing on medium speed for 2-4 minutes until a fluffy icing forms at either a stiff or medium peak, depending on yours needs (depending on your environment and desired consistency, you may need to add some or all of the additional 2 TBSP lemon juice). More detailed breakdown of the 2-4 minutes:

Stir on low for 30 seconds
Beat on medium (speed 4) for 30 seconds
Scrape the bowl
Beat on medium (speed 4) for 1 minute
Scrape the bowl - if you need more liquid, now is the best time to add any or all of the remaining 2 TBSP of lemon juice
Beat on medium (speed 4) for 30 seconds (either for one final spin or to incorporate the additional liquid)
At this point you have reached 2.5 minutes of mixing. If you added additional liquid, you may want to beat for another 30 seconds to more fully incorporate. If you need to continue to adjust liquid, you still have more time to beat the icing before it is over mixed. Icing should either be at a stiff peak piping consistency or medium peak piping consistency (if it's much stiffer than a fluffy stick peak, then add more water).

***All indicated speeds are for a KitchenAid stand mixer.

Prep the Icing for Decorating

Start this process up to 24-48 hours before decorating.

I recommend breaking up the icing prep into two days:

Day before: make fresh icing, divide the icing into bowls labeled for each color, and do an initial phase of coloring the icing (keeping in mind that color develops/darkens over time--read here for more specifics on color development to prevent color bleed)
Morning of (no more than a couple hours before decorating): final adjustments to color and thin the icing to desired consistencies

Colors & consistencies that you'll need for this set:

Click here for a post on how to figure out how much royal icing you need.

White

Soft peak piping consistency (hearts on plaque) - Air on the THICKER side if unsure
Thick flood (remaining uses of white) - Air on the THINNER side if unsure

Purple

Thick flood (all uses of purple) - Air on the THINNER side if unsure

Pink

Soft peak piping (detail piping on bow/bowtie) - Air on the THICKER side if unsure
Extra thick flood (bow/bowtie transfers) - Air on the THICKER side if unsure
Thick flood (outline/flood bow/bowtie) - Air on the THINNER side if unsure

Orange

Thick flood (all uses of orange) - Air on the THINNER side if unsure

Decorating these Love Bird sugar cookies:

Click here for a sped up satisfying video of the entire set (helpful when you just want a more condensed visual of how to decorate each cookie).

Click here for a real time tutorial with voiceover (watch each cookie decorated in real time as I give tips and tricks).

Please refer to the following pages for step-by-step decorating instructions for each cookie in this love bird sugar cookies set:

Notes

Cookie Baking Notes:

Use an oven thermometer: It wasn't until just a few years ago that I learned that not all ovens heat to the temperature on the dial. In fact, most of them don't! That's why I always use an oven thermometer and recommend that everyone do! If you want to go next level you can even put one in the front and one in the back as sometimes these temps can vary.
Cream together the butter and sugar enough: You want to make sure you've incorporated enough air into the butter and sugar. This is indicated by the mixture turning a slightly lighter color and appearing fluffy.
Don't over work your dough: you'll want to mix the dough at the final stage JUST ENOUGH. It will be done when the dough sticks to the paddle/comes off the sides of the bowl. You ALSO do not want to over work your dough as you're rolling it out. It is for this reason many cookiers only roll out twice. I personally roll as many times as I have dough, but I make sure to barely incorporate the scraps of dough (I let the rolling pin do all the work).
Roll your dough to a consistent thickness: by rolling your dough to a consistent thickness, you'll make it much easier to bake your cookies evenly. I roll my dough to 5/16".
Use powdered sugar instead of flour to roll your dough: if you're like me and use every bit of your dough, I recommend using powdered sugar instead of flour to roll your dough. When I use flour it adds too much flour to the dough and makes it drier.
Roll out your dough on parchment paper: I always roll out my dough on parchment paper, which makes transferring the cookies to the pan a dream (I peel the dough off the parchment paper before transferring to the pan)! I like to use these precut parchment paper sheets.
Bake with perforated baking mats: I find that perforated baking mats give the most even bake because air is allowed to flow under the cookie. Baking with perforated baking mats can take some getting used to. Make sure you read the instructions on the product website. For example, do NOT use a scented soap to clean them and make sure ALL of the soap is cleaned off (because of the perforations soap can get caught and make your cookies taste like soap). Alternatively, you can use standard silicone baking mats or parchment paper.

Don't over bake your cookies: every recipe is different, but I've found with my recipe that the cookies are done when they are JUST set on the edges and cooked through the center. A tiny bit of golden brown is usually ok, but any more and they're overcooked.
Flatten the cookies with a spatula after baking: this can get out an bubbles that formed while baking AND gives you a little extra peace of mind that the surfaces are actually flat 🙂

Royal Icing Notes:

I recommend 1 batch of icing per 1 batch of cookie dough (you'll have extra icing, but it's better than running out).

Be careful not to over mix, as that can cause air bubbles or ruin the icing (it will crumble when dry). Watch the mixer carefully in this last stage as the mixing time can vary greatly. I always recommend setting a timer once you have added all of the ingredients to the bowl to avoid over-mixing (once you reach 5 minutes+ you risk over-mixing).

This recipe makes about 35-37 ounces of icing. A standard 3.5" cookie typically requires 1-1.25 ounces icing/cookie. Of course this depends on the design! I like to budget 1.5 ounces icing/cookie just to be safe. So this recipe makes enough icing for 24 (2 dozen) cookies.