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Teacher Appreciation Cookies

By Author thegracefulbaker

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Teacher appreciation cookies are such a sweet and heartfelt way to say thank you to the people who shape our kids’ lives every day. This set is all hearts—literally!—because what better way to show love and gratitude than with a box full of beautifully piped edible hearts? Whether you’re gifting one or a dozen, these cookies are sure to make any teacher feel seen and celebrated.

This set of Teacher Appreciation Cookies is dedicated to all varieties of teachers worldwide! As you know, teaching truly is a work of heart 🙂

teacher appreciation cookies decorated with 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!


A huge thank you to all teachers – past and present. Teachers have such an incredible impact on our society and are not appreciated enough by a long shot, especially during the last couple of years. A good teacher makes all the difference in a child’s life.

For me, I remember THE teacher(s) that made all the difference at each stage in my schooling. They were the life mentors that pushed me and supported me to become the best version of myself and the person I am today. The amount of compassion and empathy and space that teachers hold for their students is an incredible gift. Teaching truly is a work of heart. 

The posts included for this set are:

teacher appreciation 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 Teacher Appreciation Cookies!

Post Directory

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  1. Designs Included in This Set: Teacher Appreciation Cookies
  2. How to Make These Teacher Appreciation Cookies
  3. Step-by-Step Decorating Instructions for Each Cookie

Designs Included in This Set: Teacher Appreciation Cookies

Teaching is a Work of Heart Cookies

teaching is a work of heart cookies decorated with royal icing

Thank You Cookies

thank you cookies decorated with royal icing

You Rule Cookies

you rule cookies decorated with royal icing

Self-Care Cookies

self-care cookies decorated with royal icing

Teacher Fuel Cookies

teacher fuel cookies decorated with royal icing

Pencil Cookies

pencil cookies decorated with royal icing

Crayon Cookies

crayon cookies decorated with royal icing

Chalkboard Cookies

chalkboard cookies decorated with royal icing

Paint Palette Cookies

paint palette cookies decorated with royal icing

How to Make These Teacher Appreciation 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 may take up to a couple of weeks to arrive.

Cookie cutters:

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).

Color Palette

color palette for teach appreciation cookies

Tools + decorations you’ll need for this set:

brushes for teacher appreciation set of cookies

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.

Note: Since this set includes red and black, I definitely recommend starting the icing prep 48 hours in advance so that the red and black have plenty of time to develop.

I recommend breaking up the icing prep into two days:

  1. 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)
  2. 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.

To achieve these muted/dulled colors: after mixing all of the colors, make sure you add a small amount (start with a pea-sized or smaller) amount of each color to each color (except for the white). This will create a unified color harmony and will take away any brightness from the colors as you’ll be adding colors from the opposite side of the color wheel to each other. Just make sure not to add too much! Start with a small amount and go from there.

For this set, we are doing a one-consistency outline and flood (except for the white base of the Teaching is a Work of Heart and Thank You cookies). This is for simplicity–since there are so many colors in this set and the flooding requirements are quite simple, it’s easier to only have one consistency of most of the colors as they’re just needed for flood. Believe me, you’ll thank me later! That said, if you strongly prefer to do a two-consistency outline and flood, then feel free to create a soft peak piping consistency of all of the colors to do the outlines.

  • White – just white
    • Soft peak piping consistency – err on the THICKER side if unsure
    • Thin flood – err on the THINNER side if unsure
  • Black – black straight out of the bottle (check out tips for coloring black icing here)
    • Soft peak piping consistency – err on the THICKER side if unsure
    • Thick flood – err on the THINNER side if unsure
  • Brown– just brown
    • Thick flood – err on the THINNER side if unsure
  • Red– just red / or add a tiny bit of blue gel (applied with a toothpick) to achieve a richer red (check out tips for coloring red icing here)
    • Thick flood – err on the THINNER side if unsure
  • Pink– red gel at a lower saturation
    • Thick flood – err on the THINNER side if unsure
  • Yellow – lemon yellow + tiniest bit of red (or just use an egg/golden yellow straight from the bottle)
    • Thick flood – err on the THINNER side if unsure
  • Green – royal blue + lemon yellow (heavier on the yellow for a more yellow green)
    • Thick flood – err on the THINNER side if unsure
  • Blue – royal blue (don’t use too much for a lighter blue)
    • Thick flood – err 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.

First, we’ll start out with some decorating videos,

Quick 1-minute video of the entire set of cookies:

Slower + more satisfying version of the set on YouTube:

Step-by-step video tutorial with voiceover:

Helpful resources for the decorating process:

How to hold tipless bags:

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

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

  1. Hold the bag with the SEAM up
  2. 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)
  3. 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)
  4. 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 for Each Cookie

More of a visual learner? I got you! Below you’ll find photos of each step of the decorating process for each cookie in the set (simply swipe or tap right to see the next photo). ***If you’d like more detailed written instructions for each cookie, refer to the additional post at the bottom of the page.

Teaching is a Work of Heart Cookies

Thank You Cookies

You Rule Cookies

Self-Care Cookies

Teacher Fuel Cookies

Pencil Cookies

Crayon Cookies

Chalkboard Cookies

Paint Palette Cookies

Please refer to the following pages for step-by-step decorating instructions for each cookie in this Teacher Appreciation Cookies set:

Teacher Appreciation Cookies

The Graceful Baker
How to decorate these adorable Teacher Appreciation Cookies with royal icing.
Print Recipe Pin Recipe

Ingredients
  

Sugar Cookie Ingredients

Royal Icing Ingredients

Food Coloring

Cookie Cutters

Tools & Decorations

Instructions
 

Sugar Cookie Instructions

  • 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 Instructions (yield 35-37 ounces of icing)

    STEP 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.

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

      STEP 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

        ***Icing Prep and Decorating Instructions in the Notes Section Below

          Video

          Notes

          Cookie Recipe 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 Recipe 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.
          **Additional meringue powder options:
          Wilton listing 1
          Wilton listing 2
          Chefmaster
          Genie’s Dream 1
          Genie’s Dream 2

          Prep the Icing for Decorating

          Start this process up to 24-48 hours before decorating.
          Note: Since this set includes red and black, I definitely recommend starting the icing prep 48 hours in advance so that the red and black have plenty of time to develop.
          I recommend breaking up the icing prep into two days:
          1. 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)
          2. 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.
          To achieve these muted/dulled colors: after mixing all of the colors, make sure you add a small amount (start with a pea-sized or smaller) amount of each color to each color (except for the white). This will create a unified color harmony and will take away any brightness from the colors as you’ll be adding colors from the opposite side of the color wheel to each other. Just make sure not to add too much! Start with a small amount and go from there.
          For this set, we are doing a one-consistency outline and flood (except for the white base of the Teaching is a Work of Heart and Thank You cookies). This is for simplicity–since there are so many colors in this set and the flooding requirements are quite simple, it’s easier to only have one consistency of most of the colors as they’re just needed for flood. Believe me, you’ll thank me later! That said, if you strongly prefer to do a two-consistency outline and flood, then feel free to create a soft peak piping consistency of all of the colors to do the outlines.
          • White – just white
            • Soft peak piping consistency – err on the THICKER side if unsure
            • Thin flood – err on the THINNER side if unsure
          • Black – black straight out of the bottle (check out tips for coloring black icing here)
            • Soft peak piping consistency – err on the THICKER side if unsure
            • Thick flood – err on the THINNER side if unsure
          • Brown– just brown
            • Thick flood – err on the THINNER side if unsure
          • Red– just red / or add a tiny bit of blue gel (applied with a toothpick) to achieve a richer red (check out tips for coloring red icing here)
            • Thick flood – err on the THINNER side if unsure
          • Pink– red gel at a lower saturation
            • Thick flood – err on the THINNER side if unsure
          • Yellow – lemon yellow + tiniest bit of red (or just use an egg/golden yellow straight from the bottle)
            • Thick flood – err on the THINNER side if unsure
          • Green – royal blue + lemon yellow (heavier on the yellow for a more yellow green)
            • Thick flood – err on the THINNER side if unsure
          • Blue – royal blue (don’t use too much for a lighter blue)
            • Thick flood – err on the THINNER side if unsure
           

          Decorating these Teacher Appreciation Cookies:

          Click here for a sped-up 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 set:

          Cookie Decorating Notes

          Helpful posts on tools, equipment + decorations:

           

          Helpful posts when baking the cookies:

           

          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:

           

          Helpful resources for the decorating process:

           

          Helpful resources when you’re done decorating:

          Tried this recipe?Let us know how it was!

          Other posts you might be interested in:

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