Christmas cookies are one of my family’s favorites! Every year we decorate lots of cookies. My kids think it is a chance to fit as many sprinkles and candies on one cookie as possible! At some point during the season we are sure to have rolled sugar cookies and gingerbread men and women.

When I’m making cookies for just at home I prefer a softer frosting. When I don’t have to worry about stacking or transporting the cookies or the frosting getting smeared, I use a meringue buttercream or cream cheese frosting. The cream cheese frosting goes well with the gingerbread. If I am making cookies for others and I need to be able to stack them then royal icing is the way to go. This way the cookies can dry and not be ruined while I’m moving them.

Tip #1 – Rolling out the dough

There are a lot of methods and tips for decorating sugar cookies. Here’s my best tip! When I am making the dough I like to roll it between two pieces of wax paper, parchment paper or grease-proof paper. I have several thin, plastic cutting boards. I roll out the dough between the sheets of wax paper and slide the thin cutting board under it. The dough is then placed in the refrigerator to chill for 20-30 minutes. Several sheets of dough can be stacked on top of each other. Just pull out one at a time on the cutting boards when you’re ready to cut out the cookies.

I prefer this method to rolling out the dough on a floured surface. If you add too much flour it can make the cookies tough or dry. Once I’m ready to cut out the cookies I carefully peel off the top layer of paper. I then gently place it back on top of the dough and flip it over. Next, I peel the paper off the other side of the dough and now it is ready to cut. I cut out the cookies and place them on a parchment lined baking sheet. I place any extra dough to the side to roll out again with the scraps from the next sheet of dough. Once it is rolled again I put it back in the refrigerator to chill. I repeat the process until I have used all the dough.

Tip #2 – Plan your time

Making sugar cookies can take a lot of time. If you are able to make the cookies in stages it is easier than doing everything all on the same day. I make up the dough and bake the cookies on one day and then decorate them the next day. You can also bake the cookies, wrap them and freeze them a bit beforehand. Especially when my kids were younger, this was very important. They like to help with every part. I wanted them to help but it does take more time with little ones.

Tip #3 – Lay out the same shape of cookies together

Once I am ready to start decorating I lay out my cookies on pieces of parchment or wax paper. I put all the same shapes together so I can decorate them easily. For example, I have all the Christmas trees lined up and together so I can ice them all with green at the same time. It is easier to work in one place at a time then to jump around trying to make sure I haven’t missed any when they are all mixed up.

• 

• 

• 

Tip #4 – Piping bags and tips

I like to use a piping bag and a #2 or #3 tip for decorating with royal icing. They are small round tips. If I am decorating larger cookies I prefer a #5 tip. I can outline the cookies with royal icing with any of these tips. Once it dries just a little bit the icing can be thinned a little more with water and added to the middle of the cookie. The border will act as a wall and keep the frosting in. I also use toothpicks to spread the icing into corners. Any sprinkles can be added while the frosting is still wet and they will stick to the icing that way. I use thicker royal icing for details like the top of the snowflake in picture below. A small star tip for a star at the top of the Christmas trees is always cute. I always start with thick royal icing and thin it a little at a time with water depending on what I am using it for.

• 

• 

• 

When I use a meringue or cream cheese buttercream frosting I don’t stack the cookies afterwards. I use star tips and round tips and just have fun with it. It was easier for my kids when they were younger to decorate with this type of frosting. The frosting stays soft. With any type of frosting you can make beautiful cookies. It is really just a matter of personal preference which type is best.

• 

• 

Have fun decorating no matter how you do it! Merry Christmas!

• 

•