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» Absolutely Beautiful Christmas Cookies

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The most beautiful and amazing looking cookies are always decorated aren’t they? Frosted with lovely colors and decorated in multicolored hues, dipped or piped they are a delight to the eye as well as to the stomach.
It will take a little practice but its not at all difficult to learn to make world class cookies.
The icing that we make with confectioners sugar and milk is made thin, as in the royal icing cookie paint so that it can be painted on with a new paint brush or a pastry brush.
It should be thinned so that it will paint easily but not wet your cookies or roll off of them

Sugar cookies make the very best medium on which to paint your masterpieces and this is the best recipe I’ve found for sugar cookies. They freeze up well even after being baked and the dough will last several weeks in the freezer quite nicely. Longer than that, to be honest, we’ve never had it last, so I can’t say how long it will keep nicely.

recipe yield: 5 dozen


* 1 1/2 cups butter or quality margarine, softened
* 2 cups white sugar
* 4 eggs
* 1 teaspoon vanilla extract
* 5 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt

( if we are dipping in dark chocolate rather than frosting, many times we add a bit of grated lemon or orange zest and some orange flavorings to the cookies rather than vanilla.


1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour.
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.( I like to make some of mine round or crescent shaped, and I like making some mini cookies which are just a bite size. To do that, you can find some perfect cookie cutters at any toy store that are designed to be used with the Easy Bake type oven.
3. Bake 4 to 8 minutes(depending on how large you make them) in preheated oven. Cool completely.


For brighter colors, gel food coloring–available at craft and kitchenware stores–works better than the more commonly

available liquid colors.

When you are adding your colors, mix in the color to a teaspoon or so of icing and then blend it into the remainder of the icing you want colored.

If you want your icing flavored, use butter flavoring, vanilla, orange and so on, to coordinate the colors with specific flavors.

Make sure that you stir your icing frequently to prevent it from crusting over while you work, and keep it covered between uses or batches of cookies.

You can warm it in the microwave to get a lovely shiny topping on your icing.

Frost your cookies with new paint brushes after you have washed and dried them, or with a pastry brush.

Let the first, base coat of icing dry before you pipe or paint another color over it for the best control and the most detailed cookies.

Disposable plastic pastry bags work well or you can make your own by just snipping the corner off from a zip lock baggie and making a small tip that way. These can also be used with your decorator tips if you like


For cookies on a stick, press the cookie down over lollipop sticks that you purchase from the baking store or any department stores baking aisle should have them. You can then frost them as normal, or dip them in melted chocolate or white chocolate.

When they are dried, pipe white chocolate over the dark and dark over the white in fine lines, or before they dry, dip the chocolate covered cookies in non pareils or in colored sugar, or perhaps crushed peppermints or chopped nuts.

Man times chocolates will need to be tempered to keep them very shiny and make them firm up.

It is possible to add a couple drops of vegetable oil or melted paraffin to warmed chocolate as an alternative to tempering.

Be creative. Dip your cookies into chocolate, then ground nuts, pecans or walnuts.

Dip one end of the cookies in each color

Dip on dark chocolate and pipe on another color or dip in chocolate and then in sprinkles or colored sugar for a nice effect.

White chocolate can be colored using the pastel food colorings that are available in gels.


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