This is when it really starts to feel like Christmas. There are a lot of ways to go here. You can frost with a creamy buttercream frosting, you can go with traditional icing that hardens when dry, dip in almond bark or white chocolate, stack in a sandwich... I mean, there’s not much you can’t do when it comes to decorating sugar cookies!
How to Make Frosted Sugar Cookies
You can make your own, or buy ready-to-spread frosting. Mix in a few drops of food coloring if you’re feeling super festive. Finish with your favorite colored sugar or sprinkles.
How to Make Dipped Sugar Cookies
Melt up some chocolate and dip the top of each cookie, or simply dip the whole cookie halfway (like you’re dunking in milk). Let chocolate harden on waxed paper. Then add sprinkles. Always sprinkles.
How to Make Sugar Cookie Sandwiches
Spread your favorite frosting between two cookies. This version has round cookies, but why not stars or Christmas trees?
How to Drizzle Sugar Cookies
Use frosting, chocolate or almond bark in different colors to quickly drizzle cookies. It’s so easy and so cute, even the kids can’t mess it up. Tip: Put your topping of choice in a sealed plastic baggie, then cut off one corner, for the easiest drizzling.
How to Make Iced Christmas Sugar Cookies
The most traditional of all cutout cookie decorating! This one is a bit more complicated, but you can do it. Here’s how.
Mix up an easy 5-ingredient homemade icing. Simply stir the ingredients until smooth. I left out the food coloring to make things really easy—plus this way the sprinkles really pop on the cookies.
- 2 cups powdered sugar
- 1/4 teaspoon vanilla
- 1/8 teaspoon almond extract
- 4 tablespoons milk
- Food color, if desired
The consistency should be fairly thin. When you use a spoon to stir and then drizzle, icing should kind of melt into itself. If you still see lines where you drizzled, add a little milk a few teaspoons at time. Set aside half of this mixture for what’s called “flooding.” I like to put it straight into my plastic squeeze bottle. You can get these at most grocery or craft stores and they really make decorating a breeze.
Now, mix in powdered sugar a tablespoon at a time to reach a thicker consistency. This time, you want a distinguishable line in your icing after you’ve drizzled. You’ll be using this icing to create a border or outline of your cookie. This mixture you can also put into a plastic squeeze bottle, but I prefer a piping bag or food storage bag with the smallest corner cut.
Now, use your thicker icing to create a border around the tops of each shaped cookie. Move slowly and pause on any corners or points to create an even outline. It doesn’t have to be perfect, but it should be a solid line. If your frosting is running, put it back into your bowl and add some more powdered sugar to thicken it up, then start again.
I find the process seems to go quicker if I do all of my outlines at once, and all of my flooding at once. If your kids are older, you can divvy up the tasks based on skill level.
Now, it’s important to add your sprinkles while your frosting is wet! If you want to get fancy you can swirl together different colors of flooding icing, but plain white icing with colored sprinkles looks pretty darn adorable to me!