I recently posted to my Facebook page some pictures of sugar cookies that I decorated for Christmas and there was a great deal of interest in terms of recipes and techniques and such. So I thought I’d do a more detailed blog post with the information.
While I do try my best to eat a healthy plant-based diet as often as possible, when it comes to Christmas cookies, that is a tradition that I am not willing to pass up. I honestly don’t even eat many of them; I just love the tradition and memories of baking cookies with my mom. For as long as I can remember, I baked cookies with my mother for Christmas. Back in the day, we made thousands of cookies of varying types that we then gave away. I have memories of my first rolled cookies and how bad I was at it! And the fun of trying new recipes every year.
As time went on, my son and my nieces were part of the fun, and especially with the decorating of the sugar cookies. That was always a kids’ task. And when my mom passed away in 2014, I started a new tradition of baking with my cousin, Stephanie, and my Aunt Pauline, every year. My son participates when he can. We do it in homage to my mother and it’s a day I look forward to every year.
This year, thanks to Facebook reels, I got interested in some advanced cookie decorating. I’ve always tried to make pretty cookies, but I saw a bunch of designs and techniques that I figured I could handle!
First things first, though! My mother’s famous Sugar Cookie recipe:
- 1/2 cup margarine
- 1 egg
- 1 tsp vanilla
- 1/3 cup milk
- 1 cup sugar
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 2 1/2 cup flour
I like to cream the first five ingredients together first. Then I add the baking soda, cream of tartar and flour (a little at a time). Refrigerate for at least an hour (I generally make them the night before and refrigerate overnight.) Roll out the cookies on a floured table and cut with select cookie cutters. Place on ungreased cookie sheet and bake for 5-7minutes at 400. Do not overtake or they get too crispy/dry.
Allow them to cool before decorating.
On to the icing… super easy!
- 1 cup powdered sugar
- 4 tsp milk
Mix together with a fork to get out all the lumps. Depending on it’s use, you may need to add more sugar or milk to achieve desired consistency. For most cookies, you want thin enough that the icing flows but not so thin that it runs off the cookies. Over time, you’ll know.
I used to make a big batch and then divide into multiple bowls for coloring. But I find it’s better to do one at a time so it doesn’t dry out and get crusty. There are some cookie designs that need a few colors going at one time. The “wet on wet” requires you to apply to the additional colors while the first color is still wet. You also need to apply any sprinkles or other adornments while the icing is wet.
Examples:
For the wreaths, after applying the white, I added drops of green and then swirled the green dots with a toothpick to make leafy shapes. For the ornaments, while the white was still wet, I added the sprinkles or additional icing colors for them to meld together. You can make stripes with the other colors and use a toothpick to make designs. The hanger part of the ornaments is brown icing with gold sprinkles.


For other designs, you need to allow colors to dry first before applying the next color. This is a bit more time consuming, and my struggle is keeping the cookies from drying out while the icing dries. I do this by using lots of big Rubbermaid containers or putting them on a cookie sheet with another upside down cookie sheet on top.
I generally use a number 2 or 3 tip.
Examples:
For the holly leafs, I outlined in green and then “flooded” the rest of the cookie. Once dry, I outlined with the white icing, with a little blob that allowed the red candies to stick.
For the choo-choos (made specifically for my train-loving grandkids!), I did the wheels first so I knew where to outline the red part of the train. I didn’t need to wait for the colors to fully dry, but I wanted them set enough that they didn’t smoosh together.
For the Christmas trees, I used a different recipe for the icing. You can find a “Royal Icing Recipe” anywhere on the internet. The one I used had meringue powder which helps stiffen the icing. I wanted the icing thick to retain it’s shape and I used a small star shaped tip. I started at the bottom row and worked my way up, row by row.
From an equipment perspective, you can use icing bags or even just a plastic bag with a small cut in the corner to squeeze the icing out. I actually use this accordion style frosting bottles that can be found on Amazon. I think they give me more control, but I have been also using them forever so I think it’s just what I’m used to.
So there you go! Everything I know about sugar cookie decorating! I think I still need to up my game and may take a class. It’s all about continuous improvement! I mean, I’ve only been doing this for about 50 years or so! 🙂
Good luck with your own cookie baking, and let me know if you have any specific questions!
IMDb: Christmas Cookies (2008)


















