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Next, drag a toothpick across the cookie from top to bottom, intersecting the lines at a right angle. When you reach the end, wipe the toothpick clean, scoot over a bit, and repeat from bottom to top. Keep at it until you've zigzagged your way across the whole cookie. At first, it may seem like there's a sharp "divide" where the icing parted, but it will disappear over time.
Dip your cookie cutters in flour to prevent sticking
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations. After making the dough, wrap it well in plastic wrap. You can refrigerate it for up to 5 days, or freeze the dough for up to 3-6 months.
Candy cane cookie designs
When your bag starts to slack, you can move the binder clip down towards the nozzle. To refill the bag, simply unclasp the clip, refill, and repeat. Our favorite brand of pure vanilla extract is undoubtedly Nielson-Massey. For folks looking for a slightly more cost-effective vanilla (without sacrificing quality), we would recommend sticking with McCormick.
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Learn how to mix and match cookie shapes and different icing colors to make a simple but stunning Christmas cookie platter for your friends and family. All our sugar cookie recipes are perfectly buttery, flaky, and sweet as can be but this one is a particular favorite. It's perhaps the most basic and versatile for all your cut-out cookie and decorating needs.
Then add sugar balls or other sprinkles in whatever colors you like while the icing is still wet. These stars are such a simple process but look extra fancy. You’ll need the white frosting and a small plate full of the gold sprinkles. These are so adorable and not overly decorated.
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This is such a pretty way to tie in all of the colors together – the white, green and cranberry. You’ll need all three colors for this one. Prepare one bag of white and one bag of green, each fitted with the round tip. Plus you’ll also be using the cranberry tinted frosting with the clipped opening that you used for Option 2.
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Remember, red icing dries darker—so don’t go overboard with the food coloring. Outline and flood the entire candy cane white with piping tip #5. Before letting that set, pipe diagonal red lines on top with piping tip #3. The toothpick will drag the red to create the “swirly” look.
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To finish, stop squeezing, and lift the bag straight up. In a few seconds, the peak of icing will settle down and disappear. Repeat with more dots and colors to create whatever sort of design you like; you can even nestle dots within dots, for alternating rings of color.
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This is because browning the butter evaporates about 15% of the volume of the butter. To fix this conundrum, add a little bit of extra water or milk to help balance out the dryness. While special tools like piping bags and tips can be helpful, they are not necessary for all designs. You can use a zip-top bag with a small corner snipped off for basic piping, and toothpicks or skewers can help maneuver icing and create simple details. However, having a few basic decorating tools can make the process easier and allow for more intricate designs. Easy sugar cookie Christmas designs can be absolutely gorgeous, even when you only use just two colors of icing.
Immediately cover it with festive sprinkles. Place a snowflake sprinkle on top of the tree. They're simple, sweet, and totally unpretentious, but festive like no other. Today I want to share my go-to cut out sugar cookie recipe and easy sugar cookie icing recipe.
By holding the piping tip well above the cookie, you'll have plenty of room to maneuver as you lay the icing down. Working with one bowl at a time, stir in a few drops of gel paste until the color is just what you'd like. Scrape it into the prepared pastry bag, then twist the bag closed and work the icing down, like it's a tube of toothpaste, until it reaches the "clogged" coupler.
Browned butter has a stronger nutty undertone than room-temperature butter, which results in a richer cookie. You'll want to use the same amount of room-temperature butter required for the recipe. To create three “tiers” on your trees, pipe the center of the Christmas tree with piping tip #5.
Pick your favorite combination and add sprinkles or use an edible pen for additional details like stitch marks and toe lines. Plus, it’s great fun for all ages—so don’t forget to get the kids involved too! No matter which of these enticing ideas you choose, you’ll have a delightful plate of sugary delights ready to share at your next holiday gathering or office party. Have yourself a merry little Christmas with this adorable sugar cookie recipe. Create the look of individually decorated trees using melted white chocolate and candies for garland and ornaments.
Let this border dry for a few minutes before flooding the inside with thinner icing. The border acts as a dam to keep the flood icing in place. You can use white frosting with one color of sugar balls for a simple, modern design that doesn’t require any food coloring. My final circle Christmas cookie design is a festive Christmas tree decked out with ornaments. I use a star tip to pipe the border, but dots will work just fine if you don’t have any decorative tips to use.
Well, that and a few cute but simple cookie cutters, like my beloved candy canes, snowflakes, Christmas trees, and ornaments. These are easier than you think, I promise. Tint 1/3 of the icing red until you reach your desired shade.
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