How to Decorate Sugar Cookies

Christmas holiday decorated sugar cookies including snowmen, candy canes, Christmas trees, snowflakes, and stars

Baking sugar cookies for Christmas? Let me help! Today I’m sharing 5 easy and approachable ways to decorate Christmas cookies. If you’re intimidated or nervous about making royal icing and creating adorably festive sugar cookies, this post is for you.

Before we begin decorating, let’s review my sugar cookie recipe. This recipe, pictured below as adorable little hearts, have slightly crisp edges and a nice flat surface for decorating. They have a pronounced vanilla flavor, super soft center, and taste unbelievable on their own.

stack of decorated heart sugar cookies

Sugar Cookie Dough

Only 7 ingredients: butter, sugar, egg, vanilla, flour, baking powder, salt.

With so little ingredients, it’s important that you use them all because each serves a very important purpose. Creamed butter + sugar makes the base of the cookie dough. This creates a buttery flavored foundation and incorporates air into the cookie dough, creating lighter textured cookies. Egg is the cookie’s structure. Vanilla adds flavor. I also like to add a bit of almond extract to make these sugar cookies taste extra special. It’s optional, but I suggest you try it! Flour is an obvious addition, baking powder adds lift, salt balances the sweet. So many *little ingredients* doing their *big jobs* to create a beautiful sugar cookie.

You can flavor with different extracts or spices, like cinnamon or pumpkin pie spice. I actually prefer a pinch of cinnamon in them.

The dough is nothing out of the ordinary, but my method is unique.

The Method

This sugar cookie dough needs time in the refrigerator to solidify the butter and to guarantee the cookies hold their shape in the oven. Instead of chilling it as one massive chunk of dough (see above picture in the bowl!), roll the dough out and THEN chill it in the refrigerator. The dough is so much easier to roll out before it’s chilled. To make this even easier for you, divide the dough in 2 then roll it out. It’s much more manageable to work with in smaller portions.

I like to roll the dough out on a silicone baking mat or parchment paper. Why? Since we will chill the rolled out dough in the fridge… are we going to just pick up this rolled out mass of dough? No! Roll out on a nonstick surface that you can literally pick up, put on a baking sheet, and place in the fridge.

A visual:

collage of sugar cookie dough process photos

I created a separate post for my favorite royal icing. It’s my favorite because it’s easy to work with, tastes great, sets quickly, and doesn’t require raw egg whites. And, best of all, it doesn’t have a hard cement-like texture– it won’t break your teeth like other royal icings. If royal icing isn’t for you and you still want to bake festive sugar cookies this holiday season, try my stained glass window cookies or drop style Christmas sugar cookies.

Here is the sugar cookie recipe written out for you. Below the recipe, you can see how to decorate each fun shape pictured today.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Christmas holiday decorated sugar cookies including snowmen, candy canes, Christmas trees, snowflakes, and stars

Cookie Cutter Sugar Cookies

  • Author: Sally
  • Prep Time: 2 hours
  • Cook Time: 12 minutes
  • Total Time: 4 hours
  • Yield: 24 (4-inch) cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


You can make 5 super easy Christmas cookies with this extremely easy sugar cookie dough!


  • 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 and 1/2 sticks; 180g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • optional for flavor: 1/4 – 1/2 teaspoon almond extract
  • royal icing


  1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  3. Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
  4. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat (I prefer the nonstick silicone mat) to about 1/4-inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
  5. Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 1-2 hours and up to 2 days. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
  6. Once chilled, preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and cut into shapes with cookie cutter(s). Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd dough piece.
  7. Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes, until lightly browned around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating. I like to decorate cookies directly on baking sheets so I can stick the entire baking sheet in the refrigerator to help set the icing. So place the cooled cookies back on baking sheets.
  8. Decorate with royal icing.
  9. Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.


  1. Freezing Instructions: Plain or decorated sugar cookies freeze well up to 3 months. Wait for the icing to set completely before layering between sheets of parchment paper in a freezer-friendly container. To thaw, thaw in the refrigerator or at room temperature. You can also freeze the cookie dough for up to 3 months before rolling it out. Prepare the dough through step 3, divide in half, flatten both halves into a disk as we do with pie crust, wrap each in plastic wrap, then freeze. To thaw, thaw the disks in the refrigerator, then bring to room temperature for about 1 hour. Roll out the dough as directed in step 4, then chill as directed in step 5– no need to chill for 1-2 hours, 45 minutes should be plenty.
  2. Almond Extract: I love flavoring this cookie dough with 1/2 teaspoon almond extract as listed in the ingredients above. For lighter flavor, use 1/4 teaspoon.
  3. Special Tools: KitchenAid Stand Mixer | Rolling PinChristmas Cookie Cutter Set | Silpat Baking Mat | Cookie Sheet | Cooling Rack | Meringue PowderAmericolor Gel Paste Kit | Piping Bags | CouplersRound #2 Piping TipRound #4 Piping Tip
  4. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Time to Decorate!

Here’s what I’ve learned about decorating sugar cookies: set your expectations appropriately. Start basic and go from there. With each batch, you will improve.

*Use my royal icing recipe. Icing will completely set in about 2 hours at room temperature. If you’re layering royal icing onto cookies for specific designs and need it to set quickly, place cookies in the refrigerator to speed it up.

Here’s what you need:

  • cookie cutters – I love this set. It has a snowflake, gingerbread man, Christmas tree, snowman, and more!
  • couplers – only needed if you’re using the same icing color, but need to switch tips.
  • piping bags – I prefer the 16 inch size for decorating.
  • gel food coloring – get the whole set. I love these colors for royal icing, cake batter, frosting, etc. They’re high pigmented so you don’t need as much coloring.
  • round piping tips

I don’t create intricate designs on my cookies because (1) I’m bad at it and (2) my hands are too shaky. I prefer a basic approach and for that, you only need a couple piping tips. I always use Wilton piping tip #4 for outlining and flooding the cookie with icing. This is a wonderful basic piping tip to have in your collection. For any detail, I use a thinner round tip like Wilton piping tip #1 (super thin), Wilton piping tip #2 (a little larger), or Wilton piping tip #3 (a little larger than that).

Christmas tree decorated sugar cookies

1. Christmas Trees

  • green + brown + red food coloring (link)
  • piping bag (link)
  • piping tip #5 and #3 (link and link)

Add 1/2 teaspoon of ground cinnamon to the cookie dough with the dry ingredients. (Optional, but delicious!!) Tint 3/4 of the icing green until you reach your desired shade. With the remaining 1/4 of the icing, tint half brown and the other half red. *Remember, colors always dry darker!

To create three “tiers” on your trees, pipe the center of the Christmas tree with piping tip #5. Allow to set. Pipe the top and bottom of the Christmas tree with piping tip #5. If you have star sprinkles, carefully place one at the top. Allow to set. Pipe the brown tree trunk with piping tip #5. Pipe red dots with piping tip #3.

Not interested in the “tiers”? Just outline and flood the whole tree with piping tip #5. Let that set. Then pipe the tree trunk and red dots on top.

candy cane and snowman decorated sugar cookies for the holidays

2. Striped Candy Canes

  • red food coloring (link)
  • piping bag (link)
  • piping tip #5 and #3 (link and link)

These are easier than you think, I promise. Tint 1/3 of the icing red until you reach your desired shade. 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. Run a toothpick around the white edge. The toothpick will drag the red to create the “swirly” look.

decorated snowman and snowflake sugar cookies

3. Snowman

  • red, black + orange food coloring (link)
  • piping bag (link)
  • piping tip #5 and #1 (link and link)

Gather 3 small bowls. Spoon 1/4 cup of icing into each bowl. Keep the rest of the icing white. Stir red food coloring into 1 bowl until you reach your desired shade. Stir black food coloring into another bowl until you reach your desired shade. (I find that black always dries darker so stop adding coloring when you reach a dark gray.) Stir orange food coloring into the last bowl until you reach your desired shade. Outline and flood the entire snowmen white with piping tip #5. (Leave room for the black hat!) Allow to set. Using this same piping tip, pipe the scarf with red icing on top of the white icing. Using piping tip #1, pipe the hat, eyes, and buttons with black icing. Using this same piping tip, pipe the nose with orange icing.

4. Snowflakes

Using a round piping tip (piping tip #4 or #5 are perfect), pipe a simple snowflake design on the cookie. I placed an edible blue “mermaid bead” in the center and sprinkled white sparkling sugar on top so they look snowy!

star and Christmas tree decorated sugar cookies

5. Stars

  • piping bag (link)
  • piping tip #5 (link)

Easiest of the bunch. These are my maple cinnamon star cookies topped with the royal icing. Outline and flood the entire star white with piping tip #5. Top with sprinkles.

maple sugar cookie dough rolled out on a silpat baking mat with a star cookie cutter


  1. Rachel Levinson says:

    Can you make this dough ahead of time and leave it in the fridge a day or so before you shape and bake the cookies?

    1. Sure can! About 2 days.

      1. Rachel Levinson says:

        thanks! I’m making these again this year but have some friends who can’t have dairy. Will this recipe work with margarine (or another butter substitute)?

  2. Hi Sally!
    Hope Noellecis fine and doing well. Just want to ask whether your simple icing, the one with sugar, corn syrup and water, is suitable to make these. I cannot use eggs. I’ve successfully substituted a flax egg in the sugar cookie recipe; icing is my only concern.
    Thanks and Merry Christmas!

  3. I always use your cookie recipe from 2014 when I make sugar cookies.  It’s so easy and I love the technique.  I like the almond too!  Thank you for posting the icing information–I’ve been interested in trying this since my preschool-age daughter’s favorite thing to watch are cookie decorating videos!

  4. Thanks so much for these decorating tutorials! I always appreciate how specific you’re directions are. The snowmen are so adorable, they make me wish I had some little kids to decorate cookies with. Also, I didn’t know that you did Facebook live. I’ll have to catch you next time – exciting!

    1. Thanks Michelle!

    2. Joanne Lesley says:

      The cookies had a great taste although they were rock hard and had about 4 times too much icing ! I will try and bake them for less time and cut down on the icing

      1. My first batch came out rock hard as well. I knew I had done something wrong even though I followed the recipe exactly as it said. I found that when I used stick butter I didn’t allow the butter to soften enough so I didn’t measure it. Turns out 3/4 cup of stick butter is not equivalent to 3/4 soften butter. Second batch excellent!!!

  5. This was my first time using royal icing and overall, I think my cookies turned out pretty good.  I had a few issues (mostly because I didn’t have the right size piping tips and didn’t have couplers), but the one thing I’m scratching my head most about is that my icing dried a dull matte color, not shiny at all. Any advice on that end?

    1. Hi Elaine! What brand food coloring and meringue powder did you use? I find that my royal icing consistency and appearance varies depending on the products I use. I like Wilton brand meringue powder and Americolor gel food coloring.

  6. This is my favorite go to sugar cookie recipe! This recipe never disappoints. Great job Sally!

    1. Thank you, Kristie! So happy to hear it’s your favorite too 🙂

  7. Hi Sally,

    Would it be okay to roll these and cut them out before refrigerating? I’d like to store them overnight on prepared baking sheets and then just put them in the oven the next day. Let me know!


    1. Hi Beth! The dough is too soft to cut into shapes right after rolling out. It’s best to cut into shapes after chilling.

      1. Thanks Sally. I ended up following your directions and the 2 sheets of dough both stuck to the parchment between them. I ended up having to scrape it off and roll out again. Any tips on how to prevent that from happening?

      2. You can lightly dust your dough with flour before stacking them and that should help!

  8. Daniela Morales says:

    Hi, Sally! I want to use your recipe for sugar cookies but where I live I can’t seem to find unsalted butter. My question is: can I use salted butter, or lard? Which one do you recommend me?

    1. Hi Daniela, I would recommend salted butter! You can still use 1/8 tsp of salt in the recipe.

  9. Hi Sally! I’m making these yummy cookies again this year and this time I have some non-dairy eaters coming to my party, does this recipe work with butter substitute such as margarine?

    1. Hi Racheli, I haven’t tried it but if you do I would suggest using a vegan buttery stick such as Earth’s Balance. Let me know how it goes!

      1. I made them with unsalted margarine sticks and they came out amazing!! my entire party and then office praised them!!

      2. Katherine Schneider says:

        I’ve made these cookies with dairy free butter before. They turned out great… they tasted a tiny bit different but they baked up well 🙂

  10. Nicole Herbst says:

    Hi Sally!
    I am not a fan of royal icing on sugar cookies:( I feel it is too hard and I prefer the taste of buttercream frosting similar to what is on Cheryl’s cookies. I usually use the buttercream frosting recipe from the joy of cooking but sometimes it is thick & hard to use. I decorate the cookies with my 4 year old & we usually just use a small spreader to put it on the cookies & then add sprinkles. So nothing fancy! We may add some details using a piping bag. What would you recommend? Any thoughts or suggestions? Thanks!

    1. Hi Nicole! I find this vanilla buttercream smooth and EASY to work with, especially on sugar cookies. Wonderful for piping too.

  11. Nancy Morelock says:

    love these!! can you please give more information on them? What tip did you use and what color for the green? love them!!

    1. Thanks Nancy! Christmas tree instructions: To create three “tiers” on your trees, pipe the center of the Christmas tree with piping tip #5. Allow to set. Pipe the top and bottom of the Christmas tree with piping tip #5. If you have star sprinkles, carefully place one at the top. Allow to set. Pipe the brown tree trunk with piping tip #5. Pipe red dots with piping tip #3.

  12. This dough is chilling in the fridge. I can’t wait to bake them tomorrow.

  13. Would it be fine to do a double batch simply by doubling the recipe?

    1. I always recommend making two separate batches, as working with more dough risks over or under-mixing. But you can certainly double the recipe if that’s easier.

  14. How do you keep the parchment from sliding around when you roll out the dough? I tried weighting it with a gallon of water and it still slid around and made it very difficult to roll.

    1. Try rolling the cookie dough between two pieces of parchment paper. Go slowly at first. It becomes easier the thinner the dough gets.

      1. Sorry, I should have been more specific. My problem is the parchment sliding around on the counter top, not the dough itself. Do have any suggestions to help it stay put?

  15. What cup measurements is this? I’ve US cup and it shows 1 cup is 8 oz or 240 ml (not sure about gms). Is it ok to use that? can you please clarify?

  16. This is by far the best sugar cookie recipe I’ve tried and will be my go-to going forward! I was amazed by how easy it is to work with and not that messy since I rolled it out following your directions. Thank you so much for all the good tips and instructions!

  17. Jane Parker says:

    Your cookies are beautiful. I need ideas on how to decorate cookies for a wedding.

  18. Is it possible to use stencils on top of royal icing and fill the stencils with sprinkles? Or would that ruin the icing?

    1. If you wait until the icing is dry you can lay a stencil on top!

  19. Fantastic sugar cookie recipe! I’ve made it with regular vanilla and with clear artificial vanilla and, dare I say it, I might like the artificial vanilla version best. Thanks for the great recipes.

  20. Any thoughts on how to keep the cookies fresh while the icing is drying? I tried this icing twice and it took over 12 hours to harden regardless if I used the fridge to speed things up. (It’s not humid here, either. NYC in winter, so quite dry.) With this latest batch I’m layering the icing. Three batches of flooded cookies are currently drying on a variety of cookie sheets, oven dishes, and cutting boards stacked in my oven. They will need to dry twice more for quite some time, and I’m getting worried the cookies will get stale. Thank you!

    1. Hi Tracy, If they are stacked in your (cool!) oven with the door closed they shouldn’t get stale. These cookies stay remarkably soft for quite some time left out at room temperature!

  21. Great article! I am going to bake and decorate cookies for the first time and feel much confident after I’ve read it!
    I have a question. Can I keep icing in the same piping bag for a few hours while waiting for the first coat to settle. I will be using the same colour of icing but with the different tip.
    Thank you!

    1. Hi Julia, I’m so glad you enjoyed this post! You can keep the frosting in the bag, but be sure to remove the tip and *tightly* cover the end of the bag (I use Press and Seal wrap). If the icing begins to dry in the tip it can be very difficult to clean!

  22. Hi

    This recipe and your royal icing recipe is amazing. My question is how to package them. I packaged them into little cellophane bags but found they went more soft and broke easily. Were as ones wrapped in cling film have stayed hard but soft in middle. How long do these last??
    I’m based in the uk


    1. I’m so glad you enjoy the recipes, Ty! I find that these cookies stay fresh as long as they are covered for at least 5 days. For longer storage can keep them covered in the refrigerator for up to 10 days.

  23. How do I best mail decorated sugar cookies with minimal damage. I can get them to my daughter in three days with priority mail.

  24. Hello! I was wondering if you ever tried decorating chocolate chip cookies instead of the sugar cookie?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jill, You certainly could decorate any cookie you wish! We like to decorate rolled sugar cookies (or gingerbread!) because they have nice flat tops.

1 2

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

Skip to toolbar