Christmas Sugar Cookies, and Merry Christmas!


I figured since I was unemployed during the holidays this year and had a bit more time on my hands, I’d make some decorated sugar cookies to give away in treat boxes this year. I also made my standard melomakarona, cranberry shortbread bars (recipe forthcoming), and peppermint bark (which I tried making in pretty molds and ended up not so pretty).

Although my decorating skills may still leave a bit to be desired (my snowmen looked like they were wearing pirate hats and had no noses, and some of my outline piping was way too thick, for example), I’m pretty happy with the way they turned out, considering it was only my second attempt at decorating with royal icing.

Like the first time, though, these were definitely a process. I’m sure that those who make these frequently get much better and quicker with time, but man, it can be exhausting! I also made the mistake of doing too many shapes and colors. I only have a few couplers and 2 tips that are decent for outlining so it was a  bit of a nuisance for me.

On the first day, I made and refrigerated the dough. Easy peasy.

On the second day, I rolled the cookies out, baked them, and then outlined them once they had cooled. At this point, I was already exhausted and questioning why I chose to do this.

Later that day, I flooded the cookies.

I then let them sit out overnight to dry.

The next morning, I decorated them. And then breathed a huge sigh of relief.

I decided to try a different sugar cookie recipe this time around. I mentioned in my first sugar cookie post that I was planning on trying a few – not that I ever had any issues with that first cookie, not at all. This time around I used Ashlee’s Famous Sugar Cookies, to try a recipe that used  both granulated and powdered sugar. I omitted the lemon zest (just never been my thing in cookies) and upped the almond extract a  bit. These cookies puffed a bit more than Annie’s, though they still kept their shape pretty well. The surface was just a bit more raised and not as flat. I liked the texture of the cookies a little bit better, though I liked the more pronounced almond extract in the first recipe a  bit better. So, it’s a toss up!

I used the same royal icing recipe as I did the first time around and, once again, used Annie’s incredibly helpful royal icing tutorial.

I would like to wish all of you the happiest of holidays!

Christmas Sugar Cookies, and Merry Christmas!

16 thoughts on “Christmas Sugar Cookies, and Merry Christmas!

  1. I made decorated sugar cookies for my brother last year. Not that you’d know about it because I never posted them. Why? Uhh…let’s just say my decorating skills were non-existent. 😛

    So really…these look awesome.

  2. Elly, those look fantastic! I love the lights. And I also always, always make the mistake of too many shapes and colors. Must simplify!

    One nice thing about wanting more almond flavor is that it’s so simple to just double the almond extract – it won’t affect the texture of the cookies at all since it’s such a small amount compared to the dough. Then you’ll have the best of both worlds!

  3. Wow! They look fantastic! I should give my sugar cookies a bit more love next year…and not let hubby play the role of “sprinkle king” — it got a BIT out of control!

    Merry Christmas 🙂

  4. Hi there! Lovely cookies…
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  5. You can practice at Easter, Valentines Day and even St Paddy’s Day and by Christmas 2012 you will be a pro, not that you didn’t already do a gorgeous job already.

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