This Hack for Decorating Sugar Cookies Will Change Your Christmas

I look forward to decorating sugar cookies every year. It's a tradition my girlfriends and I started a couple of years ago: I make a boatload of apps, sugar cookies, and frosting, gather all kinds of sprinkles, and we get to town. Things we've learned: Making adorably decorated sugar cookies is kind of, well, hard—but we've learned a few critical shortcuts through trial and error. Here's how to make Instagram-worthy treats.

HACK #1: Ditch the royal icing.

Everybody always freaks about what kind of frosting to use on sugar cookies. I like a soft frosting—royal icing tastes like sweetened cement (or so I'd imagine)—so I typically make a buttercream or, TBH, just reach for a tub of vanilla frosting. It stays pretty soft, which I like, and acts as the perfect glue for whatever toppings you choose.

HACK #2: Change up your colors.

Sure, traditional red and green are fun, but it's time to think outside the box with rainbow sprinkles and sanding sugar, silver nonpareils (bring on the bling!), and metallics like silver and gold. They'll add some flair.

HACK #3: Play with designs.

If polka dots and stripes look cool on a T-shirt, they probably also look cool on a cookie. If you're feeling really bold, borrow inspo from your favorite stores, like these runway-worthy gingerbread women (modeled after some of Barneys' hottest looks)

Ingredients

• 3 c. all-purpose flour, plus more for surface
• 1 tsp. baking powder
• 1/2 tsp. kosher salt
• 2 sticks butter, softened
• 1 c. sugar
• 1 large egg
• 1 tsp. vanilla
• 1 tbsp. milk

 

 

Directions

1. In a large bowl, whisk together flour, baking powder, and salt and set aside.
2. Beat butter and sugar until fluffy and pale in color. Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until totally combined.
3. Shape into a disk and wrap in plastic. Refrigerate 1 hour.
4. When ready to roll, preheat oven to 350º. Lightly flour a clean work surface and roll out dough until 1/8” thick. Cut out shapes and transfer to parchment-lined baking sheets. Freeze 10 minutes (so your shapes hold while baking!).
5. Bake until edges are lightly golden, 8 to 10 minutes.
6. Transfer to a cooling rack.
7. Once cool, frost.