Ready to bake up some sweet holiday cheer? Believe it or not, all you need to put together an impressive family cookie tray are a few festive cookie cutters, a batch of Martha White’s Buttery Sugar Cookie dough, and a couple of simple decorating tricks up your sleeve. Here are 5 classic design techniques that we return to again and again—and think you will, too.
Dipped
Prepare sugar cookies as desired and let cool. Meanwhile, add 1 ½ cups chocolate chips or candy melts to a microwave safe bowl or glass measuring cup. Microwave for 1 minute and stir. Microwave another 15 to 30 seconds until completely melted. Stir until smooth. Dip cookies halfway into the melted chocolate, letting any excess chocolate run back into the bowl. Place on a parchment lined baking sheet. Leave plain or decorate chocolate with sprinkles or sanding sugar. Refrigerate until set, at least 30 minutes.
Thumbprint
Prepare sugar cookie dough. Scoop out the dough by the heaping tablespoon and roll into 1″ balls. Roll balls in granulated sugar. Arrange balls 2″ apart on parchment-lined baking sheets. Press your thumb into the center of each ball, making a well about ½” deep. Spoon a ½ teaspoon of jam into each indentation. Bake at 350°F until golden at the edges and set, about 12 to 15 minutes. Cool cookies 1 minute; then transfer to a wire rack to cool completely.
Drizzle
Prepare sugar cookies as desired and let cool. Meanwhile, add 1 ½ cups chocolate chips or colored candy melts to a microwave safe bowl or glass measuring cup. Microwave for 1 minute and stir. Microwave another 15 to 30 seconds until completely melted. Stir until smooth. Arrange cookies on parchment lined baking sheets. Dip a spoon or fork into the melted chocolate, then drizzle in a zigzag motion until cookies are covered. Refrigerate cookies until set, at least 30 minutes.
Mosaic
Prepare sugar cookie dough. Scoop out the dough by the heaping tablespoon and roll into balls. Roll balls in colored sprinkles or sanding sugar until thoroughly coated. Arrange balls on parchment lined baking sheets and use the palm of your hand or the bottom of a glass to gently flatten, leaving at least 1 inch of space between the cookies. Bake at 350°F until golden at the edges and set, about 10 to 12 minutes. Cool cookies 1 minute; then transfer to a wire rack to cool completely.
Sandwich
Prepare basic sugar cookies using small round, square, or star-shaped cutters. Bake and let cool. Prepare filling: in large bowl, beat 1/2 cup softened butter with electric mixer until light and fluffy. Add 3 cups confectioners’ sugar, 2 tablespoons whole milk, 1 teaspoon of extract (such as vanilla, almond, lemon, or peppermint) and a pinch of salt and continue beating until creamy and fluffy, about 4 minutes. Spread filling between two cookies to make a sandwich. Chill until set.