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Christmas Sugar Cookies

December 25, 2020 in cookies - No Comments - 3 min read

It’s Christmas Eve! I meant to have this post written and up a few days ago. Ha! Life gets busy, right? I spent yesterday and today in the kitchen making cinnamon rolls, cookies, and a red velvet white chocolate cheesecake cake for dessert on Christmas. It feels good to slow down a bit tonight.

These cookies were so fun to make and I spent a long weekend making all of them. Below each set of pictures, I will tag what I can in terms of cookie cutter shops and Americolor gels. I made them a few weeks ago as Christmas and thank you presents to family and friends back home. (We moved to Charlotte, NC in August.) Sending packages in the mail are always fun.

This was a Christmas Village set. And it took waaaaay more time than I had originally anticipated. I sent a set to my in-laws, my parents, and my neighbors back home in Oregon.

The set is from SweetLeigh Printed and Americolor gels are: white, chocolate brown, super red (+ barely tinted to get the pinkish hue), leaf green, forest green yellow, black, and navy blue (barely tinted). To make the “snow,” I used thick icing consistency with an Ateco number 5 tip and swirled. I then added sanding sugar while it was still wet.

This mini nutcracker set I sent to my aunts and uncles in California for helping us pack up the house.

The set comes from JH Cookie Co.’s Pink Box and they turned out so cute! Americolor gel colors are white, black, ivory, super red, and yellow. Once dried, I used The Sugar Art’s wedding gold dust to paint over the yellow.

Mr. and Mrs. Clause went to other neighbors back home. Piping glasses has always been a challenge for me, and since I can only find half of my KopyKake (projector), I had to freehand it. So nerve-racking!

These cookies also come from SweetLeigh Printed and the colors I used were white, ivory, super red, and super red lightly tinted for the pink lips. To make the gold rims, I did the same as I had with the nutcracker, but piped with white icing. To make Santa’s beard appear fuzzy, after you have a layer dry, squiggle piping icing over a small section. With a flat, thick paintbrush, create short strokes to move the icing off the base and create small peaks. You’ll do this all the way around the beard.

This last set was for coworkers. As a teacher, this has been the most trying time of my 17 year career. We’ll get through this though, teachers and students!

There were a lot of cutters in this set! The heart ornament is from Cut It Out Cutters, the mistletoe and reindeer mug are from JH Cookie Co., the reindeer is from SheyB Designs, and the mod tree was from my local baking store. (I think it’s Ann Clark Cutters, but I don’t know for sure.) The Americolor gels are listed in all previous descriptions.

If you’re interested in decorating sugar cookies, I have a post about it here. Granted, it is 9 years old, (wow, was that a long time ago!), but the only difference now is that I have a dehydrator, which makes the process that much faster. The recipe I use for royal icing is here.

I hope you had a chance to make some of your favorite cookies (or new ones!) for loved ones this Christmas, even though I am sure, like many of us, it’ll be smaller than normal. Merry Christmas friends! xoxo


Thanks for stopping by! I love baking and hope these recipes inspire you to create something wonderful in your kitchen. xoxo

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