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Decorated Sugar Cookie Tutorial

Here is a simple tutorial on how to pipe and flood a sugar cookie complete with a royal icing recipe.

How to Decorate  Sugar Cookies

While these cookies are perfect for the holidays this technique can be used on other cookies too!

I used this sugar cookie recipe. It does spread a bit, but I love a soft sugar cookie. My bests tricks for rolling out sugar cookie dough are to use rolling pin rings and to roll the dough between wax paper. The wax paper keeps you from having to use flour when rolling out the dough, which can make the dough tough. Just keep lifting up the wax paper and replacing down on the dough to keep the dough spreading.

I used a candy corn cookie cutter to cut out the reindeer heads.

Place shapes on a baking sheet lined with parchment paper. Place the pan in the refrigerator for about 15 minutes, this helps keep the dough from spreading too much when baking.

Bake cookies according to recipe directions.

I used a royal icing to frost these cookies. Here is a download for the Royal Icing recipe. Mix the icing into two consistencies; a thick to pipe and a thin to flood.

With a pastry bag fitted with a number 2 or 3 round tip, pipe all the way around the outside edge of the cookie.

Next, place the thin frosting in a squeeze bottle and flood the area inside the piping.


Use a toothpick or a sucker stick to work the frosting to the edges and fill in areas.

The frosting will settle and become very smooth.


While frosting is still wet add pretzel antlers, a nose and eyes. If you like a large nose, use a red gumball.


Or if you prefer a smaller nose a red sixlet works great!


This simple pipe and flood technique will work on all your favorite cookies. Have fun!


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