The Easiest Christmas Cookies to Bake with Kids

By Bigger Bolder Baking · 90 min

Ingredients

Instructions

1. Make the sugar cookie dough, flatten it into a disc, wrap it and chill for at least 3 hours (up to 2 days).
2. Whisk the powdered sugar, corn syrup, extract if using, and 2 tablespoons of milk until smooth; it should be very soft and spreadable but not runny, so add milk drop by drop if too thick.
3. Preheat the oven to 325°F (165°C) and line two baking sheets with parchment.
4. Roll the dough on a floured surface to a rectangle about 7 x 16 inches (18 x 35 cm) and ¼ inch (6 mm) thick. Mark it lengthways into three 5-inch (12½ cm) pieces, measuring 7 inches (18 cm) high from the centre of each piece, then join the points to form triangles. Re-roll scraps to make 8 triangles in total; if the dough gets sticky, chill about 10 minutes.
5. Space the triangles a few inches apart and bake 18-22 minutes, turning the pans halfway, until light golden at the edges. Cool on the sheets 10 minutes, then move to a wire rack.
6. Scoop 5-6 tablespoons of plain icing into a small piping bag with a tiny round tip. Tint the rest with green gel colouring until it is a Christmas-tree green.
7. Spread green icing over each cookie with the back of a spoon, out to the edges.
8. Pipe white icing in zigzags across the green for garland, then press on M&M's or Skittles along it and add the gold stars while the icing is wet. Let set a couple of hours before storing for up to 2 days.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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