| Before Baking Cookies |
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Add sparkle to cookies with simple sugars.
Press balls of sugar cookie dough with greased and sugared glass. Using a very small spoon, add red sugar to cookies in spiral design to look like peppermint candies. Or place red sugar in resealable plastic bag; snip off tiny corner. Squeeze sugar from bag onto cookies. |
| After Baking Cookies |
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Dip cookies in melted chocolate.
To melt chocolate for dipping, heat 1 teaspoon shortening with 3 ounces bittersweet, semisweet or white chocolate over low heat, stirring frequently, until chocolate is melted and smooth. |
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Drizzle melted chocolate over cookies.
Heat white baking chips or semisweet chocolate chips in resealable plastic bag in microwave until softened; squeeze until smooth. Snip off tiny corner of bag, and squeeze chocolate over cookies. |
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Drizzle glaze over cookies.
Fill a resealable plastic bag with ready-to-use frosting from a tub or with a homemade powdered sugar glaze. Snip off tiny corner of bag, and squeeze glaze over cookies. |
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Dust glazed cookies with baking cocoa, using a stencil.
Use ready-made stencils or craft your own using miniature cookie cutters, taping over open areas to use just the outline. Place stencil on cookies. |
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Let candies star on cookies.
Press milk chocolate candies into cookies immediately after baking. |
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Make an impression with cookie cutters.
Dip small cookie cutters into cinnamon, then press lightly onto tops of frosted bars. |
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Dazzle with gels.
Squeeze Betty Crocker® decorating gels over frosted cookies in simple designs. |
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Jazz up cookie frosting.
Frost cookies, then pull the tines of a fork through frosting for a decorative finish. |
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Embellish cookies with candies.
Frost a pizza-size cookie, then decorate with favorite candies. |
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