479 cookies decorating Recipes

refrigerated sugar cookie dough, flat wooden popsicle sticks, ready-to-spread creamy vanilla frosting (from 1-lb container), assorted small decorative candies , if desired, yards red curling ribbon

refrigerated cookie dough, caramels, heavy cream or 2 tbsp milk, candy sprinkles or decorative candies

oreo cookies , regular size, oreo cookies , for decoration, chocolate cake mix, eggs, milk, vegetable oil, cream cheese, room temperature, butter, room temperature, powdered sugar, vanilla extract, cupcake liners

tube refrigerated peanut butter cookie dough, king arthur unbleached all-purpose flour, butter, softened, sugar, milk, vanilla extract, green, red, yellow and brown paste food coloring, assorted decorations : peppermint candies, m&m s, mini vanilla wafers, animal crackers and red shoestring licorice

white or milk chocolate candy coating, coarsely chopped, oreo cookies, assorted candy sprinkles or decorations

dark chocolate candy coating, chopped, nutter butter cookies, marshmallows , cut in half widthwise, black decorating gel, red-hot candies, pretzels

coarsely chopped fresh rosemary, pine nuts, toasted, plus more, pine nuts , for topping the cookies, all-purpose flour, baking soda, ground ginger, salt, softened unsalted butter (1 1/4 sticks), granulated sugar, granulated sugar, extra virgin olive oil, heavy cream, egg, decorator sugar (sanding sugar)

dozen cookies, butter, softened, powdered sugar, sugar, egg, vanilla, all-purpose flour, cream of tartar, baking soda, sugar, decorator sugars , if desired

brick cream cheese, softened, oreo chocolate creme cookies, finely crushed, bakers semisweet chocolate, melted (8 squares each), white decorating icing

tube sugar cookie dough, assorted round hard candies (recommended : lifesavers), tube white decorating icing, silver dragees (silver balls), string or ribbon

tube (18 oz) refrigerated sugar cookie dough, softened, king arthur unbleached all-purpose flour, blanched almonds, sugar, whole milk, vanilla extract, assorted food coloring, decorating gels and sprinkles

tube (18 oz) refrigerated sugar cookie dough, softened, king arthur unbleached all-purpose flour, unblanched almonds, sugar, light corn syrup, water, assorted food coloring, decorating gels , sprinkles and candies

count) package sugar cookies, store bought, chocolate frosting, reeses miniature peanut butter cups, candy corn, red decorating gel

winter oreo cookies, divided, cream cheese, softened, white chocolate, melted, assorted colored decorating gels

roll pillsbury sugar cookie dough, craft sticks (flat wooden sticks with round ends), powdered sugar, milk, butter or 1 tbsp margarine, softened, powdered sugar, unsweetened baking cocoa, milk, butter or 1 tbsp margarine, softened, assorted decorative candies (gumdrops, candy corn and licorice)

vanilla cream-filled sandwich style cookie (separated into halves), doughnut hole, shredded coconut , tinted with, pink cake decorating gel

recipe sugar cookie dough, at room temperature, cream cheese, at room temperature, unsalted butter, at room temperature, sugar, pomegranate juice, red sugar hearts , for decorating, equipment : 2 1/4-inch round cookie cutter, 1 1/2-by-1-inch heart-shaped cookie cutter

white chocolate icicle cookies, sugar, butter, softened, milk, vanilla, egg, white baking chips, melted and cooled, flour, baking powder, salt, white glaze, powdered sugar, milk, almond extract , white edible glitter or decorating sugar (optional), mix sugar , butter, milk, vanilla, egg and melted chips in a large bowl with a spoon until creamy. stir in flour, baking powder and salt. cover and refrigerate at least 4 hours until chilled. heat oven to 375 degrees. for each cookie, divide 1 round tsp of dough in half. roll each half into a 5 inch rope, tapering the ends. twist the ropes together. place 2 inches apart on ungreased cookie sheet., hang icicles , poke a hole in the top of each cookie with a toothpick. bake 5 to 7 minutes or until set and very light brown. cool 2 minutes. remove from cookie sheet to a wire rack. cool completely. brush with white glaze (mix all glaze ingredients until smooth or of desired brushing consistency. add more milk, a few drops at a time if necessary) and sprinkle with glitter or sugar. thread string through the hole in each cookie to hang if desired.