Icing cookies with a brush is as easy as dabbling with a child’s set of watercolors. Spread tinted icing on cookie cutouts with a clean art brush, then pipe on icing lines and dots using a disposable piping bag. For vintage ornament shapes, gather a variety of cutters, such as bells, angels, and baubles. Layer cookies by stacking two sizes of cutouts before baking.  

Prep: 2 hours   Bake: 6 minutes   Oven: 375°

1 recipe Sugar Cookie Dough
1 recipe Powdered Sugar Icing
Desired-color paste food coloring

1. Prepare Sugar Cookie Dough as directed.

2. On a lightly floured surface roll out half of dough to slightly less than 1/4-inch thickness. Use 2- to 4-inch ornament-shape cookie cutters* or other cutters to cut out shapes and place them 1 inch apart on ungreased cookie sheets. If desired, place a small ornament cutout (1- to 1 1/2-inch) on top of a larger 1 for a dimensional effect. Bake cookies in a 375° oven for 6 to 8 minutes or until edges just begin to brown. Cool on cookie sheets for 1 minute; remove to wire rack to cool.

3. Divide Powdered Sugar Icing into small portions. Tint icing as desired using paste food coloring. (Cookies shown used burgundy, teal, green, and lemon yellow.) Apply a base coat of icing to cookie using a clean artist’s brush. While icing is still wet, pipe dots or swirls in a contrasting color. If desired, use a toothpick to swirl the dots. After base coat of icing dries, place icing in disposable decorating bags for piping, if desired. Use scissors to snip a small opening at point of bag to pipe. Makes about 3 dozen cookies.

Powdered Sugar Icing: In a medium bowl combine 3 cups powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon corn syrup, and enough milk (3 to 5 tablespoons) to make of icing consistency. Stir until smooth.
*NOTE: We used the Ornament Cookie Cutter Set from esweetc.com.