Decorated Sugar Cookies with Buttercream Icing

I promised a second post for decorated cookies with a recipe for buttercream icing.  It would not be Christmas without this particular cookie made to its imperfections as the years go by.  In the 70’s, I was a stickler for perfection.  Every eye, hair curl and holly in its place.  But as the years go by and the grand children come, it is more about the process than the end product.  Sometimes Santa turns out pretty good, then sometimes he looks a little stressed.  But isn’t that true to life? 

Never the less, Christmas comes and goes and Santa always gets used for a class party or left for Santa at the stockings.  I have made a million of them but my most fun has been with the children and grands.  It is one of our Christmas traditions.  Don’t let it stress you out.  Just enjoy for what it is!

The cookie cutter I use for Santa dates back to the 1970’s.  It is a Hallmark and you can only get it on one of the online auctions.  My daughters quickly bought one for the family but I am still sure it is available.  It is a dandy!



Buttercream Icing (for decorated cookies)

Source: Mrs. Mayo’s How To Make A Wedding Cake, page 48
Course Dessert
Cuisine American
Keyword decorated cookies


  • Wilton tips: 18 and 4
  • decorator disposable bags
  • Wilton couplers


  • 1/2 cup plus 2 tablespoons Crisco 8 ounces
  • 1 pound powdered sugar 4 cups sifted
  • 1/8 cups powdered non-dairy creamer
  • 1/2 teaspoon salt
  • 1/3 cup water
  • 1 teaspoon Creme Bouquet or Clear White Vanilla Flavoring


  • With mixer at low speed, mix powdered sugar, Crisco, salt and powdered sugar. Cream until smooth. Gradually add combined water and flavorings at slow speed, then beat at medium speed until fluffy, smooth and of spreading consistency. Buttercream can also be used for icing cakes and decorating.

Decorated Sugar Cookies

Dipped in Fondant Icing and Piped, Decorated with Fondant or Written on with a Food Grade Marker
Source and Inspiration: Traditional Sugar Cookies, Betty Crocker’s Cookbook page 148; Fondant Icing for Cookies, Martha Stewart
Course Dessert, Snack
Cuisine American
Keyword fondant icing, sugar cookie
Servings 3 dozen


  • 3/4 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt


  • Mix thoroughly shortening, sugar, eggs and flavoring. Blend in flour, baking powder and salt. Cover; chill at least 1 hour. Heat oven to 350 degrees F. Roll dough 1/4 inch thick on lightly floured board. Cut into desired shapes. Place on un-greased foil or parchment covered baking sheet. Bake 8 to 10 minutes or until very light brown. Frost with fondant icing and decorate with food grade markers and colored purchased fondant.


Fondant Icing: Mix 3 cups powdered sugar, 1 tablespoon almond flavoring. Add enough warm water to make the consistency of heavy syrup. Color with food paste coloring. Dip the front of each cookie and place on rack to dry.

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    1. Judy Allen Johnson says:

      Sarah, I remember those cookies from the 70’s! Beautiful and delicious!

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