Try these tips for cutting, decorating and packing for the mail, and delight everyone with beautiful cookies.
Rolling and Cutting
Cookie dough is much easier to work with after it's been refrigerated for at least half an hour--and the cut-outs will hold their shape better if the dough is cold.
•Keep cookie cutters from sticking to the dough by misting them very lightly with cooking spray.
•If you're cutting out delicate or large shapes, roll out the dough on parchment paper, lifting off the scraps; slide the paper directly onto a baking sheet.
Frosting
One popular frosting for sugar cookies is a simple glaze of confectioners' sugar and either milk or fruit juice. By adjusting the ratio of liquid to sugar, you can make this glaze as thick or as thin as you'd like.
•Royal icing is another option: it dries to a hard, crunchy finish and also holds up well in the mail.
•Buttercream frosting is soft and thick; tasty, but not good if you plan to stack the cookies.
•Instead of frosting, you can also dip half or all of a cookie in chocolate and then in chopped nuts or crushed candy canes
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