The Edible Canvas
Making holiday cookies is a project kids can really sink their teeth into. The cookie cutter shapes, festive sprinkles, and colored icings give kids plenty opportunity for creative freedom. Remember to take some pictures--they will definitely last longer than their creations.
Pick a cookie, any cookie:
Classic Sugar Cookies
Bake some old-fashioned cut-outs with the recipe below and decorate with icing, sprinkles, and/or candies--or use the same recipe to make some Thumbprint Cookies. Here's how:
- Form 1-inch balls of dough and place on cookie sheet.
- Use a spoon to make an indent in the middle of each ball of dough.
- Put a spoonful of jam or preserves in the middle, and then bake as recipe indicates.
You will need a cookie press for these, and they are best decorated with sprinkles, or you can place a piece of candied fruit in the center (cherries--mmm!).
Whether it's the "man" or the "house" version you are baking, this recipe will give you a good start (double it for a gingerbread house). See our gingerbread house advice articles for step-by-step instructions on building a house that’s good enough to eat.
When making cut-out cookies for mailing, choose fairly sturdy shapes without too many pointy edges.
- Pack decorated, dry cookies in a flat, sturdy container with a tight-fitting lid. Line it with parchment or waxed paper.
- Pack a selection of cookie shapes in a single layer, fitting them together as closely as possible. Now pile more cookies into the container, stacking same-shape cookies on top of each other.
- When the container is full, put wadded-up pieces of wax paper or unbuttered air-popped popcorn into any empty spaces, then seal the lid. Wrap the container in bubble wrap, and pack it into a box. The cookies should arrive fresh, beautiful and full of home-baked love.