11 Tips + Tools for Holiday Cookie Decorating

Swirled Pig's Ears Cookies (Vietnam)

Bake your way around the world with Crumbs's 300 irresistible cookie recipes from nearly 100 countries, from classic chocolate chip cookies to date-filled maamoul, and almond macaroons to cardamom biscuits, Italian waffle cookies, and Okinawan brown sugar shortbread.

"Cookies are condensed pieces of excess," says Ben. "They allow everyone to feel extravagant and rich for a second. I think that’s a universal appeal for everyone. They bring joy while eating them, no matter how you feel the rest of the time. And sharing in that joy is what cookies do best; they allow you to physically give out happiness in a few bites."

He's sharing an excerpt of three cookie recipes below!

Chocolate-Glazed Polish Gingerbread (Poland)

Adapted from Crumbsby Ben Mims

Preparation time: 50 minutes, plus cooling and setting time

Cooking time: 20 minutes

Makes: 30 cookies

INGREDIENTS

For the cookies:

• 6 tablespoons (125 g) honey ¼ cup (50 g) white US granulated (UK caster) sugar
• 2½ tablespoons (35 g) unsalted butter
• 1 tablespoon water
• 1 teaspoon ground cinnamon
• ¾ teaspoon freshly grated nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground allspice
• ½ teaspoon ground cardamom
• 2 tablespoons sour cream
• 2¼ cups (315 g) all-purpose (plain) flour, plus more for dusting
• ½ teaspoon baking soda (bicarbonate of soda)
• ¾ teaspoon fine sea salt

For the chocolate glaze:

• 1½ cups (200 g) powdered (icing) sugar
• 1/3 cup (30 g) natural cocoa powder
• 1 teaspoon pure vanilla extract
• 3 tablespoons whole milk, plus more if needed

DIRECTIONS

1. Make the cookies: Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
2. Pour the honey into a small frying pan and place over medium-high heat until the honey starts to bubble around the edges and is loose. Remove the pan from the heat and stir in the white US granulated (UK caster) sugar, butter, water, cinnamon, nutmeg, cloves, allspice, and cardamom until the sugar dissolves. Pour the mixture into a medium bowl and let cool for 10 minutes.
3. Stir in the sour cream until smooth, then add the flour and sprinkle over the baking soda (bicarb) and salt. Fold the mixture with a silicone spatula or wooden spoon until the dough just comes together and there are no dry pockets of flour remaining.
4. Scrape the dough onto a lightly floured work surface. Using a lightly floured rolling pin, roll out the dough to ½ inch (13 mm) thick. Using a 2½- to 3-inch (6.5 to 7.5 cm) round or heart-shaped cutter, cut out cookies and transfer them to the prepared baking sheets, spaced 2 inches (5 cm) apart. Reroll the scraps to cut out more cookies.
5. Bake until the cookies are risen, golden brown at the edges, and give just slightly when pressed on top, 15-20 minutes, switching racks and rotating the baking sheets front to back halfway through. The cookies will firm up considerably upon cooling so err on the side of underbaking them.
6. Transfer the baking sheets to wire racks. Let the cookies cool on the pans for 1 minute, then transfer them to the racks to cool completely.
7. Make the chocolate glaze: In a small bowl, whisk together the powdered (icing) sugar and cocoa. Add the vanilla and 2 tablespoons of the milk and stir until a thick paste forms. Add another 1 tablespoons milk and stir until the glaze is pourable and smooth but not too runny. Add more milk if needed to reach the consistency you want.
8. Balance a cookie on the tines of a fork and position it over the bowl of glaze. Use a spoon in your other hand to spoon glaze over the cookie, allowing the excess to drip back into the bowl. Once the glaze stops dripping, return the cookies to a rack or a baking sheet. Repeat glazing the remaining cookies. Let the glaze dry until set before serving.

Rainbow Sprinkles-Covered Cookies (Mexico)

Adapted from Crumbsby Ben Mims

Preparation time: 15 minutes, plus 1 hour chilling time

Cooking time: 15 minutes

Makes: About 36 cookies

INGREDIENTS

• 2 cups (280 g) all-purpose (plain) flour
• 1½ teaspoons baking powder
• ¾ teaspoon fine sea salt
• ¾ cup (150 g) white US granulated (UK caster) sugar
• ½ cup (115 g) cold-rendered leaf lard or vegetable shortening, softened
• 4 tablespoons (2 oz/55 g) unsalted butter, softened
• 1 teaspoon pure vanilla extract, preferably Mexican
• 2 eggs, 1 whole and 1 separated
• 1 tablespoon water
• ½ cup (120 g) rainbow-colored nonpareils (hundreds & thousands) or small dragées

DIRECTIONS

• Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, with a hand mixer, combine the sugar, lard, butter, and vanilla and beat on medium speed until light and fluffy, 2-3 minutes. Add the whole egg, beat until smooth, then add the egg yolk to the bowl, beating until smooth. Add the flour mixture to the bowl and stir until a dough forms and there are no dry patches of flour remaining. Cover the bowl with plastic wrap (cling film) and refrigerate the dough for 30 minutes to firm.
• Scrape the dough onto a lightly floured work surface and use a rolling pin to flatten the dough to ¼ inch (6 mm) thick. Using a 2½-inch (6.5 cm) round cutter, cut out cookies and transfer them to the prepared baking sheets, spaced 2 inches (5 cm) apart. Reroll the dough and cut out more cookies. Place the baking sheets in the refrigerator for 30 minutes to firm the dough rounds.
• Meanwhile, make an egg wash by whisking the remaining egg white with the water until smooth. Place the nonpareils in a shallow dish or large plate.
• Using a pastry brush, brush some of the egg wash over the top of a dough round and place the round, brushed-side down, in the nonpareils to completely encrust that side. Invert the cookie and return it to its spot on the baking sheet. Repeat with the remaining dough rounds.
• Bake until light golden brown at the edges and just set in the center, 12-15 minutes, switching racks and rotating the baking sheets front to back halfway through.
• Transfer the baking sheets to wire racks. Let the cookies cool on the pans for 1 minute, then transfer them to the racks to cool completely.

Flower Shaped Butter Cookies (Italy)

Adapted from Crumbsby Ben Mims

Preparation time: 45 minutes

Cooking time: 15 minutes

Makes: About 24 cookies

INGREDIENTS

• 1 cup (140 g) all-purpose (plain) flour
• ¾ cup (105 g) potato starch or cornstarch (cornflour)
• ¾ teaspoon fine sea salt
• 2 hard-boiled egg yolks
• 1 stick (4 oz/115 g) unsalted butter, softened
• ½ cup (65 g) powdered (icing) sugar, plus more for dusting
• 1 teaspoon pure vanilla extract or almond extract
• Finely grated zest of 1 lemon

DIRECTIONS

1. Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, potato starch, and salt. Place a fine sieve over a large bowl and use a silicone spatula to press the hard-boiled egg yolks through the sieve, scraping the back of the sieve to ensure you get all the egg yolk. Add the butter and sugar, and beat on medium speed with a hand mixer until pale and fluffy, 2-3 minutes. Beat in the vanilla extract and lemon zest. Add the dry ingredients and stir until the dough forms and there are no dry patches of flour remaining. Gather the dough into a ball.
3. Working on a lightly floured work surface, roll out the dough with a rolling pin to ⅜ inch (1 cm) thick. Using a 2½-inch (6.5 cm) flower-shaped cutter, cut out shapes of dough. Reroll the scraps to cut out more cookies. Transfer the shapes to the prepared baking sheets, spaced 1 inch (2.5 cm) apart. Using the end of a narrow-handled wooden spoon or a ½-inch (13 mm) round piping tip (nozzle), punch out the center of each dough flower. Reroll the centers to make more cookies or discard them.
4. Bake until golden brown at the edges and dry to the touch on top, 10-15 minutes, switching racks and rotating the baking sheets front to back halfway through.
5. Transfer the baking sheets to wire racks and let the cookies rest on the pans for 1 minute. While they are still hot, dust the cookies with sugar and then transfer directly to the racks to cool completely.

VARIATION

Castagnese

Substitute the same weight of chestnut flour for the potato starch.

Chocolate Chip Cookies (United States)

"Ben's best baking tip? "Be patient. So much of the success of your baking comes down to simply giving things the time they need to set up or cool down. Don’t rush things. Always set a timer. Oh, and use a scale! Using the proper weight of ingredients (versus using volume measurements) will be the single greatest determining factor in the outcome of your cookies and all baked goods."

There's so much inside of Crumbs, including the origin story of each cookie and its region. Try them for breakfast, with afternoon tea, on holidays, or as a late-night snack, they are that good!

Order 'Crumbs' Here!

Crumbs: Cookies and Sweets From Around the World

Taylor Swift Chai Sugar Cookies

I probably made these 5 times last year, and I can't wait to do it all again this season! These chai cookies, popularized by none other than Taylor Swift herself, are perfectly plump, chewy, crispy, and sweet all at once. The warm chai spice is fall's best flavor match, especially when you enjoy 'em with a hot PSL or spiked coffee. The sweet icing is non-negotiable! (via Brit + Co)

Paleo Pumpkin Chocolate Chip Cookies

Pumpkin and chocolate, what more could you want?! These Paleo-approved cookies are crafted with wholesome ingredients, so you can feel good about indulging any time of day. (via Sarah Anderson for Brit + Co)

Pumpkin Pie Cookies

Crumbl, who? These copycat cookies are like a tasty hybrid between a pie and a cookie, and they couldn't be yummier. Each one is super dense, so just one will do you in perfectly this fall. (via Chahinez of Lifestyle of a Foodie for Brit + Co)

Gluten-Free Chocolate Chip Cookies

Fear not, gluten-free babes. Here's a fall cookie recipe for you! These GF chocolate chip cookies are just as ooey-gooey as their non-GF counterparts, and they're super easy to whip up. Plus, you can freeze the dough in individual portions to stretch the shelf life of this recipe and have cookies on-deck all fall long! (via Brit + Co)

Spider Halloween Cookies

If you just can't wait for Halloween, these cute lil' spider cookies will help you dish up all the spooky vibes ahead of time. A Reese's cup spider sits atop an "oh-so tender" snickerdoodle cookie base, which is a total match made in Halloween dessert heaven. (via Chahinez of Lifestyle of a Foodie for Brit + Co)

Chocolate Marshmallow Cookies

Forget s'mores – these marshmallow cookies look entirely too appetizing. The chocolate cookie base is chewy and soft, complementing the melty 'mallow seamlessly. Each bite is topped off with a layer of melted chocolate to really seal the deal. Add this fall cookie recipe to your bake list, stat! (via Completely Delicious)

Bakery Style Oatmeal Raisin Cookies

Oatmeal raisin cookies will always hit the spot no matter the time of year, but the warm spices and oatmeal notes they deliver seem especially perfect for eating on a cozy fall evening. This recipe emulates fresh cookies from a bakery, so you can snack on a high-quality sweet treat without ever leaving the house – or paying a premium price for a single cookie! (via Kathryn's Kitchen)

Vegan Peanut Butter Kisses

These vegan cookies are a total classic. The "tender and moist peanut butter cookie" will have you in a trance, while the "irresistible dark chocolate ganache center" will leave you craving more! (via Vanilla and Bean)

Brown Butter Pumpkin Oatmeal Latte Cookies

Brown butter is the best (and easiest) way to level up your fall cookie recipes. It adds some nuanced flavor notes that you just don't get from un-browned butter, plus a nice nuttiness that feels super fall-like. These oatmeal-packed cookies also boast pumpkin, so they'll work really well with your morning PSL. (via Half Baked Harvest)

Thumbprint Cookies

I love making thumbprint cookies because you can customize them based on the jam you have on-hand, or even make a few different varieties depending on your mood. These "buttery" shortbread cookies are complete with whatever you choose! (via Feel Good Foodie)

Pumpkin Oatmeal Cookies with Cranberries and Chocolate Chunks

Talk about loaded. These fall cookies settle into the season in such a tasty way, thanks to dried cranberries and copious amounts of chocolate chunks. They're made with whole grains and no refined sugar, so they've gotta be healthy, right?! Sweetened with maple syrup and finished with a dash of cinnamon and pumpkin spice, you'll be baking these (and devouring them) every week. (via Bowl of Delicious)

Five Spice Snickerdoodle Cookies

These cookies boast star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds to form their flavor. Think of them like a more complex snickerdoodle! They come together in just 30 minutes, which is definitely preferred on busy fall evenings. (via Takes Two Eggs)

One-Bowl Vegan Chocolate Chunk Cookies

One bowl and 15 minutes is all you need to create some seriously good vegan chocolate chunk cookies. The best part about this recipe in particular is it leverages wholesome ingredients, so your cookies come out healthier than most other fall cookie recipes. They're totally snack-worthy, no matter what time of day it is! (via Rachel Mansfield)

Brown Butter & Maple Chewy Pumpkin Cookies

These chewy cookies satisfy every fall craving you could possibly have: brown butter, maple, and pumpkin. Top 'em off with some chunky sea salt, and prepare to be impressed. (via Butternut Bakery)

Dinner Time Live With David Chang: Holiday Edition — On Netflix Now Until December 10

Nothing says the holidays like tons of delicious meals, and Chef David Chang is cooking some amazing food for his celebrity friends — and he's doing it all live. (Because, a lot of TV cooking uses swaps and stylists to make it look better than it actually is). I'm getting hungry just thinking about it!

Dinner Time Live With David Chang: Holiday Edition is hosted by David Chang.

Meet Me Next Christmas — On Netflix November 6

Christmas in New York City is truly a magical experience, and Layla's looking for her own fairytale romance this holiday season. And believe it or not, the ticket to finding her one true love is getting into the Pentatonix Christmas Eve Concert.

Meet Me Next Christmas streams November 6 and stars Christina Milian, Devale Ellis, Kofi Siriboe, Tymika Tafari, Mitch Grassi, Scott Hoying, Kirstin Maldonado, Kevin Olusola, Matt Sallee, Kalen Allen, Nikki Duval, and Wesley French.

Hot Frosty — On Netflix November 13

Nobody puts me in the holiday spirit like seeing Lacey Chabert onscreen, and this year, she's playing Kathy, a widow who happens to bring a handsome snowman to life. (I don't remember this in the "Frosty the Snowman" lyrics!). He helps Kathy reconnect with her emotions as they begin to fall for each other — and as he begins to melt.

Hot Frosty will stream on Netflix beginning November 13 and stars Lacey Chabert, Dustin Milligan, Craig Robinson, Joe Lo Truglio, Katy Mixon, Lauren Holly, and Chrishell Stause.

It's almost time for Virgin River season 6, which means we're getting closer to the ultimate cozy TV show. I mean, just look at those twinkly lights and pine trees in this preview image! It gives me the same exact feeling as drinking a mug of hot cocoa. This year, we're getting closer to Mel and Jack’s wedding, and confronting some serious secrets and drama along the way. This might not count as a Netflix holiday movie but I couldn't NOT include it!!!

Virgin River season 6 hits Netflix November 19 and stars Alexandra Breckenridge, Martin Henderson, John Allen Nelson, Tim Matheson, Annette O’Toole, Colin Lawrence, Benjamin Hollingsworth, Zibby Allen, Sarah Dugdale, Marco Grazzini, Mark Ghanimé, Kai Bradbury, Kandyse McClure, Jessica Rothe, and Callum Kerr.

Remember that One Tree Hill episode where the Ravens take part in the "Boy Toy" charity auction? Complete with a shirtless fashion show? Consider this the Netflix holiday movie response. When former dancer Ashley learns her parents' performing venue is in danger, she puts together the ultimate Christmas-themed show to raise money. Shirts not included.

The Merry Gentlemen hits Netflix November 20 and stars Britt Robertson, Chad Michael Murray, Marla Sokoloff, Beth Broderick, Michael Gross, Maxwell Caulfield, Hector David Jr., Colt Prattes, and Marc Anthony Samuel

Spellbound — On Netflix November 22

Okay, this fantasy movie might not technically be a Christmas movie, but it has everything I need in my Netflix holiday movies: family, hope, and love. After her parents are turned into monsters, princess Ellian must go on the ultimate quest to put everything right.

Spellbound hits Netflix November 22 and stars Rachel Zegler, John Lithgow, Jenifer Lewis, Nathan Lane, Tituss Burgess, Javier Bardem, and Nicole Kidman.

Our Little Secret — On Netflix November 27

If EXmas taught us anything, it's that spending the holidays with your ex is anything but calm. And in Lindsay Lohan's new movie, she finds herself at the same Christmas celebration as her ex when they realize their new SO's are siblings. No, that's not awkward at all.

Our Little Secret hits Netflix November 27 stars Lindsay Lohan, Ian Harding, Tim Meadows, Jon Rudnitsky, Henry Czerny, Judy Reyes, Chris Parnell, Kristin Chenoweth, Dan Bucatinsky, Katie Baker, Jake Brennan, Ash Santos, and Brian Unger.

Is It Cake? Holidays — On Netflix November 28

The only thing more enjoyable than eating delicious food is watching master bakers create beautiful food. This holiday special features edible ice skates, nutcrackers, and reindeer that will change the way you look at baking forever. Watch it in one sitting and it definitely counts as a holiday movie ;).

Is It Cake? Holidays hits Netflix November 28 and stars Jonny Manganello, Andrew Fuller, April Julian, Elizabeth Rowe, Miko Kaw Hok Uy, Danya Smith, Henderson Gonzalez, Grace Pak, and Jujhar Mann, with judges Rachel Bloom, Hannah Berner, Tiffany Haddish, Devon Walker, James Austin Johnson, Chris Witaske, Sasheer Zamata, Terry Crews, Punkie Johnson, and Randall Park.

The Snow Sister — On Netflix November 29

Julian's turning 11 on Christmas Eve, and even though it's usually the best day ever, this year is overshadowed by the death of his older sister. A newfound friendship with Hedwig helps him heal, but he can't help but feel like Hedwig's house — and the old man that's always around — are hiding secrets.

The Snow Sister hits Netflix November 29 and stars Mudit Gupta, Celina Meyer Hovland, Ole Steinkjer Øyen, Jan Sælid, Samsaya, Gunnar Eiriksson, and Advika.