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Don't fancy yourself as a fancy cookie maker? Check out these Easy Decorated Christmas Cookies, they're one-bowl, no-mixer and simply delish!
Four years ago, Scott and I moved from Raleigh, NC to the mountains of North Carolina near Asheville. We'd lived in Raleigh for almost 40 years and, though we still miss our friends, it didn't take us long to adjust to this beautiful little corner of God's creation. In early December of that first year in the mountains, we got 18 inches of snow! We were socked in for 4 days before the snow plow came to rescue us but we didn't mind as we had heat and power. We pulled out the Christmas decorations and enjoyed making the house look like a magical snow globe. The inspiration for these Snowy Night in the Mountains, Easy Decorated Christmas cookies came in the midst of that first mountain snow adventure.
I wanted them to be a simple representation of an evergreen tree on a snowy night. It's an easy technique, as you will see from the step-by-step tutorial below. Stir together the buttery, delicious shortbread dough (one bowl, no mixer needed!) and roll it out. Cut the cookies, chill, and bake.
These Easy Decorated Christmas Cookies are a take-off on my Christmas Shortbread Cookies, another fun and easy shortbread holiday cookie. I was thrilled to come up with a pretty Christmas cookie that didn't require any decorating expertise. Apparently, they made other bakers happy too, as I've gotten lots of comments and emails about these festive cookies. They've been pinned over 1,000,000 times!
I love that you can make these Easy Decorated Christmas Cookies in steps. Make the dough and roll out the cookies. At this point, they'll need to chill a bit but you can also freeze them for a baking day in the future. Once they're baked you can either decorate them right away, store them in an airtight container or pop them in the freezer. When you're ready to decorate, they will be too!
Easy (and fun) decorating technique!
To decorate, make a simple two-ingredient icing in deep blue and dip the cookies to coat the top. I call this my Dip, Drip and Flip technique. After the top is dipped in the icing, let it drip back into the bowl for 20-30 seconds. When the dripping slows down, simply flip the cookies over and give it a gentle shake to even out the icing. It's an easy alternative to the more complicated, royal icing method of decorating cookies - and, unlike royal icing, this stuff actually tastes good!
These Easy Decorated Christmas cookies then get a sprinkle of "snow" (tiny white nonpareils). After the cookies are set squiggle on a simple white tree (no fancy decorating skills needed!), add more sprinkles to the tree and you've got a "snowy night in the mountains" cookie!
What do I mean by "squiggle on a simple white tree"? Don't be intimidated! You'll need a disposable pastry bag and a plain decorating tip (links below under Café Tips). Make the easy buttercream (again one bowl and no mixer needed!) and start squiggling! You can practice on a small plate until you're happy with your squiggling.
I have a hard time piping Christmas trees in consistent sizes so I came up with a little trick to help me. I cut out a small paper tree, lay it on each cookie before piping and lightly cut along the sides of the paper with a small sharp knife. Then, starting at the top, I pipe (squiggle) my trees to cover the cuts. Voila! All the trees are the same size.
We've created a video to demonstrate this fun, easy "Snowy Night in the Mountains" decorating technique:
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I use this easy shortbread dough for so many of my cookies because it's a dream to work with. There's no chilling before rolling and it doesn't stick easily to the counter or rolling pin. A bit of cornstarch in the dough (and a stint in the fridge after being rolled) helps keep those nice, crisp edges in the oven.
How to roll dough to an even thickness
You might be a pro, but I have trouble rolling dough to a consistent thickness. There are several tricks to help remedial rollers like myself to achieve that even thickness. I've found that the easiest technique is to use a rolling pin with graduated rings on the ends. You simply choose the thickness you want (1/16, ⅛, ¼, or ⅜-inch) and roll away perfectly consistent cookies! The rings are removable, so you can use it as a conventional rolling pin as well.
We've added a video for this part too - so you can see exactly how this rolling pin makes things SO easy. Check it out:
A lovely gift idea!
We've created a free printable gift label for these cookies.
To receive the labels via email, simply leave a comment requesting them and we'll send the labels as well as instructions on how to use them.
So you can stop looking for your signature holiday cookie! Whip up a batch of these Easy Decorated Christmas Cookies; I think you'll be sure to hear lots of oohs and ahhs when you pull out the coffee and cookie platter or the gift bags/boxes
Café Tips for making these Easy Decorated Christmas Cookies
- Because there’s no mixer used, the butter needs to be very soft when mixing up these Christmas Shortbread Cookies. That can be difficult at this time of year, even if you let the butter sit out for hours. A short stint in the microwave on the very lowest power level (on mine, it's 10%, check to see what yours is) works like magic to soften butter. You’ll need to experiment a bit with your microwave though, as they’re all different. Start with 20 or 30-second increments at power level 10 until you learn how long your microwave will take to get the butter nice and soft, but not melted.
- If you prefer to use a mixer, by all means, go ahead. We love not having to drag out the mixer and the ease of mixing up this dough by hand but it will work fine with a mixer. Just don't overmix the dough or it will get tough.
- I used peppermint extract in my glaze and buttercream. Feel free to use other flavorings. Almond, vanilla, orange, lemon and coconut extracts are also delicious.
- Flavor extracts can vary in intensity. It's better to start with a small amount in the icing, then take a little taste. You can always add more, but you sure can't remove it! If you're looking for a good peppermint extract I love this LorAnn Peppermint Bakery Emulsion.
- The recipe calls for a one-hour (or longer) chill for the cutout cookies. If I'm in a big hurry, I just pop them into the freezer for 10-15 minutes (don't tell anyone I cheat!).
- A few tips on rolling and cutting out cookies:
- Keep your work surface and rolling pin lightly dusted with flour.
- I also like to rub the cutting edge of my cookie cutter in a little flour in between each cookie.
- Press fairly firmly when cutting out the cookies, but don’t twist the cookie cutter as the shape will get distorted.
- If you don’t have room in your refrigerator to chill the cookies on two sheet pans, just transfer all of them to one pan after cutting. Then later, once they’re chilled, you can divide them between the two pans for baking.
- When re-rolling the scraps, incorporate as little of the flour on the work surface as possible but enough so that the dough doesn't stick.
- The rolling pin mentioned above is WONDERFUL and makes rolling dough like this a breeze!
- Occasionally, some of the cookies will be slightly puffed on the top when removed from the oven. You can give them a nice flat top by pushing on the top gently with a flat metal spatula.
- Sometimes the glaze for these cookies will have lots of bubbles. These bubbles will cause imperfections in the surface of the glazed cookies. Simply stir the glaze very slowly to get rid of the bubbles.
- I love to have a supply of these super sturdy decorating bags. They’re not expensive, and a box will last forever. The bags come in a nice flat box, so they’re easy to store. I used to buy my bags at the local craft store and got about 10 bags for slightly less than this whole box of 100 bags! Definitely a wonderful deal.
- The tip that I use to pipe the Christmas Trees is a Wilton #3 Round Piping Tip.
- I love these pre-cut parchment paper sheets when making cookies. They are the perfect size for a cookie sheet pan and also come in a nice flat box for easy storing. This 100-pack will last forever - and save you some time and hassle.
- I used Wilton Delphinium Blue paste food coloring.
- I like to add a little star on the top of the tree. I used these mini pearlized snowflakes for mine.
- Don’t roll these cookies too thin, otherwise, they will be difficult to dip into the glaze when decorating. I roll mine to a ⅜-inch thickness and use an adjustable rolling pin. How do you roll them to the desired thickness? This reasonably priced rolling pin is a super-easy way to achieve the same perfect thickness for all your cookies. It has 1/16, ⅙, ¼, and ⅜-inch removable discs, making it easy to flatten your dough to a uniform thickness. Have a baker on your shopping list? This would make a lovely gift that can be used year-round. You might even be the lucky recipient of some perfect, even Easy Decorated Christmas Cookies!
Thought for the day:
For to us a child is born, to us, a son is given;
and the government shall be upon his shoulder,
and his name shall be called Wonderful Counselor,
Mighty God, Everlasting Father, Prince of Peace.
Of the increase of his government and of peace, there will be no end,
on the throne of David and over his kingdom,
to establish it and to uphold it with justice and with righteousness
from this time forth and forevermore.
Isaiah 9:6-7
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
Don't fancy yourself as a fancy cookie maker? Check out these Easy Decorated Christmas Cookies, they're one-bowl, no-mixer and simply delish!

- 8 ounces very soft salted butter 2 sticks
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup cornstarch
- 2 cups powdered sugar
- 4 tablespoons half and half or milk, maybe more
- ¼-1 teaspoon peppermint extract
- blue paste food coloring I used Wilton Delphinium Blue
- 1 tablespoon very soft butter
- 1 cup powdered sugar
- 1 ½-2 tablespoons half and half or milk
- ½ teaspoon peppermint extract
- white nonpareils
- small white pearlized snowflakes for the tree topper optional
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Line 2 sheet pans with parchment paper. Set aside.
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Place soft butter in a medium-size mixing bowl. Stir with a wooden spoon or sturdy spatula until nice and smooth. Add powdered sugar and vanilla. Mix together by hand for about 30 seconds, until fluffy and well blended.
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Sprinkle the flour and cornstarch evenly over the top. Stir until flour is incorporated and the dough is shaggy. Turn out onto a lightly floured surface and press dough in a ball. Knead a few times until fairly smooth then form into a ball again and press with your hands into a flat disk.
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On a lightly floured work surface, roll out dough to a ⅜-inch thickness. Keep work surface, dough and rolling pin lightly dusted with flour. Cut circles and place on prepared pans. Re-roll scraps as many times as needed to use up the dough.
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Place cutouts in the refrigerator for at least one hour or up to 24 hours.
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When ready to bake, preheat oven to 350˚F. Remove cookies from refrigerator and bake for 12-16 minutes or until just beginning to turn golden at the edges. Rotate pans halfway through for even browning. Cool completely before icing.
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Combine powdered sugar, half and half and ¼ teaspoon peppermint (or other flavored) extract in a medium-size bowl. Mix until smooth. The glaze should be thick but pourable. Add a little more half and half if too thick. Taste the glaze and add more peppermint extract, if needed (see the note above in the post).
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Dip the tip of a small knife into the blue food coloring and swirl some of it into the icing. Stir well and add more food color until desired shade of blue is achieved. Transfer the glaze to a shallow bowl.
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Holding onto the edges of a cookie, dip the top surface into the glaze, being sure all of the surfaces touch the glaze. Pull cookie up and out of the glaze. Allow excess glaze to drip back into a separate bowl.
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When the glaze stops dripping, quickly flip the cookie right side up and give it a gentle jiggle to allow the glaze to flow evenly over the surface. Repeat with remaining cookies. Allow glaze to dry for 15-30 minutes.
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Place butter in a medium-size bowl and stir until smooth. Add powdered sugar, 1½ tablespoons of half and half and the mint extract and stir vigorously until smooth, adding a bit more half and half, if needed to achieve a fairly thick but spoonable consistency.
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Place buttercream in a pastry bag fitted with a small round icing tip (I used a Wilton #3 round tip). Starting at the upper edge of one cookie, pipe the Christmas trees by making increasingly wider lines, stopping about ¼-inch above the lower edge of the cookie (see pictures in the post). Immediately sprinkle trees with a few more white nonpareils. Set aside to dry.
See Café Tips above for lots of extra tips and instructions.
Half and half is an American convenience product often used in coffee as a creamer. If half and half is not available where you live, you can use a combination of half milk and half cream, just milk or just cream.
The recipe makes 16 large (3-inch) or two dozen smaller (2-inch) cookies.
Once cookies have been dried for 4-5 hours or overnight, they can be stacked in an airtight container.
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Susan says
So excited to make these, I have to be gluten free and I love pretty foods, please send me the labels. Thank you
Lindsay @ The Café Sucre Farine says
Sure, Susan!
Jeanne says
Hi Chris, I am going to make these for my family for Christmas. Im trying to make the dough in advance. Can the dough be frozen?
I hope mine tun out as pretty as yours! Will you please send me the labels? Thank you!
Lindsay @ The Café Sucre Farine says
Hi Jeanne, yes you can freeze these! We will send the labels.
Vickie Brucia says
Merry Christmas from Texas! Can’t wait to make your darling cookies! Please send me your adorable labels. Thanks!!
Lindsay @ The Café Sucre Farine says
Sending them your way, Vickie!
Kathy Seibert says
I can’t wait to try these with my granddaughter. Our favorite place is in the mountains in Boone, NC. These will be perfect. Please send me the labels.
Lindsay @ The Café Sucre Farine says
That's great, Kathy! Sending them your way!
Crystal Eberle says
These are adorable! I love Christmas cookies in blue. Please send me those labels please!
Lindsay @ The Café Sucre Farine says
Sure, Crystal!
Effie says
Thank you for your recipe and videos
I would love the stickers please
Effie
Lindsay @ The Café Sucre Farine says
Thanks, Effie! Sending the labels your way.
Cheryl says
I am so excited to try these cookies. They are so beautiful and look professional. No one will believe that I made them.
Can you please send the label also?
Thank you
Lindsay @ The Café Sucre Farine says
Hi Cheryl, I missed this comment, but just sent the labels your way!
Jane says
these are so going on our table at Christmas - beautiful and easy cookies. Thank you for sharing.
Please send me the adorable labels - a great gift for family and friends
Lindsay @ The Café Sucre Farine says
Sending them your way, Jane!
Becky says
What beautiful cookies! I would love to have the labels if you’re still sending them! Can’t wait to use your recipes for the holidays 😊.
Lindsay @ The Café Sucre Farine says
Thanks, Becky! Sending them your way!
Sheila Dunn says
So beautiful for gift giving! Please send me the download for the Snowy Night labels. Thank you!!!
Lindsay @ The Café Sucre Farine says
Sure, Sheila!
Lisa says
I would love your labels
Lindsay @ The Café Sucre Farine says
Sending them your way, Lisa!
Cathy says
Another great recipe! 💕 Will you please share the labels to me… ☺️
Chris Scheuer says
Sure, Cathy!
AJ says
Hi Chris,
Just wanted to let you know that I made these at Christmas and they were so delicious and melt in your mouth cookies. They were loved by all. I am not a professional baker by all means but I followed your instructions to a tee and decorated them as you instructed. They came out beautiful.
Thank you again for this lovely recipe.
Chris Scheuer says
I'm so happy to hear that, AJ! Thank you for letting us know!
Enola P says
I am excited to try theses! Christmas has passed, but it is still winter!
Could you please send me the pattern for the label?
Thanks!
Chris Scheuer says
Sure, Enola!
Maria says
Lovely recipes. Would you Please send me the labels?
Chris Scheuer says
Sure, Maria!
Cathy says
What a delightful cookie! I have tried your dip, drip and flip method - and it works although the flipping is sometimes tricky if you're a bit clumsy or arthritic!
Please send along the labels!
Have a blessed Christmas!
Chris Scheuer says
Sending them your way, Pam!
Pam Tidwell says
Oh these are beautiful! I’d love a copy of the labels please!
Pam
Chris Scheuer says
Sure, Pam!