Before Baking Cookies
Add sparkle to cookies with simple sugars. Press balls of sugar cookie dough with greased and sugared glass. Using a very small spoon, add red sugar to cookies in spiral design to look like peppermint candies. Or place red sugar in resealable plastic bag; snip off tiny corner. Squeeze sugar from bag onto cookies.
After Baking Cookies
Dip cookies in melted chocolate. To melt chocolate for dipping, heat 1 teaspoon shortening with 3 ounces bittersweet, semisweet or white chocolate over low heat, stirring frequently, until chocolate is melted and smooth. Drizzle melted chocolate over cookies. Heat white baking chips or semisweet chocolate chips in resealable plastic bag in microwave until softened; squeeze until smooth. Snip off tiny corner of bag, and squeeze chocolate over cookies.
Drizzle glaze over cookies.
Fill a resealable plastic bag with ready-to-use frosting from a tub or with a homemade powdered sugar glaze. Snip off tiny corner of bag, and squeeze glaze over cookies. Dust glazed cookies with baking cocoa, using a stencil. Use ready-made stencils or craft your own using miniature cookie cutters, taping over open areas to use just the outline. Place stencil on cookies.
Let candies star on cookies.
Press milk chocolate candies into cookies immediately after baking.
Make an impression with cookie cutters.
Dip small cookie cutters into cinnamon, then press lightly onto tops of frosted bars.
Dazzle with gels.
Squeeze Betty Crocker® decorating gels over frosted cookies in simple designs.
Jazz up cookie frosting.
Frost cookies, then pull the tines of a fork through frosting for a decorative finish.
Embellish cookies with candies.
Frost a pizza-size cookie, then decorate with favorite candies.