These ornament Christmas cookies are a festive and elegant way to celebrate the holiday season. With their rich colors, intricate piping, and sparkling details, each cookie looks like a tiny ornament straight off the tree. They’re the perfect mix of cozy charm and holiday magic for your winter baking lineup!

Ornament Christmas cookies decorated with royal icing

*DISCLOSURE: This post contains affiliate links, which means that, at no additional cost to you, I may earn a small commission if you purchase from one of my links. I greatly appreciate your support!

Techniques covered in this set of cookies:

Two consistency outline and flood
Pressure piping
Gold luster dust
Pressure piping
Detail piping
Working with sprinkles
Intricate line work
Flooding sections
Preventing craters

Before we get into the specifics of this set, if you’re brand new to royal icin,g I’d recommend starting with my foundation post: What is Royal Icing?

And if you’d like more detailed prep instructions and a private class video specific to the set of cookies you’re making, definitely check out my online cookie decorating classes!

Now, let’s get started with these Ornament Christmas Cookies!

The cookies/posts included in this set are:

Main Post: Ornament Christmas Cookies
For now, all designs are only included in the main post.

Post Directory

Click on the section to be brought directly there

Designs Included in This Set: Ornament Christmas Cookies
How to Make These Ornament Christmas Cookies
Step-by-Step Decorating Instructions for Each Cookie

Designs Included in This Set: Ornament Christmas Cookies

All designs utilize the following (at least for the topper):

Gold luster dust
Luster dust accompaniments: small container, color solution, small scoop

Ornament Cookies: White 1

white ornament cookies decorated with royal icing for christmas

Ornament Cookies: White 2

Ornament Cookies: White 3

Small round brush (bear technique)
Bowl of water

Ornament Cookies: White 4

Small sanding sugar for the topper

Ornament Cookies: White 5

Small sanding sugar for the snow
Embossed parchment paper: Waltz of the Snowflake (allowed to drive for 4 to 8 hours)

Ornament Cookies: White 6

Ornament Cookies: White 7

Gold edible glitter

Ornament Cookies: White 8

Large sanding sugar

Ornament Cookies: Burgundy 1

Small sanding sugar

burgundy ornament cookies decorated with royal icing for christmas

Ornament Cookies: Burgundy 2

Ornament Cookies: Burgundy 3

Ornament Cookies: Burgundy 4

Ornament Cookies: Pink 1

pink ornament cookies decorated with royal icing for christmas

Ornament Cookies: Pink 2

M piped detailedium peak piping consistency for the sweater

Ornament Cookies: Pink 3

Ornament Cookies: Pink 4

Gold edible glitter

Ornament Cookies: Pink 5

Embossed parchment paper: Cable Knit (allow to dry for 4 to 8 hours)

Ornament Cookies: Mint 1

Small sanding sugar

mint ornament cookies decorated with royal icing for christmas

Ornament Cookies: Mint 2

Small sanding sugar

Ornament Cookies: Mint 3

Embossed parchment paper: Snow Cute (allow to dry for 4 to 8 hours)
Small angled brush and bowl of water for the brush embroidery

Ornament Cookies: Mint 4

Large sanding sugar

Ornament Cookies: Mint 5

Ornament Cookies: Green 1

Ornament Cookies: Green 2

Medium peak piping consistency for the cable knit technique

green ornament cookies decorated with royal icing for christmas

Ornament Cookies: Green 3

White nonpareils

Ornament Cookies: Green 4

Embossed parchment paper: Mistletoe Sprigs (allow to dry for 4 to 8 hours)

Ornament Cookies: Green 5

Ornament Cookies: Blue 1

Medium white pearl sprinkle for the center
Use a knife or a Thingamagenie to spread the icing on the base layer

blue ornament cookies decorated with royal icing for christmas

Ornament Cookies: Blue 2

Pressure piped design with soft peak piping consistency

Ornament Cookies: Blue 3

Gold edible glitter
Small angled brush and bowl of water for the brush embroidery technique

Ornament Cookies: Blue 4

Embossed parchment paper: Moroccan Tile (allow to dry for 4 to 8 hours)

Ornament Cookies: Blue 5

Large sanding sugar

Ornament Cookies: Blue 6

How to Make These Ornament Christmas Cookies

I recommend breaking up the cookie decorating process into a several-day affair. Decorating an entire set of cookies with royal icing from start to finish is not something you can accomplish in a few hours, and it would be challenging (if not impossible for some) to complete in a full day of work.

Step 1: Purchase All Supplies, Ingredients, Tools, etc Needed

Click here for a list of all basic baking/cookie decorating supplies

Keep in mind that some of these products are sourced from small businesses (especially the cookie cutters), and may take up to a couple of weeks to arrive.

Cookie cutters:

Set of Ornament Cutters from Brighton Cutters

Food Coloring:

Click here for links to basic sets of gel food coloring colors from Wilton, Chefmaster, Americolor, and Artisan Accents (search “gel colors” in post).

Color Palette

Tools + decorations you’ll need for this set:

Tipless Piping Bags
Scissors (small and sharp)
Paper Towels
Toothpick or Scribe
Thin Scribe (for detail work)
2 in 1 Decorating Tool aka The Thingamagenie
Edible Marker (any color)
Tiny Detail Paint Brush from The Sugar Art
- Tiny Detail Paint Brush (Amazon) Amazon alternative

Small Angled Paint Brush from The Sugar Art
- Small Angled Paint Brush (Amazon) Amazon alternative

Medium Squared/Flat Tip Paint Brush from The Sugar Art
- Medium Squared/Flat Tip Paint Brush (Amazon) Amazon alternative

Small bowl of water
Color Solution (or Everclear or high proof Vodka)
Gold Luster Dust from The Sugar Art
Tiny Metal Scoop (optional) to scoop the luster dust
Small Container (optional) to mix & reuse luster dust
How to do the White Crackle (or any color crackle)
Gold Edible Glitter Buy the spray bottle
Small sanding sugar (white) Amazon option 1
Small sanding sugar (white) Amazon option 2
Large sanding sugar (white) Amazon
White Nonpareils
Medium white pearl sprinkles
Tweezers for Sprinkes
Offset Spatula (or kitchen knife with rounded end)
Embossed Parchment Paper: Waltz of the Snowflake
Embossed Parchment Paper: Cable Knit
Embossed Parchment Paper: Snow Cute
Embossed Parchment Paper: Mistletoe Sprigs
Embossed Parchment Paper: Moroccan Tile

Helpful posts on tools, equipment, + decorations:

Step 2: Bake the Cookies

I recommend baking the cookies up to 2 days before you plan to decorate. Store uniced cookies in an airtight container on the counter for up to 1 week before icing.

Check out my cookie recipe here.

Helpful posts when baking the cookies:

Step 3: Prep the Icing for Decorating

Start this process up to 24-48 hours before decorating.

Check out my icing recipe here.

I recommend breaking up the icing prep into two days:

Day before: make fresh icing, divide the icing into bowls labeled for each color, and do an initial phase of coloring the icing (keeping in mind that color develops/darkens over time–read here for more specifics on color development to prevent color bleed)
Morning of (no more than a couple hours before decorating): final adjustments to color and thin the icing to desired consistencies

Colors & consistencies you’ll need for this set:

To achieve a more harmonious set of colors: after mixing all of the colors, make sure you add a small amount (start with a pea-sized or smaller) amount of each color to each color (except for the white). This will create a unified color harmony and will take away a tiny bit of the starkness/brightness as you’ll be adding colors from the opposite side of the color wheel to each other. Just make sure not to add too much! Start with a small amount and go from there.

Click here for a post on how to figure out how much royal icing you need.

***For this set, we are using a two-consistency outline and flood. Meaning, we are outlining with a soft peak and flooding with a thin flood.

Off White – the TINIEST bit of every color in the set added to plain icing
- Soft peak piping consistency – err on the THICKER side if unsure
- Thin flood – err on the THINNER side if unsure
Burgundy – burgundy from the bottle
- Soft peak piping consistency – err on the THICKER side if unsure
- Thin flood – err on the THINNER side if unsure
Pink – lower saturation of the burgundy
- Soft peak piping consistency – err on the THICKER side if unsure
- Thin flood – err on the THINNER side if unsure
Dark Green– blueberry + lemon yellow
- Medium peak piping consistency – err on the THICKER side if unsure
- Soft peak piping consistency – err on the THICKER side if unsure
- Thin flood – err on the THINNER side if unsure
Mint Green – blueberry + tiny bit of lemon yellow
- Soft peak piping consistency – err on the THICKER side if unsure
- Thin flood – err on the THINNER side if unsure
Navy – blueberry from the bottle
- Soft peak piping consistency – err on the THICKER side if unsure
- Thin flood – err on the THINNER side if unsure

Helpful resources on the basics of royal icing:

Helpful resources for icing consistency:

Helpful resources for coloring icing:

Helpful resources for bagging and cutting tipless bags:

Step 4: Decorate!

Now it’s time to finally decorate! I know, it’s been a process to get here, but you’re finally here. Hoorah!

You might even want to start out with a practice sheet before you start with your cookies! If you need help navigating these practice sheets, definitely check out one of my online classes.

First, we’ll start out with some decorating videos,

Slower + more satisfying version of the set on YouTube:

Step-by-step video tutorial with voiceover:

Helpful resources for the decorating process:

How to hold tipless bags:

Line the SEAM up with your knuckles
Line the top of the bag up with the top of your hand
Hold the bag from the TOP with just your pointer and thumb
Wrap the rest of your fingers around the bag

How to cut tipless bags (Check out this video starting at time stamp 7:03):

Hold the bag with the SEAM up
Squeeze the bag to gently fluff up the tip of the bag (do NOT squeeze the tip of the bag, as that will create another fold)
Cut STRAIGHT across with sharp scissors (any uneven cuts/jagged cuts can result in icing coming out of the bag in a squiggle as it snags the excess plastic along the way)
Approximate amounts to cut:
- Outline/piping consistency: 4-6mm
- Flood: 5-7mm

Helpful resources when you’re done decorating:

Jump to Post Directory / Top of Page

Step-by-Step Decorating Instructions for Each Cookie

More of a visual learner? I got you! Below you’ll find photos of each step of the decorating process for each cookie in the set (swipe or tap right to see the next photo). ***If you’d like more detailed written instructions for each cookie, refer to the additional posts linked at the bottom of the page.

Ornament Cookies: White 1

Ornament Cookies: White 2

Ornament Cookies: White 3

Ornament Cookies: White 4

Ornament Cookies: White 5

Ornament Cookies: White 6

Ornament Cookies: White 7

Ornament Cookies: White 8

Ornament Cookies: Burgundy 1

Ornament Cookies: Burgundy 2

Ornament Cookies: Burgundy 3

Ornament Cookies: Burgundy 4

Ornament Cookies: Pink 1

Ornament Cookies: Pink 2

Ornament Cookies: Pink 3

Ornament Cookies: Pink 4

Ornament Cookies: Mint 1

Ornament Cookies: Mint 2

Ornament Cookies: Mint 3

Ornament Cookies: Mint 4

Ornament Cookies: Mint 5

Ornament Cookies: Green 1

Ornament Cookies: Green 2

Ornament Cookies: Green 3

Ornament Cookies: Green 4

Ornament Cookies: Blue 1

Ornament Cookies: Blue 2

Ornament Cookies: Blue 3

Ornament Cookies: Blue 5

Please refer to the following pages for step-by-step decorating instructions for each cookie in this Ornament Christmas Cookies set:

Main Post: Ornament Christmas Cookies
For now, all designs are only included in the main post.

Ornament Christmas Cookies

The Graceful Baker

How to decorate these adorable Ornament Christmas Cookies with royal icing.

Print Recipe Pin Recipe

Ingredients

Sugar Cookie Ingredients

480 g All-Purpose Flour (4 cups)
200 g Sugar (1 cup) **Either 200g white sugar OR 134g (2/3 cup) white sugar + 66g (1/3 cup) light brown sugar
30 g Cornstarch
2 large Eggs (100g) **Room temperature
7 g Salt
8 oz Unsalted Butter (1 cup/2 sticks) **Room temperature
12 g Vanilla Bean Paste (2 tsp) **Can substitude with vanilla extract 1:1

Royal Icing Ingredients

2 lbs Powdered Sugar (909g / 7.5 cups) **I never sift, but you may want to
45 g Meringue Powder (5 TBSP) **More MP purchase links below
1/2 cup + 2-4 TBSP Lemon Juice (159-190 mL) **This MUST be bottled lemon juice (not fresh)

Food Coloring

Cookie Cutters

Set of Ornament Cutters from Brighton Cutters

Tools & Decorations

Tipless Piping Bags
Scissors (small and sharp)
Paper Towels
Toothpick or Scribe
Thin Scribe (for detail work)
2 in 1 Decorating Tool aka The Thingamagenie
Edible Marker (any color)
Tiny Detail Paint Brush from The Sugar Art
Tiny Detail Paint Brush (Amazon) Amazon alternative
Small Angled Paint Brush from The Sugar Art
Small Angled Paint Brush (Amazon) Amazon alternative
Medium Squared/Flat Tip Paint Brush from The Sugar Art
Medium Squared/Flat Tip Paint Brush (Amazon) Amazon alternative
Small bowl of water
Color Solution (or Everclear or high proof Vodka)
Gold Luster Dust from The Sugar Art
Tiny Metal Scoop (optional) to scoop the luster dust
Small Container (optional) to mix & reuse luster dust
How to do the White Crackle (or any color crackle)
Gold Edible Glitter Buy the spray bottle
Small sanding sugar (white) Amazon option 1
Small sanding sugar (white) Amazon option 2
Large sanding sugar (white) Amazon
White Nonpareils
Medium white pearl sprinkles
Tweezers for Sprinkes
Offset Spatula (or kitchen knife with rounded end)
Embossed Parchment Paper: Waltz of the Snowflake
Embossed Parchment Paper: Cable Knit
Embossed Parchment Paper: Snow Cute
Embossed Parchment Paper: Mistletoe Sprigs
Embossed Parchment Paper: Moroccan Tile

Instructions

Sugar Cookie Instructions

Preheat oven to 375 degrees F (190 C)
In a large bowl, whisk together flour, corn starch and salt.
In a medium bowl, measure out the sugar.
In a small bowl, crack in the eggs.
In a small bowl, measure out the vanilla bean paste.
Using paddle attachment, cream together butter and sugar. Beat on medium high until mixture is well-incorporated and is slightly lighter in color. It should be airy and fluffy.
Add in the eggs one at a time, just barely incorporating the mixture after each egg.
Add in the vanilla. Mix on low first to incorporate until the mixture is viscous, then beat on medium high until the mixture is fluffy again. Do not over mix!
Add in the flour mixture. Be careful not to over mix the dough. The dough is done when it starts to clumb on the paddle and pulls away from the sides.
Roll dough out to 5/16″, cut out shapes and plan on pan (I prefer to use perforated silicone baking mats).
Bake for 8-12 minutes at 375 degrees F (bake time depends on size of cookies & how closely placed together)

Royal Icing Instructions (yield 35-37 ounces of icing)

STEP 1: Using a paddle attachment (or whisk if you prefer), beat meringue powder (45 grams) and 1/2 cup + 2 TBSP lemon juice on medium high (speed 6) until a beer-like foam forms (approx. 1-2 minutes). Scrape down the sides at least once. More detailed breakdown for the 1-2 minutes:

Beat on medium (speed 4) for 30 seconds
Scrape the bowl
Beat on medium high (speed 6) for 1 minute
At this point you have reached 1.5 minutes of beating. It is OK to beat for longer if needed! Almost impossible to over mix at this stage.

STEP 2: Add in the powdered sugar and mix on lowest speed until incorporated. Scrape down the sides.

STEP 3: Mix icing on medium speed for 2-4 minutes until a fluffy icing forms at either a stiff or medium peak, depending on yours needs (depending on your environment and desired consistency, you may need to add some or all of the additional 2 TBSP lemon juice). More detailed breakdown of the 2-4 minutes:

Stir on low for 30 seconds
Beat on medium (speed 4) for 30 seconds
Scrape the bowl
Beat on medium (speed 4) for 1 minute
Scrape the bowl – if you need more liquid, now is the best time to add any or all of the remaining 2 TBSP of lemon juice
Beat on medium (speed 4) for 30 seconds (either for one final spin or to incorporate the additional liquid)
At this point you have reached 2.5 minutes of mixing. If you added additional liquid, you may want to beat for another 30 seconds to more fully incorporate. If you need to continue to adjust liquid, you still have more time to beat the icing before it is over mixed. Icing should either be at a stiff peak piping consistency or medium peak piping consistency (if it's much stiffer than a fluffy stick peak, then add more water).

All indicated speeds are for a KitchenAid stand mixer

***Icing Prep and Decorating Instructions in the Notes Section Below

Notes

Cookie Recipe Notes:

Use an oven thermometer: It wasn’t until just a few years ago that I learned that not all ovens heat to the temperature on the dial. In fact, most of them don’t! That’s why I always use an oven thermometer and recommend that everyone do! If you want to go next level you can even put one in the front and one in the back as sometimes these temps can vary.
Cream together the butter and sugar enough: You want to make sure you’ve incorporated enough air into the butter and sugar. This is indicated by the mixture turning a slightly lighter color and appearing fluffy.
Don’t over work your dough: you’ll want to mix the dough at the final stage JUST ENOUGH. It will be done when the dough sticks to the paddle/comes off the sides of the bowl. You ALSO do not want to over work your dough as you’re rolling it out. It is for this reason many cookiers only roll out twice. I personally roll as many times as I have dough, but I make sure to barely incorporate the scraps of dough (I let the rolling pin do all the work).
Roll your dough to a consistent thickness: by rolling your dough to a consistent thickness, you’ll make it much easier to bake your cookies evenly. I roll my dough to 5/16″.
Use powdered sugar instead of flour to roll your dough: if you’re like me and use every bit of your dough, I recommend using powdered sugar instead of flour to roll your dough. When I use flour it adds too much flour to the dough and makes it drier.
Roll out your dough on parchment paper: I always roll out my dough on parchment paper, which makes transferring the cookies to the pan a dream (I peel the dough off the parchment paper before transferring to the pan)! I like to use these precut parchment paper sheets.
Bake with perforated baking mats: I find that perforated baking mats give the most even bake because air is allowed to flow under the cookie. Baking with perforated baking mats can take some getting used to. Make sure you read the instructions on the product website. For example, do NOT use a scented soap to clean them and make sure ALL of the soap is cleaned off (because of the perforations soap can get caught and make your cookies taste like soap). Alternatively, you can use standard silicone baking mats or parchment paper.

Don’t over bake your cookies: every recipe is different, but I’ve found with my recipe that the cookies are done when they are JUST set on the edges and cooked through the center. A tiny bit of golden brown is usually ok, but any more and they’re overcooked.
Flatten the cookies with a spatula after baking: this can get out an bubbles that formed while baking AND gives you a little extra peace of mind that the surfaces are actually flat 🙂

Royal Icing Recipe Notes:

I recommend 1 batch of icing per 1 batch of cookie dough (you’ll have extra icing, but it’s better than running out).

Be careful not to over mix, as that can cause air bubbles or ruin the icing (it will crumble when dry). Watch the mixer carefully in this last stage as the mixing time can vary greatly. I always recommend setting a timer once you have added all of the ingredients to the bowl to avoid over-mixing (once you reach 5 minutes+ you risk over-mixing).

This recipe makes about 35-37 ounces of icing. A standard 3.5″ cookie typically requires 1-1.25 ounces icing/cookie. Of course this depends on the design! I like to budget 1.5 ounces icing/cookie just to be safe. So this recipe makes enough icing for 24 (2 dozen) cookies.

**Additional meringue powder options:

Prep the Icing for Decorating

Start this process up to 24-48 hours before decorating.

I recommend breaking up the icing prep into two days:

Day before: make fresh icing, divide the icing into bowls labeled for each color, and do an initial phase of coloring the icing (keeping in mind that color develops/darkens over time–read here for more specifics on color development to prevent color bleed)
Morning of (no more than a couple hours before decorating): final adjustments to color and thin the icing to desired consistencies

Colors & consistencies that you’ll need for this set:

Click here for a post on how to figure out how much royal icing you need.

***For this set, we are using a two-consistency outline and flood. Meaning, we are outlining with a soft peak and flooding with a thin flood.

Off White – the TINIEST bit of every color in the set added to plain icing
- Soft peak piping consistency – err on the THICKER side if unsure
- Thin flood – err on the THINNER side if unsure
Burgundy – burgundy from the bottle
- Soft peak piping consistency – err on the THICKER side if unsure
- Thin flood – err on the THINNER side if unsure
Pink – lower saturation of the burgundy
- Soft peak piping consistency – err on the THICKER side if unsure
- Thin flood – err on the THINNER side if unsure
Dark Green – blueberry + lemon yellow
- Medium peak piping consistency – err on the THICKER side if unsure
- Soft peak piping consistency – err on the THICKER side if unsure
- Thin flood – err on the THINNER side if unsure
Mint Green – blueberry + tiny bit of lemon yellow
- Soft peak piping consistency – err on the THICKER side if unsure
- Thin flood – err on the THINNER side if unsure
Navy – blueberry from the bottle
- Soft peak piping consistency – err on the THICKER side if unsure
- Thin flood – err on the THINNER side if unsure

Decorating these Ornament Christmas Cookies:

Click here for a sped-up satisfying video of the entire set (helpful when you just want a more condensed visual of how to decorate each cookie).

Click here for a real-time tutorial with voiceover (watch each cookie decorated in real time as I give tips and tricks).