Cookie Recipes and Decorating Guides

A small set of dependable doughs and decorating methods will cover almost any occasion.

Rather than hundreds of recipes, we focus on a handful you can master, then vary with flavours, shapes and colours. Each one is chosen to bake evenly, travel well and look good in a box.

The core doughs

• Cut-out sugar cookies. Flat, sharp-edged and ready for icing. See how to stop spreading.
• Chewy chocolate chip. Crisp edges, soft middles, endless mix-ins.
• Butter shortbread. Three ingredients, rich and sturdy for packing.
• Spiced gingerbread. Firm enough for shapes, warm with spice.
• Thumbprints. Filled with jam or chocolate for colour in the box.

Decorating, step by step

Start with sprinkles

Press sprinkles or coarse sugar into the dough before baking. No icing needed.

Move to glaze

A simple powdered sugar glaze, dipped or spread, sets glossy and smooth.

Try royal icing

Outline, flood and add details once each layer has set. Getting the icing consistency right is most of the battle.

Planning a gift box

Mix textures and colours: one iced cookie as the star, a sturdy shortbread for structure, and something chewy for comfort. Bake the sturdiest first, since they keep longest. Plan on two or three cookies per person for a small gift, and more for a family. Our freshness guide helps you time it, and the packing guide covers the box itself.