Decorating Steps

• Ensure cookies are baked and fully cooled before starting decoration, and prepare your royal icing in outline/piping and flood consistencies, colored as specified.
• Using white outline consistency icing, carefully outline Santa’s hat pom-pom, hat trim, and beard, applying a continuous swirling motion for the beard.
• Next, use ivory outline consistency icing to create the outline for Santa’s face.
• Add a squiggle of white outline icing to the hat trim, let it dry briefly, then fill with white flood icing; smooth with a scribe tool and allow 15-20 minutes to dry.
• Fill Santa’s beard with white flood consistency icing, smoothing out air bubbles, and let it dry for 15-20 minutes to achieve design definition.
• Fill in Santa’s face area using ivory flood consistency icing, ensuring to smooth it with your scribe tool or toothpick.
• Outline the section for Santa’s hat with red outline consistency icing, preparing for the next step.
• Fill in the hat section with red flood consistency icing, carefully piping around the hat’s fold to maintain its defined outline.
• Pipe Santa’s mustache with white outline consistency icing, filling it in to create a puffy look, and allow it to dry for 10-15 minutes.
• Pipe a small dot for Santa’s nose using ivory outline consistency icing, lifting the bag straight up to form a nice shape, then gently adjust with a scribe tool.
• Outline Santa’s eyebrows with white outline consistency icing, let dry briefly, then fill and shape them using your scribe tool.
• Pipe two small dots on Santa’s cheeks with pink outline consistency icing for a rosy effect.
• Use black outline consistency icing to pipe two small dots for Santa’s eyes, bringing his face to life.
• Add small white outline consistency icing swirls all over Santa’s beard to create a fun, whimsical texture.
• Complete the cookie by filling the hat pom-pom with white outline consistency icing, smoothing it and popping any air bubbles for a clean finish.