Make my Best Ever Sugar Cookie Dough. Transfer to a work surface and press the dough into a flattened disc. Wrap well with plastic wrap or place in an airtight container and refrigerate for at least 3 hours or up to 2 days.

In a medium bowl, whisk the powdered sugar, corn syrup, extract (if using), and 2 tablespoons of milk until smooth. The consistency should be that of a very soft peanut butter, very easily spreadable but not runny. If it seems thick, add a few drops of milk until the correct consistency is reached. If not using right away, keep the icing in an airtight container.

Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper.

On a well-floured surface, roll the dough into roughly 7 x 16-inches (18 x 35 cm) rectangle that is about ¼-inch (6mm) thick. Using a pizza cutter and measure 15-inches (38 inches) lengthways and marking the pastry every 5 inches (12 ½ cm). Measure in the center of each piece 7-inches (18 cm) high. From that point join the points to make a triangle (see video for easy visual). Gather and reroll scraps to get more triangles for a total of 8. (If the dough starts to get too sticky, refrigerate for about 10 minutes to rechill before continuing.)

Arrange the triangles a few inches apart on the prepared baking sheets and bake for 18-22 minutes, rotating pans halfway through, until the cookies are a light golden brown around the edges.

Let cool on the baking sheets for 10 minutes before transferring them to a wire rack to cook completely. (For longer storage, place in an airtight container until ready to decorate, for up to 2 days.)

Once you prepare the icing scoop around 5-6 tablespoons of plain icing into a small piping bag fitted with a tiny round tip for the Christmas garland. With the remaining icing add a few drops of green gel food coloring until you get your desired shade of green for a Christmas tree.

With a spoon, scoop out some of the green icing onto each cookie and use the back of the spoon to spread the icing to the edges.

With the white icing, pipe the string for the garland in zigzags across the green icing.

While the icing is still wet, add your candy and sprinkles to decorate your tree: arrange M&M’s or Skittles along the white string to look like lights, add the Edible Gold Stars to look like ornaments.

Leave the cookies on a baking sheet or wire rack for a couple of hours to let the icing dry before placing them in an airtight container for up to 2 days.

Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper.

On a well-floured surface, roll out the dough to ¼-inch (6 mm) thick, and using a 2 ½-inch (6 ½ cm) round cutter, cut out 20 circles.

Gather and reroll out the dough to ¼-inch (6 mm) thick, and using a 2-inch (5 cm) round cutter, cut out 20 circles.

Slightly overlap a large circle with a small circle and press together to attach to create the head and body of the snowman.

Arrange the snowmen on each baking sheet, about 2 inches (5 cm) apart, and bake for 18-22 minutes, rotating the pans halfway through, until the edges are light golden brown.

Let cool on the pans for 10 minutes, then transfer to a wire rack to cool completely. (At this point, you can store the cookies in an airtight container for up to 2 days before decorating)

Once you make the icing, place ½ cup (4 oz/115 g) of it in a small bowl and stir in the cocoa powder until smooth. Add in a few drops of black gel food coloring until the icing is black. This consistency should still be very soft but hold its shape. If the cocoa powder thickened the icing too much, add a drop or two of milk to loosen it. Place the black icing in a small piping bag fitted with a very small round tip and set aside.

For the carrot noses, cut each gumdrop in half and then cut each half into a triangle. Toss in the sugar to coat the cut sides. Set the noses aside.

For the scarves, cut the fruit/candy roll-ups into an 8-inch strip to make a nice, long scarf. Set aside.

To decorate, use a small spoon to scoop some white icing onto the cookies and use the back of the spoon to spread the icing to the edges.

Place a gumdrop nose in the middle of the smaller circle, then sprinkle the shredded coconut flakes all over the white icing, pressing down gently to make the coconut sticks.

With the black icing, pipe two dots of the eyes, a few dots to the mouth, and a few more dots down the center of the large circle for the buttons.

Finally, twist the roll-up scarves around the neck of the snowmen to keep them warm! Leave the cookies on a baking sheet for a couple of hours to let the icing completely set before transferring to an airtight container for up to 2 days.

Preheat the oven to 325°F (165°C) and line three baking sheets with parchment paper.

Roll about 2 tablespoons of dough into a ball, flatten into a disc and place 2 inches (5 cm) apart on the prepared baking sheets. Repeat with the remaining dough to yield 24 balls.

Break the pretzel twists in half to create antlers and stick two into the sides of each cookie disc, spaced about 1½ inches (4 cm) apart. Press your thumb into the center of each cookie to create a dent for the nose.

Bake for 15-20 minutes, until the edges are golden brown. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Place the icing in a small piping bag fitted with a very small round tip.

Place a dot of icing for each eye and into the dent for the nose, then stick on googly eyes and a red gumdrop for the noses.