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Holiday Cooking & Baking Recipes: Christmas Sugar Cookies Recipe | 4th Day of Christmas Cookies
Dec 2, 2025
Christmas Sugar Cookies Recipe | 4th Day of Christmas Cookies - Andrae is back and sharing his easy sugar cookie recipe and he's showing us how to decorate Christmas cookies!
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Christmas Sugar Cookies Recipe: https://www.pauladeen.com/recipe/sugar-cookies/
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0:00
- Merry Christmas.
0:02
- Oh yeah, let's go.
0:04
- We are on today on the fourth day of Christmas, y'all.
0:10
Out of the 12 days of Christmas cookies.
0:13
- Oh yeah, and we love
0:14
Christmas cookies. - And listen,
0:15
I am so glad that Andre is here with me
0:17
because I'm decorating as it's just never flipped my switch.
0:25
I said, I'd rather have a ugly cake
0:28
that taste out of this world delicious
0:31
than a pretty decorated cake that's not all that great.
0:35
- Exactly, exactly.
0:37
- But we're doing sugar cookies
0:39
because I'm gonna learn some tips from you
0:42
so I can make my grandchildren a good tasting cookie
0:48
and one that looks pretty.
0:49
- Yeah, we got the best of both worlds.
0:51
- Andre made up the sugar cookie recipe earlier
0:58
and he's got it in the bowl.
1:01
And you can see it's really a thick, thick batter.
1:07
- Once you've prepped it, put it in the fridge
1:09
to let it chill and that's why it gets so thick
1:12
because you really, it gets that flavor in it really well.
1:15
- All right, well, I'm gonna put you
1:17
what I refer to as bench flour.
1:21
I don't know how much you want.
1:22
- That looks great to me. - I'm just gonna
1:24
prep it for you. - Perfect, all right.
1:27
- All right.
1:28
Go man, go.
1:30
- Now that we've had, you're gonna prep your thing
1:32
with your flour.
1:33
Once you've already had your sugar cookie dough,
1:35
you can really use any one as long as you can cut it out,
1:37
a sugar cookie that's meant to cut.
1:39
You're gonna get your bench scraper
1:41
to get some- - That's just it.
1:42
- Get some of your dough out.
1:43
- You really need a good sugar cookie recipe.
1:47
- And this one's so simple.
1:49
What you wanna do, once you've floured your surface-
1:50
- Do you need some more flour on your rolling pin?
1:53
- Well, we'll do that, yeah.
1:55
- I can get some from around here, I don't know.
1:58
I don't wanna give you too much that'll change.
2:01
- You don't want nothing to stick
2:02
because that's one of the worst things.
2:04
What you wanna do is just go with back and forth motions.
2:07
You don't wanna go like this because it'll whip it
2:09
and it'll keep it uneven.
2:11
So once you do this,
2:13
you wanna really try to get that sugar cookie rest.
2:16
Nice and even.
2:17
- Nice, nice, like rice.
2:22
- Amen.
2:23
(Paula laughing)
2:24
What you wanna do is you wanna try
2:26
to keep it a little thick.
2:27
You want your cookies on the thicker side,
2:28
definitely when you're gonna be decorating them
2:30
with a fondling like we are gonna do today.
2:32
- Absolutely.
2:34
- And you can go this way if you want.
2:37
If you ever get a little piece like that,
2:39
take it off of it because it'll mess up your dough.
2:44
And what I was telling you earlier,
2:46
this cookie dough recipe has got Paula's homemade vanilla
2:50
and it has made every single recipe of mine 10 times better.
2:54
And it will just create the flavor-
2:56
- Thank you, thank you. - so much.
2:57
It'll take it to your next level.
2:59
- Make sure it's all even.
3:00
- Looking good. - It looks good.
3:01
- I think it does too. - Looking good.
3:03
- So you wanna have your Christmas cookie cutters.
3:06
- I'm gonna put you a little flour right there
3:08
to dip your cutters in.
3:10
- Yes, 'cause you do not want them to stick.
3:12
- No.
3:13
- What you gonna do, Christmas cookie
3:15
or Christmas trees is my favorite.
3:17
So get that. - I do too.
3:20
- Press evenly down.
3:21
You don't want to rock it and do stuff and boom.
3:24
And you can do it again.
3:26
You don't have to flour it every time,
3:27
but rather be safe than sorry.
3:29
- Yes, I like flouring every time.
3:35
- 'Cause you do not want it to stick.
3:37
- No, I do not want it to stick.
3:38
- And once it's been cooled,
3:40
that kind of helps the precaution of it.
3:41
- Now this is the kind of dough that can be re-rolled,
3:47
right? - Yes,
3:48
and once it's cool and chill, it's really good.
3:51
We can do some little gingerbreads and make 'em look pretty.
3:55
- I can't wait for the decorating part.
3:57
I love watching people decorate.
4:00
Love it.
4:01
But I don't know, it like makes me nervous or something.
4:05
- Yeah, I mean, I can understand that.
4:07
- 'Cause you can't erase,
4:10
you can't really erase what you've done.
4:12
- Definitely when it comes to frosting.
4:13
Oh Lord.
4:15
We got some holly over here.
4:18
- Baby, I think you've got it upside down.
4:20
Do I have it upside down?
4:22
- No.
4:24
- It's 'cause that rim, what we was looking at
4:25
on that flour. - Yeah, yeah, yeah.
4:27
No, you had it right.
4:29
- And then, get your star,
4:30
'cause we always gotta have a star
4:31
for our top of our tree.
4:32
- That's right. - Boom.
4:34
Now we gotta, oh, see?
4:34
You flour so good. - Oh, oh, yeah.
4:36
- That's what I like to see.
4:38
And that's the thickness you want, really.
4:39
- Yes.
4:40
- And you're just gonna pop 'em
4:41
right on your parchment lined tray.
4:43
I cannot stress that enough.
4:44
You do not want to, after all your work you've done,
4:47
just simply go back and your cookies are stuck to your tray.
4:50
and then you've ruined, all your time's gone.
4:52
So, another trick.
4:54
- Get one more. - Oh yeah.
4:57
- Star right there. - Perfect.
5:00
And look, again. - Look at that.
5:01
- You're a professional.
5:03
- What you wanna do, steal all that excess dough away,
5:07
and if you don't want to ruin them and possibly break them,
5:10
get your French scraper.
5:11
Go under there. - That's a great idea.
5:14
- Comes out as simple as that.
5:15
- That is a great idea.
5:17
- Because sometimes if you put your fingers on it,
5:19
it'll press it down, or if you're trying to get it off
5:21
the dough, it ruins it.
5:22
But this way, it'll come off every time.
5:24
- That's a great tip.
5:27
- So, what we're gonna do, this dough is not trash.
5:29
In a lot of recipes, I don't like,
5:31
because once you have your excess,
5:33
you can't use it no more.
5:34
All you gotta do- - Right, and we got
5:36
a bunch of dough, honey. - Oh yeah,
5:38
we gonna have Christmas cookies from,
5:41
for more than 12 days of Christmas.
5:42
- I know, I know.
5:43
We may have some for the new year.
5:45
Amen to that. - I love that.
5:46
You can freeze them, too.
5:48
It's a good idea, and you can freeze the dough itself-
5:49
- Yes. - and just use it.
5:51
And once you've just balled it back up together
5:53
into one piece, once you've floured all your surface,
5:56
all you're gonna do is roll it out again
5:58
and do the same process we did before.
6:00
And it will do just as good.
6:01
Cut 'em out, we'll do some more with the rest of the dough.
6:04
We're gonna pop these at the oven for 350
6:06
for about 7 to 10 minutes.
6:07
It depends on the oven.
6:08
Just until the edges are brown enough.
6:10
- Yeah, and how thick you've made 'em.
6:12
- It all depends on your thickness.
6:13
- This is great dough, y'all.
6:15
I really love the recipe for this particular cookie dough.
6:21
- Well, we're gonna go ahead and continue
6:22
to cut some more out and pop 'em in the oven
6:23
and we'll be back to decorate it with you.
6:25
- I don't know if I got enough cookie sheets, y'all.
6:27
(both laughing)
6:28
Look at our beautiful cookies.
6:30
- They baked out well, didn't they?
6:31
- They just came out of the oven
6:33
and like that Christmas tree right there,
6:36
I love the thickness of that one.
6:40
It's just gonna make it easier for you to decorate.
6:44
- Really? - You.
6:45
(both laughing)
6:46
I guess. - I think I can
6:47
give it a swing. - So he is gonna make
6:49
our regular buttercream icing.
6:51
- Yes, this is just standard American buttercream.
6:53
- Yes, so Andre, I know you're gonna beat this
6:57
for about 10 to 12 minutes.
6:59
- Oh yeah, so what we're gonna do,
7:00
just get your butter out, room temperature,
7:03
as you can tell.
7:04
- That's right, this is perfect room temperature.
7:05
- Because if it's not room temperature,
7:07
Lord, I don't know how long you'd be beating it for.
7:09
- A long time.
7:10
- Well, and number one,
7:11
it wouldn't incorporate completely anyway.
7:13
- Yes.
7:15
- We're gonna get that in there.
7:17
Ooh, a half a pound of butter.
7:19
- Yes, yes, yes.
7:22
- Oh yeah, thank you, Paula.
7:23
- You're welcome, I'm gonna lay it right here
7:25
and we can put our spatula on that.
7:26
- And we're just gonna let this beat, like we said,
7:29
you wanna cream it until it's very light and fluffy.
7:30
Once you see a difference, you see this is yellow now,
7:33
once you're done with it, you want it to be almost white
7:35
and then you're gonna add your heavy whipping cream,
7:38
your vanilla, a little bit of salt
7:39
and all your powdered sugar.
7:40
We'll be back to add those ingredients.
7:42
- Okay, yay.
7:43
All right, you've got your butter whipped really,
7:46
really good, don't you? - Oh yeah, it's light
7:48
and fluffy, and now we're gonna start slowly adding
7:50
the powdered sugar. - Yes.
7:51
- And once we've incorporated it a little bit,
7:52
we're gonna go ahead and add a little bit
7:53
of the heavy cream.
7:54
- Okay. - So it'll get-
7:55
- Is that enough to get you going?
7:57
- Maybe one more scoop? - One more scoop, you got it.
8:00
- Mm-hmm.
8:01
And we're just gonna put this on the stirrer,
8:03
just to stir it together,
8:04
and once that's incorporated,
8:06
we'll go ahead and, if you could drizzle a little bit
8:07
of that heavy cream. - Just a little bit.
8:09
Just enough to get that moistened,
8:10
so it's already in there,
8:11
because like I said previously,
8:12
you wanna add your fats first
8:15
to really get that cream to first.
8:16
- Yes. - So now that that's ready,
8:18
you can go ahead and put a little bit of them.
8:21
- It's gotten so thick just sitting there.
8:27
- That's about good.
8:29
- Okey-doke. - I'm gonna bring that up
8:30
so that can really get that in there.
8:33
And then we're gonna slowly add some more powdered sugar.
8:34
- Okay.
8:38
- All right, you're gonna go ahead and add some of that in.
8:41
- Yes.
8:42
How many, two? - Probably three this time.
8:44
- Okay. - Just one more
8:46
of those and we'll be ready to go.
8:48
- Yay.
8:50
And our cookies have had an opportunity to cool.
8:54
- They're looking good.
8:55
I'm happy with how them turned out this time.
8:56
- I know it, they're beautiful.
8:58
- Definitely for our first time doing them together.
9:00
- Yes, yes, yes, yes.
9:02
- If you wanna go ahead and drizzle
9:03
some more heavy cream on there.
9:08
Perfect.
9:11
- I'm gonna need to get the spatula to get.
9:16
- Yeah, I'll actually turn it off
9:17
and you can go ahead and scrape it all in there.
9:18
- Okay, good, and try not to drop the bowl.
9:21
- See, now we've got it off this time,
9:22
so it ain't gonna be splattin' around this time.
9:23
(Paula laughing)
9:26
- Yeah, it got so thick, it stuck to the edges.
9:29
Okay, there you go.
9:30
- If you wanna go ahead and add the rest.
9:32
- Okay, you can do that. - Yes, thank you.
9:34
We're gonna add the rest of this in here.
9:40
and mix it up, and of course,
9:42
we're gonna end with our flavoring,
9:43
which is the homemade, Paula Deen famous, vanilla extract.
9:48
And then just add a little bit of salt,
9:49
just enough to taste at the end,
9:51
so that sweating doesn't evolve
9:52
and just keeps it that nice, delicious, for sweat.
9:58
So if you wanna go ahead and pour some of that vanilla,
10:01
you can just eyeball it.
10:02
It's usually about a teaspoon,
10:03
but it really depends on weather, day,
10:05
how much powdered sugar you added.
10:06
Maybe add it a little bit more, a little bit less,
10:09
and we're just gonna add it in there.
10:10
It's usually about a teaspoon to two teaspoons.
10:14
Perfect.
10:15
And that was great.
10:16
But when you're doing
10:17
something like this- - That's a Paula Deen
10:19
teaspoon full, y'all. - Yes, yes.
10:21
But you want 'em on the little thicker side
10:23
because we're gonna be decorating with this.
10:24
If not, if you were just gonna smear 'em
10:26
on top of some cupcakes,
10:28
or on top of some cookies with a spatula,
10:30
you want a little on the thinner side
10:31
so you can just run it right over it.
10:33
It depends on preference, it depends on what you want.
10:35
And if it is a little thicker,
10:37
all you gotta do is add a little more powdered sugar
10:38
and get it thickened back up and that'd be good.
10:41
Or if it's a little too thick, add a little vanilla,
10:42
add a little powdered sugar and you're ready to go.
10:45
You want it to be this nice, smooth,
10:48
where you don't have air bubbles,
10:49
you don't have clumps of nothing,
10:51
where it's just wonderful to pop
10:52
and wonderful to get on a cake.
10:54
All right, now that we have all of our buttercream ready
10:56
and we've got them in three separate bowls
10:57
to dye the colors, we're gonna go ahead and add a little bit
10:59
of gel food coloring, just enough to get the colors.
11:02
That's a little bit of the red we're gonna add in there
11:04
and to the last one, we're gonna add yellow.
11:06
- I think we're gonna need a little bit more green.
11:08
- No, not have to.
11:09
The thing is with these, you can always add more,
11:13
but you can never take away.
11:14
- Can't take it out.
11:16
- So we're gonna add a little bit more to this green
11:17
'cause for the Christmas trees,
11:18
you do want a little bit of a dark green.
11:20
So that probably should be enough.
11:23
While you're stirring that one, I'm gonna stir the red.
11:27
Get some holly and Christmas ornaments going.
11:36
- I think the gel is not as deep in color
11:41
as just the regular.
11:43
- It depends.
11:44
It really does depend.
11:46
My go-to for gel food colorings are Hobby Lobby, always.
11:50
There's one that's super red,
11:52
that literally, it will create the colors.
11:54
It probably has got red 40 in it, but.
11:56
- Yeah.
11:57
- (chuckles) It's got all the colors and stuff like that.
12:00
But it really is, if you're really wanting
12:01
to get that color. - All right, now we've got
12:03
the yellow.
12:06
- I'm gonna add that yellow in there,
12:07
if you wanna stir that yellow.
12:07
I'm gonna add a little more red to get that little dark.
12:09
- Yeah, that's pink.
12:15
- Now, one thing about yellow is,
12:16
is a little bit goes a long way with yellow always.
12:18
- Yeah.
12:20
- Nine times out of 10, so.
12:22
We're gonna make these colors a little bit darker,
12:24
pop 'em in some piping bags,
12:25
and we'll be back to decorate some cookies.
12:28
Now we're gonna put all our icing in a piping bag.
12:30
What you wanna use is, always use a coupler
12:32
in case you wanna change the piping tip,
12:33
if you wanna do something a little different
12:35
of a couple different designs.
12:36
These couplers, it's got a little thing out there.
12:39
You're gonna put this end into the pipping bag
12:41
and once you cut it, you can exchange
12:43
and move pipping tips and screw it on.
12:45
- That is great.
12:47
That is great 'cause you know-
12:50
- You don't wanna
12:51
have too many pipping- - I don't do a lot
12:52
of decorating, but when I do, that is so great.
12:56
So you can change that without going.
12:59
- You're gonna get your scissors,
13:01
cut it off right there, enough.
13:03
Where it just touches the end of that,
13:05
where you can still get the frosting out.
13:06
Any piping tip you want, put it on, screw it.
13:12
Simple as that.
13:13
And all you wanna do is change it, screw it off,
13:15
take it off, change the piping tip.
13:16
But it's as simple as that. - That is great.
13:18
- You don't have to have all these piping tips,
13:20
with all these many tips. - Yes, yes.
13:21
- And it's just a pain to get the piping tip out.
13:23
- All right, which piping tip do you recommend
13:26
for the way you're gonna decorate?
13:27
- These ones, a Wilton 21 is a great star tip
13:30
to do anything.
13:32
However, I'm using a little bit of a closed star tip today.
13:35
- All right, let's see if we can.
13:37
- See the number.
13:39
It actually, it is a...
13:45
I ain't got a number on it.
13:46
- Okay, but I just want them to see what it looks.
13:49
- It's like a closed star tip.
13:53
All it is, it's like a 21, but more closed.
13:56
So if anybody knows what that type is,
13:58
then you're ready to rock and roll.
14:01
Easiest thing is to cup it around your hand
14:03
where you got the thing where you can scoop it in.
14:05
Get your buttercream, spatula, use your thumb to scrape it.
14:09
Get some more, pop it in there.
14:13
Get some more as well.
14:15
Scrape everything down.
14:16
- And a little bit of this goes a long way, right?
14:19
- Yes, it really does.
14:20
And it's going on ice our cookies
14:22
and we're gonna be able to have some fun
14:23
and make them look pretty too.
14:25
- That's so exciting.
14:26
- Yeah, so we're gonna do this for all the colors-
14:28
- All right, wait, wait, wait, we left some. (laughs)
14:33
- Scrape her down.
14:36
- You would think I lived during the depression,
14:38
but I didn't. - It's all right.
14:40
And we're gonna do this to all the rest of the pipping bags,
14:42
and when we get back, we're gonna decorate the cookies.
14:45
All right. - All right.
14:45
Andre has got three bags with his different colors,
14:49
red, yellow, and green,
14:51
and he wants to squiggle some white on there, y'all.
14:55
So we're gonna use one of my little snack Ziplocs
14:59
So you can show 'em, Andre, how to.
15:03
- Not everybody has a piping bag at home.
15:05
- That's right. - You don't have to go
15:06
to the store and buy a piping bag.
15:07
Go get you a Ziploc bag, no matter what the size.
15:09
Same concept, get your piping tip,
15:11
come in the corner of it, get your little scissors,
15:14
cut you just a little bit off.
15:16
Well, you have a little bit,
15:17
maybe a little bit more than that.
15:18
This is what I always say.
15:20
You can always pipe or cut more.
15:23
You can never cut less.
15:26
What I'm gonna do, just do same concept.
15:28
Just add a little bit of that icing in there.
15:32
Boom.
15:33
And now, that's all that's gonna fit in this one right now.
15:36
- You think? Okay. - It'll fit a little bit more.
15:39
If not, we can just eat that.
15:43
- There we go. - So now,
15:45
we've got a little bit on the edges,
15:46
so we're just gonna wipe that off
15:48
so it's not all over your hands.
15:49
And you can bag it up.
15:52
And now, you've got your pipping bag
15:55
that can have all your pipping tips
15:57
and you can do whatever you need to do.
15:59
- Yeah, and that doesn't look like much icing, y'all,
16:03
but it goes a long way when you're-
16:04
- Definitely for all these cookies, so.
16:06
- All right, so show us some magic, Andre.
16:08
- We all gonna start decorating my favorite-
16:11
- Help make me a star with my grandchildren.
16:13
- We're going to.
16:14
Now this is the closed star pipping tip
16:16
that I was showing y'all earlier with the green frosting.
16:19
You can use this to do your Christmas trees.
16:21
It is a very simple, easy design.
16:23
So we're gonna turn the cookies this way
16:25
so y'all can see.
16:27
This is gonna be something, it's very simple.
16:31
All it is, is just like a pearl.
16:32
What you wanna do, is you wanna try to get the pressure
16:35
and do like a pearl, up and down motion.
16:38
Sort of like just up and down,
16:39
they call it a pearl in the baking industry.
16:41
Get your cookie, you wanna start from the outside
16:43
and make the big ones first and work your way up
16:45
and it'll look like a tree at the end of this.
16:48
Get your pressure, up and down, in, up and down, in.
16:55
Just do a little pearl shell.
16:59
And you wanna try to bring it as far up
17:00
for your next level.
17:03
And it at the next.
17:05
Do it again.
17:13
Now it's looking more like a Christmas tree.
17:14
- [Paula] It is, and it looks so easy when you do it.
17:18
- Well, I try.
17:20
And then just do here too.
17:21
Boom!
17:23
You've got a Christmas tree. - Boom shack-a-lak, y'all.
17:25
- I'll tell you what, that one's looking good, ain't it?
17:27
- That is beautiful.
17:29
- But it's missing something.
17:30
- Oh my gosh, yes, it's missing some balls.
17:33
- We gonna have to add some of that.
17:34
- Or a star, but these stars are too big.
17:38
Look at that, how beautiful that is.
17:39
- I think it turned out very well.
17:41
- Yes. - It's very simple,
17:42
very something that you can do at home.
17:44
If you had a Ziploc bag, do a Ziploc bag.
17:45
- All right, now where are we gonna get the?
17:48
- You can use some sprinkles or you can do the thing,
17:51
if you wanna get a little star,
17:52
add your star to the very top.
17:54
- Oh, how precious. - Or if you don't
17:57
have sprinkles, 'cause they are kinda hard to find,
17:59
if you just wanna set that down right there.
18:01
- Right there, we shall do.
18:03
(both laughing)
18:04
- And we are going to just, this is a tiny star tip.
18:07
You can just add your dots wherever you want.
18:11
- Oh, that's beautiful.
18:13
- And you can do small pressure, large pressure.
18:17
And if you have a little blemishes
18:18
where you have a little hole,
18:19
all you can do is hide it up.
18:20
That's the amazing thing about a buttercream.
18:22
- Fill it up with an ornament.
18:23
- Uh-huh.
18:27
And actually, you could do this as your star.
18:29
- Yes.
18:30
- I think I prefer the buttercream
18:31
than the actual sprinkles itself.
18:32
Or, if you wanna get some sprinkles,
18:34
sprinkle 'em on top, or use some other sprinkles,
18:37
however you wanna do it.
18:38
- I don't think this needs a thing.
18:40
- Or, here's something else you can do.
18:42
Now that we have yellow, which is a poppin' tip,
18:45
you can just actually hold it right there for me.
18:47
Everybody can see.
18:48
All you're gonna do is add your star.
18:52
Now you've got a Christmas tree
18:54
for our four day of Christmas cookies.
18:56
- I love that.
18:58
- I like it too. - I love it.
19:00
- You can even do a swirl, do whatever you want.
19:01
- All right, now will this icing get hard
19:05
so you can stack 'em in a-
19:07
- Actually, no, this is the wonderful thing
19:09
about this frosting.
19:10
It's a buttercream frosting.
19:11
If you leave it out, it'll get a little hard shell,
19:14
but you do not want to stack on top of it
19:16
unless it was in the fridge or something like that.
19:17
- That's beautiful.
19:18
- But you really do not wanna have these cookies
19:20
in the fridge to dry 'em out.
19:22
But if you had royal icing,
19:24
it's gonna get hard on the outside
19:25
and then you could stack 'em.
19:27
I am not fond, that is not my forte of the royal icing.
19:29
It's hard, I like a soft, chewy,
19:33
delicious buttercream cookie.
19:34
- Well that's all right.
19:35
If you're having a party,
19:38
just to have these on a single layer
19:39
is beautiful. - Yes, exactly.
19:41
We're gonna do a star.
19:42
It's super simple.
19:42
You got your tiny star tip, as you can show.
19:46
This is simple.
19:47
All you're gonna do is drop, drop, drop.
19:53
You're just gonna do dots.
19:57
Come around it once more.
20:00
Fill in those holes that you had previously.
20:03
You can, I like to go in a line so you keep it straight.
20:07
However, you don't have to do that.
20:16
And you can do more pressure
20:17
where you need to fill some in.
20:21
Do it once more over here.
20:23
- Now this is an easy, I can do this.
20:28
- Yes, the Christmas trees are more,
20:31
I guess you could say advanced, but boom.
20:32
- It is, it's more advanced 'cause you got to learn how to.
20:36
All right, so what are you gonna put on there?
20:39
- I think it's good as it is.
20:40
You could add as much more if you want.
20:42
You could add sprinkles.
20:43
However, I just like to start like it is.
20:45
- We are gonna move on to Holly,
20:46
which is personally another favorite of mine.
20:50
We're gonna take it here.
20:51
Same starch tip we used earlier,
20:53
but you're just gonna do the pressure.
20:54
- On the Christmas tree.
20:56
- However, this one gets a pretty one.
20:58
Dot, dot.
21:00
It makes it more of a larger tip.
21:02
You're just gonna go around the edges.
21:03
- Yeah.
21:05
- And just pressure.
21:06
The main thing is how you hold your bag and pressure.
21:09
- Yes. - Because if you don't have
21:10
a good grip on your bag,
21:12
you're not gonna get the pressure out of it,
21:13
and you're not gonna get what you want from it.
21:16
And you wanna start low and keep it low
21:18
so it stays on it.
21:23
Fill it in to look like a piece of holly.
21:26
'Cause we're decking the halls with boughs of holly,
21:28
aren't we, Paula? - Yes, we are.
21:30
- Now, now that you've got that.
21:31
- Beautiful, beautiful.
21:33
- You gotta add your little red to it.
21:34
- Yes. - You can do it
21:35
however you want.
21:38
You can do it this way, do it that way,
21:41
or just do a dot.
21:46
However you wanna do it.
21:47
Or if you're gonna do it in three spots,
21:48
do three dots, however you wanna do it.
21:51
Just get it to look a little bit like Holly.
21:56
I like it. - I like that too.
21:58
- Pretty simple. - That's so pretty.
22:00
- Thank you, thank you, thank you.
22:02
Now, you wanna try one?
22:04
- I played a cookies, who?
22:06
- You. - Eddie would be
22:07
better than me.
22:09
All right, show me a gingerbread man.
22:11
- Gingerbread, you can either use bread
22:15
and do a little dot.
22:18
- All right, so you're gonna do like clothes on him.
22:21
He ain't gonna be naked. - No, not now.
22:24
He's been delivered. - Good. (chuckles)
22:29
- And go up and down, it looks like a swiggle.
22:32
And you can even give him some-
22:34
- Buttons. - Some buttons.
22:37
And boom, come in with your white.
22:40
to give him some eyes.
22:48
And you can even give him a smile if you want.
22:51
'Cause if he's at Paul Deen's house, he's a smiley.
22:54
- So cute. - Oh, mm-mm.
22:57
That's good stuff, Paula. - Santa Claus.
23:01
- [Andre] But those Christmas trees
23:03
are my absolute favorite, Paula.
23:04
- Oh, he's so cute.
23:06
All right, I took Andre's gingerbread man
23:09
that he had done, but he still looked naked to me.
23:15
And I don't like nobody in my kitchen walking around naked.
23:20
- I agree.
23:21
- So I put him on a shirt and some breeches.
23:25
- She got so much better, didn't she?
23:27
There ain't nothing better I like
23:28
than being with somebody in the holidays, baking.
23:30
So now we get to make some cookies together.
23:33
- Yes.
23:34
- Oh, and I got my finger right on that one.
23:37
- It's okay.
23:38
- And we're gonna sit here and decorate some more
23:40
Christmas trees.
23:42
- All right, now my gingerbread man has blonde hair.
23:45
- (laughs) Hey, I like it.
23:48
- I do too.
23:50
So we'll add him to the tray and we have about got it.
23:55
(claps) I hope y'all have had a good time.
23:58
- That's what we have made.
23:59
- With us today making these Christmas cookies.
24:04
So, Andre and I would like to wish y'all a Merry Christmas.
24:09
- Yes, Merry Christmas from the bottom of our hearts.
24:11
- Uh-huh, along with a lot of love and best dishes.
24:15
- Always, and I think we're gonna try one. (laughs)
24:19
- I didn't know he was gonna eat 'em.
24:21
(Andre laughing)
24:23
- [Both] Mmm-mm.
24:30
Hey, y'all, it's Paula Deen.
24:31
Now, if you enjoyed this video, be sure to like it
24:35
and click the subscribe button as well as the notification
24:39
bell to be alerted when I post a video.
24:42
Love and Best Dishes Y'all.
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