The only cookie cutter I used was a heart shaped one. I used were Wilton’s white non-pareils to represent the stars and red sanding sugar on the hat and heart. As I said in the video, make sure the icing is completely dry (usually 8-12 hours) before moving onto the next step.
Also, once the red sugar sanded icing dries completely, remove any excess sugar that isn’t sticking where it should be. I use a small, clean brush to wipe away the excess. This is an important step and should not be skipped because a few loose grains of red sugar will bleed into the white icing.
For the heart cookie: after cutting the dough, prior to baking, I punctured two holes evenly along the top with a skewer. Then baked the cookies. At the end of the video, you’ll see that I tied a ribbon through the holes. When decorating with icing, try to keep the holes clean from icing.
I used the following pictures as a guide. Enlarge as needed.