Lemon Drizzle: On the day of serving, stir 1 cup icing sugar with 3 tbsp freshly squeezed lemon juice. Mixture should be thick enough to coat a spoon yet thin enough to drizzle. Thin with a few more drops lemon juice, if needed. Place baked cookies on a rack over waxed paper. Dip tines of a fork in lemon drizzle. Move fork back and forth over cookies to create a zigzag pattern.
Colourful Sugar: Place dough cut-outs on baking sheets. Brush with water. Sprinkle with coloured sugar or decorate with silver balls. Bake.
Double Sugar Cookies: Before baking cookies, brush with water, then sprinkle with granulated or coarse sugar.
Chocolate Drizzle: Drizzle baked cookies with melted white and/or dark chocolate.
Sugar Cookie Star and Jam: Cut out large stars or rounds and place on an oiled baking sheet. Cut out a small star or round from centre of half of cookies. Remove cut-out pieces. Save for re-rolling. If you want a sparkly sugar coating on cut-out cookies, lightly brush with water, then generously sprinkle with granulated or coarse sugar. Or leave cookies plain to decorate later. Bake cookies as above. Cut-out cookies will need slightly less baking time. Let cookies cool. On the day you serve cookies, lightly spread whole cookies with apricot or seedless raspberry jam or a thin icing. Cover with cut-out cookie tops. To dress up plain cookie tops, lightly dust with icing sugar or drizzle with icing just before placing on jam-covered bottoms.