Iced cut-out sugar cookies

Cut shapes from sugar cookie dough on a pastry mat, pressing the cutter down all the way; with a plunger cutter, press the plunger to imprint the pattern and pop the cookie out.

Move to a baking sheet and bake.

Hold each baked cookie upside down, dip the top gently in icing so fingers stay dry, and shake off the excess.

Drizzle more icing over the top and let dry before boxing.