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‘Ugly Sweater’ Buttercream Frosted Christmas Cookies
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5 from 2 votes

‘Ugly Sweater’ Buttercream Frosted Christmas Cookie

Delicious, melt-in-your-mouth sugar cookies, frosted with yummy buttercream frosting make these cookies high-priority for all your holidays! And...ugly sweaters are the rage, so let's do this!
Prep Time10 minutes
Cook Time10 minutes
Chill1 hour
Course: Dessert
Keyword: buttercream frosting, christmas, cookies
Calories:
Author: Kim Lange

Ingredients

Cut-Out Sugar Cookie Dough

  • 1 cup granulated sugar
  • 1 cup unsalted butter softened
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • ½ teaspoon butter extract optional, if you want extra butter flavor
  • ¼ teaspoon almond extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Buttercream Frosting

  • 1 and 1/3 cups unsalted butter softened, if using salted butter, omit salt
  • 6 cups powdered sugar add more depending on personal preference
  • 1 tablespoon vanilla extract
  • 4-5 tablespoons milk or heavy whipping cream
  • food coloring optional
  • ¼ teaspoon salt

Instructions

Sugar Cookie Dough

  • In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  • Using an electric mixer, beat the butter and sugar until smooth. Add the eggs and beat until fluffy, about 2 minutes, then beat in the vanilla, butter and almond extract.
  • With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff).
  • Divide dough in half and make each dough ball into a flat disk about an inch thick or so.
  • Wrap and refrigerate for at least 1 hour and up to 3 days.

When Ready, Make the Cutout Cookies

  • Heat oven to 350° F.
  • On a floured surface, roll out each disk ¼ inch thick.
  • Cut into shapes and place on parchment-lined baking sheets; refrigerate until firm.
  • Bake until just beginning to brown, 10-12 minutes.
  • Let cookies cool and transfer to a wire rack.

Buttercream Frosting

  • In medium bowl, mix powdered sugar and butter with electric mixer on low speed.
  • Stir in vanilla and 1 tablespoon of the milk.
  • Gradually beat in just enough remaining milk to make frosting smooth and spreadable. (If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.)
  • I divided frosting into 3 groups, and made the colors green, red and left the third one white.
  • Place frostings into pastry bags, or cut small a small hole into end of corner of bag and add icing and pipe away making cute or ugly sweater designs. Add some candies, sprinkles, outline them with stripes or just get creative with your own fun ideas!
  • Store cookies in an airtight container at room temperature for up to 1 week.

Notes

It's ok if you don't have almond and butter extract, the cookies will be fine.