Pssst…Ready to have a Holly, Jolly Christmas? Are you going to an Ugly Sweater Christmas Party or celebrating your own Christmas with incorporating ugly Christmas sweaters for a fun family tradition? Well, whether you do or don’t, taking these ‘Ugly Sweater’ Buttercream Frosted Christmas Cookies will be the hit of any party or family gathering. Great ice-breaker as well, right?
I have an ugly sweater, and it really is pretty ugly…yikes! And…Holy cow! It amazes me how much those ugly sweaters cost. The uglier, the more costly. Makes perfect sense, it’s another way of celebrating and laughing at each other in our ridiculous attire to get in the spirit of Christmas.
Christmas cut-out sugar cookies are the best with buttercream frosting. They don’t look as pretty as royal icing, but I like the character of a ‘not so perfect’ frosted buttercream cookie with flaws and imperfections. Buttercream on sugar cookies is just ‘Christmas’, if you ask me. I could eat them all!
Here’s the ‘Ugly Sweater’ Buttercream Frosted Christmas Cookies recipe! 🙂 Now, all you need is an Ugly Sweater Christmas Cut-Out cookie cutter! 🙂 I got mine on Amazon, but I’m sure they are out there in any stores that may have cookie cutters in general. Feel free to use whatever cookie cutters you want though! It’s about the experience of making, baking and eating!
‘Ugly Sweater’ Buttercream Frosted Christmas Cookie
Cut-Out Sugar Cookie Dough
- 1 cup sugar
- 1 cup butter softened
- 2 eggs
- 1 tablespoon vanilla
- 1/2 teaspoon butter extract
- ¼ teaspoon almond extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 and 1/3 cups butter softened
- 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
- 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, to 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.
- 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.
- Spread each cookie with frosting and decorate.
- Use pastry bags, or cut small a small hole into end of corner of bag and add icing and pipe away making designs. Add candies, sprinkles, outline, get creative!
- Store cookies in an airtight container at room temperature for up to 1 week.
Do you need more Christmas Cookie ideas? Here are a few you might want to whip up!