Print Recipe
5 from 1 vote

‘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!
Author: Kim Lange

Ingredients

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

Buttercream Frosting

  • 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

Instructions

  • 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.

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.
  • 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.

Notes

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