Sugar cookies are a holiday tradition in my family, and I have been making sugar cookies since I needed a step-stool to reach the counter. This year, instead of our family’s favorite frosting or royal icing, I wanted to create beautiful and easy buttercream frosting rosettes topped with a festive sprinkle mix.
This dough is very easy to work with and one of my favorite cookies to make. I usually make them for every holiday, and enjoy them most at Christmas. My mom, sister and I decorate cookies together – and eat quite a few along the way. Last year, I think we made a total of 17 dozen different cookies, and this sugar cookie recipe was probably 4-5 dozen of them.
Buttercream rosettes are really beautiful on every baked good, from cookies to cupcakes to layer cakes, it all looks amazing. I chose both pink and red for a fun color combination and they match the Christmas sprinkle mix perfectly.
I tinted the entire batch pink, used half, then tinted the rest red. It’s easier if you start with pink so you don’t have to use as much red food coloring. Also, red darkens a lot as it dries, so don’t go overboard on the color.
The sprinkles used in today’s recipe are from Sprinkle Pop. They have a lot of fun and festive sprinkle mixes and these matched perfectly with my buttercream. I love the bright color combination and it is the perfect twist on traditional Christmas colors.
Christmas Rosette Sugar Cookies
By Love and Confections
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 large egg
- 3 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- Place flour, baking powder, salt and sugar into a large mixing bowl. Whisk together briefly. Cut in butter using a pastry blender.
- In a small bowl or measuring cup, whisk egg, heavy cream and vanilla together. Pour egg mixture into the flour/butter mixture and combine with a spoon, or by hand, until it forms a cohesive ball of dough.
- Wrap the dough in plastic wrap and refrigerate for a minimum of 4 hours. If not using the same day, the dough can stay in the refrigerator overnight, or you can securely wrap it, place in a ziploc bag and store in the freezer for up to 2 weeks. Thaw overnight in refrigerator or a few hours on the counter.
- When ready to make cookies, heat oven to 400F, roll out to 3/8 inch thick. Using a 2.25 inch round cookie cutter, cut out and place on a parchment-lined baking sheet.
- Bake for 5-8 minutes (or 9-11 minutes on an Airbake cookie sheet) or until just golden brown around the edges. Cool on cookie sheet for 5 minutes, then transfer to cooking rack and cool completely before icing.
- 1/2 cup butter, softened
- 1/2 cup vegetable shortening
- pinch salt
- 1 pound confectioners’ powdered sugar
- 1 teaspoon Adam’s Clear Vanilla Extract
- 2-4 teaspoons milk
- Deep Pink and Super Red gel food color
- Sprinkle Pop Fahoo Fores sprinkle mix
- In bowl of stand mixer fitted with paddle attachment, beat butter, shortening and salt on medium until combined.
- Add in half of the powdered sugar, 1 cup at a time, while on low. Scrape down the bowl as necessary. Add in remaining powdered sugar, extract and 2 teaspoons milk. Mix on low to combine then whip on medium until light and fluffy. Add additional milk if frosting is too thick to pipe. Scrape down the bowl.
- Use 1-2 drops pink gel food coloring and mix until combined. Place half in piping bag fitted with 1M piping tip.
- Use 2-3 drops red gel food coloring on remaining icing and mix until combined. Place remaining buttercream into piping bag fitted with 1M piping tip.
- Pipe rosettes onto cookies and top with sprinkles.
Yield: 24 cookies
#ChristmasCookiesWeek Monday Recipes
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