Buttercream Frosted Christmas Cookie

Buttercream Frosted Christmas Cookie

I somebody an awkward person, and it truly is pretty ugly…yikes! And…Holy cow! It amazes me how more those repulsive sweaters outgo.  The uglier, the much pricey.  Makes perfect sentiency, it's another way of celebrating and laughing at apiece another in our ridiculous garb to get in the atmosphere of Christmas.  

 Christmas cut-out sweetener cookies are the individual with buttercream ice.  They don't face as pretty as stag manoeuvre, but I equivalent the attribute of a 'not so perfect' frosted buttercream cooky with flaws and imperfections.  Buttercream on dulcify cookies is just 'Christmas', if you ask me.  I could eat them all! 

  • 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

  1. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. 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.
  3. With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff).
  4. Divide dough in half and make each dough ball into a flat disk about an inch thick or so.
  5. Wrap and refrigerate for at least 1 hour and up to 3 days.
  6. When ready, to make the cutout cookies
  7. Heat oven to 350° F.
  8. On a floured surface, roll out each disk ¼ inch thick.
  9. Cut into shapes and place on parchment-lined baking sheets; refrigerate until firm.
  10. Bake until just beginning to brown, 10-12 minutes.
  11. Let cookies cool and transfer to a wire rack.
  12. Buttercream Frosting
  13. In medium bowl, mix powdered sugar and butter with electric mixer on low speed.
  14. Stir in vanilla and 1 tablespoon of the milk.
  15. 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.)
  16. I divided frosting into 3 groups, and made the colors green, red and left the third one white.
  17. Spread each cookie with frosting and decorate.
  18. 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!
  19. Store cookies in an airtight container at room temperature for up to 1 week. 

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