Christmas Rosette Sugar Cookies Recipe

Introduction

These Christmas Rosette Sugar Cookies are festive, buttery, and perfectly tender. Topped with colorful buttercream rosettes and sprinkles, they make a delightful holiday treat that’s as fun to decorate as it is to eat.

Ingredients

• 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

Buttercream Frosting

• 1/2 cup butter, softened
• 1/2 cup vegetable shortening
• Pinch of salt
• 1 pound confectioners’ powdered sugar
• 1 teaspoon Adam’s Clear Vanilla Extract
• 2-4 teaspoons milk
• Deep Pink gel food coloring
• Super Red gel food coloring
• Pop Fahoo Fores sprinkle mix

Instructions

1. Step 1: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the softened butter using a pastry blender until the mixture resembles coarse crumbs.
2. Step 2: In a small bowl, whisk together the egg, heavy cream, and vanilla extract. Pour this into the flour and butter mixture, combining with a spoon or by hand until a cohesive dough forms.
3. Step 3: Wrap the dough in plastic wrap and refrigerate for at least 4 hours. For longer storage, wrap tightly and freeze up to 2 weeks. Thaw in the refrigerator before using.
4. Step 4: Preheat oven to 400°F. Roll out the dough to about 3/8 inch thickness on a floured surface. Cut into 2.25-inch rounds and place on a parchment-lined baking sheet.
5. Step 5: Bake for 5-8 minutes (9-11 minutes if using an Airbake sheet) until edges are just golden. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
6. Step 6: For the buttercream, beat butter, shortening, and salt on medium until combined. Gradually add powdered sugar, beating on low and scraping bowl as needed. Add vanilla and 2 teaspoons milk, then whip on medium until light and fluffy. Add more milk if needed.
7. Step 7: Divide the frosting in half. Mix 1-2 drops deep pink gel color into one half and 2-3 drops super red gel color into the other. Fill piping bags fitted with a 1M tip with each color.
8. Step 8: Pipe rosettes onto each cooled cookie using alternating colors. Sprinkle with Pop Fahoo Fores sprinkle mix for a festive finish.

Tips & Variations

• Chilling the dough overnight improves flavor and helps the cookies hold their shape.
• Use gel food coloring for vibrant frosting without thinning it out.
• For a gluten-free version, substitute all-purpose flour with a gluten-free blend suitable for cookies.

Storage

Store iced cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep un-iced cookies in an airtight container in the freezer for up to 2 months. Let thaw completely before decorating. Reheat is not recommended to preserve frosting texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 2 days or frozen for up to 2 weeks. Make sure to wrap it tightly to prevent freezer burn.

What if I don’t have a 1M piping tip?

You can use any star-shaped piping tip for a similar rosette effect, or simply spread the frosting with a knife for a more homemade look.

Christmas Rosette Sugar Cookies Recipe

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4.4 from 103 reviews

Delight in these festive Christmas Rosette Sugar Cookies featuring a tender, buttery dough with a hint of vanilla, topped with beautifully piped pink and red buttercream rosettes and festive sprinkles. Perfect for holiday gatherings and gift-giving.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 4 hours 23 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Ingredients

• 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

Buttercream Ingredients

• 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 gel food color
• Super Red gel food color
• Sprinkle Pop Fahoo Fores sprinkle mix

Instructions

1. Mix dry ingredients and cut in butter: Place flour, baking powder, salt, and sugar into a large mixing bowl and whisk briefly to combine. Cut in softened butter using a pastry blender until mixture resembles coarse crumbs.
2. Add wet ingredients and form dough: In a small bowl or measuring cup, whisk together egg, heavy cream, and vanilla extract. Pour this mixture into the flour and butter mixture and combine either with a spoon or by hand until it forms a cohesive ball of dough.
3. Chill the dough: Wrap the dough tightly in plastic wrap and refrigerate for a minimum of 4 hours. The dough can be refrigerated overnight or frozen for up to 2 weeks (thaw overnight in the fridge before using).
4. Prepare and bake cookies: Preheat oven to 400°F (204°C). Roll out the chilled dough on a flat surface to about 3/8 inch thickness. Using a 2.25-inch round cookie cutter, cut out cookies and place them on a parchment-lined baking sheet. Bake for 5-8 minutes (9-11 minutes if using an Airbake cookie sheet) or until the edges are just golden brown. Let cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely before icing.
5. Make buttercream frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat butter, vegetable shortening, and a pinch of salt on medium speed until combined. Gradually add half of the powdered sugar (about 1 cup at a time) while mixing on low speed, scraping down the bowl as needed. Add remaining powdered sugar, vanilla extract, and 2 teaspoons of milk, mixing on low to combine. Increase speed to medium and whip until light and fluffy. Add more milk as needed to reach a pipeable consistency, scraping down the bowl again.
6. Color and pipe buttercream: Add 1-2 drops of deep pink gel food coloring to half of the buttercream and mix until fully combined. Transfer this portion into a piping bag fitted with a 1M piping tip. Add 2-3 drops of super red gel food coloring to the remaining buttercream, mix thoroughly, and place it into a separate piping bag with the same tip. Pipe rosettes onto each cooled cookie using both colors of buttercream as desired.
7. Decorate cookies: Top each rosette with a sprinkle of Pop Fahoo Fores sprinkle mix for a festive touch. Allow frosting to set before serving or packaging.

Notes

• Ensure the butter is softened but not melted for easier mixing in the dough.
• Chilling the dough is essential for easy handling and preventing excessive spreading during baking.
• Use parchment paper or silicone mats to prevent cookies from sticking and for easy cleanup.
• Gel food colors provide vibrant hues without thinning the buttercream.
• Store finished cookies in an airtight container at room temperature for up to 5 days.
• You can freeze the cookie dough wrapped tightly for up to 2 weeks; thaw before rolling and cutting.
• Adjust milk quantity in buttercream gradually to avoid overly thin frosting.

Keywords: Christmas sugar cookies, holiday cookies, rosette buttercream cookies, festive cookie recipe, Christmas dessert