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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.

Ingredients

Scale

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

Find it online: https://topreci.com/christmas-rosette-sugar-cookies-recipe/