Cookies recipe

Best Ugly Sweater Cookies Recipe

PICTURED: ERIK BERNSTEIN; FOOD STYLING: RILEY WOFFORD

Looking to wow people at the Christmas Cookie Swap this year? Look no further than these gorgeous cookies. We know that sounds like an oxymoron, but these stunners truly redefine the “ugly sweater.” These are almost too pretty to eat, so maybe pair them with our Italian Rainbow Cookies, Santa’s Trash Cookies and Snowball Cookies so people still have something sweet. to eat while marveling at your sugar cookie artistry.

You’ll start by making a simple sugar cookie dough and cutting it into a sweater shape. Once cooked, you will make a royal icing that you can color in any way you want. Red, white and green are a great starting point. Use the images here as a guide, or try recreating your ugly sweater.

Here are some tips for the most successful cookie making:

• Roll out the dough between sheets of parchment paper before refrigerating. This ensures a nice smooth batter with an even thickness.

• You can re-roll the pieces of dough once for more cookies, but the dough will get a little tough afterwards.

• Make sure the cookies are well cooled before baking so that they keep their shape.

• To create web designs like the second cookie from the left on the top row, apply rows of frosting to the flooded cookies while they are still wet, then slide a toothpick through the rows .

• You will use meringue powder to frost these cookies. It’s made mostly from dried egg whites (rather than raw egg whites, which aren’t very food safe) and is a great shortcut for making cookie frosting. You can find it at your local bakery or craft supply store.

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Yields:

18

Preparation time:

0

hours

20

minutes

Total time:

2

hours

0

minutes

Cookies

3 bed.

(360 g.) all-purpose flour, plus more for rolling

1 ea.

(2 sticks) unsalted butter, softened

1 ea.

(200 g.) granulated sugar

1 C.

pure vanilla extract

Royal Icing & Decoration

4 bed.

(460 g.) powdered sugar

Food coloring and sprinkles, for garnish (optional)

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Cookies

  1. In a large bowl, whisk together flour, baking powder and salt. In another large bowl, using an electric mixer on high speed, beat butter and granulated sugar until fluffy and light in color, about 2 minutes. Add the egg, milk and vanilla and beat on medium speed until combined, then gradually add the dry ingredients and beat, scraping down the sides of the bowl if necessary, until just combined. are completely combined.
  2. Divide the dough in half and roll each piece between 2 pieces of lightly floured parchment paper into a round just 1/4-inch thick. Transfer to a large baking sheet and refrigerate until firm, about 30 minutes.
  3. Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Cut out shapes from the dough using a 4-inch sweater-shaped cookie cutter. Arrange them on the prepared sheets, spacing them 1 inch apart. Freeze 5 minutes.
  4. Bake cookies until edges are lightly browned, 8 to 10 minutes. Let cool completely.

Royal Icing & Decoration

  1. In a large bowl, using an electric mixer on medium speed, beat meringue powder and water until frothy and starting to stiffen, about 1 minute.
  2. Add powdered sugar and beat on medium speed until smooth and thickened, 1 to 2 minutes. Add more water 1 tablespoon at a time, as needed, until the frosting holds its shape without being too stiff to work with. If using only one color, add desired food coloring and beat well to incorporate.
  3. To make frosting for the flood, transfer three quarters of the frosting to a medium bowl. Add water 1 teaspoon at a time until desired consistency is reached. It should hold its shape for a few seconds and then start to slowly melt away on itself.
  4. If desired, whisk a few drops of food coloring(s) into the remaining frosting, dividing into smaller batches for multiple colors.
  5. Transfer the frostings to separate piping bags fitted with a small round tip or resealable plastic bags with a very small hole cut in one corner.
  6. Working with a few at a time, using thicker frosting, outline the cookies. Fill the centers with thinner frosting. Using a toothpick, spread the icing around the outlined edges. Let stand until frosting hardens, about 30 minutes.
  7. Using thicker icing, pipe collars, buttons, buckles, etc., on sweaters. Press the nuggets onto the jerseys, if any.

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sugar cookies decorated with icing to look like ugly Christmas sweaters

PICTURED: ERIK BERNSTEIN; FOOD STYLING: RILEY WOFFORD

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