Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 15-16 cookies
Measurements:
(Recipe in grams below!)
1 cup butter
1 cup white sugar
1 egg
2 tsp vanilla extract
2 & 2/3 cups All-Purpose Flour
1 tsp baking soda
1 tsp salt
Frosting
1 cup butter
3 cups powdered sugar
3 tbsp heavy cream (or 2 tbsp milk)
1 tsp vanilla extract
red and green food coloring
Christmas sprinkles
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements In Grams:
Cookie Dough
226 grams butter
200 grams white sugar
1 egg
6 grams vanilla extract
330 grams All-Purpose Flour
2 grams baking soda
2 grams salt
Frosting
226 grams butter
350 grams powdered sugar
45 grams heavy cream (or 30 grams milk)
6 grams vanilla extract
red and green food coloring
Christmas sprinkles
Kitchen Equipment
Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
Preheat oven to convection 350 degrees Fahrenheit.
Beat room temperature butter and white sugar with a whisk until mixture turns an off-white color (1-2 minutes).
Step 2
Add your large egg and stir into mixture. Do not mix too much because the excess air will make your cookie cakey.
Mix in vanilla extract until just combined.
Step 3
Add flour, salt, and baking soda into the mixture. Fold dry ingredients into your dough until fully incorporated.
Sprinkle flour on clean surface and roll out dough with a rolling pin noodle.
Step 4
Use a circular cookie cutter to form circles of cookie dough. Use a small cookie cutter to cut out a smaller cookie in the middle.
Smoosh together remaining cookie dough, roll out, and cut, until you used up rest of cookie dough.
Step 5
Using a spatula, scoop and place cookie dough circles on your tray.
Bake cookies for 8 minutes.
Once baked, let sit on tray for 10 minutes before chilling in the fridge for 10 more minutes.
Step 6
Frosting: Whip butter for 3-4 minutes on high speed. Add powdered sugar until smooth and thick. Add in heavy cream and whip on high speed for 2 minutes. Lastly, mix in vanilla extract.
Split and dye frosting red and green.
Step 7
Add green frosting into a piping bag (with a piping tip with several small holes). Add red frosting into a piping bag (with a small circular tip).
Frost sugar cookies, swirling the green and then frosting a bow with the red. Add Christmas sprinkles around wreath (optional).
Eat fresh or store at room temperature or keep chilled for up to 8 days!
