Christmas Mitten Sugar Cookies
How cute are these red and green basket weave mitten cookies with buttercream trim? Use the leftover dough to make marbled mitten cookies!
Servings: 24 cookies
Ingredients
- COOKIES:
- 3 c. all-purpose flour
- 1 1/2 tsp. baking powder
- 1 c. unsalted butter room temperature
- 1 c. granulated sugar
- 1 lg. egg room temperature
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1 tsp. each red and green gel food coloring
- BUTTERCREAM FROSTING:
- 1/2 c. unsalted butter room temperature
- 2 c. confectioner's sugar sifted
- 1/8 tsp. salt
- 1 T. whole milk or heavy cream as needed
- 1 tsp. vanilla extract use clear for a brighter white
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
- COOKIES: In a medium bowl, whisk together flour and baking powder; set aside.
- In a large bowl, using an electric hand mixer, cream butter on medium-high for 1-2 minutes, or until butter is smooth and lighter in color. With the mixer on low, slowly add in the sugar, and then the egg and extracts. Add the flour mixture, a 1/2 cup at a time, until fully incorporated.
- Divide cookie dough in half. Place half back in the bowl and the other half in a separate bowl. Add 1 teaspoon red food coloring to one bowl and 1 teaspoon green food coloring to the other bowl. Beat each color until fully incorporated.
- Roll out each section of dough on lightly floured surface into rectangle that is slightly thicker than 1/8-inch. Cut rectangles into 3/4-inch strips. Weave the red strips over and under the green strips, creating a basket like appearance. Slightly press down with rolling pin to seal together.
- Cut weaved dough using 4-inch mitten-shaped cookie cutter dipped into flour. Using small metal spatula, place onto prepared cookie sheets.
- Use remaining dough to create marbled mitten cookies. Gently press dough together. Roll out to 1/8 to 1/4-inch thickness. Cut with mitten-shaped cookie cutter. Place onto prepared cookie sheets.
- Bake cookies for 8-10 minutes or until lightly browned. Remove to cooling rack to cool completely. Decorate the bottoms with buttercream frosting.
- BUTTERCREAM FROSTING: In a large bowl, beat butter on high speed until the butter has lightened in color and is thoroughly whipped
- On low speed, add 1 cup confectioners’ sugar and salt; beat until combined. Add milk and extract; beat until combined.
- Add remaining confectioners' sugar; beating until incorporated. Turn mixer to high speed and beat frosting until light and fluffy. Add more milk or cream as needed if the mixture becomes too thick or dry.
- Fill a piping bag with frosting fitted with a 1M tip. Pipe the bottom of the mittens with frosting.
- Yields 12 basket weave cookies & 12 marbled mitten cookies
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