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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!
Cuisine: American
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