Description
A simple, no-roll sugar cookie that makes 3D trees and wreaths. This old-school frosting, stabilized and volumized with a milk-and-flour roux and equal parts butter and shortening, makes for a fluffy, yet sturdy, topping that’s not too sweet to pipe on generously. Decorate with sugar pearls, dragees, or sprinkles. Once set, cookies can be stored in a single layer in an airtight container up to 3 days, or frozen up to 3 months.
Ingredients
- 1 ½ cups milk
- ½ cup all-purpose flour
- 1 tablespoon all-purpose flour
- 1 ½ cups white sugar
- ¾ cup unsalted butter, softened
- ¾ cup shortening
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons almond extract
- 4 drops green gel food coloring, or as desired
- 1 tablespoon white sugar, or as needed
- ½ cup unsalted butter, softened
- ½ cup shortening
- ½ cup white sugar
- ½ cup powdered sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
Instructions
- Stir milk and 1/2 cup plus 1 tablespoon flour together in a small saucepan. Cook
- stirring constantly
- over medium heat until thickened and bubbly
- about 5 minutes. Pour into a bowl; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool completely
- about 30 minutes.
- Transfer cooled milk mixture to a large bowl. Add white sugar
- butter
- shortening
- vanilla extract
- and almond extract. Beat with an electric mixer on high speed until frosting is light and creamy
- about 5 minutes. Divide frosting among 3 small bowls and tint by beating in enough food coloring to achieve 3 distinct shades of green. Transfer to piping bags fitted with small
- medium
- and large star tips.
- Position racks in upper and lower thirds of the oven and preheat to 375 degrees F (190 degrees C). Lightly grease 2 large baking sheets. Place 1 tablespoon sugar on a small rimmed plate.
- Beat butter
- shortening
- 1/2 cup white sugar
- and powdered sugar for cookies together with an electric mixer in a large bowl until light and fluffy. Beat in egg and vanilla extract.
- Whisk flour
- baking soda
- cream of tartar
- and salt together in another bowl. Stir flour mixture into butter mixture.
- Shape into 1 1/2-inch balls. Arrange 2 inches apart on prepared pans. Dip the bottom of a glass in water; then in the plate of white sugar. Press balls to flatten slightly with the sugar-rimmed glass bottom.
- Bake in the preheated oven until lightly browned
- 10 to 12 minutes
- rotating pans halfway through. Transfer to a wire rack and cool completely
- 10 to 15 minutes more.
- Pipe frosting onto cookies as desired
- making wreaths or trees.
Prep Time: 40 mins
Cook Time: 15 mins
Total Time: 1 hr 35 mins
Servings: 36