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Frosted-sugar-cookie Christmas bouquet

We’re Two Chicks from the Sticks (Jamie and Jill) and we are all baking. We have a blog and published Two Chicks from the Sticks: Back Home Baking cookbook in 2010.

Here's a recipe for our favorite sweet treats at Christmastime — frosted sugar cookies!

Frosted Sugar Cookie Christmas Bouquet

When we were little girls Jamie's mother would bake a huge batch of sugar cookies for us to frost with our friends. We would gather around the large farm table and spend the afternoon frosting snowmen, angels and stars. I think we ate our weight in buttercream frosting during those fun afternoons.

Frosted Sugar Cookie Christmas Bouquet

We decided to take those delicious cookies and turn them into a Christmas bouquet. We purchased a vase and a small piece of Styrofoam from the local craft store. We tied a Christmas ribbon around the outside, inserted some greenery at the base and gently pressed an assortment of cookies into the Styrofoam.

Frosted Sugar Cookie Christmas Bouquet

They make great centerpieces and hostess gifts, and I bet Santa would even enjoy a frosted sugar cookie on a stick — it'd be easier to eat on the way back up the chimney.

Jamie's frosted sugar cookies

Makes 6 dozen 3-1/2-inch cookies

Ingredients:

Cookies:

  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 cups all-purpose flour
  • 2 cups sugar
  • 1 cup butter, room temperature
  • 4 eggs, room temperature
  • 3 tablespoons buttermilk or sour milk
  • 1 teaspoon vanilla

Frosting:

  • 1-1/4 cups butter or shortening, room temperature
  • 6 cups powdered sugar
  • 1/4 cup milk
  • 2 teaspoons vanilla

60 lollipop or cookie sticks

Directions:

Cookies:

  1. Preheat your oven to 350 degrees F. Line the baking sheets with parchment paper and set them aside.
  2. In a large bowl, sift the baking soda, salt and flour together, then set them aside.
  3. In a large mixing bowl, combine the sugar and butter. Beat until light and fluffy. Add the eggs 1 at a time, beating well after each addition. Beat in the buttermilk and vanilla.
  4. Gradually add the flour mixture to the butter mixture and mix until thoroughly combined. Do not overmix.
  5. Chill the dough for at least 4 hours or overnight.
  6. On a lightly floured surface, roll the dough until it's 1/4-inch thick. Cut it with your favorite cookie cutters. Place the cutout cookies 2 inches apart on prepared baking sheets. Place a lollipop or cookie stick under each cookie. Gently press the dough onto the stick until it's secured on the stick. Bake for 10-12 minutes or until the middles of the cookies feel slightly soft when touched lightly with a finger. (Cookies will not brown.) Let the cookies rest on the baking sheet for 3-4 minutes, then transfer them carefully to a wire rack and let them cool completely before frosting.
Frosting:
  1. In a medium bowl, beat the butter until it's light and fluffy.
  2. Add the powdered sugar and milk in alternating additions, beating well after each addition.
  3. Add vanilla and mix until the frosting is smooth.
  4. Storage: After frosting the cookies, let them stand for a few hours before packaging or storing them. Store the cookies in a plastic container divided by sheets of wax paper. Cookies freeze well.
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