Best Ugly Sweater Cookies Recipes

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UGLY SWEATER COOKIES



Ugly Sweater Cookies image

Perhaps the most amazing thing about Ugly Sweater Cookies is how cute they are. Try these classic gingerbreads on for size. -Christy Thelen, Kellogg, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield about 5 dozen.

Number Of Ingredients 18

3/4 cup butter, softened
1 cup packed brown sugar
1 large egg
3/4 cup molasses
4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
ROYAL ICING:
4-1/2 cups confectioners' sugar
1/3 cup water
4 teaspoons meringue powder
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 to 3 tablespoons heavy whipping cream
Optional: Food coloring and assorted sprinkles

Steps:

  • Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Cover and refrigerate until firm enough to roll, 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-1/2-in. sweater-shaped cookie cutters. Place 2 in. apart on ungreased baking sheets. , Bake cookies until edges are firm, 8-10 minutes. Remove to wire racks; cool completely., Place first 5 icing ingredients in a small bowl; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Thin with cream to desired consistency. If desired, tint with food coloring., Pipe icing onto cookies and decorate as desired. (Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.) Let cookies stand at room temperature several hours or until frosting is dry and firm.

Nutrition Facts : Calories 113 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 70mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.

NOT-SO-UGLY SWEATER COOKIES



Not-So-Ugly Sweater Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield About 24 cookies

Number Of Ingredients 12

2 1/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 pound confectioners' sugar (about 3 3/4 cups)
2 tablespoons meringue powder
5 to 6 tablespoons water, plus more if needed
Assorted gel food coloring, for tinting
Desiccated coconut, for decorating

Steps:

  • Make the cookies: Sift the flour, baking powder and salt into a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to medium low and beat in the flour mixture in 2 batches until just combined. Divide the dough between 2 large pieces of plastic wrap. Flatten into disks and wrap. Refrigerate until firm, at least 4 hours or overnight.
  • Line 2 baking sheets with parchment paper. Roll out 1 disk of dough on a lightly floured surface until about 1/8 inch thick, dusting with more flour as needed. Cut out sweaters using a 3- to 3 1/2-inch cutter. Gather the scraps, reroll and cut out more cookies. (If the dough becomes too soft, refrigerate 15 minutes.) Arrange the cutouts 1 inch apart on the prepared pans. Refrigerate until firm, about 30 minutes.
  • Position racks in the upper and lower thirds of the oven; preheat to 350˚. Bake the cookies, switching the pans halfway through, until lightly browned around the edges, 15 to 18 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely.
  • Meanwhile, make the icing: Whisk the confectioners' sugar and meringue powder in a large bowl. Beat in 5 tablespoons water with a mixer on medium-high speed until soft, glossy peaks form, adding the remaining tablespoon water if needed. You'll need 2 consistencies of icing: a thicker icing for outlining and a thinner, runnier icing for filling (flooding). Adjust the consistency with water as needed. Tint with food coloring, if desired. Transfer to resealable plastic bags, snip the corners and decorate the cookies. Sprinkle with coconut, if desired. Let set, at least 1 hour.

UGLY SWEATER COOKIES



Ugly Sweater Cookies image

Don't forget the secret ingredient in these delectable Ugly Sweater Cookies! The package of JELL-O Instant Pudding makes these Ugly Sweater Cookies extra special.

Provided by My Food and Family

Categories     Recipes

Time 1h2m

Yield 38 servings, 1 cookie each

Number Of Ingredients 11

2 cups flour
1 tsp. baking soda
3/4 cup butter, softened
3/4 cup granulated sugar
1 pkg. (3.4 oz.) JELL-O White Chocolate Flavor Instant Pudding
1 egg
1 pkg. (2 lb.) powdered sugar
2/3 cup water
1/2 cup meringue powder
1 Tbsp. gel food coloring (assorted colors)
2 Tbsp. sprinkles

Steps:

  • Heat oven to 350°F.
  • Combine flour and baking soda. Beat butter and granulated sugar in large bowl with hand mixer until light and fluffy. Blend in dry pudding mix and egg. Gradually add flour mixture, mixing well after each addition. Transfer dough to lightly floured surface; mix with your hands until ingredients are well blended and come together to form smooth ball.
  • Divide dough into 4 pieces; roll each into ball. Flatten each slightly into disk. Roll out dough, 1 disk at a time, on lightly floured surface to 1/4-inch thickness; cut into sweater shapes with 2-inch cookie cutter, rerolling scraps as necessary.
  • Place, 2 inches apart, on parchment-covered baking sheets.
  • Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
  • Mix powdered sugar, water and meringue powder until blended. Spoon into separate bowls to match desired number of colored frostings. Tint frosting in each bowl with desired food colorings. Spoon frosting from 1 bowl into piping bag fitted with small piping tip, such as a number 2, 3, or 4. Repeat with remaining frostings to fill additional piping bags fitted with small piping tips.
  • Use piping bags to pipe line of frosting around edge of each cookie, then gently squeeze frosting back and forth over top of cookie to cover with frosting. Decorate with sprinkles as desired. Let stand until frosting is firm.

Nutrition Facts : Calories 190, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 160 mg, Carbohydrate 31 g, Fiber 0.7021 g, Sugar 25 g, Protein 5 g

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