Green Christmas Frosted Sugar Cookies
These green Christmas Sugar Cookies with Buttercream are soft, festive sugar cookies tinted green, topped with creamy vanilla buttercream, and finished with colorful Christmas sprinkles. They’re fun, easy to make, and perfect for cookie trays, parties, or gifting during the holiday season.
Ingredients
Sugar Cookies
- 2 3/4 cups flour
- 1 Tbsp cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 Tbsp sour cream or plain greek yogurt
- 2 tsp vanilla
- Green gel food
Frosting and Decoration
- 1/2 cup unsalted butter softened* See note about frosting
- 2 cups powdered sugar
- 1-2 Tbsp milk or heavy cream
- 1/2 tsp vanilla
- Christmas sprinkles
Instructions
Make Green Sugar Cookies
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Mix in the eggs, vanilla, and sour cream. Gradually add the dry ingredients until a soft dough forms.
- Color the dough green with some deep green gel food coloring.
- Cover the bowl of dough and place it in the refrigerator for at least 1 hour.
- Once chilled, use a cookie scoop to portion the dough into even balls and place them on a lined baking sheet.
- Bake at 350°F (175°C) for 8–10 minutes, or until the edges are set and the tops look just dry. Let the cookies cool completely before frosting.
Frost and Decorate
- Beat the butter until creamy. Slowly add the powdered sugar, mixing until smooth. Add vanilla and enough milk to reach a spreadable consistency.
- Spread frosting on each cookie with a butter knife for a classic look. Or use a piping bag fitted with a plain round tip (or no tip at all) to pipe smooth swirls across the top.
- Finish with a generous sprinkle of Christmas sprinkles.
- Allow the frosting to set before stacking the cookies. Store in an airtight container at room temperature for up to 2 days or 5 days in the fridge.
Notes
This frosting recipe as written makes enough for a thin layer of frosting on each cookie. If you like a thicker swirl of buttercream (like I do!), consider making 1.5x the frosting recipe to be safe.