Recipe By thehungryscientist
Published Jan 6th
Prep 40m Cook 15m Additional 40m Ready In 1h 35m
Servings 36 cookies Calories 218

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.

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 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.
  5. 5 Whisk flour, baking soda, cream of tartar, and salt together in another bowl. Stir flour mixture into butter mixture.
  6. 6 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.
  7. 7 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.
  8. 8 Pipe frosting onto cookies as desired, making wreaths or trees.

Nutrition Facts

  • Calories 218
  • Carbohydrate 21.9 g
  • Cholesterol 22.9 mg
  • Fat 14 g
  • Fiber 0.3 g
  • Protein 1.7 g
  • Saturated Fat 6 g
  • Sodium 57 mg
  • Sugar 13.7 g

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  1. Followed the recipe exactly, but my frosting did not set. It was nice and fluffy with good flavor; however I would like to experiment with something besides almond, e.g., lemon extract.
  2. These were amazing! The sugar cookie was perfect in flavor and texture and the frosting was light and creamy. The secret is to cook the roux until is is super thick like a stiff paste. It took exactly 5 minutes for my roux to get to that texture.
  3. Terrible. Like the previous reviewer, the cookie icing is very runny. Nothing like the picture. How could Allreceipes make this the cover story of their magazine current issue. Don't they check it out first?
  4. I'm not really sure how to rate this. The cookies were amazing and so easy to make. The crumb was tender and the flavor was spot on. The frosting, however, was a different story. It was light and had great flavor, but I was unable to get it to set up. After about 10 minutes - Read more ...