Ugly Christmas Sweater Sugar Cookies

There’s nothing cuter than a platter of these “ugly” sweaters, decorated with different patterns and colors to celebrate the holidays. For success with icing and decorating, pick up a set of simple tip-less piping bags. These make it easy to design intricate patterns like zigzags, stripes and polka dots.







Sugar Cookies

  • 2 ¾ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine salt
  • 1 cup (2 sticks) Challenge Butter, softened
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 ½ teaspoon vanilla extract

Royal Icing

  • 4 cups powdered sugar
  • 3 Tablespoons meringue powder
  • 6-10 Tablespoons water
  • food coloring


Sugar Cookies

  • 1

    In a medium bowl, whisk together flour, baking soda and salt. In the bowl of stand mixer fitted with a paddle attachment, cream butter and sugar together until light and fluffy. Beat in egg and vanilla extract, scraping down bowl as needed. Slowly mix in dry ingredients until just combined.

  • 2

    Divide dough in half. Place one piece of dough between two pieces of lightly floured parchment paper and roll out to 1/4-inch thick slab. Repeat with remaining dough. Transfer both slabs to a baking sheet and chill at least 1 hour or overnight.

  • 3

    Preheat oven to 350°F. Line a large baking sheet with parchment paper; set aside.

  • 4

    Use a sweater cookie cutter to cut dough, re-rolling scraps as needed. Arrange 2-inches apart on prepared baking sheet. Chill unbaked cookies until needed.

  • 5

    Bake for 10-12 minutes, or until lightly browned on edges. Let cool 3-5 minutes on the baking sheet, then carefully transfer to a cooling rack to cool completely. Continue baking cookies until all of the dough has been used.

  • 6

    Decorate with royal icing (recipe below) to resemble ugly Christmas sweaters.

Royal Icing

  • 1

    In the bowl of a stand mixer fitted with a whisk attachment, slowly mix powdered sugar and meringue powder until combined. Add 6 tablespoons water and beat on high speed for about 5 minutes, until glossy and stiff.

  • 2

    Add more water, a Tablespoon at a time, until desired thickness is reached for outlining or flooding the cookies. When not using, keep bowls of royal icing covered with a damp paper towel.

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