vanilla bourbon christmas tree cookies
The softest, cutest cookies for your cookie box, with a lil boozy twist.
Ingredients
- 12 tbsp butter, softened
- 3/4 cup sugar
- 1 large egg, at room temperature
- 1 tbsp bourbon
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- Christmas sprinkles and nonpareils, to decorate
buttercream
- 1 stick butter, softened
- 4 cups powdered sugar
- 3-4 tbsp heavy cream
- 2 tsp vanilla extract
- 1-2 tsp green gel dye
Instructions
- In a bowl, cream the butter and sugar until light and fluffy. Whip in the egg until incorporated, then the vanilla and bourbon. Add the flour, baking soda, and salt and mix until combined. The dough should roll into a ball easily when handled.
- Lay a large sheet of parchment paper on a flat surface. Place the dough onto the paper, then lay a second sheet of parchment on top. Roll the dough to about 1/4 inch thickness. Transfer to the fridge to chill about 15 minutes.
- Preheat oven to 350 degrees. Line two large baking sheets with parchment.
- Use a Christmas tree cookie cutter to slice out your cookies. Place the trees onto the prepared baking sheets, leaving about 1 inch in between each. Re-roll the dough as needed to get more trees: you will likely get 20-24 depending on the size of your cookie cutter.
- Slide the trays into the fridge for 15 minutes, then remove and bake 8-10 minutes until the edges are set and lightly golden. Let cool on the baking sheets.
- When the cookies are cool, make the frosting. On medium-high speed, whip together the butter, powdered sugar, 3 tablespoons of heavy cream, the vanilla, and 1 teaspoon dye. Add more dye as needed to achieve your desired shade of green, and more heavy cream as needed to fluff up the buttercream. The frosting should be stiff enough to pipe, but not so stiff that it needs fabric softener.
- Pipe the frosting onto the trees in your desired shape and pattern. Decorate with nonpareils, sprinkles, and whatever else you can find!