These adorable penguin cookies start with a simple circle and are perfect for Christmas cookie trays! With heart-shaped black heads, rosy cheeks, and tiny orange noses, they're almost too cute to eat!
A cute character cookie, minus the stress
No mixing 5 different colors of frosting. Simply frost the cookie white, pipe a heart shape on top, and add a candy face. DONE.
Here's why I love them:
- One cutter: a plain circle (or the rim of a glass).
- Buttercream, not royal icing: soft, fluffy, and way more forgiving.
- Candy face: pressing on mini m&m's is the perfect job for kids.
- Not just for Christmas: skip the holly and they work all winter.
- Giftable: once the frosting crusts over, bag them up for neighbors and teachers.
what you need
Ingredient Notes & Substitutions
- Cut-out sugar cookies: my cut-out sugar cookie dough holds its shape, so your circles stay nice and round. Store-bought sugar cookie dough works too.
- Buttercream frosting: my Christmas cookie frosting is fluffy, pipes well, and crusts over so you can stack the cookies once it sets.
- Gel food coloring: black for the head is all you need! Gel gives bold color without thinning the frosting or having to use a ton (keep in mind that black frosting will darken as it sits, so you only need to mix it to a dark gray).
- Candies: Make the entire face with mini M&Ms!
- Piping tips: a small round tip for the black area, or a seamless piping bag with the corner snipped works great.
- Offset spatula: for spreading a smooth white base.
How to Make Penguin Cookies
Bake a batch of circle cookies, color your frosting, then decorate!
Bake the circle cookies
Make my cut-out sugar cookies, roll the dough ⅜ to ½ inch thick, and cut circles with a 2.5-inch cutter or the rim of a glass. Bake at 350°F for 8 to 10 minutes, until set but not brown.
Let them cool completely before decorating.
Make and color the frosting
Prepare the buttercream, then transfer half to a separate bowl and tint it black.
💡 Make the black a few hours ahead if you can. It darkens as it sits, so you'll need less coloring.
Frost and outline
Spread white frosting over the whole cookie. Pipe a black outline across the top in a wide heart shape for the penguin's head.
Fill and add the face
Fill in the top with black frosting. Press on mini m&m's for the eyes, nose, and red candy cheeks. For the nose, use a orange m&m and place it sideways.
Add a little green holly "bow" on top if you like by using two mini green m&m's and a small dot of white frosting.
How Long Do Decorated Sugar Cookies Last?
Once the buttercream crusts over, store the cookies in a single layer in an airtight container at room temperature for 2 to 3 days. You can freeze the undecorated cookies for later and decorate after they thaw.
melissa's tips
Tips & Variations
- Smooth the white first: A smooth base will help the black portion of the head look crisp and clean. To smooth the frosting, dip an offset spatula into a tall cup of hot water, wipe it dry, then gently glide it over the surface.
- Press candies in while the frosting is soft. Once it crusts, they won't stick as well.
- Make a whole set: Pair these with my other circle Christmas cookie designs or my easy winter cookies for a full tray!
Frequently Asked Questions
Nope! You can use a plain circle. Use a 2.5-inch round cutter or the rim of a drinking glass.
Add black gel coloring to white frosting and let it sit for a few hours. It darkens as it rests. You can also add a tiny bit of black cocoa powder to help deepen the color.
Of course! Store-bought sugar cookie dough and tubs of vanilla frosting tinted with gel coloring both work.
Wait until the buttercream crusts over, usually a few hours. Even then, separate layers with parchment so the details don't smoosh.
Looking for more Christmas cookies?
Easy Penguin Christmas Cookies
Ingredients
Tools
⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Preheat oven to 350℉. To prep for rolling, lay a piece of parchment on the counter and sprinkle with about 1 teaspoon of flour.
- In a large bowl, cream together the ¾ cup unsalted butter and ¾ cup granulated sugaron medium speed for 20-30 seconds.
- While the mixer is still on medium speed, add in the 1 large egg, 1 ½ teaspoons vanilla extract, and ½ teaspoon almond extract.
- Once mixed, add in the 1 teaspoon baking powder, ½ teaspoon salt, and 2 cups all-purpose flour half-cup at a time on low speed.
- Once mixture is combined and all the flour disappears, transfer dough to the floured parchment paper. Press into a large ball, knead for 5-10 seconds until smooth, then press into a 2" thick disc. Use a rolling pin to roll dough ⅜" to ½" thick.
- Cut out circles with a 2.5" circle cookie cutter (you can also use a wine glass or cup!) and transfer to a parchment-lined baking sheet.
- Bake at 350℉ for 8-10 minutes. Do not overbake; remove them from the oven before seeing any brown on the edges.
- Let them rest on the hot pan for 10-15 minutes to finish baking before removing from the pan. Cool completely before decorating.
- In a large mixing bowl, add the softened 1 cup unsalted butter, 2 teaspoons vanilla extract 1 - 1 ½ teaspoon(s) almond extract, and ¼ teaspoon salt. Cream together on medium speed for 30 seconds, or until blended together.
- On medium/low speed begin adding in 3 cups powdered sugar half-cup at a time until all is incorporated.
- Turn mixer to high speed, and beat for 2-3 minutes until light and fluffy. Divide into bowls and tint with black gel food coloring.
- Divide the buttercream into bowls: white, black, and a little orange.
- Spread white frosting over the cookie. Pipe a black heart-shaped outline across the top and fill it in with black frosting.
- Add the face and bow with mini m&m's.
- Let the frosting crust over before packaging. Store in an airtight container for 2-3 days.
