Easy Penguin Christmas Cookies

Easy penguin cookies made with a circle cookie cutter, black and white buttercream, and candy. No fancy cutters needed!

Course Dessert, Kids Treats, Party Food

Cuisine American

Keyword christmas cookies, cut out sugar cookies, decorated cookies, frosted sugar cookies

Prep Time 45

Cook Time 10

Total Time 1

Servings cookies

Calories 488kcal

¾ cup unsalted butter (softened at room temperature)
¾ cup granulated sugar
1 large egg
1 ½ teaspoons vanilla extract
½ teaspoon almond extract (nut allergy? you can substitute this with extra vanilla!)
1 teaspoon baking powder
½ teaspoon salt
2 cups all-purpose flour

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.

Depending on size/thickness of cookies, you can typically get about 12 (2.5" cookies) or 24 smaller 1.5" cookies). The frosting makes about 2 cups.