There’s no skill needed to make these gorgeous Holiday Piped Rosette Cookies; they’re very impressive, but they’re also very easy!
I actually made this recipe last year and photographed it with the purpose of including it into the first 24 Cookies of Christmas series, but it didn’t make the cut.
When preparing a series like this, I’ll usually compile at least 30 recipes, bake them, photograph them, and then decide which cookies are going to be a part of the series. It was a tough call to exclude this one last year, so I promised myself it would make it into this year’s series.
These cookies are in essence a sugar cookie dough that has been thinned out to ensure it can easily go through a piping tip. Also, the egg white has been omitted to ensure the cookie doesn’t rise too much in the oven. You’ll want to keep those piping details!
DECORATING SKILLS NOT NEEDED!
Making these pretty cookies really couldn’t be any easier! All you need is a piping bag and a star piping tip. It’s as simple as placing the piping tip in the bag and loading the bag up with the cookie dough.
I like to pipe the dough into little circular mounds, but you can do whatever pleases you. I’ve seen these made in donut-shaped circles. I’ve also seen them made in 2-3 inch lengths, much like a Mexican Churro.
The little sprinkles you see in the photographs are optional, of course. But, I think it makes the otherwise plain (delicious!) cookie look a little more festive.
LET’S TALK ABOUT THE INGREDIENTS
There are a couple of things I’d like to point out to help you make your Holiday Piped Rosette Cookies a success. There’s really no way to mess up this recipe, but there are things that can help make them perfect.
First, make sure your butter is soft. I will remove butter from the fridge at night and leave it on the counter for at least 12 hours before I start to bake these cookies.
You must use milk. Do not use cream or half and half. It must be milk and the reason for that is anything with a higher fat content than milk is just going to have too much density. You need a 1% or 2% milk to get the right consistency, otherwise, you will never get the dough through the piping tip!
Lastly, the egg yolks will colour the dough, making it just a little bit yellow. I like to get a very “white” dough, because I think it looks better. So, with that said, use clear vanilla extract if you can. Regular brown vanilla extract will make the cookie look a little dull.
There you have it, Dear Reader, the 7th cookie in Lord Byron’s 24 Cookies of Christmas – Volume 2. How do you like this one? Will you make it? By the way, have you tried any of the previous 6 recipes?
Scroll all the way to the bottom of this post to leave me a comment. I promise to respond! Until tomorrow, have a wonderful day!
Lord Byron’s 24 Cookies of Christmas – Volume 1 can be found in its entirety by clicking on the following image. All of the recipes can be found on one page!
Lord Byron’s 24 Cookies of Christmas – Volume 2 can be found in its entirety by clicking on the following image. All of the recipes can be found on one page!
Every Christmas table needs a cake! Click on the image below to see Lord Byron’s 12 Bundt Cakes of Christmas!
Holiday Piped Rosette Cookies
- 1 cup butter, softened
- 2/3 cup sugar
- 1/4 teaspoon salt
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons milk
- 1/2 cup candy sprinkles, Christmas themed
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, use a hand-held mixer to beat together the butter and sugar until light and fluffy.
- Next, add the egg yolks and vanilla extract. Beat to combine.
- Add the flour and salt and beat to combine. The dough will be crumbly. Add the milk, one teaspoon at a time until the dough comes together. Don't exceed 3 teaspoons of milk, otherwise, the cookies will spread too much.
- Transfer the cookie dough to a large piping bag that has been fitted with a large star tip. Pipe the dough onto the prepared baking sheet in a rosette/circular fashion.
- Top the cookies with sprinkles and bake for 15 minutes.
- Remove cookies from the oven and cool on the baking sheet for 5 minutes before removing to a cooling rack to finish cooling.