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Christmas Cookie Frosting

I've been perfecting my Christmas Sugar Cookies (cut outs) for 20+ years. This is the Christmas Cookie Frosting recipe I use to top them!
Prep Time 15 minutes
Total Time 15 minutes


  • 1 Cup shortening such as Crisco (*see notes)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract *nut allergies see notes
  • 1 large bag powdered sugar 2 lbs, about 8 cups
  • 1/2 Cup heavy cream or whole milk more if needed to reach desired consistency
  • Food coloring if desired


  • In the bowl of your mixer fitted with the paddle attachment, or in a large bowl for use with your handheld electric mixer, place shortening and extracts. Beat until creamy (at least 1 minute).
  • Begin adding powdered sugar 1 cup at a time.
  • When the mixture starts to become dry start adding cream a little bit at a time alternating with the powdered sugar.
  • Beat until creamy. Use more or less cream to reach desired consistency. (I like for it to be smooth enough to pipe through a piping bag, but still a bit more firm than typical store-bought frosting.)
  • Add food coloring if desired.