Poinsettia Cookie Recipe

You will need a  1-1/2 ” snowflake cookie cutter for these cookies.  The base for the cookie is a non spreading butter cookie and after baked, frosted like a poinsettia.   Butter cookie recipe : Below



24 baked cut out butter cookies- small snowflake cutte

2 cups butter cream frosting- divided

Americolor -gel color

Decorating leaf tip- large #366 for poinsettia leaves- small #352 green leaves

Recipe for butter cookie on this page.

Butter Cream Frosting Recipe

1/4 cup butter- softened

1/4 cup vegetable shortening

1 tablespoon half and half

1 teaspoon vanilla extract

2 cups confectioner’s sugar

Americolor, Lemon Yellow- 1 -2 drops

Americolor, Leaf Green- 2-3 drops

Americolor- soft pink 3 drops first, then add 3-5 drops of Super Red



  1. Cream together the butter and vegetable shortening.
  2. Add in half & half, vanilla and ¼ cup powdered sugar. Beat until creamy add remaining confectioner’s sugar.
  3. Separate frosting into three bowls with ¼ cup frosting tinted yellow, divide the remaining frosting in half, tint one half with leaf green and the other half with soft pink and super red. Stir to combine.
  4. Cover frosting bowls with plastic wrap and allow to rest at room temperature over night to deepen the colors.

To Decorate:

  1. Fill red frosting in disposable decorating bag fitted with large leaf tip # 366.
  2. Fill green frosting in disposable decorating bag fitted with small leaf tip #352.
  3. Fill yellow frosting in disposable decorating bag with small clip off end of bag, no tip necessary.

Pipe green frosting on long points of snowflake cookie, pipe red frosting over remaining points forming 5 long poinsettia leaves add yellow dots to center of cookie for the stamens


Cookies can be baked ahead and frozen up to 6 weeks before frosting.  Best results frost before serving.  Red gel will stain.