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Baked Holiday Sugar Cookies

Baked Holiday Sugar Cookies

By Traeger Kitchen

A wood-fired twist on a classic treat, these are perfect for the holidays. Homemade buttery sugar cookies are kissed with cherry wood and topped with a decadent cream cheese frosting.

Prep Time

25 Minutes

Cook Time

10 Minutes




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Units of Measurement:
2 Cup granulated sugar
2 Large eggs
2 Tablespoon milk
1/2 Teaspoon almond extract
1 Teaspoon vanilla extract
4 Cup all-purpose flour
1/2 Teaspoon baking powder
1/2 Teaspoon cream of tartar
1/2 kosher salt
1 1/4 Cup 1 1/4 cups ( 2 1/2 sticks) unsalted butter, softened
3 Ounce cream cheese, softened
1 Tablespoon milk
1 Teaspoon vanilla extract
2 1/2 Cup powdered sugar
Freshly grated nutmeg, for garnish


  • 1

    Make the cookies: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), beat together the butter and sugar until light and fluffy, 3-4 minutes. Add the eggs, milk, vanilla, and almond extract and beat until combined. Sift in the flour, baking powder, cream of tartar, and salt and beat on low speed until incorporated.

    • 2 Cup granulated sugar

    • 2 Large eggs

    • 2 Tablespoon milk

    • 1/2 Teaspoon almond extract

    • 1 Teaspoon vanilla extract

    • 4 Cup all-purpose flour

    • 1/2 Teaspoon baking powder

    • 1/2 Teaspoon cream of tartar

    • 1/2  kosher salt

    • 1 1/4 Cup 1 1/4 cups ( 2 1/2 sticks) unsalted butter, softened

  • 2

    Shape the dough into a ball, then flatten slightly into a disc. Wrap tightly in plastic wrap and refrigerate for about 2 hours.

  • 3

    When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes. Line 2 baking sheets with parchment paper.

    350 ˚F / 177 ˚C

  • 4

    Remove the dough from the refrigerator and place between two large sheets of parchment paper. Use a rolling pin, roll out the dough to about 1/2 inch thick. Use your favorite cutters to cut out shapes, then transfer the cookies to the prepared baking sheets, spacing 1 inch apart. Gather and re-roll the dough scraps to cut out more cookies.

  • 5

    Place the baking sheet on the grill grates. Close the lid and bake, rotating the pan halfway through, until the cookies are light brown, 10-12 minutes. Remove the cookies from the grill, transfer to a wire rack and let cool completely.

  • 6

    Meanwhile, make the frosting: In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the cream cheese, milk, and vanilla. Whip on medium-high speed until combined. Reduce the speed to medium-low and add powdered sugar, 1/2 cup at a time, beating between each addition until well combined.

    • 3 Ounce cream cheese, softened

    • 1 Tablespoon milk

    • 1 Teaspoon vanilla extract

    • 2 1/2 Cup powdered sugar

  • 7

    Frost the cookies and finish with a sprinkle of nutmeg if desired. Enjoy!

    •  Freshly grated nutmeg, for garnish

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