Willie Merry Christmas Cookies How-To

Country Rebel

Willie Merry Christmas Cookies are everything we didn’t even know we needed this holiday season! They are the perfect Christmas treat for the tough-to-buy-for country music fan. In fact, this gift is so perfect that they should probably tag along to your neighbors, friends and to your Christmas parties.

It features two dozen decorated green classic sugar cookies (because we all know Willie loves green) put together to create a Santa hat-clad Willie Nelson piece of art. The bad news is that you’ll have to make it yourself. The good news is that it’s easier than you might think! Follow the instructions below and watch the video to learn how to make your own Willie Merry Christmas Cookies.

NOTE: If you’re in a legal state, cannabutter (marijuana-infused butter) can be used to up your cookies’ Willie factor. Find out how to make your own cannabutter by clicking here.


24 – 3″ square sugar cookies (Recipe below)
Willie Nelson clipart printed
Food-safe pen
1 batch royal icing (Recipe below)
Food coloring (leaf green, forest green, and super red)
3 piping bags fitted with #3 round tips
1 piping bag fitted with small leaf tip


3 cups all-purpose flour
1 teaspoon baking powder
2 sticks butter, softened
1 cup granulated sugar
1 large egg
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Green food coloring
In a medium bowl, stir together flour and baking powder. Set aside. In a mixing bowl, beat the room temperature butter and sugar until light and fluffy. Scrape the bowl at least once while mixing.
Add the egg and mix until fluffy and pale in color.  Add salt and both extracts. Slowly add flour mixture, 1 cup at a time, and stir well. Continue beating and add green food coloring until desired color is achieved, scraping down sides of bowl as needed. Cover and refrigerate 1 hour.
Let soften a little bit then roll out on lightly floured surface. Cut cookies into 3-inch squares and place on ungreased cookie sheet.

Bake at 365 for 8 to 10 minutes. Transfer to cooling rack.


3/4 cups warm water
5 Tablespoons meringue powder
1 teaspoon cream of tartar
1 bag powdered sugar

In the bowl of an electric stand mixer, whisk together water, meringue powder and cream of tartar until foamy. Add sugar all at once and beat on medium speed using the whisk attachment. Beat  for 5 minutes or until icing is thick and holds stiff peaks.


Line up cookies on work surface until square. Carefully cut out clipart (cut outside perimeter only). Center on the cookies and trace using food-safe pen.

Divide royal icing into four bowls. Add food coloring to each bowl until desired color is reached. Add water 1 teaspoon at a time until icing flows smoothly but won’t run off of the cookies. Place light green, red, and white icing in piping bags with round tips. Place dark green icing in piping bag fitted with leaf tip.

“Color” the background of the cookies using the light green icing. Allow to dry for 30 minutes.

Use the red icing to fill in the Santa hat.

Use the white icing for the hat cuff, Willie’s beard and braids.

Pipe a decorative border using the dark green icing. Add berry details and braid ties using red icing. Allow to dry completely before packing or transporting.

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