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Backyard Blogging.

Baked Holiday Sugar Cookies

This wood-fired twist on classic Baked Holiday Sugar Cookies is perfect for the holidays! Enjoy homemade buttery sugar cookies kissed with cherry wood and topped with a decadent cream cheese frosting.


2 Cup granulated sugar
1 1/4 Cup butter, softened
2 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 Teaspoon salt


3 Ounce cream cheese, softened
1 Tablespoon milk
1 Teaspoon vanilla extract
2 1/2 Cup powdered sugar


In a large mixing bowl, beat the butter and sugar together until the mixture is light and fluffy (you can do this by hand, but a stand mixer or hand-held mixer will make the job easier). Add the eggs, milk, vanilla and almond extract.

Sift the flour, baking powder, cream of tartar and salt into the butter mixture and beat on low speed until blended.Tear off two large sheets of parchment paper. Shape the dough into a ball, flatten it out slightly, wrap it up with plastic wrap and refrigerate for about two hours (this will make it easier to roll out the dough and cut out shapes without sticking).

After two hours, take out the dough and place between the two sheets of parchment paper. Use a rolling pin, roll out the dough to about 1/2 inch thickness. Tear another piece of parchment paper the size of the baking sheet and place on the baking sheet to keep the cookies from sticking. Cut out shapes.

When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

Put the cookie sheet with the cookies directly on the grill grate and bake for 10 to 12 minutes or until light brown. Rotate the pan halfway through to ensure even cooking.

Transfer the cookies to a cooling rack. Let the cookie sheet cool completely, then repeat the process with remaining dough.

To Make the Frosting: Combine cream cheese, milk and vanilla in the bowl of a stand mixer. Using the whisk attachment, beat on medium-high until combined. Reduce the speed to medium-low and add powdered sugar, one cup at a time, beating between each addition until well combined.

Frost cookies and finish with fresh nutmeg if desired. Enjoy!



Recipe and photo from Traeger.