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Christmas Frosted Sugar Cookies
Yield: 21 cookies
These Christmas frosted sugar cookies start with soft, chewy vanilla cookies topped with creamy vanilla buttercream and a shower of festive sprinkles. They’re simple to make, beautifully decorated, and full of nostalgic holiday flavor. Perfect for cookie trays, parties, or gifting, these cookies bring cheerful Christmas magic to every bite.
Ingredients
Sugar Cookies
- 3 cups (375 g) all-purpose flour
- 1 tsp (1 tsp) baking soda
- ½ tsp (0.5 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- 1 cup (227 g) unsalted butter (room temperature)
- 1 ¼ cups (250 g) granulated sugar
- 2 (2) large eggs (room temperature)
- 1 tbsp (15 ml) vanilla extract
- ¼ cup (40 g) Christmas sprinkles
Vanilla Buttercream Frosting
- 1 cup (227 g) unsalted butter (room temperature)
- 2 ½ cups (300 g) powdered sugar
- 2 tbsp (30 ml) heavy cream
- 2 tsp (2 tsp) vanilla extract
- ¼ tsp (2 g) salt
Additional Ingredients
- ¼ cup (40 g) Christmas sprinkles
Instructions
Christmas Sugar Cookies
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter and granulated sugar for a few minutes until light and creamy. Add in the eggs and vanilla extract and mix until well combined.
- Add in the flour mixture and mix on low speed until the cookie dough comes together. Fold in the Christmas sprinkles until they are well dispersed throughout the cookie dough.
- Portion the cookie dough using a large cookie scoop (3 tablespoons) and place on a parchment-lined baking sheet pan. Chill the cookie dough balls for 30 minutes.
- While the cookie dough is chilling, preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Place the chilled cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Bake the cookies for about 13-14 minutes until the edges are set and the centers are slightly underbaked. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Vanilla Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter for 5 minutes until light and creamy.
- Add in the powdered sugar and mix on the lowest speed until fully combined with the butter. Add in the heavy cream, vanilla extract, and salt and mix on low speed until smooth. Scrape the bottom and sides of the bowl to ensure the ingredients are well combined.
- Increase the speed on the mixer to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Turn the mixer to low speed and mix the buttercream for several minutes to remove any air bubbles.
Decorating the Cookies
- Fill a piping bag fitted with a Wilton 1A piping tip with the vanilla buttercream frosting. Pipe a swirl of the frosting onto the cookies and spread evenly with an offset spatula. Decorate the cookies with the additional Christmas sprinkles.
Notes
Storing & Serving:
- Room temperature: Store the frosted cookies in an airtight container at room temperature for 2 to 3 days.
- Refrigerator (cookie dough): Chill the cookie dough balls in the refrigerator for 30 minutes. Transfer the cookie dough balls to a resealable storage bag and store in the refrigerator for up to 2 weeks. Bake as directed.
- Refrigerator (frosted cookies): Store the frosted cookies in an airtight container in the refrigerator for 3 to 4 days. Serve at room temperature for the best taste and texture.
- Freezer (cookie dough): Store the portioned cookie dough in a resealable storage bag in the freezer for up to 3 months. To use, thaw the cookie dough for an hour and bake as directed.
- Freezer (frosted cookies): Store the baked and frosted cookies between sheets of parchment paper in a storage bag or airtight container in the freezer for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 351kcal | Carbohydrates: 44g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 155mg | Potassium: 33mg | Fiber: 0.5g | Sugar: 30g | Vitamin A: 584IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 1mg
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