why make this recipe
Christmas Sugar Cookies are a delightful treat that brings a festive spirit to any holiday gathering. These cookies are soft, chewy, and topped with a creamy frosting that kids and adults alike will love. They are perfect for sharing with family, friends, or at holiday parties. Plus, making them is an enjoyable activity that can bring everyone together during the busy season.
how to make Christmas Sugar Cookies
Ingredients:
- 270 g (2¼ cups) all-purpose flour
- 4 g (1 tsp) baking powder
- ¼ tsp salt
- 170 g (1½ sticks / ¾ cup) unsalted butter, softened (68-72°F)
- 200 g (1 cup) granulated sugar
- 1 large egg, room temperature
- 1 Tbsp vanilla extract
- ¼ tsp almond extract (optional)
- 54 g (⅓ cup) Christmas jimmies sprinkles
- 283 g (1¼ bricks / 10 oz) full-fat cream cheese, softened (68-72°F)
- 184 g (13 Tbsp) salted butter, softened (68-72°F)
- 2 tsp vanilla extract
- ⅛ tsp salt
- 150 g (1¼ cups) powdered sugar, sifted
- 80 ml (⅓ cup) heavy cream, very cold
- 24 g (2 Tbsp) Christmas sprinkles (jimmies, nonpareils, trees, etc.)
Directions:
- Preheat your oven to 350°F. Line 2-3 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
- In a stand mixer bowl fitted with the paddle attachment (or using a hand mixer), beat the softened butter and granulated sugar on medium speed until light and fluffy for 1-2 minutes. Scrape down the bowl once or twice.
- Add the egg and vanilla extract, then beat on medium-low speed until mixed, about 30 seconds.
- Gradually mix in the dry ingredients in two parts on low speed until just combined. Avoid overmixing.
- Carefully fold in the Christmas jimmies sprinkles with a spatula.
- Use a 3-tablespoon cookie scoop (about 48-50 g each) to portion the dough. Roll into balls and place 2 inches apart on the baking sheets.
- Slightly flatten each dough ball with your fingers or a glass, keeping the cookies at least ½-inch thick.
- Bake for 9-11 minutes, until the edges are set, and the tops look soft and not glossy. Do not let them brown.
- After baking, shape the cookies into perfect circles using a larger cookie cutter or glass while they are hot.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter in a stand mixer fitted with the whisk attachment (or using a hand mixer) on low speed until smooth and creamy, about 1-2 minutes. Scrape down the sides as needed.
- Add the vanilla extract and salt and beat until just combined on low speed.
- Gradually add the sifted powdered sugar in three parts, mixing on low speed for about 10-15 seconds for each addition. Scrape the bowl when needed.
- Drizzle in the cold heavy cream (by the tablespoon) while whisking on low speed until stiff peaks form, about 1-1½ minutes. Avoid overwhipping.
- Pipe the frosting in a spiral over the cookies, or spread it with a spatula for swirls.
- Right before serving, sprinkle some Christmas decorations over the frosting.
how to serve Christmas Sugar Cookies
Serve these delightful cookies on a festive platter. They are perfect for holiday parties, cookie exchanges, or just as a sweet treat at home. Decorate them with different Christmas sprinkles to make them more festive!
how to store Christmas Sugar Cookies
Store the cookies in an airtight container at room temperature for up to 1 week. If you want to keep them fresh for longer, refrigerate them. To avoid the frosting getting too soft, consider adding the frosting just before serving.
tips to make Christmas Sugar Cookies
- Ensure your butter and cream cheese are properly softened for a smoother frosting.
- Do not overbake the cookies; they should look soft when you take them out.
- Experiment with different types of sprinkles for a unique look.
variation
You can change the flavor of these cookies by using different extracts, like peppermint or lemon, to give them a twist. You can also add chocolate chips or nuts for extra flavor and texture.
FAQs
Q: Can I freeze Christmas Sugar Cookies?
A: Yes, you can freeze the baked cookies without frosting. Place them in an airtight container, and they’ll last for up to 3 months in the freezer.
Q: What can I use instead of cream cheese in the frosting?
A: You can substitute cream cheese with mascarpone cheese or a buttercream frosting if you prefer.
Q: How can I make these cookies gluten-free?
A: Use a 1:1 gluten-free flour blend in place of all-purpose flour for a gluten-free option.
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Christmas Sugar Cookies
Ingredients
Cookie Ingredients
- 270 g all-purpose flour
- 4 g baking powder
- ¼ tsp salt
- 170 g unsalted butter, softened (68-72°F)
- 200 g granulated sugar
- 1 large egg, room temperature
- 1 Tbsp vanilla extract
- ¼ tsp almond extract (optional)
- 54 g Christmas jimmies sprinkles
Frosting Ingredients
- 283 g full-fat cream cheese, softened (68-72°F)
- 184 g salted butter, softened (68-72°F)
- 2 tsp vanilla extract
- ⅛ tsp salt
- 150 g powdered sugar, sifted
- 80 ml heavy cream, very cold
- 24 g Christmas sprinkles (jimmies, nonpareils, trees, etc.)
Instructions
Preparation
- Preheat your oven to 350°F. Line 2-3 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
- In a stand mixer bowl fitted with the paddle attachment (or using a hand mixer), beat the softened butter and granulated sugar on medium speed until light and fluffy for 1-2 minutes. Scrape down the bowl once or twice.
- Add the egg and vanilla extract, then beat on medium-low speed until mixed, about 30 seconds.
- Gradually mix in the dry ingredients in two parts on low speed until just combined. Avoid overmixing.
- Carefully fold in the Christmas jimmies sprinkles with a spatula.
Baking
- Use a 3-tablespoon cookie scoop (about 48-50 g each) to portion the dough. Roll into balls and place 2 inches apart on the baking sheets.
- Slightly flatten each dough ball with your fingers or a glass, keeping the cookies at least ½-inch thick.
- Bake for 9-11 minutes, until the edges are set, and the tops look soft and not glossy. Do not let them brown.
- After baking, shape the cookies into perfect circles using a larger cookie cutter or glass while they are hot.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Frosting
- For the frosting, beat the cream cheese and butter in a stand mixer fitted with the whisk attachment (or using a hand mixer) on low speed until smooth and creamy, about 1-2 minutes. Scrape down the sides as needed.
- Add the vanilla extract and salt and beat until just combined on low speed.
- Gradually add the sifted powdered sugar in three parts, mixing on low speed for about 10-15 seconds for each addition. Scrape the bowl when needed.
- Drizzle in the cold heavy cream (by the tablespoon) while whisking on low speed until stiff peaks form, about 1-1½ minutes. Avoid overwhipping.
- Pipe the frosting in a spiral over the cookies, or spread it with a spatula for swirls.
- Right before serving, sprinkle some Christmas decorations over the frosting.
