Christmas Sugar Cookies
Delightful soft and chewy sugar cookies perfect for sharing during the holiday season, decorated with colorful sprinkles.
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour
- 1 tsp baking powder
- 0.25 tsp salt
Cookie Base
- 0.75 cup unsalted butter, softened 68-72°F
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 Tbsp vanilla extract
- 0.25 tsp almond extract (optional)
- 0.33 cup Christmas jimmies sprinkles
Frosting Ingredients
- 10 oz full-fat cream cheese, softened 68-72°F
- 13 Tbsp salted butter, softened 68-72°F
- 2 tsp vanilla extract
- 0.125 tsp salt
- 1.25 cups powdered sugar, sifted
- 0.33 cup heavy cream, very cold
- 2 Tbsp Christmas sprinkles for decoration (jimmies, nonpareils, trees, etc.)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line 2-3 baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a stand mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy.
- Add the egg, vanilla extract, and almond extract. Beat until combined.
- Gradually add the dry flour mixture and mix until just combined.
- Gently fold in the Christmas jimmies sprinkles with a spatula.
Baking
- Using a 3-tablespoon cookie scoop, portion out the dough, rolling each portion into balls.
- Slightly flatten each ball with fingers or glass, keeping them at least ½-inch thick.
- Bake for 9-11 minutes or until edges are set and tops are soft.
- Immediately shape cookies into perfect circles with a larger cutter.
- Cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
Frosting
- In a stand mixer, beat cream cheese and salted butter on low until smooth.
- Add vanilla extract and salt, mixing until combined.
- Gradually add sifted powdered sugar in three parts, mixing after each addition.
- Drizzle in cold heavy cream while whisking on low until stiff peaks form.
- Pipe or spread frosting on cooled cookies and sprinkle with chosen decorations.
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Notes
For the best results, use room temperature ingredients and avoid overmixing the dough. If dough is too warm, chill for 30 minutes before baking.