Why M
ake This Recipe
Christmas Sugar Cookies are the perfect treat for the holiday season. They are soft, sweet, and covered in festive frosting that makes them a delight to the eyes and the taste buds. This Crumbl copycat version gives you delicious cookies that not only look great but also taste amazing. They make a wonderful gift, decoration, or simple snack while you gather with family and friends.
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 (175°C). Line 2-3 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a stand mixer with a paddle attachment (or use a hand mixer), beat the softened butter and granulated sugar on medium speed until light and fluffy, about 1-2 minutes. Stop to scrape down the bowl once or twice.
- Add the egg and vanilla extract, and mix on medium-low speed until combined, about 30 seconds.
- Gradually add the dry ingredients to the butter mixture in two parts. Mix on low speed until just combined. Do not overmix.
- Gently fold in the Christmas jimmies sprinkles using a spatula until they are evenly distributed.
- Use a 3-Tablespoon cookie scoop to portion the dough (48-50 g each). Roll each scoop into a ball and place them on the prepared baking sheets about 2 inches apart.
- Slightly flatten each dough ball with your fingers or the bottom of a glass, keeping the cookies at least ½-inch thick.
- Bake for 9-11 minutes, or until the edges are set, and the tops look soft and no longer glossy. Do not let the cookies brown.
- After baking, immediately shape each cookie into a perfect circle with a cookie cutter or glass larger than the cookies. Rotate gently around each cookie.
- Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, in a stand mixer with a whisk attachment (or use a hand mixer), beat the cream cheese and salted butter on low speed until smooth and creamy, about 1-2 minutes. Scrape down the sides as needed.
- Add the vanilla extract and salt; beat on low until just combined.
- Gradually add the sifted powdered sugar in three parts, mixing each time for about 10-15 seconds. Stop to scrape the bowl as needed.
- Slowly drizzle in the cold heavy cream, whisking on low speed until stiff peaks form. About 1-1½ minutes of whisking should be enough. Be careful not to overwhip.
- Pipe the frosting in a spiral pattern over the cookies with a piping tip or spread it with a spatula to create decorative swirls.
- Before serving, sprinkle Christmas sprinkles over the frosting.
How to Serve Christmas Sugar Cookies
These festive cookies are perfect on a cookie platter during holiday gatherings. They pair well with warm milk, coffee, or hot cocoa. For a fun twist, serve them on a decorated holiday tray, and let guests pick their favorites!
How to Store Christmas Sugar Cookies
Keep the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the un-frosted cookies. Once cooled, layer them between sheets of parchment paper in an airtight container and store them in the freezer.
Tips to Make Christmas Sugar Cookies
- Ensure your butter and cream cheese are at the right temperature for better mixing and texture.
- Do not overmix the dough; this will keep your cookies soft.
- Use a cookie scoop for evenly sized cookies.
- If you prefer stronger flavors, feel free to adjust the vanilla or add more almond extract.
Variation
You can add different types of sprinkles or even chip flavors, like chocolate or peppermint, to change up the cookies. Additionally, you can use different cookie shapes to make them more festive!
FAQs
1. Can I use margarine instead of butter?
Yes, you can use margarine, but the flavor and texture may change slightly.
2. Can these cookies be made ahead of time?
Absolutely! You can bake them ahead of time and store them without frosting until you are ready to serve.
3. How can I make these cookies gluten-free?
You can replace the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version. Just ensure that other ingredients are also gluten-free.
Christmas Sugar Cookies
- Total Time: 41 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
Soft and sweet festive sugar cookies topped with creamy frosting and sprinkles, perfect for the holiday season.
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
- 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
- 184 g (13 Tbsp) salted butter, softened
- 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
Instructions
- Preheat your oven to 350°F (175°C). Line 2-3 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a stand mixer with a paddle attachment, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 1-2 minutes.
- Add the egg and vanilla extract, and mix on medium-low speed until combined, about 30 seconds.
- Gradually add the dry ingredients to the butter mixture in two parts. Mix on low speed until just combined.
- Gently fold in the Christmas jimmies sprinkles using a spatula until they are evenly distributed.
- Use a cookie scoop to portion the dough (48-50 g each). Roll each scoop into a ball and place on prepared baking sheets.
- Slightly flatten each dough ball, keeping cookies at least ½-inch thick.
- Bake for 9-11 minutes, or until the edges are set and tops look soft.
- Immediately shape each cookie into a perfect circle after baking.
- Cool cookies on the baking sheets for 5 minutes, then transfer to a wire rack.
- For the frosting, beat the cream cheese and salted butter on low speed until smooth.
- Add vanilla extract and salt; beat until just combined.
- Gradually add the sifted powdered sugar in three parts, mixing each time.
- Drizzle in the cold heavy cream, whisking until stiff peaks form.
- Pipe or spread frosting on cookies and sprinkle with Christmas sprinkles.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze un-frosted cookies layers between parchment paper.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
