These frosted Christmas sugar cookies are soft in the middle, lightly crisp at the edges, and topped with smooth vanilla buttercream that is easy to tint and decorate. The dough rolls out neatly and holds its shape in the oven, making these cookies a festive choice for cookie swaps, holiday parties, or an afternoon of baking.
Why You’ll Love These Frosted Christmas Sugar Cookies
- Soft, tender centers: A little chill time keeps the cookies thick and delicate.
- Easy to decorate: The vanilla frosting spreads smoothly and takes food coloring well.
- Make-ahead friendly: Prepare the dough or baked cookies in advance for less holiday-day stress.
- Perfect for cookie cutters: Roll the dough evenly and cut stars, trees, bells, or your favorite shapes.
Ingredients You’ll Need For Frosted Christmas Sugar Cookies
For the cookies: 2 1/2 cups all-purpose flour, spooned and leveled; 1 teaspoon baking powder; 1/2 teaspoon fine salt; 3/4 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg, room temperature; 2 teaspoons vanilla extract; and 1/4 teaspoon almond extract (optional).
For the frosting: 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract; 2 to 3 tablespoons milk or cream; a pinch of salt; and gel food coloring or holiday sprinkles, if desired.
How to Make Frosted Christmas Sugar Cookies
- Mix the dry ingredients. Whisk the flour, baking powder, and salt together in a medium bowl.
- Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, about 2 minutes. Beat in the egg, vanilla, and almond extract, if using.
- Make and chill the dough. Add the dry mixture gradually and mix just until a soft dough forms. Divide into two disks, wrap, and chill for at least 1 hour.
- Roll and cut. Heat the oven to 350°F (175°C) and line baking sheets with parchment. On a lightly floured surface, roll one disk to about 1/4 inch thick. Cut shapes and place them 1 inch apart on the prepared sheets.
- Bake. Bake for 8 to 10 minutes, until the tops look set and the edges are just barely turning golden. Avoid browning for the softest cookies. Cool on the pan for 5 minutes, then transfer to a rack to cool completely.
- Make the frosting. Beat the butter until creamy. Add powdered sugar, vanilla, salt, and 2 tablespoons milk; beat until fluffy, adding the remaining milk a little at a time until spreadable. Tint with gel color if you like.
- Decorate. Spread frosting over completely cooled cookies and finish with sprinkles. Let the frosting set before stacking or storing.
Tips for Soft, Picture-Perfect Cookies
- Measure flour by spooning it into the cup and leveling the top; too much flour can make cookies dry.
- Chill the dough until firm, and work with one disk at a time. If the cutouts become warm or sticky, chill them on the baking sheet for 10 minutes before baking.
- Roll the dough to an even thickness so every cookie bakes at the same rate. Gather scraps, press them together gently, and re-roll once or twice.
- Take the cookies out when the centers look set, not browned. They continue to firm up as they cool.
- Use gel food coloring for vibrant frosting without making it runny. Add sprinkles while the frosting is still soft.
Storage and Make-Ahead Instructions
Store frosted Christmas sugar cookies in a single layer or between sheets of parchment in an airtight container at room temperature for up to 4 days. For longer storage, freeze unfrosted cookies for up to 2 months; thaw at room temperature, then frost and decorate. You can also wrap the dough disks tightly and refrigerate them for up to 2 days, or freeze them for up to 2 months. Thaw frozen dough overnight in the refrigerator before rolling.
Frequently Asked Questions (FAQ)
Do I have to chill sugar cookie dough?
Yes, chilling makes the dough easier to roll and helps the cutouts keep their shape while baking. If your kitchen is warm, chill the cut cookies on the baking sheet before they go into the oven.
Can I make the frosting ahead?
Yes. Refrigerate the frosting in an airtight container for up to 5 days. Let it soften at room temperature and beat it briefly before spreading; add a teaspoon of milk if needed.
How do I keep the cookies soft?
Do not overbake them, measure the flour carefully, and store the cooled cookies in an airtight container. Remove them from the oven when the edges are only just set.
Make a batch of these frosted Christmas sugar cookies, choose your favorite holiday colors, and let everyone decorate a few. They’re a cheerful homemade treat to share all season long.
For accurate baking, compare your flour measurements with King Arthur Baking’s ingredient weight chart. For more ideas, browse recipes on the Fajita Recipe homepage.
