Description
Delight in these classic Christmas Sugar Cookies featuring colorful sprinkles and a smooth whipped frosting. Perfectly soft and buttery, these cookies are ideal for holiday celebrations and decorating fun.
Ingredients
Scale
Sugar Cookies:
- 2 3/4 cups All-purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1/3 cup Christmas sprinkles (Use Jimmie sprinkles)
- 1 cup Unsalted butter, room temperature
- 1 1/4 cup White granulated sugar
- 2 Large eggs, room temperature
- 1 tsp Pure vanilla extract
Whipped Frosting:
- 3 cups Powdered sugar, sifted
- 1 TBSP Pure vanilla extract
- Pinch of Salt
- 2 TBSP Heavy cream
- 1 cup Unsalted butter, room temperature
- Extra sprinkles for topping
Instructions
- Prepare Dry Ingredients: In a mixing bowl, sift the all-purpose flour. Add in the baking powder, baking soda, salt, and Christmas sprinkles. Set aside.
- Cream Butter and Sugar: Using a mixer, beat the unsalted butter and white granulated sugar on high speed for 2 minutes until fluffy. Add the vanilla extract and eggs, then continue beating on high for another minute to combine well.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined to form the cookie dough.
- Rest Dough: Allow the dough to rest for 10 minutes to let the gluten develop. Meanwhile, line two cookie sheets with parchment paper.
- Chill Dough Balls: Using a large cookie scoop, portion dough onto the prepared sheets spaced adequately. Chill the dough balls in the refrigerator for 30 minutes to firm up.
- Bake Cookies: Preheat oven to 350°F (175°C). Arrange 6 cookie dough balls per sheet and bake the cookies for 13 to 15 minutes, or until the edges turn lightly golden.
- Cool Cookies: Let the cookies sit on the baking sheet for 5 minutes after baking, then transfer to a cooling rack to cool completely.
- Prepare Frosting: While the cookies cool, sift the powdered sugar. Using a mixer, beat the unsalted butter on high speed for 3 minutes until smooth. Slowly add the powdered sugar and mix well.
- Finish Frosting: Add vanilla extract, a pinch of salt, and heavy cream to the frosting mixture. Beat on high for 2 minutes until light and fluffy.
- Decorate Cookies: Use a small cookie scoop to place frosting onto each cooled cookie. Spread evenly with an offset icing spatula and top with extra Christmas sprinkles for a festive touch.
Notes
- Flour – Make sure to spoon and level the flour or use a kitchen scale to avoid compacting it, which can dry out the cookies.
- High Altitude Baking – Add an extra 2 tablespoons of flour to prevent spreading.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
