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Christmas Soft Frosted Sugar Cookies are decorated with a sweet buttercream frosting and festive sprinkles. The only soft sugar cookie recipe you’ll need.
Sugar cookies are a classic, crowd-pleasing cookie. They are soft, slightly sweet, and decorated in eye-catching frosting and sprinkles. Talk about a beautiful addition to your next holiday cookie tray! If you like sugar cookies, you’re going to love my recipe for Christmas soft frosted sugar cookies.
I’m a big fan of sugar cookies around the holidays. Check out my sugar cookies from last winter: Maple Frosted Cutout Cookies. I also made a fall version with my Soft Pumpkin Sugar Cookies.
My goal with this recipe was to make an easy sugar cookie that didn’t require any fancy ingredients. The cookies also had to be soft and not too sweet – that’s what the frosting is for.
I also wanted to make an easy to follow recipe without any difficult or time consuming steps. This recipe is perfect, you’ll love it.
I chose to frost my cookies with a buttercream rosette. Check out this quick video on how to make a simple rosette with frosting.
It’s surprisingly easy, and makes your cookies look professionally decorated. Plus, you can frost a whole batch in minutes! It’s that easy.
Christmas Soft Frosted Sugar Cookies
Ingredients
Sugar Cookies
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Buttercream Frosting
- 3/4 cup unsalted butter room temperature
- 3 cups confectioner's sugar
- 2 teaspoons vanilla extract
- 2-3 teaspoons heavy cream
Instructions
Sugar Cookies
- In a large bowl, cream together butter and sugar. Add eggs and vanilla extract. Beat for a full 3 minutes, mixture will look fluffy.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually stir dry ingredients into butter mixture until just combined.
- Cover bowl or wrap dough in wax paper. Chill for at 1 hour (up to 24 hours) in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.
- Preheat oven to 350 degrees.
- Remove dough from refrigerator and allow to sit at room temperature for 10 minutes. Scoop dough using a 1.5 tablespoon scoop or shape by hand into 1.5 inch balls.
- Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Flatten the balls slightly using your hands or the bottom of a glass dusted with flour (to prevent sticking). This will ensure your cookies spread and leave you with a nice flat top to frost. Optionally, not flattening dough will give you a thicker, rounded top cookie.
- Bake for 10-12 minutes, or until edges begin to barely brown. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
Buttercream Frosting
- In a medium bowl, combine butter, confectioner's sugar, and vanilla extract. Add heavy cream one tablespoon at a time, or until desired consistency is achieved. Whip until frosting is smooth and spreadable.
- Decorate cookies as desired - spread with a knife or use a piping bag with decorating tip. Cookies shown are piped with a rosette using a Wilton 2D tip.
Looks amazing.Can’t wait to try.
Thank you!