Description
Celebrate the festive season with these delightful Christmas Sugar Cookies topped with colorful sprinkles and creamy whipped frosting. These classic sugar cookies are soft, buttery, and perfectly balanced with a sweet vanilla flavor, making them an ideal treat for holiday gatherings.
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 (Jimmie sprinkles recommended)
- 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 baking powder, baking soda, salt, and Christmas sprinkles. Mix gently to combine all dry ingredients.
- Cream Butter and Sugar: Using a mixer, beat the unsalted butter and white granulated sugar on high speed for 2 minutes until fluffy. Add vanilla extract and eggs, then beat on high for an additional 1 minute to incorporate.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined, being careful not to overmix the dough.
- Rest Dough: Allow the dough to rest for 10 minutes to enable gluten formation. Meanwhile, line two cookie sheets with parchment paper. Using a large cookie scoop, portion the dough and place scoops on the prepared sheets. Chill the dough in the refrigerator for 30 minutes.
- Bake Cookies: Preheat the oven to 350°F (175°C). Place six cookie dough balls per cookie sheet and bake for 15 minutes, or until the edges turn lightly golden brown.
- Cool Cookies: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
- Prepare Frosting: While cookies cool, sift the powdered sugar. Using a mixer, beat the unsalted butter on high for 3 minutes until creamy. Gradually add the powdered sugar, mixing until smooth.
- 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.
- Frost Cookies: Use a small cookie scoop to place frosting on each cookie. Spread the frosting evenly with an offset icing spatula, then sprinkle extra Christmas sprinkles on top for decoration.
Notes
- Use the spoon and level method or a kitchen scale to measure flour accurately; compacted flour can make cookies dry.
- For high-altitude baking, increase flour by 2 tablespoons to maintain dough consistency.
- Ensure butter and eggs are at room temperature for better mixing and texture.
- Chilling the dough helps prevent spreading and results in a thicker cookie.
- Use parchment paper or silicone mats on baking sheets to avoid sticking and for easy cleanup.
