Description
Celebrate the festive season with these classic Christmas Sugar Cookies, featuring a soft, buttery texture speckled with colorful holiday sprinkles. Topped with a luscious whipped vanilla frosting and extra sprinkles for a cheerful finish, these cookies are perfect for sharing at parties or gifting to loved ones.
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 baking powder, baking soda, salt, and Christmas sprinkles. Mix gently to combine.
- Cream Butter and Sugar: Using a mixer, beat the unsalted butter and white sugar on high speed for 2 minutes until light and fluffy. Add vanilla extract and eggs, then beat on high for another minute until fully incorporated.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the butter mixture. Mix on low speed just until combined to avoid overworking the dough.
- Rest the Dough: Let the dough rest for 10 minutes to allow gluten to form, which helps with texture. Line two cookie sheets with parchment paper.
- Scoop and Chill Dough: Using a large cookie scoop, portion dough onto the prepared cookie sheets, spacing evenly. Chill the dough in the refrigerator for 30 minutes to firm up, which prevents spreading during baking.
- Bake the Cookies: Preheat oven to 350°F (175°C). Place 6 cookie dough balls on each sheet and bake for 13-15 minutes until the edges are lightly golden.
- Cool the Cookies: Allow cookies to sit on the baking sheet for 5 minutes after baking, then transfer to a wire rack to cool completely.
- Prepare the Whipped Frosting: While the cookies cool, sift the powdered sugar. In a mixer, beat the unsalted butter on high for 3 minutes until creamy. Gradually add powdered sugar and mix until smooth.
- Finalize Frosting: Add vanilla extract, a pinch of salt, and heavy cream to the frosting mixture. Beat on high for 2 minutes to achieve a light and fluffy texture.
- Decorate Cookies: Use a small cookie scoop to place frosting on each cooled cookie. Spread evenly with an offset icing spatula and sprinkle extra sprinkles on top for a festive touch.
Notes
- Flour: Be sure to spoon and level the flour or use a kitchen scale for accuracy. Too much compacted flour can dry out the cookies.
- High Altitude Baking: If baking at high altitude, add an extra 2 tablespoons of flour to the dough for better texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
