Go Back
–+ servings
Stack of two Christmas sugar cookies split in half.
Print Recipe
5 from 20 reviews

Christmas Sugar Cookies

These Christmas sugar cookies are easy to make sugar cookies filled with Christmas sprinkles. It is topped with whipped frosting and extra Christmas sprinkles.
Prep Time40 minutes
Cook Time12 minutes
Chilling Time30 minutes
Total Time1 hour 22 minutes
Servings: 18 cookies
Calories: 312kcal
Author: Stephanie Rutherford

Ingredients

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 egg room temperature
  • 1 tsp Pure vanilla extract

Whipped Frosting

  • 1 cup Unsalted butter room temperature
  • 3 cups Powdered sugar sifted
  • 1 TBSP Pure vanilla extract
  • Pinch of Salt
  • 2 TBSP Heavy cream
  • Extra sprinkles
US - Metric

Instructions

Sugar Cookies

  • In a mixing bowl, sift the flour. Add in the baking powder, baking soda, salt, and sprinkles.
    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
  • Using a mixer, beat the butter and sugar. Beat on high for 2 minutes. Add in vanilla and eggs. Beat on high for 1 minute.
    1 cup Unsalted butter, 1 1/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 2 Large egg
  • Add in the dry ingredients. Mix on low until just combined.
  • Let the dough rest for 10 minutes ( this let's the gluten form). Line 2 cookie sheets with parchment paper. Then scoop, using a large cookie scoop. Place on a cookie sheet and chill for 30 minutes.
  • Preheat oven to 350°F. Place 6 cookie dough balls per cookie sheet. Bake for 13-15 minutes until the sides of the lightly golden.
  • Let the cookies sit for 5 minutes before transferring to a cooling rack. Cool completely.

Whipped Frosting

  • Sift the powdered sugar while you wait.
    3 cups Powdered sugar
  • Using a mixer, beat the butter on high for 3 minutes. Slowly add in the powdered sugar. Mix until smooth. Add in vanilla, pinch of salt, and heavy cream. Beat on high for 2 minutes.
    1 TBSP Pure vanilla extract, Pinch of Salt, 2 TBSP Heavy cream, 1 cup Unsalted butter
  • Use a small cookie scoop to scoop the frosting on top of the cookie. Spread frosting on top of cookies using an offset icing spatula and top with extra sprinkles.
    Extra sprinkles

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.
High altitude baking- Add an extra 2 TBSP of flour.

Nutrition

Calories: 312kcal | Carbohydrates: 49g | Protein: 2g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 175mg | Potassium: 30mg | Fiber: 1g | Sugar: 14g | Vitamin A: 655IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 1mg