Description
These classic Christmas Sugar Cookies are tender, buttery, and perfect for holiday decorating. Rolled to the ideal thickness and baked to a light golden perfection, they pair beautifully with a rich cream cheese frosting that can be customized with colors and sprinkles. A delightful festive treat for cookie exchanges or holiday celebrations.
Ingredients
Scale
Cookie Dough
- 1 cup Unsalted Butter (barely softened)
- 1 1/2 cups Sugar
- 1 large Egg
- 1 Egg Yolk
- 2 teaspoons Vanilla Extract
- 2 1/2 cups Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt (reduce to 1/2 teaspoon if using salted butter)
Frosting
- 1/2 cup Butter (softened)
- 8 ounce package Cream Cheese (softened)
- 3 1/2 to 4 cups Powdered Sugar
- 2 teaspoons Vanilla Bean Paste or Extract
- Optional: Food Coloring
- Optional: 1-2 teaspoons Heavy Cream (for thinner frosting)
- Optional: Sprinkles for decorating
Instructions
- Cream the Butter and Sugar: In a large mixing bowl, cream together 1 cup barely softened unsalted butter and 1 1/2 cups sugar for about 4 minutes or until light and fluffy. Scrape the sides of the bowl to ensure even mixing.
- Add Eggs and Vanilla: Add 1 large egg, 1 egg yolk, and 2 teaspoons vanilla extract to the bowl and mix for 1 minute more until thoroughly combined.
- Incorporate Dry Ingredients: Fold in 2 1/2 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt (adjust salt if using salted butter) until just combined to form the cookie dough.
- Chill the Dough: Divide dough into two equal parts. Place each portion on lightly floured parchment paper or silicone baking mats. Roll each to about 1/4 to 1/2 inch thickness based on desired cookie thickness. Lightly flour one rolled dough, cover with parchment, then place the second rolled dough on top. Cover and refrigerate for at least 1–2 hours to firm up.
- Cut the Cookies: After chilling, remove dough from refrigerator. Line baking sheets with parchment paper. Use cookie cutters to cut shapes from the dough. Re-roll any scraps to cut additional shapes.
- Preheat Oven and Bake: Preheat oven to 350°F (175°C). Place cookies on a light-colored baking sheet and bake for 7-10 minutes until edges are lightly golden but centers remain soft. Allow cookies to cool completely.
- Prepare Frosting: In a mixing bowl, cream together 1/2 cup softened butter and 8 ounces softened cream cheese for 2-3 minutes. Scrape bowl sides. Gradually add 3 1/2 to 4 cups powdered sugar and 2 teaspoons vanilla bean paste or vanilla extract, mixing well. Adjust powdered sugar for desired thickness or add 1-2 teaspoons heavy cream for thinner consistency.
- Decorate Cookies: Add food coloring to frosting if desired. Spread frosting on cooled cookies or use piping bags for detailed decoration. Add sprinkles on top as a finishing touch. Cookies can be served immediately or chilled in an airtight container for later enjoyment.
Notes
- Use unsalted butter for better control over salt content, or reduce added salt accordingly if using salted butter.
- Chilling dough is essential to help shape the cookies cleanly and to prevent spreading during baking.
- If you want softer cookies, roll dough thicker; for crisper cookies, roll thinner.
- Light-colored baking sheets help prevent over-browning the cookie bottoms.
- Ensure cookies are completely cooled before frosting to prevent melting.
- Store frosted cookies in an airtight container, refrigerated if frostings contain cream cheese, to maintain freshness.
