Soft Christmas Sugar Cookies with Buttery Frosting

Pillowy soft cutout sugar cookies topped with a rich, creamy buttercream frosting. Perfect for holiday decorating and cookie exchanges.

Print Recipe

Prep Time 20

Cook Time 10

Total Time 2 30

Course christmas sugar cookie recipe, Dessert

Cuisine American

Servings 24 servings

Calories 210 kcal

Ingredients

2 ½ cups cake flour or 2 ¼ cups all-purpose flour + 2 tbsp cornstarch
½ teaspoon baking powder
¼ teaspoon salt
¾ cup unsalted butter room temperature
2 ounces cream cheese room temperature
¾ cup granulated sugar
1 large egg room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract optional
½ cup unsalted butter room temperature
2 cups powdered sugar sifted
2 tablespoons heavy cream or milk
Pinch of salt
Food coloring and sprinkles for decorating

Instructions

In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and cream cheese together with an electric mixer on medium speed until smooth, about 1 minute.
Add the granulated sugar and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
Beat in the egg, vanilla extract, and almond extract (if using) until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms. Do not overmix.
Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (or up to 3 days).
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
On a lightly floured surface or between two sheets of parchment paper, roll one disc of dough to ¼-inch thickness.
Cut into desired shapes using cookie cutters. Place cookies 1 inch apart on the prepared baking sheets.
Chill the cut cookies on the baking sheet for 15 minutes (this prevents spreading).
Bake for 8-10 minutes, or until the edges are just set and the bottoms are lightly golden. Do not overbake.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting: Beat the butter on medium speed until creamy, about 2 minutes. Gradually add the powdered sugar, then add the heavy cream, vanilla, and salt. Beat on high speed for 2-3 minutes until light and fluffy. Add food coloring if desired.
Frost the cooled cookies and decorate with sprinkles. Let the frosting set for 30 minutes before stacking or storing.

Notes

1. Storage: Store frosted cookies in an airtight container at room temperature for up to 5 days.
2. Layer with wax paper between stacks.
3. Freezing: Unfrosted baked cookies can be frozen for up to 3 months. Thaw at room temperature before frosting.
4. Dough too sticky? If the dough is too soft to roll, chill it for an additional 30 minutes.
5. No cake flour? Use the all-purpose flour and cornstarch substitute listed in the ingredients.
6. Vegan option: Use vegan butter sticks and a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
7. The texture will be slightly different but still delicious.
8. Make ahead: The dough can be made up to 3 days in advance. Baked unfrosted cookies can be made 1 day ahead.