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A serving plate of Christmas sugar cookies decorated with frosting and sprinkles.
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Christmas Sugar Cookies

These Christmas sugar cookies are roll out cookies that are frosted with an easy vanilla buttercream and decorated with sprinkles. A fun and classic holiday cookie that's perfect for school parties and gift giving!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour 20 minutes
Total Time 35 minutes
Servings 30
Calories 134kcal
Author Sara Welch

Ingredients

For the cookies

  • 1 cup unsalted butter softened
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3 cups all purpose flour
  • 3/4 cup Christmas sprinkles

For the frosting

  • 1 cup unsalted butter softened
  • 5 cups powdered sugar plus more if needed
  • 2 teaspoons vanilla extract
  • 1/4 cup heavy cream plus more if needed
  • gel food colorings

Instructions

For the cookies

  • In the bowl of a mixer, beat the butter and sugar until fluffy, about 2 minutes
  • Add the eggs one at a time, beating well after each addition
  • Add the vanilla and salt, then slowly mix in the flour until thoroughly combined
  • Remove the dough from the bowl. Place the dough on a large piece of plastic wrap and shape it into a disc. Wrap the plastic wrap around the dough and chill for at least 1 hour, or up to 1 day before you plan to bake your cookies.
  • Preheat the oven to 350 degrees. Line a sheet pan with parchment paper or a nonstick baking mat. 
  • Divide the dough in half. Re-wrap one half of the dough and place it in the fridge. Roll the remaining dough into a 1/4 inch thick rectangle.
  • Using a 3-4 inch sized Christmas cookie cutters, cut out as many shapes as you can from the dough.
  • Re-roll the dough and repeat the process until you've filled your first baking sheet. Cookies should be spaced 1 1/2 inches apart on the sheet.
  • Place the pan of cookies in the fridge and chill for 20 minutes
  • Bake for 12-15 minutes or until cookies are set and the edges are just barely turning brown.
  • Cool the cookies completely
  • Repeat the same process with the other half of the dough that you previously put in the refrigerator.

For the frosting

  • Place the butter in the bowl of a mixer. Beat for 1 minute or until light and fluffy.
  • Add powdered sugar, 1 cup at a time, beating after each addition.
  • Add the vanilla extract and heavy cream. Beat until smooth and creamy.
  • If the frosting seems too thick, you can add 1 teaspoon of heavy cream at a time until the desired consistency is reached.
  • If the frosting seems too thin, you can add 1 tablespoon of powdered sugar at a time until the desired consistency is reached.
  • Divide the frosting into bowls, and add your desired food colors to each bowl; stir to combine.
  • After the cookies have cooled, spread a layer of frosting over each one and add sprinkles on top.
  • Serve immediately, or store in an airtight container for up to 5 days.

Notes

  1. Dough can be frozen for up to two months; thaw in the refrigerator before using.
  2. Plain cookies can be frozen for up to one month, then thawed and frosted.

Nutrition

Calories: 134kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 5mg | Potassium: 19mg | Sugar: 6g | Vitamin A: 205IU | Calcium: 5mg | Iron: 0.6mg