Frosted Christmas Cookies
Soft, thick sugar cookies with a hint of sour cream, topped with creamy vanilla buttercream and festive sprinkles. These easy Christmas desserts are perfect for cookie trays, parties, or a cozy night of baking.
Ingredients
Sugar Cookies
- 2 3/4 cups flour
- 1 Tbsp flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg
- 1 Tbsp sour cream
- 2 tsp vanilla
Buttercream Frosting and Decoration
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1-2 Tbsp milk or heavy cream
- 1/2 tsp vanilla
- Christmas sprinkles for decorating
Instructions
Make and Bake Sugar Cookies
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Mix in the eggs, vanilla, and sour cream.
- Gradually add the dry ingredients until a soft dough forms.
- Cover the bowl of dough and place it in the refrigerator for at least 1 hour.
- Once chilled, use a cookie scoop to portion the dough into even balls and place them on a lined baking sheet.
- Bake at 350°F (175°C) for 8–10 minutes, or until the edges are set and the tops look just dry. Let the cookies cool completely before frosting.
Make Frosting and Decorate
- Beat the butter until creamy. Slowly add the powdered sugar, mixing until smooth. Add vanilla and enough milk to reach a spreadable consistency.
- Spread frosting on each cookie with a butter knife for a classic look. Or use a piping bag fitted with a plain round tip (or no tip at all) to pipe smooth swirls across the top. Finish with a generous sprinkle of Christmas sprinkles.
- Allow frosting to set before stacking cookies. Store in an airtight container at room temperature for up to 2-3 days. Store in the fridge for any longer.
Notes
*1 batch of frosting is enough for a kind of thin layer of frosting on each cookie. If you like a generous amount of frosting (like I do!), I would recommend you make 1.5 times the amount of frosting.