Christmas Sugar Cookies
Delight in these soft, chewy Christmas sugar cookies inspired by Crumbl, perfect for holiday gatherings.
Ingredients
Cookie Ingredients
- 270 g 270 g (2¼ cups) all-purpose flour Make sure it's fresh for the best results!
- 4 g 4 g (1 tsp) baking powder This will give the cookies a lovely lift.
- ¼ tsp ¼ tsp salt Enhances sweetness and balances flavors.
- 170 g 170 g (1½ sticks / ¾ cup) unsalted butter, softened Let it warm up to room temperature for easy mixing!
- 200 g 200 g (1 cup) granulated sugar The key to sweetness!
- 1 large 1 large egg, room temperature Binds everything together.
- 1 Tbsp 1 Tbsp vanilla extract Essential for flavor!
- ¼ tsp ¼ tsp almond extract (optional) Adds a delightful twist.
- 54 g 54 g (⅓ cup) Christmas jimmies sprinkles For visual appeal!
Frosting Ingredients
- 283 g 283 g (1¼ bricks / 10 oz) full-fat cream cheese, softened Secret to creamy frosting.
- 184 g 184 g (13 Tbsp) salted butter, softened Adds depth to sweetness.
- 2 tsp 2 tsp vanilla extract More sweet warmth.
- ⅛ tsp ⅛ tsp salt Enhances frosting flavor.
- 150 g 150 g (1¼ cups) powdered sugar, sifted For a smooth frosting.
- 80 ml 80 ml (⅓ cup) heavy cream, very cold Makes frosting fluffy.
- 24 g 24 g (2 Tbsp) Christmas sprinkles For decoration.
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a stand mixer, beat butter and granulated sugar on medium speed until light and fluffy, about 1-2 minutes.
- Add egg and vanilla extract, mix on medium-low speed until combined, about 30 seconds.
- Gradually add the dry mixture to the butter mixture in two parts, mixing on low speed until just combined.
- Gently fold in the Christmas jimmies sprinkles with a spatula.
- Use a cookie scoop to portion the dough, rolling each scoop into a ball and placing them on baking sheets, about 2 inches apart.
- Slightly flatten each dough ball with fingers or the bottom of a glass to about ½-inch thick.
Baking
- Bake for 9-11 minutes, or until edges are set and tops look soft, not glossy.
- Immediately rotate a larger cookie cutter around the cookies to create round edges.
- Cool cookies on baking sheets for about 5 minutes before transferring to a wire rack.
Frosting
- In a clean mixer bowl, beat cream cheese and butter on low speed until smooth and lump-free, about 1-2 minutes.
- Add vanilla extract and salt; mix until well combined.
- Gradually add powdered sugar in three parts, mixing on low speed until just combined.
- Drizzle cold heavy cream in while whisking on low speed until stiff peaks form, about 1-1½ minutes.
- Pipe or spread frosting over cooled cookies and top with sprinkles before serving.
Notes
Ensure butter and cream cheese are at room temperature for easy blending. Cool cookies completely before frosting to prevent melting.