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Soft Frosted Christmas Cookies
4.6 from 39 votes

Soft Frosted Christmas Cookies

Christmas sugar cookies topped with cream cheese frosting and loaded with sprinkles! Easy, no-roll cookies that everyone goes crazy for!

Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
Servings: 15
Calories: 256 kcal
Course: Baked Goods
Cuisine: American

Ingredients

Cookies
  • ½ cup butter softened (1 stick, unsalted
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • 1 egg large
  • 2 tablespoons cream or half-and-half
  • 1 ½ teaspoons vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt or to taste
Frosting
  • 6 ounces cream cheese softened (lite okay)
  • ¼ cup butter unsalted, softened
  • 1 ½ cups confectioners’ sugar sifted
  • ¼ teaspoon salt or to taste
  • Sprinkles to taste (I used these

Instructions

For the Cookies:
    Cup of Yum
  1. To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, about 2 minutes.
  3. Stop, scrape down the sides of the bowl, and add the cream, and beat on medium-high speed until well combined, about 1 minute. The batter may look a little ‘grainy’ and almost as if it’s separated, this is okay.
  4. Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and beat on low speed until just combined, about 1 minute.
  5. Using a 2-tablespoon cookie scoop or your hands, form approximately 15 equal-sized mounds of dough. The dough is very soft and I find it easiest to use a cookie scoop. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. After chilling, flatten each mound about half the original height.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  7. Bake for about 8 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool.
  8. Allow cookies to cool on baking sheet completely before frosting. I let them cool on the baking sheet and don’t use a rack. Make sure they’re completely cooled before frosting them or the frosting will melt.
  9. For the Frosting: 
  10. To a large bowl (or to the bowl of a stand mixer using the paddle attachment) add the cream cheese, butter, and beat with an electric mixer on high-speedy until fluffy, about 2 minutes.
  11. Add the confectioners’ sugar, salt, and beat until smooth and incorporated, about 2 minutes.
  12. Add about 2 to 3 tablespoons of frosting to each cookie, and spread into a smooth, flat layer using a knife, keeping a bare 1/4-inch perimeter.
  13. Add sprinkles to each cookie, to taste. I use a variety of red and green flat sprinkles, glitter, non-pareils (little balls), etc.

Notes

  • Cookie Storage: Baked and frosted cookies will keep airtight at room temp for up to 5 days or in the fridge for up to 1 week. I’m comfortable storing items with cream cheese frosting at room temp, but if you’re not, store in the fridge noting cookies will be more prone to drying out in the fridge. 
  • Cookie Dough Storage: Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
  • Frosting Storage: Extra frosting will keep airtight for weeks in the fridge.
  • Cookies adapted from Cranberry and White Chocolate Chip Cookies. Frosting adapted from The Best Pumpkin Carrot Cake with Cream Cheese Frosting.

Nutrition Information

Serving 1 Calories 256kcal (13%) Carbohydrates 36g (12%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g (24%) Cholesterol 43mg (14%) Sodium 201mg (8%) Sugar 24g (48%)

Nutrition Facts

Serving: 15 Serving

Amount Per Serving

Calories 256

% Daily Value*

Serving 1
Calories 256kcal 13%
Carbohydrates 36g 12%
Protein 3g 6%
Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g 24%
Cholesterol 43mg 14%
Sodium 201mg 8%
Sugar 24g 48%

* Percent Daily Values are based on a 2,000 calorie diet.