Soft Frosted Holiday Sprinkles Cookies
This post may contain affiliate links.
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!
Frosted Christmas Sugar Cookies
Who can resist sprinkles cookies around the holidays? I sure can’t. I especially can’t resist them when they’re frosted with cream cheese frosting.
These Christmas cookies with icing and sprinkles are easy and there’s no rolling or cutting out involved. Major time savers which is so nice when we’re all so busy around the holidays.
The cookies are super soft and buttery with tender, pillowy centers. The dough base is adapted from a recipe I shared years ago. I love it because the cookies just melt in your mouth. They remind of Lofthouse or bakery soft frosted cookies, but way better.
I opted for cream cheese frosting because in my book it’s at the top of the frosting food chain. You’ll likely have a little extra, but that’s what spoons are for. Or you can keep it for weeks in the fridge for your next baking project.
Ingredients in Frosted Christmas Cookies
To make the Christmas sugar cookies, you’ll need:
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Heavy cream
- Vanilla extract
- All-purpose flour
- Baking soda
And to make the frosting for the Christmas cookies, you’ll need:
- Cream cheese
- Unsalted butter
- Confectioners’ sugar
How to Make Frosted Christmas Cookies
These Christmas cookies with frosting come together much like any other cookie recipe. Here’s an overview of the baking process:
- Cream together the butter and sugars, then add the egg, vanilla, and cream.
- Mix in the dry ingredients, then scoop the dough into balls and chill for at least 3 hours.
- Once chilled, bake the cookie dough balls until the edges have set and the tops are just set, even if slightly undercooked and glossy in the center.
- Let the holiday sugar cookies cool completely before topping with frosting!
Additional Frosting Options to Try
Personally, I think the cream cheese frosting I’ve shared in the recipe card below is the BEST Christmas cookie frosting. However, you can easily use one of the following ideas as the Christmas cookie frosting:
How to Store the Cookies
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.
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.
Extra frosting will keep airtight for weeks in the fridge.
Tips for Making Christmas Frosted Sugar Cookies
Chilling the dough: The dough is very soft and MUST be chilled before baking. There’s two tablespoons of cream in the dough, which makes the cookies so creamy but also makes for a very soft dough.
Cream cheese: To make the cream cheese frosting for the sugar cookies, it’s important that you use brick-style cream cheese and not the whipped kind in a tub.
Also, make sure the cream cheese has been softened to room temperature first. If you skip this, the frosting won’t whip up properly.
- 1/2 cup unsalted butter, softened (1 stick)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 2 tablespoons cream or half-and-half
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt, or to taste
- 6 ounces cream cheese, softened (lite okay)
- 1/4 cup (half of 1 stick) unsalted butter, softened
- 1 1/2 cups confectioners’ sugar, sifted
- 1/4 teaspoon salt, or to taste
- sprinkles, to taste (I used these
For the Cookies:
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
For the Frosting:
- 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.
- Add the confectioners’ sugar, salt, and beat until smooth and incorporated, about 2 minutes.
- 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.
- Add sprinkles to each cookie, to taste. I use a variety of red and green flat sprinkles, glitter, non-pareils (little balls), etc.
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.
Amount Per Serving: Calories: 256Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 43mgSodium: 201mgCarbohydrates: 36gFiber: 0gSugar: 24gProtein: 3g
More Christmas Cookie Recipes:
Classic Jam Thumbprint Cookies — These easy thumbprint cookies are tender, buttery, and the 3 different types of jam turns into chewy little jewels that make these nostalgic family favorite cookies!
Classic Chewy Gingerbread Cookies — Soft and chewy cut-out gingerbread cookies filled with plenty of ginger and warming spices!
Candy Cane Blossom Sugar Cookies — Soft, chewy, and so easy!! The sprinkles make them totally irresistible! Santa’s going to love these!
Softbatch No-Roll Holiday Cookies— These tender, buttery holiday cookies use a no-roll dough with the sprinkles baked right in so you don’t even have to decorate them!
Soft & Chewy Molasses Gingerdoodles— These soft molasses cookies taste like a cross between chewy gingerbread cookies and crinkly snickerdoodles. An unbeatable holiday cookie recipe!
Soft and Chewy M&M’s Chocolate Chip Cookies – If you’re looking for a new M&M cookie recipe, this is THE ONE! Soft, buttery, and irresistible!!
Santa’s Kitchen Sink Cookies — Santa and everyone else won’t be able to resist these AMAZING cookies loaded with everything but the kitchen sink!! EASY, festive, salty-sweet treats with a FUN ingredients list!!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.