Ingredients You Need

For the Cookies

• 1 cup (226 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3 cups (360 g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 3 tablespoons milk (add 1–2 tablespoons more if dough feels too dry)

For the Frosting

• ½ cup (113 g) unsalted butter, softened
• 3 cups (360 g) powdered sugar, sifted
• 2 teaspoons vanilla extract
• 2–3 tablespoons milk or cream

Optional Add-Ins

• ¼ teaspoon almond extract for light almond flavor
• ¼ teaspoon peppermint extract for a minty holiday twist
• Gel food coloring for clean color without thinning the frosting
• Christmas sprinkles

How to Make Soft Frosted Christmas Cookies

This is a simple recipe you can mix with a hand mixer or stand mixer. Here’s the full process.

1. Mix the Cookie Dough

1. In a large bowl, beat the softened butter and sugar until light and smooth.
2. Add the eggs and vanilla. Mix until combined.
3. In another bowl, whisk the flour, baking powder, and salt.
4. Add the dry mixture to the wet mixture. Mix on low.
5. Add the milk. The dough should look soft and slightly sticky but not wet.
6. Cover the bowl and chill for 30 minutes so the dough firms up.

2. Shape the Cookies

1. Heat your oven to 350°F (175°C).
2. Line two baking sheets with parchment paper.
3. Scoop 1 ½-tablespoon balls of dough.
4. Roll each ball gently in your hands.
5. Place on the sheet, leaving 2 inches of space.
6. Lightly press each ball with the bottom of a glass to flatten it into a thick disc.

3. Bake

1. Bake for 10–12 minutes.
2. The edges should look set but not brown.
3. Let the cookies cool on the baking sheet for 5 minutes, then move them to a rack.

4. Make the Frosting

1. Beat the softened butter until creamy.
2. Add powdered sugar 1 cup at a time.
3. Add vanilla.
4. Add milk or cream as needed until the frosting is smooth and spreadable.
5. Add gel coloring if you want colored frosting.

5. Decorate

1. Spread a thick layer of frosting on each cookie.
2. Add sprinkles.
3. Let the cookies sit 20–30 minutes so the frosting sets.

Why This Recipe Works

This recipe stays reliable because each step supports softness and flavor.

Higher fat keeps the cookie tender

The butter and milk create a soft texture. The cookies don’t dry out fast. They stay thick and tender even after a day or two.

Chilling controls spreading

Cold dough bakes slowly. The edges set before the cookie spreads wide. This gives the cookies their bakery-style thickness.

Pale tops mean soft centers

The cookies bake only until the edges set. The tops stay pale, which tells you the center stayed moist. Overbaking dries sugar cookies fast, so watching the color helps.

Buttercream frosting adds moisture

The frosting protects the cookies from drying. It also adds flavor and helps the cookies stay soft for days.

Expert Tips for Better Cookies

These small steps make a clear difference.

• Use room-temperature butter. Cold butter doesn’t mix well, and melted butter makes the dough greasy.
• Don’t skip chilling. One hour makes the dough easier to shape and keeps the cookies thick.
• Bake one sheet at a time. This helps the cookies bake evenly.
• Don’t overmix. Once the flour is in, mix only until the dough forms.
• Let the cookies cool fully. Frosting too soon causes slipping and melting.
• Add sprinkles right away. Frosting sets fast, and sprinkles need a sticky surface.

Decoration Ideas

These cookies work with many frosting and color ideas.

• Classic white frosting with red and green sprinkles.
• Red and green frosting for bold color.
• Peppermint frosting topped with crushed candy canes.
• Cream cheese frosting for a slight tang.
• Snowflake theme: white frosting with silver sprinkles.
• Tree theme: green frosting piped in swirls with small sprinkles as “lights.”

Storage and Freezing Tips

These cookies store well, so you can make them ahead for Christmas week.

Storing baked cookies

Place the cookies in an airtight container. Add parchment between layers so the frosting doesn’t smudge. They stay soft for 3–4 days at room temperature.

Chilling frosted cookies

Place them in the fridge if you want the frosting to set firm. This helps when packing cookies for gifts.

Freezing dough

Shape the dough into cookie dough balls and freeze them on a tray. Transfer the frozen balls to a freezer bag. Bake straight from the freezer. Add 1–2 minutes to the baking time.

Freezing baked cookies

Freeze the cookies without frosting for best texture. Thaw at room temperature. Frost after thawing.

Recipe FAQ,s

Why are my sugar cookies dry?

They likely baked too long. Pull them out when the edges set and the tops stay pale. Even one extra minute can dry them. Also check that you measured the flour correctly. Too much flour makes cookies crumbly.

How do I keep Christmas cookies soft?

Store them in airtight containers. Add a piece of bread to the container if needed. The cookies absorb moisture from the bread and stay soft.

Can I freeze frosted cookies?

You can, but they freeze better without frosting. Frosting can crack in the freezer. If you must freeze frosted cookies, freeze them in a single layer first. Then place parchment between layers.

Why did my cookies spread too much?

The dough wasn’t cold. Chill the dough for at least one hour. Also check if your butter was too soft or melted.

Can I make the dough ahead of time?

Yes. You can make the dough up to two days ahead. Keep it chilled. Then shape and bake when ready.

What frosting works best for soft cookies?

Buttercream frosting works best. It spreads easily, sets softly, and adds moisture.

Can I make this recipe without a mixer?

Yes. A hand whisk works for the frosting, but mixing the dough by hand takes more effort. Soft butter helps everything come together.

Conclusion

Soft frosted Christmas cookies bring simple joy to the holiday season. They look festive, taste sweet, and stay soft. The dough comes together with basic ingredients. The frosting takes minutes. You can decorate them any way you like. These cookies fit cookie boxes, parties, and quiet nights at home.

Make them once, and you’ll want to bake them every year. Save this recipe, print it, or share it with someone who needs an easy holiday cookie. Bake a batch, frost them, and enjoy how soft they stay.

Soft Frosted Christmas Cookies recipe

These Soft Frosted Christmas Cookies are thick, tender, bakery-style sugar cookies topped with creamy homemade frosting and colorful holiday sprinkles. They’re buttery, perfectly sweet, and melt-in-your-mouth soft—making them the ultimate Christmas cookie for gifting, parties, or cozy holiday baking with family.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Resting Time 30 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 36 Cookies

Calories 180 kcal

Ingredients

  

For the Cookies

• 1 cup 226 g unsalted butter, softened
• 1 cup 200 g granulated sugar
• 2 large eggs room temperature
• 1 tablespoon vanilla extract
• 3 cups 360 g all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 3 tablespoons milk add 1–2 tablespoons more if dough feels too dry

For the Frosting

• ½ cup 113 g unsalted butter, softened
• 3 cups 360 g powdered sugar, sifted
• 2 teaspoons vanilla extract
• 2 –3 tablespoons milk or cream

Optional Add-Ins

• ¼ teaspoon almond extract for light almond flavor
• ¼ teaspoon peppermint extract for a minty holiday twist
• Gel food coloring for clean color without thinning the frosting
• Christmas sprinkles

Instructions  

1. Mix the Cookie Dough

• In a large bowl, beat the softened butter and sugar until light and smooth.
• Add the eggs and vanilla. Mix until combined.
• In another bowl, whisk the flour, baking powder, and salt.
• Add the dry mixture to the wet mixture. Mix on low.
• Add the milk. The dough should look soft and slightly sticky but not wet.
• Cover the bowl and chill for 30 minutes so the dough firms up.

2. Shape the Cookies

• Heat your oven to 350°F (175°C).
• Line two baking sheets with parchment paper.
• Scoop 1 ½-tablespoon balls of dough.
• Roll each ball gently in your hands.
• Place on the sheet, leaving 2 inches of space.
• Lightly press each ball with the bottom of a glass to flatten it into a thick disc.

3. Bake

• Bake for 10–12 minutes.
• The edges should look set but not brown.
• Let the cookies cool on the baking sheet for 5 minutes, then move them to a rack.

4. Make the Frosting

• Beat the softened butter until creamy.
• Add powdered sugar 1 cup at a time.
• Add vanilla.
• Add milk or cream as needed until the frosting is smooth and spreadable.
• Add gel coloring if you want colored frosting.

5. Decorate

• Spread a thick layer of frosting on each cookie.
• Add sprinkles.
• Let the cookies sit 20–30 minutes so the frosting sets.

Video

Notes

📝 Notes

• Use room-temperature butter for a fluffier, softer dough.
• Chill dough 30–60 minutes to help cookies keep their shape.
• Swap almond extract for vanilla if you prefer a milder flavor.
• Add a tablespoon of cornstarch for extra tenderness.
• Bake just until edges set—avoid browning to keep them soft.
• Let cookies cool fully before frosting to prevent melting.
• Store frosted cookies in layers with parchment to avoid sticking.
• Freeze unfrosted cookies up to 2 months; frost after thawing.

🍽️ Nutrition Facts (Per Serving)

Calories: ~180  
Carbohydrates: ~26g  
Fiber: ~0.5g  
Sugars: ~17g  
Protein: ~2g  
Fat: ~8g  
Saturated Fat: ~5g  
Cholesterol: ~30mg  
Sodium: ~95mg  
Potassium: ~30mg  
Calcium: ~15mg  
Iron: ~0.7mg

Keyword Soft Frosted Christmas Cookies recipe