Christmas cut out sugar cookies hold their shape, stay tender in the middle, and give you a smooth, sweet canvas for bright red and green sprinkles. This version finishes them with a light vanilla buttercream that spreads easily once the cookies are fully cool.
Yield: Frosting for cut out sugar cookies (baked cookie quantity not specified)
Ingredients
- Sugar cookies, baked and cooled — Bake your own cut out sugar cookies or use a sturdy, plain cut out recipe. The cookies must be completely cool before frosting, or the buttercream will melt and slide off.
- 1 cup salted butter — Use salted butter so the sweetness of the frosting has some balance. Let it soften at cool room temperature so it beats smooth without turning greasy.
- 4 cups powdered sugar — Sift it if it is clumpy. Lumps are the most common reason buttercream looks grainy instead of silky.
- 4-5 tbsp heavy cream — The cream thins the frosting to a spreadable consistency. Add it a tablespoon at a time, because the right amount depends on your butter, sugar, and kitchen temperature.
- 1 tsp clear vanilla — Clear vanilla keeps the frosting bright white, so the red and green sprinkles stand out. Regular vanilla works, but the frosting will look slightly ivory.
- Sprinkles and decorations, as needed — Festive red and green sprinkles are the classic choice. Add them while the frosting is still soft so they stick.
How To Make Christmas Cut Out Sugar Cookies Recipe
- Beat the frosting base. In a bowl, beat the softened butter, powdered sugar, heavy cream, and clear vanilla until smooth. Start on low speed so the sugar does not puff into the air, then increase to medium. Stop once there are no dry streaks of sugar left. The butter is the structure of this frosting, so it should be creamy and soft, not melted.
Pro Tip: If the frosting is too stiff, add more cream one teaspoon at a time. Adding too much at once makes it runny and hard to control.
- Whip until light and fluffy. Keep mixing on medium speed until the frosting is light, pale, and fluffy. It should look airy and hold soft peaks when you lift the beater. This usually takes a few minutes. If it looks slightly separated at first, keep beating; the butter and sugar will usually come together.
- Frost the cooled cookies. Make sure every cookie is fully cool to the touch. Spread the frosting over each cookie with an offset spatula or butter knife, keeping a thin, even layer that reaches the edges. Work in small batches so the frosting stays soft while you decorate.
Pro Tip: Warm cookies will melt the frosting and cause it to pool, so cool them on a wire rack before you start.
- Decorate while soft. Add festive red and green sprinkles to each cookie while the frosting is still soft. Press them gently so they adhere without sinking into the surface. Let the cookies set. Leave the cookies at room temperature until the frosting feels firm to the touch, usually within about an hour. Only then stack or serve them, so the decorations stay in place.
What To Expect While You Frost
The frosting starts thick and a little dense, then turns fluffy and pale as you beat it. Once spread, it looks soft and glossy, then gradually dulls as it sets. That is normal. The surface firms enough to hold sprinkles at room temperature, and the cookies are ready to stack once the top no longer feels tacky.
Where This Recipe Can Go Wrong
Warm cookies. Even slightly warm cookies cause buttercream to slide and pool. Cool them fully on a wire rack, and do not rush this step.
Runny or stiff frosting. The cream amount depends on your butter, sugar, and kitchen temperature. Add it gradually. If the frosting turns too thin, beat in a few tablespoons of powdered sugar to tighten it back up. If it is too stiff, add cream a teaspoon at a time.
Grainy texture. Unsifted powdered sugar leaves small lumps. Sift it before adding, and beat long enough that the frosting looks smooth and light.
Why This Recipe Works
Butter, powdered sugar, and cream form a stable buttercream that spreads easily and sets with a soft, slightly crisp surface. Clear vanilla adds flavor without yellowing the frosting. Because the frosting is simple and sturdy, it complements the mild, buttery flavor of a classic cut out cookie rather than competing with it.
Easy Ways To Switch It Up
- Almond extract. Swap half the vanilla for almond extract for a slightly nutty flavor. Use it sparingly, since it is stronger than vanilla.
- Lemon zest. Add finely grated lemon zest to the frosting for a brighter finish that keeps the sweetness from feeling heavy.
- Colored frosting. Divide the frosting and tint portions with gel food coloring for a festive palette. Gel gives vivid color without thinning the frosting.
Serving Suggestions
Arrange the cookies on a platter once the frosting is fully set. Serve them with cold milk or hot cocoa, or stack them on a holiday cookie tray with other bakes.
Storage And Make-Ahead
Store frosted cookies in a single layer in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them in a sealed container for up to 1 week, then let them sit at room temperature for about 20 minutes before serving so the frosting softens slightly.
Make-ahead tip: Bake the cookies up to 2 days ahead, store them unfrosted in an airtight container, and frost them before serving. Frozen unfrosted cookies keep for up to 3 months and thaw wrapped at room temperature.
Frequently Asked Questions
Can I make the frosting ahead of time?
Yes. Make the buttercream up to 2 days ahead and store it covered in the refrigerator. Let it come to room temperature, then beat it again until light and fluffy before spreading.
Why did my frosting melt off the cookies?
The cookies were likely still warm when frosted. Let them cool completely on a wire rack before spreading the frosting.
Can I use regular vanilla instead of clear vanilla?
Yes. Regular vanilla works fine; the frosting will simply look creamier rather than bright white.
How do I keep the sprinkles from falling off?
Add sprinkles while the frosting is still soft, then let the cookies set at room temperature until the surface firms.
For more holiday baking ideas, Follow Hailee Recipes on Pinterest.
Christmas Cut Out Sugar Cookies Recipe
Ingredients
Method
- Beat the softened butter, powdered sugar, heavy cream, and clear vanilla in a bowl on low speed until smooth, then increase to medium until no dry sugar streaks remain; add more cream one teaspoon at a time if too stiff.
- Continue mixing on medium speed until the frosting is light, pale, and fluffy and holds soft peaks.
- Make sure the baked sugar cookies are completely cool; spread the frosting evenly over each cookie with an offset spatula or butter knife in a thin layer that reaches the edges.
- While the frosting is still soft, press red and green sprinkles onto each cookie, then let the cookies set at room temperature until the frosting feels firm, about one hour, before stacking or serving.
1 comment