Soft and Chewy Christmas Frosted Sugar Cookies

These Soft and Chewy Christmas Frosted Sugar Cookies are the perfect sweet treat that’s easy to make and tastes just like your favourite Lofthouse sugar cookies!

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Friends, like it or not the holidays are coming and they’re coming FAST! I’m already making a mental inventory of all the holiday baking recipes I’m going to get busy making in the next few months and these Soft and Chewy Christmas Frosted Sugar Cookies are on the top of the list!

It’s been a few years since I shared my favourite Soft and Chewy Sugar Cookie Bars recipe with you here on the blog and since I posted it over a year ago it has turned into one of my most popular posts! And since you guys love it so much, I knew it was time to share these Soft and Chewy Frosted Christmas Sugar Cookies with you! They’re truly sugar cookie royalty – so soft and chewy with the fluffiest whipped frosting you’ll ever try!

Looking for even more delicious cookie recipes? You’ll LOVE these Best Ever Ginger Molasses Cookies or these Best Ever Chocolate Chip Cookies!

Looking for PERFECT drop sugar cookies? Here are my best sugar cookie baking tips:

1. Sift the dry ingredients! – Nobody likes clumpy, lumpy cookies, or cookies that don’t rise properly in some places. To ensure your sugar cookies are soft and fluffy with a cake-like texture, sift together your flour with the leavening agents (baking powder, etc.) to ensure the perfect rise!
2. Soft butter! – If your butter is too cold you’ll end up with rock hard cookies. If your butter is too soft you’ll end up with cookies that melt all over the baking pan (and nobody wants that!). Remove your butter from the fridge only about 30 minutes before baking (in a normal, room-temperature kitchen) and make sure it’s not rock hard and not so soft it’s practically melting either. Firmly spreadable is a good texture to go for when making sugar cookies
3. Don’t over-bake! – If the edges of your sugar cookies start to become brown, they’re over-baked. Watch the top of the cookies as they bake to judge the doneness – if the cookies lose their shine on top, they’re done!
4. Cool your cookies on the baking pan! – Cooling your sugar cookies on the baking pan will ensure they don’t lose their shape if you try to move them to a cooling rack a little too soon. The cookies continue baking on the inside even after you’ve removed them from the oven and it’s best not to move them until the baking process is completed (you’ll know they’re ready to move if they’re cool and firm to the touch).

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We hope you love these Soft and Chewy Christmas Frosted Sugar Cookies as much as we do! Let me know in the comments below, what’s your favourite Christmas cookie? I’d love to know!

KITCHEN PRODUCTS I RECOMMEND:

Looking for even more delicious cookie recipes? You’ll LOVE these:

• Mini Eggs Chocolate Chip Cookies

• Soft and Chewy Sugar Cookie Bars

• Best Ever Ginger Molasses Cookies

• Earl Grey Shortbread Cookies

• Double Chocolate S’Mores Cookies

• Best Ever Monster Cookies

• Pumpkin Spice Chocolate Chip Cookies

• Soft and Chewy Red Velvet Sugar Cookies

5 from 5 votes

Print

Soft and Chewy Christmas Frosted Sugar Cookies

These Soft and Chewy Christmas Frosted Sugar Cookies are the perfect sweet treat that's easy to make and tastes just like your favourite Lofthouse sugar cookies! 

Course Baking, Dessert, Snack

Cuisine American, Canadian, Christmas, Comfort Food, Cookies, Holiday

Keyword Soft and Chewy Christmas Frosted Sugar Cookies

Prep Time 20 minutes

Cook Time 9 minutes

Total Time 29 minutes

Servings 3 dozen cookies

Author Chrissie (thebusybaker.ca)

Ingredients

For the cookies:

• 2 1/2 cups all purpose flour
• 2 tablespoons cornstarch
• 1/4 teaspoon cream of tartar
• 1 1/2 teaspoon baking powder
• a pinch of salt
• 3/4 cup unsalted butter slightly softened
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1 egg plus one egg white

For the frosting:

• 3/4 cup unsalted butter softened to room temperature
• 3-4 cups powdered sugar sifted to remove lumps
• 1 teaspoon vanilla extract
• 2-4 tablespoons heavy cream or half and half
• green food colouring and multicoloured sprinkles if desired

Instructions

1. Preheat your oven to 350 degrees Fahrenheit and prepare 2 baking sheets by lining with parchment paper. Set aside.
2. In a medium bowl, sift the flour, cornstarch, cream of tartar, baking powder and salt together through a sifter or sieve at least twice. This will ensure ultra fluffy cookies.
3. Using a stand mixer or hand mixer, beat the butter on high speed until it's light and fluffy and very creamy.
4. Beat the sugar into the butter until the mixture is creamy.
5. Add the vanilla, egg and egg white and mix just until combined.
6. With the mixer running on low speed, add the flour mixture slowly, mixing as you go. Stop mixing when no streaks of flour remain (don't forget to scrape down the bowl to ensure everything is incorporated!).
7. Using a cookie scoop or your hands, scoop out approximately tablespoon-sized amounts of dough and roll them into balls, placing them spaced out on the prepared baking sheets.
8. Flatten the dough balls down with a flat-bottomed drinking glass or measuring cup.
9. Bake at 350 degrees Fahrenheit for about 9-10 minutes, or until the cookies just lose their shine on top.
10. Let the cookies cool on the pans until they're firm enough to move to cooling racks to cool completely.
11. While the cookies are cooling prepare the frosting by whipping the butter and powdered sugar together until smooth and creamy.
12. Beat in the vanilla and add the heavy cream one tablespoon at a time just until the frosting reaches the perfect thick-but-spreadable consistency.

13. Add some green or red gel food colouring, if desired, and mix until the desired colour is reached.

14. When the cookies have cooled, use a small offset spatula or the back of a butter knife to frost the cookies with a generous dollop of frosting.
15. Top them with sprinkles and serve!

Recipe Notes

These cookies keep well in an airtight container for about 2 days at room temperature. The frosting will transfer, so it's best to store them in a single layer or with parchment paper between them