Christmas Sugar Cookies with Frosting (Soft and No Spread)

I’ve spent years perfecting this Christmas Sugar Cookies recipe so they bake up soft, chewy, and perfectly shaped every time. Thanks to a touch of cream cheese, these cookies are tender and rich, with no spreading and no hard edges. These easy, from-scratch cookies are a festive holiday favorite that everyone loves.

Christmas Sugar Cookies in holiday shapes and colors arranged on a plate and cooling rack, with ornaments and a striped towel nearby.

Christmas Sugar Cookies Recipe

Of all the holiday baking treats, these Christmas Sugar Cookies are a must at my house every holiday season. Even as teens, my kids want to make these sugar cookies.

They have that perfect buttery sweetness and a chewy texture that people expect from frosted sugar cookies. The dough rolls out easily, bakes with clean edges, and stays soft for days, making it ideal for frosting and decorating.

The secret to my no-spread dough is the balance of butter and cream cheese. That combination creates tender centers and sharp shapes straight from the oven. Once you’ve made my easy, fail-proof recipe, you’ll see why it’s the only one you’ll ever need.

Soft, chewy texture that lasts – The ratio of butter and cream cheese my recipe uses keeps the cookies tender for days without drying out.
No spreading or warping – The chill time along with my recipe’s flour ratio ensures your cut-out cookies hold their festive shapes perfectly.
Proven and perfected – No one has time for guesswork during the holidays. I’ve perfected this recipe so that you get bakery-quality cookies that taste as good as they look.

Baking ingredients for Christmas Sugar Cookies include unsalted butter, cream cheese, granulated sugar, egg, vanilla extract, almond extract, all-purpose flour, baking powder, salt, and cookie cutters are arranged on a white surface with a red and white towel.

Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.

Unsalted butter – Creates a rich base and gives the cookies their classic buttery flavor.
Cream cheese – Adds tenderness and helps prevent the dough from spreading.
Granulated sugar – Sweetens the dough and gives the edges a light golden color.
Egg – Binds the ingredients together for a soft, chewy texture.
Vanilla extract – Brings warmth and depth to the flavor.
Almond extract – Adds a subtle, festive note that enhances the vanilla.
All-purpose flour – Keeps the cookies soft but sturdy enough for decorating.
Baking powder – Ensures the cookies rise slightly without becoming cakey.
Salt – Balances the sweetness and sharpens the overall flavor.

For the Frosting

Confectioner’s sugar – Creates the sweet base and gives the icing that glossy finish.
Water or milk – Thins the icing to the right consistency for spreading or piping.
Light corn syrup – Adds shine and helps the icing dry firm without becoming brittle.
Vanilla extract – Gives the icing a warm, classic flavor that complements the cookies.
Almond extract – Optional but it adds a hint of nutty sweetness.
Fine salt – A tiny pinch enhances the sweetness and balances the flavor.

Substitutions or Variations

Not an almond fan? Swap the almond extract for more vanilla or try peppermint or orange extract for a different holiday flavor.
No cream cheese on hand? You can use sour cream instead. It adds similar moisture and keeps the cookies soft, though the flavor will be slightly tangier.
Want a hint of color? Mix in a few drops of gel food coloring to the dough before chilling for festive red or green cookies.

How to Make My Christmas Cookies with Frosting

Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.

First step in preparing Christmas Sugar Cookies is to add in a mixing bowl a cream cheese, butter and sugar using an electric mixer.

A glass bowl of flour mixture sits on a counter next to a bowl of creamed ingredients, metal cookie cutters, and a red and white plaid cloth.

Make the Dough

Using a hand or stand mixer, beat butter, cream cheese, and sugar until light and fluffy, about 2-3 minutes.
Mix in egg, vanilla, and almond extract until smooth.
In a separate bowl, whisk together flour, baking powder, and salt.

A ball of Christmas Sugar Cookies dough in a glass mixing bowl sits on a marble countertop near cookie cutters, a baking sheet, and a red-striped towel.

Two discs of Christmas Sugar Cookies dough wrapped in plastic wrap on a marble surface, next to metal cookie cutters, a baking sheet, and a red plaid towel.

Add the dry ingredients to the wet ingredients about a cup at a time, mixing until just combined. The dough will be soft but not sticky.
Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour or up to overnight.

Rolled out Christmas Sugar Cookie dough on a marble surface next to metal cookie cutters, a baking sheet, and a red plaid cloth.

Rolled-out cookie dough with Christmas-themed shapes cut out, surrounded by cookie cutters, a baking sheet, and a red plaid towel on a marble surface. This is one of the many steps in preparing Christmas Sugar Cookies

Cut Out the Cookie Shapes and Bake

Preheat oven to 350° F and then working with one chilled disc at a time, roll dough on a lightly floured surface to ¼ inch thick.
Cut with cookie cutters and transfer to parchment-lined baking sheet pans.

A baking sheet with unbaked Christmas Sugar Cookies in shapes like stars, trees, bells, stockings, and candy canes, alongside cookie cutters and a red plaid towel.

Unbaked Christmas Sugar Cookies in various shapes, including stars, bells, and candy canes, are arranged on a black cooling rack over a red and white cloth.

Bake for 8-10 minutes, until edges look set but not browned. The centers will look slightly underdone, that’s what keeps them soft.
Let cool on the baking pan for 5 minutes, then transfer to a wire rack. Decorate once fully cooled.

Make the Frosting

A hand whisks powdered sugar in a glass bowl next to a red and green towel, icing tubes, and unbaked holiday-shaped cookies on a cooling rack.

Three bowls of red, green, and blue icing with spoons, cookies on a cooling rack, and tubes of food coloring on a white surface.

In a medium bowl, whisk confectioner’s sugar, 2 tablespoons of water or milk, corn syrup, vanilla, almond extract, and a tiny pinch of salt until smooth.
Check the consistency by lifting the whisk and letting the icing fall back into the bowl. It should sit on the surface for about 2 to 3 seconds before blending in. If it’s too thick, add water ½ teaspoon at a time. If it’s too thin, whisk in 1 to 2 tablespoons of confectioner’s sugar.
Divide and color the icing as desired. Transfer to piping bags or zip-top bags for decorating.

Decorate The Cookies

Next step in preparing Christmas Sugar Cookies is to make three piping bags with green, red, and blue icing. Each lie on a white surface next to a wire rack holding undecorated holiday cookies and metal cookie cutters.

Assorted Christmas sugar cookies in shapes like stockings, bells, and stars, decorated with red, green, and blue icing, on a white surface.

Start by outlining each cookie with slightly thicker icing to define the edges, then fill the centers with thinner icing for a smooth, even finish. Gently tap the cookie to help the icing settle and pop any air bubbles with a toothpick.
Add sprinkles or colored sugar while the icing is still wet.
Let cookies dry uncovered for several hours, or until the surface is firm to the touch before stacking or storing.

A plate of Christmas Sugar Cookies with colorful red, green, and blue icing, surrounded by ornaments and two bottles of milk.

Use room-temperature butter and cream cheese – for a smooth, even dough.
Keep the dough cold between batches – to prevent spreading.
Roll dough on parchment paper – for easy cleanup and quick transfer to baking sheets.
Lightly flour your cookie cutters – to keep edges clean and defined.
Bake one tray at a time on the center rack – for the most even results.
When decorating, use slightly thicker icing that holds its shape without running – add a spoonful of powdered sugar if it feels too thin.
For flooding larger areas, use thin icing – thin the icing enough so it settles smoothly in about 10 to 12 seconds. Add drops of water a little at a time until you reach the right consistency.

What to Serve With These Cookies

Hot chocolate is always the perfect match for these soft, buttery cookies. If you’re planning a holiday dessert table or cozy cookie exchange, serve them alongside one of my favorite hot cocoa recipes for a truly festive treat:

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate it up to 3 days ahead or freeze it for longer storage. Let it soften slightly before rolling.

What’s the best frosting for these cookies?

I like my homemade icing for these cookies, but you can also use buttercream or royal icing as both work beautifully. Buttercream gives a soft finish, while royal icing hardens for stacking or gifting.

Can I double the recipe?

Yes, this recipe scales perfectly and makes plenty for cookie exchanges or gift boxes.

Why does my dough crack when I roll it?

That usually means it’s too cold. Let it rest at room temperature for a few minutes until it becomes pliable again.

Storage Instructions

Refrigerate – Store frosted or unfrosted cookies in an airtight container for up to 5 days. If they’re frosted, place parchment paper between layers to protect the icing. For leftover icing, press plastic wrap directly onto the surface before covering the bowl. It keeps well in the refrigerator for up to 1 month.
Freeze – Freeze unfrosted cookies for up to 2 months in a single layer, then transfer to a freezer-safe container once solid. If you want to freeze frosted cookies, let the icing harden completely first, then layer with parchment paper to prevent sticking. The icing itself can also be frozen in small airtight containers for later use.
Room temperature – Cookies stay fresh for up to 3 to 4 days in an airtight container.

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Christmas, Cookies, Cookies, Desserts,

Christmas Sugar Cookies with Frosting (No Spread!)