Description
Soft Christmas sugar cookies are perfect for the holidays. This recipe will help you create delicious and festive treats.
Ingredients
Scale
- 3 cups cake flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon kosher salt
- 1 cup granulated sugar
- 0.5 cup unsalted butter, room temperature
- 0.5 cup vegetable shortening
- 0.5 cup sour cream
- 2 teaspoons vanilla extract
- 0.5 teaspoon almond extract
- 1 large egg
- 1 cup unsalted butter
- 0.5 teaspoon vanilla extract
- 3.5 cups powdered sugar
- 2 tablespoons heavy cream
- red food coloring
- green food coloring
- Sprinkles
Instructions
- Preheat the oven to 325 degrees F and line two baking sheets with parchment paper and set aside.
- Mix together the cake flour, baking powder, baking soda, and salt in a medium sized bowl.
- Combine the sugar, butter, vegetable shortening, and sour cream in an electric mixer and mix on medium high speed for about 3 minutes.
- Add the egg, vanilla, and almond extract and mix until combined.
- Slowly add the flour mixture to the egg sugar mixture and mix on low until combined, about 1 minute.
- Form the dough into balls using a medium cookie scoop then roll them with your hands to make smooth balls.
- Place dough balls on the prepared cookie sheets, leaving 2 inches between them.
- Press the dough balls down with the bottom of a cup.
- Bake the cookies for 10 to 13 minutes until the tops are set and pale yellow. Make sure you do not overcook.
- Cool the cookies on the pan then transfer to a wire rack until they have completely cooled.
- Make the frosting by adding the butter and vanilla extract in a stand mixer fitted with the paddle until combined.
- Add the powdered sugar one cup at a time. Then thin it out with milk or heavy cream to desired consistency.
- Divide the frosting between three bowls and add red food coloring to one, green to another, and leave one white.
- Mix and frost then top with sprinkles and enjoy.
Notes
- Blend the sugar and butter mixture for 3 minutes for a fluffy result.
- Be careful not to overcook the cookies.
- Use cake flour for best results.
- Milk may be used in place of heavy cream for the frosting.
- Store the cookies in an airtight container.
- These can also be frosted with royal icing, but the recipe uses a classic Vanilla Buttercream.
- You can substitute unsalted butter for salted butter just make sure to omit the additional kosher salt the recipe calls for.
- These cookies are best stored in an airtight container or wrapped individually in plastic wrap.
- They can be stored at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 381kcal
- Sugar: 24g
- Sodium: 75mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 56mg