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–+ servings
Laura Lopez

Soft Frosted Christmas Sugar Cookies

The ultimate soft and pillowy Lofthouse-style cut-out sugar cookies! Baked with sour cream and pure vanilla for an ultra-tender, melt-in-your-mouth crumb that stays soft for days. Piled high with luscious homemade vanilla buttercream and festive holiday sprinkles.
Print Recipe
Prep Time 25 minutes
Cook Time 9 minutes
Total Time 34 minutes
Servings: 24 cookies
Calories: 240
Ingredients Method Nutrition

Ingredients
  

Soft Cake-Like Sugar Cookie Dough
  • 1 cup (2 sticks) unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 1/3 cup full-fat sour cream secret for ultra-soft pillowy texture
  • 2 tsp pure vanilla extract alcohol-free halal
  • 1/2 tsp pure almond extract for authentic bakery flavor
  • 3 cups all-purpose flour spooned and leveled
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
Whipped Vanilla Buttercream Frosting
  • 1 cup (2 sticks) unsalted butter softened
  • 4 cups powdered confectioners sugar sifted
  • 3 tbsp heavy whipping cream
  • 1 1/2 tsp pure vanilla extract
  • 1 pinch fine sea salt to balance sweetness
  • 3 drops festive food coloring optional pastel green and pink/red
  • 1/4 cup festive holiday sprinkles & sanding sugar for decorating

Method
 

Mix and Chill the Soft Dough
  1. In a large stand mixer bowl, beat the softened butter and granulated sugar together on medium speed for 2 to 3 minutes until pale, light, and fluffy.
  2. Add the egg, sour cream, pure vanilla extract, and almond extract. Beat on medium-low until smooth and completely combined.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine salt.
  4. Gradually add the dry ingredients to the wet mixture on low speed, mixing just until a soft, pillowy dough forms. Do not overmix.
  5. Divide the dough into two disks, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour (or up to 2 days) so it is easy to roll.
Roll, Cut & Bake
  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. On a lightly floured surface, roll out one chilled dough disk to 1/3-inch thickness (keep them thick for that signature soft bakery texture!).
  3. Dip your favorite Christmas cookie cutters (trees, stars, mittens, snowflakes) into flour and cut out shapes. Transfer cutouts to the prepared baking sheets, leaving 1.5 inches between cookies.
  4. Bake at 350°F for 8 to 9 minutes. The cookies will look pale with slightly set edges and puffy tops. Do not brown them! They will continue to set as they cool.
Whip Frosting & Decorate
  1. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely to room temperature.
  2. In a clean stand mixer bowl, whip softened butter on medium-high speed for 3 minutes until creamy. Add powdered sugar, heavy cream, vanilla, and a pinch of salt. Beat on high speed for 2 minutes until light and spreadable.
  3. Spread a generous swirl of buttercream frosting over each cooled cookie using a small offset spatula. Shower immediately with festive holiday sprinkles before the frosting sets!

NUTRITION INFORMATION:

Serving: 1g Calories: 240cal (12%) Carbohydrates: 32g (11%) Protein: 2g (4%) Fat: 12g (18%) Saturated Fat: 7g (44%) Cholesterol: 35mg (12%) Sodium: 115mg (5%) Potassium: 45mg (1%) Fiber: 1g (4%) Sugar: 22g (44%) Vitamin A: 340IU (7%) Vitamin C: 0mg (0%) Calcium: 30mg (3%) Iron: 0.8mg (4%)
Keywords: christmas sugar cookies, cut out sugar cookies, holiday cookies, lofthouse sugar cookies, soft frosted christmas sugar cookies

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