These soft frosted Christmas cookies are topped with a generous layer of frosting and loads of holiday sprinkles, making them perfect for Christmas parties and cookie exchanges.
The no-roll Christmas cookies are super soft and chewy thanks to a secret ingredient–vanilla pudding mix!
I love using pudding mix in cookie recipes as it makes them incredibly soft, light, and fluffy. Plus it adds incredible vanilla flavor.
The same vanilla pudding cookie dough base we use to make these soft frosted sugar cookies can be used to make sprinkle cookies, thumbprint cookies, and secret kiss cookies as well.
So if you don’t want several dozen of the same cookies feel free to portion out the dough and make a dozen or so of each kind of cookie.
Give this easy frosted sugar cookie recipe a try and I am sure that you too will become a fan of pudding cookies!
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
You will need…
- Butter & shortening – I like to use a combo of butter and shortening for this recipe. The shortening helps prevent the cookies from over spreading in the oven while the butter gives the cookies that real butter flavor.
- Granulated sugar
- Eggs
- Vanilla extract – Use real vanilla extract if at all possible (not imitation).
- All-purpose flour
- Instant vanilla pudding mix – The smaller, 3.4 oz size box. Make sure you get instant pudding, not cook & serve pudding.
- Baking powder
- Salt
- Frosting ingredients – powdered sugar, butter, and heavy cream.
- Gel food coloring – For coloring the frosting red and green. You can skip it and just use sprinkles to add a pop of holiday colors.
- Chrsitmas sprinkles – Wilton Holiday Mix sprinkles always have a great variety of Christmassy sprinkles.
How to Make
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone mats and set them aside.
Step 2. Using a stand mixer or hand mixer and large bowl, cream together butter, shortening, and sugar until light and fluffy (about 5 minutes).
Step 3. Beat in eggs, vanilla, and instant pudding mix.
Step 4. In another bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture, a little at a time, mixing between additions.
Step 5. Using a cookie scoop or Tablespoon, scoop cookie dough onto prepared cookie sheets, about 2 inches apart.
Step 6. Bake for 12-15 minutes or until set and lightly golden brown around the edges. Allow the cookies to cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to cool fully.
Step 7. To make the frosting, beat butter until light and fluffy. Add powdered sugar and heavy cream a little at a time, alternating and mixing between additions. Add vanilla and salt; mix until well incorporated.
Step 8. Separate frosting into one bowl per color and mix in a few drops of food color. Adding additional drops of food coloring until the desired color is reached.
Step 9. Frost cooled cookies and top with sprinkles.
Storage
Your soft Christmas frosted cookies will keep for up to 4 days in an airtight container at room temperature or up to 1 week in the fridge.
I would recommend storing the cookies in a single layer or with parchment paper between layers so that the frosting doesn’t stick to the other cookies.
Prep Ahead
The Christmas cookie dough can be made ahead and stored in the refrigerator until ready to bake, up to 3 days. Or store the cookie dough in the freezer for up to 3 months.
More Favorite Christmas Cookie Recipes
- Soft Gingerbread Cookies
- Christmas Cookie Bars
- Peppermint Pinwheel Cookies
- Italian Anise Cookies
- Peppermint Patty Cookies
Frosted Christmas Cookies
Easy no-roll Christmas cookies topped with frosting and holiday sprinkles are soft and chewy and perfect for cookie exchanges.
Ingredients
For the Cookies:
- ¾ cup butter, room temperature
- ¼ cup shortening
- 1 ½ cups granulated sugar
- 2 eggs, room temperature
- 1 ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 (3.4 ounce) box instant vanilla pudding mix
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Frosting:
- ½ cup unsalted butter, softened
- ½ tsp vanilla extract
- 6 Tablespoons (⅜ cup) heavy cream
- ¼ teaspoon salt
- 4 cups powdered sugar
- gel food coloring, optional
- sprinkles
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats and set them aside.
- Using a stand mixer or hand mixer and large bowl, cream together butter, shortening, and sugar until light and fluffy (about 5 minutes).
- Beat in eggs, vanilla, and instant pudding mix.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture, a little at a time, mixing between additions.
- Using a cookie scoop or a heaping Tablespoon, scoop cookie dough onto prepared cookie sheets, about 2 inches apart.
- Bake for 12-15 minutes or until set and lightly golden brown around the edges. Allow the cookies to cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to cool fully.
- To make the frosting, beat butter until light and fluffy, about 3 minutes. Add powdered sugar and heavy cream a little at a time, alternating and mixing between additions. Add vanilla and salt; mix until well incorporated.
- Separate frosting into one bowl per color and stir in a few drops of gel food coloring. Add additional drops if needed, until the desired color is reached.
- Frost cooled cookies and immediately top with sprinkles.
- Allow frosting to set before storing in an airtight container until serving.
Notes
Your soft Christmas frosted cookies will keep for up to 4 days in an airtight container at room temperature or up to 1 week in the fridge.
I would recommend storing the cookies in a single layer or with parchment paper between layers so that the frosting doesn’t stick to the other cookies.
The cookie dough can be made ahead and stored in the refrigerator until ready to bake, up to 3 days. Or store the cookie dough in the freezer for up to 3 months.
Nutrition Information:
Yield: 60 Serving Size: 1Amount Per Serving: Calories: 128
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
Leave a Reply