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 (170 g) unsalted butter, room temperature
- ¼ cup (48 g) shortening
- 1 cups (200) granulated sugar
- 2 large eggs, room temperature
- 1 ½ teaspoon vanilla extract
- 2 ½ cups (300) all-purpose flour
- 3.4 ounce instant vanilla pudding mix
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Frosting:
- ½ cup (113 g) unsalted butter, room temperature
- ½ teaspoon vanilla extract
- 6 Tablespoons (85 g) heavy cream, (⅜ cup)
- ¼ teaspoon salt
- 4 cups (452 g) confectioners sugar
- gel food coloring, optional
- sprinkles, optional
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
- Using a stand mixer or hand mixer and large bowl, cream together butter, shortening, and sugar until light and fluffy.¾ cup unsalted butter, ¼ cup shortening, 1 cups granulated sugar
- Beat in eggs and vanilla.2 large eggs, 1 ½ teaspoon vanilla extract
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture, a little at a time, mixing between additions. Mix until just combined.2 ½ cups all-purpose flour, 3.4 ounce instant vanilla pudding mix, 1 teaspoon baking powder, ½ teaspoon salt
- Using a cookie scoop or Tablespoon, scoop the dough out, roll it into balls, and place it onto the lined cookie sheets with each cookie about 2 inches apart.
- Bake for 12-14 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.½ cup unsalted butter, ½ teaspoon vanilla extract, 6 Tablespoons heavy cream, ¼ teaspoon salt, 4 cups confectioners sugar
- 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.gel food coloring
- Frost cooled cookies and immediately top with sprinkles.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
Calories: 148kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 62mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 16g | Vitamin A: 185IU | Vitamin C: 0.01mg | Calcium: 10mg | Iron: 0.4mg
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