The best, no spread cutout vanilla sugar cookies, frosted with vanilla buttercream and decorated with cute Christmas sprinkles. It just wouldn’t be the holidays without making a batch of frosted Christmas cookies with sprinkles. And you’ll love the soft texture of these cookies, the rich flavor of butter and vanilla, and the festive, holiday sprinkles on top.
You might also love these buttercream iced snowflake sugar cookies, soft gingerbread cutout cookies, and Christmas tree cookies with buttercream.
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Why You’ll Love This Recipe
No Spread Soft Sugar Cookies. These cookies truly are no spread, so their shape is perfectly preserved when they bake.
Buttery and Tender. The flavor of the cookies is buttery, full of vanilla, and not too sweet.
Versatile Decorating Options. If you want to try royal icing instead of buttercream, I have an easy royal icing recipe that works great for simple flooding on cutout cookies. And while I cut all my cookies with a round fluted cutter, you can use any shape you like for your frosted Christmas cookies.
Ingredients
- 1 recipe No Spread Vanilla Sugar Cookies. The cookie dough comes together easily with a food processor, rolls out smoothly, and bakes into perfectly shaped cutout cookies.
- 1 recipe Perfect American Buttercream. This buttercream is fluffy, not too sweet, and has a perfect consistency for piping and spreading onto cakes and cookies. I had some brown butter maple buttercream leftover from this maple walnut cake, which I used for frosting my cookies.
- Sparkling Sugar. I ended up just using white sparkling sugar, but white, silver, gold, green or red would all look pretty on these Christmas cookies with sprinkles.
- Assorted Christmas Sprinkles. I found the cutest little holiday sprinkle mix at my grocery store, which included the candy canes, little gingerbread people, and more. I haven’t found that exact mix anywhere else, but there are some cute Christmas sprinkle mixes on Amazon, like these brown, red and blue sprinkles, this Wilton sprinkle mix, these little candy cane sprinkles, and this holly mix.
Instructions
- Prepare the vanilla sugar cookie dough, using any shape cookie cutter you like for cutting the cookies, and bake as instructed. (I used a 2 1/2 inch round fluted cookie cutter.)
- Cool cookies completely before frosting.
- Prepare the American buttercream frosting. You can make it any flavor/color you like for frosting your cookies.
- Use a small offset spatula to spread the frosting onto the cookies. Before the frosting crusts over, decorate the cookies with sprinkles and sparkling sugar.
- You can also make sandwich cookies filled with buttercream. I filled a few of my sugar cookies with dark green buttercream leftover from my Christmas tree cake, then pressed them into the sparkling sugar, so the sugar would stick to the buttercream all around the sides of the cookies. So pretty!
Frequently Asked Questions
How should I store these cookies?
Store the frosted cookies in a single layer in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 weeks. Unfrosted cookies can be frozen for up to 3-6 months.
Where did you find the sprinkles?
I found the cutest little holiday sprinkle mix at my grocery store, which included the candy canes, little gingerbread people, trees, peppermints, holly leaves, stockings and more. The red, green, white and brown is just so festive and cozy. While I haven’t found that exact mix anywhere else, there are some cute Christmas sprinkle mixes on Amazon, like these brown, red and blue sprinkles, this Wilton sprinkle mix, these little candy cane sprinkles, and this holly mix. I tend to collect sprinkles wherever I find them, whether at my grocery store, local craft stores like Michael’s, Joanne’s and Hobby Lobby, or on Amazon.
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Frosted Cutout Christmas Cookies with Sprinkles
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Equipment
- Food Processor or Pastry Cutter
Ingredients
- 1 recipe No Spread Vanilla Sugar Cookies
- 1 recipe Perfect American Buttercream
- sparkling sugar, any color
- assorted Christmas sprinkles
Instructions
- Prepare the vanilla sugar cookie dough, using any shape cookie cutter you like for cutting the cookies, and bake as instructed. (I used a 2 1/2 inch round fluted cookie cutter.)Cool cookies completely before frosting.
- Prepare the American buttercream frosting. You can make it any flavor/color you like for frosting your cookies.
- Use a small offset spatula to spread the frosting onto the cookies. Before the frosting crusts over, decorate the cookies with sprinkles and sparkling sugar.
- Store the frosted cookies in a single layer in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 weeks. Unfrosted cookies can be frozen for up to 3-6 months.
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