Do It Yourself

The Best Christmas Sugar Cookies Recipe

soft sugar cookie recipe
Comments (21)
  1. Allie says:

    I found your recipe and am planning on trying soon! How many cookies does this make?

  2. Amanda says:

    I added less sugar to the frosting than the recipe says, it was too sweet for my liking, I also added about a tsp more vanilla extract to the dough and the frosting for more flavor. The frosting ended up pretty good, but if you’re making these for an event or to let sit on a tray during the holiday for the family, I would suggest using a classic royal icing as the cream cheese frosting doesn’t harden and will get a little messy if let out for too long. Great flavor in a cream cheese frosting as always but not for a classic sugar cookie

  3. Rebekah says:

    Because of the cream cheese in the frosting, do these need to be refrigerated once frosted or are they okay to leave out? Thanks

  4. Sarah says:

    how many cookies does this make?

  5. Tamra says:

    How many does this recipe make?

  6. Rachel says:

    Can I double recipe?

    1. Passion For Savings says:

      Absolutely, you can double it!

  7. Cathy Johnson says:

    Do you use salted or unsalted butter? Does the cream cheese frosting set up enough to stack cookies after drying?

    1. Passion For Savings says:

      The consistency should be the same with either one! I used salted in the dough and unsalted in the frosting. But honestly, it’s up to you and what you have on hand. If you use salted you might notice a slightly more salty taste. I hope you you enjoy the cookies!

  8. Sharon Coleman says:

    I like that I do not have to chill the dough. However, the cookies do not have much taste. Is there something I can add to give them more flavor?

    1. Passion For Savings says:

      Have you ever tried to use almond extract instead of vanilla extract in the cookie dough and/or the frosting? I love almond flavor. I think you either love it or you don’t. I’d try that the next time. You could swap out the vanilla extract in the cookie dough only or the frosting only to try it, or do both! Sometimes I also use half vanilla extract and half almond extract. Hope this gives you more flavor!

  9. Cindy says:

    Did I read right 3/4 cup cornstartch

    1. Passion For Savings says:

      It’s 1/4 cup of Cornstarch. Enjoy!

  10. JULIE PETERSON says:

    Have you tried this with gluten-free flour?

    1. Passion For Savings says:

      No, but if you do, feel free to come back and let us know how it tastes!

  11. Anne says:

    Thought I’d give this recipe a try ahead of the holidays to see how it stacked up to my old-time favorite sugar cookie recipe. The taste and texture of the finished product was very good; however, the dough was very crumbly and difficult to hold together when rolling out. I wound up rolling very small amount of the dough at a time, using powdered sugar rather than flour on my rolling pin and board. The cookies that did turn out as they should (in appearance), looked very nice. All-in-all, good recipe. Just wish I knew why the dough crumbled. I was very careful when measuring ingredients, taking extra care to scoop the flour into the measuring cup using a large spoon, etc. Any tips from someone who has made these before would be most welcome!

  12. Freda sultana says:

    Will the frosting set hard?

    1. Passion For Savings says:

      You’d have to let it dry for a day or so but you could stack them, but it isn’t a hard icing like a royal icing.

  13. Rosa says:

    On the frosting recipe it says to add the remaining butter to it. I’m assuming it’s the butter from the cookie dough. So how much do I add to the cookie dough and then to the frosting?

    1. Passion For Savings says:

      The recipe has been updated to clarify this. Thank you for the note. You’ll use 1 cup of softened butter for the cookie dough and 4 tbsp. of unsalted butter for the frosting.

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