Soft Frosted Christmas Cookies
These soft frosted Christmas cookies are everything you want in a nostalgic bakery sugar cookie! They have thick, pillowy centers, fluffy vanilla frosting, and colorful holiday sprinkles. I used a combination of butter and oil to keep them incredibly soft, and cornstarch gives them the signature Lofthouse-style texture. They’re classic, festive, and perfect for decorating together!
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Servings: 15 cookies
INGREDIENTS
Cookies
- 3 1/4 cups all-purpose flour
- 2 Tablespoons cornstarch
- 1/2 teaspoon salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1/2 cup vegetable oil or avocado oil
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1/2 cup holiday jimmies
Frosting:
- 3/4 cup unsalted butter room temperature
- 2 1/2 cups powdered sugar up to 1/2 cup more as needed
- 1 1/2 teaspoons vanilla extract
- Kosher salt to tast
- 1/4 cup holiday jimmies
INSTRUCTIONS
- Preheat the oven to 350°F and line cookie sheets with parchment paper.
- Mix dry ingredients (2 min): In a large bowl, whisk the dry ingredients together until combine.3 1/4 cups all-purpose flour, 2 Tablespoons cornstarch, 1/2 teaspoon salt
- Beat wet ingredients (5 min): In the bowl of a stand mixer with the paddle attachment, or large bowl with electric mixer, beat the butter and sugar on high for 2 minutes. Turn the mixer on low and add the avocado oil, egg, vanilla, and almond extract until combined, stopping to scrape down the sides and bottom of the bowl as needed.1 cup unsalted butter, 1 cup granulated sugar, 1/2 cup vegetable oil, 1 large egg, 2 teaspoons vanilla extract, 1 teaspoon almond extract
- Combine and add sprinkles (3 min): (With the mixer on low, add the dry ingredients until combined. Stir in the sprinkles with a rubber spatula.1/2 cup holiday jimmies
- Scoop and bake (10 min): Use a large cookie scoop to drop the dough onto the prepared baking sheet 2-3 inches apart. Bake in the preheated oven for 10-12 minutes, until the edges are set and the tops look just set. Cool on the cookie sheet for 5 minutes and swirl with a glass or large cookie cutter for a perfect circle if desired. Transfer to a cooling rack to cool completely.
- Make the frosting an decorate (10 min): In a large bowl with a hand mixer or stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the powdered sugar and vanilla and beat for 2-3 minutes, until light and fluffy. Add more powdered sugar a Tablespoon at a time to thicken it to desired consistency. Stir in the sprinkles and spread the frosting on the cooled cookies.3/4 cup unsalted butter, 2 1/2 cups powdered sugar, 1 1/2 teaspoons vanilla extract, Kosher salt to tast, 1/4 cup holiday jimmies
Notes
Storage: Store frosted cookies in an airtight container at room temperature for 3–4 days, layering with parchment to protect the frosting.
Freezing (Unfrosted): Freeze baked, unfrosted cookies for up to 3 months. Thaw at room temperature, then frost.
Freezing the Dough: Scoop dough into balls and freeze until solid. Store in a freezer bag for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.
Nutrition
Serving: 1cookie | Calories: 528kcal | Carbohydrates: 63g | Protein: 3g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 86mg | Fiber: 1g | Sugar: 40g | Vitamin A: 679IU | Calcium: 14mg | Iron: 1mg
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