Soft Sugar Cookies

There’s something magical about baking soft sugar cookies dressed for the holidays. Maybe it’s the way the kitchen fills with the warm, buttery scent, or how sprinkles seem to make everything feel instantly festive. Every Christmas, my grandma and I would spend an afternoon rolling out dough, giggling as we decorated them with way too many sprinkles (because more is always better, right?). Those cookies were never perfect—some were lopsided, some had glaze dripping down the sides—but they were always soft, sweet, and full of love.

Now, I make these cookies every year, and they’ve become my go-to holiday treat. The cream cheese glaze adds just the right amount of tangy richness, and the sprinkles? Well, they’re basically edible joy. Whether you’re baking for a cookie swap, leaving them out for Santa, or just treating yourself, these soft sugar cookies dressed for the holidays are guaranteed to bring a little extra cheer to your season. Let’s get baking!

Why You’ll Love Soft Sugar Cookies Dressed for the Holidays

Oh, where do I even start? These cookies are basically happiness in edible form. Here’s why you’re going to adore them:

• They’re impossibly soft. No crunchy, sad sugar cookies here—just pillowy, melt-in-your-mouth goodness. The secret? A little extra milk (or heavy cream if you’re feeling fancy) in the dough.
• The cream cheese glaze is everything. It’s tangy, sweet, and just thick enough to cling to the cookies without sliding off. Plus, it makes the sprinkles stick like magic.
• Festive without the fuss. No fancy piping skills required—just smear on the glaze, toss on some sprinkles, and boom, instant holiday cheer.
• Crowd-pleasers for all ages. Kids go wild for the sprinkles, adults sneak seconds for the glaze, and everyone leaves happy.
• Quick and forgiving. Forget chilling dough or precision decorating. These come together fast, and even the "messy" ones taste amazing.

Seriously, these cookies are like a hug in dessert form. Once you make them, they’ll become your holiday tradition too.

Ingredients You’ll Need for Soft Sugar Cookies Dressed for the Holidays

Okay, let’s talk ingredients! The best part? You probably have most of this in your pantry already. Just a few simple things come together to make these soft, dreamy cookies. I’ve split everything into two sections—cookie dough and glaze—so it’s super easy to follow. And don’t worry, I’ve got notes on every little detail so your cookies turn out perfect.

For the Cookie Dough

• 2 ¾ cups all-purpose flour – Spoon and level it, don’t scoop! Too much flour makes tough cookies.
• 1 teaspoon baking soda – Not powder! They’re different, and soda gives these cookies their perfect rise.
• ½ teaspoon baking powder – Just a little extra lift.
• ½ teaspoon salt – Balances the sweetness. Trust me, you’ll miss it if it’s not there.
• 1 cup (2 sticks) unsalted butter, softened – Softened, not melted! Leave it out for about an hour. You should be able to press your finger into it easily.
• 1 ½ cups granulated sugar – Regular white sugar is perfect here.
• 1 large egg – Crack it into a separate bowl first—no shell surprises!
• 2 teaspoon vanilla extract – The good stuff, not imitation. It makes a difference.
• 3 tablespoon milk (or heavy cream for extra soft cookies) – Heavy cream makes them extra tender, but milk works great too.

For the Cream Cheese Glaze

• 4 oz cream cheese, softened – Full-fat is best here. Let it sit out with the butter.
• 1 tablespoon butter, softened – Just a little to smooth things out.
• 1 cup powdered sugar – Sift it if it’s lumpy!
• 1–2 tablespoon milk – Start with 1, add more if you want it thinner.
• ½ teaspoon vanilla extract – Because why not?
• Christmas sprinkles (red, green, white, gold, etc.) – Go wild! The more festive, the better.

That’s it! Simple, right? Now let's turn these into the softest, most festive cookies ever.

Step-by-Step Instructions for Soft Sugar Cookies Dressed for the Holidays

Alright, let’s dive into the fun part—making these cookies! Don’t worry, I’ll walk you through every step. Just follow along, and you’ll have perfect soft sugar cookies in no time.

Preparing the Dough

1. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper—trust me, it makes cleanup a breeze.
2. Whisk together the dry ingredients. In a medium bowl, mix the flour, baking soda, baking powder, and salt. Give it a good whisk so everything’s evenly distributed.
3. Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar together until it’s light and fluffy. This should take about 2-3 minutes with a hand mixer or stand mixer. Scrape down the sides to make sure everything gets mixed in.
4. Add the wet ingredients. Beat in the egg, vanilla, and milk (or heavy cream) until everything’s smooth and well combined.
5. Gradually add the dry ingredients. Slowly mix in the flour mixture, about a cup at a time, until the dough comes together. Don’t overmix—just stop when you don’t see any dry spots.

Baking the Cookies

1. Scoop the dough. Use a cookie scoop or a tablespoon to portion out the dough into balls. Roll them gently between your palms if you want them extra round.
2. Flatten slightly. Place the dough balls on your prepared baking sheets, then gently press them down with your fingers or the bottom of a glass. You want them about ½-inch thick—they’ll spread a little more as they bake.
3. Bake for 8-10 minutes. Keep an eye on them! They’re done when the edges are just barely golden, but the centers still look soft. Overbaking = sad, crunchy cookies.
4. Cool completely. Let them sit on the baking sheet for 5 minutes, then transfer to a wire rack. Don’t even think about glazing them while they’re warm—patience is key here!

Making and Applying the Glaze

1. Beat the glaze ingredients. In a medium bowl, mix the softened cream cheese and butter until smooth. Add the powdered sugar, vanilla, and 1 tablespoon of milk. Beat until creamy, adding more milk if needed to reach a spreadable consistency.
2. Glaze the cookies. Once the cookies are completely cool, spread a generous spoonful of glaze on each one. Work quickly—the glaze sets fast!
3. Add sprinkles immediately. Toss on those festive sprinkles right after glazing so they stick. Go nuts—there’s no such thing as too many sprinkles.

And there you have it! Soft, sweet, and totally festive cookies ready to steal the show at any holiday gathering. Now, try not to eat them all before your guests arrive.

Variations for Soft Sugar Cookies Dressed for the Holidays

One of the best things about these soft sugar cookies is how easy they are to customize! Whether you want to switch up the flavors or go wild with decorations, here are some fun twists to make them your own.

Flavor Twists

• Almond joy: Swap the vanilla extract in the dough for almond extract—just 1 teaspoon will give them a cozy, nutty flavor that pairs perfectly with the glaze.
• Citrus burst: Add a teaspoon of lemon or orange zest to the glaze for a bright, tangy kick. It cuts through the sweetness so nicely!
• Spiced dough: Mix in ½ teaspoon cinnamon or a pinch of nutmeg with the dry ingredients for a warm, holiday-spiced cookie.

Decorative Ideas

• Themed sprinkles: Swap the Christmas sprinkles for hearts (Valentine’s Day), pastels (Easter), or red/white/blue (Fourth of July) to match any occasion.
• Chocolate drizzle: After the glaze sets, melt some chocolate chips and zigzag it over the cookies with a fork for extra flair.
• Edible glitter: Dust the glazed cookies with a little gold or silver luster dust for cookies that sparkle like winter snow.

Honestly, the possibilities are endless. Have fun with it—that’s what holiday baking is all about!

Serving and Storage Tips for Soft Sugar Cookies Dressed for the Holidays

Okay, let’s talk about keeping these cookies as fresh and fabulous as the day you made them. Because let’s be real—you’ll probably want to stash a few away for yourself (no judgment here!).

• Airtight is key. Store these in a container with a tight-fitting lid at room temperature. They’ll stay soft and delicious for up to 5 days—if they last that long!
• Layer with care. If you’re stacking them, place a sheet of parchment paper between layers so the glaze doesn’t stick to the cookie above. Nobody wants a glaze heist!
• Freeze like a pro. These freeze beautifully! Just pop unglazed cookies in a freezer bag for up to 3 months. Thaw, then glaze and decorate when you’re ready to serve.

Pro tip: If you’re gifting them, tuck a few into a cute tin with parchment between layers. Instant holiday happiness!

Helpful Notes for Perfect Soft Sugar Cookies Dressed for the Holidays

A few little tricks to make sure your cookies turn out just right—because even the simplest recipes have their secrets!

• Cooling is non-negotiable. I know it’s hard to wait, but glazing warm cookies = melty, messy disaster. Let them cool completely on a wire rack first.
• Heavy cream magic. If you want the absolute softest cookies, swap the milk in the dough for heavy cream. It adds richness and keeps them tender for days.
• Shelf life. These stay fresh in an airtight container for 5 days (if they last that long!). The glaze might lose a little shine, but the flavor only gets better.
• Nutrition note: Using heavy cream adds about 10 extra calories per cookie—but hey, it’s the holidays. Worth it!

Now go forth and bake with confidence! You’ve got this.

Frequently Asked Questions About Soft Sugar Cookies Dressed for the Holidays

I get asked about these cookies all the time—so here are the answers to the big questions! Consider this your troubleshooting guide for cookie success.

1. Can I freeze these cookies?
Absolutely! Freeze unglazed cookies in a single layer first (so they don’t stick), then transfer to a freezer bag. They’ll keep for 3 months. Thaw at room temperature, then glaze and decorate when ready to serve.

2. Why did my glaze run off the cookies?
Two likely culprits: the cookies were still warm (let them cool completely!) or the glaze was too thin. Start with just 1 tablespoon of milk, adding more only if needed to reach a thick-but-spreadable consistency.

3. Can I use margarine instead of butter?
I don’t recommend it—butter gives the best flavor and texture. If you must substitute, use a high-quality baking margarine, but expect a slightly different result.

4. How do I get perfectly round cookies?
After baking, immediately use a round cookie cutter slightly larger than the cookie to “scoot” the edges into shape while they’re still warm. Works like magic!

5. Can I make these gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture might be a tad denser, but they’ll still be delicious.

Final Thoughts on Soft Sugar Cookies Dressed for the Holidays

There’s a reason these soft sugar cookies dressed for the holidays have become my go-to recipe year after year. They’re simple enough for a baking novice but special enough to impress at any holiday gathering. That cream cheese glaze? Pure magic. And let’s be honest—nothing says "festive" quite like a cookie covered in sprinkles.

I hope these cookies bring as much joy to your kitchen as they have to mine. Tag me if you make them—I’d love to see your creations! Whether they’re perfectly decorated or charmingly lopsided (my personal specialty), they’re bound to be delicious. Happy baking, and may your holidays be as sweet as these cookies!

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