Petite No-Roll Christmas Sugar Cookies
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5 from 2 votes

Petite No-Roll Christmas Sugar Cookies

Easier than roll-out sugar cookies, our Petite No-Roll Christmas Sugar Cookies are delicious and decorated so beautifully for Christmas dessert platters!
Course Dessert
Cuisine American
Keyword Easy, Holidays, Pretty
Prep Time 30 minutes
Cook Time 10 minutes
Rest & Chill Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 56
Calories 134kcal
Author Heather Carter - MySweetMission.com

Ingredients

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1/2 tsp salt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 1/4 cups unbleached or all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda

Frosting:

  • 4 3/4 cups powdered sugar (approximately 1 1/4 lbs)
  • 10 tbsp butter, slightly melted (1 stick + 2 tbsp)
  • 5 tbsp milk (1/4 cup + 1 tbsp)
  • 1 1/4 tsp vanilla extract

Sprinkles:

  • 2 oz red, green, and multi-colored sprinkles

Instructions

Preheat oven to 360º F. I find this temperature perfect for baking many cookies.

  • In a large mixing bowl cream the softened butter, sugar, and salt. Mix on low speed for a minute, then medium speed for an additional minute.
  • Add the eggs and vanilla extract. Mix on low speed until the eggs are blended in, then on medium speed for a minute and then at high speed for an additional minute. The mixture should be pale yellow and very fluffy.
  • Add the first cup of flour, along with the baking powder and baking soda and mix on low speed. This will ensure the small ingredients are incorporated well and eliminates sifting the dry ingredients. Continuing on low speed, add the remainder of the flour 1 cup at a time, mixing until it just disappears.
  • Using a small (1 oz) cookie scooper put the dough on ungreased non-stick baking sheets about 2" apart. Dip the bottom of a measuring cup in flour and press the dough balls down about halfway.
  • Bake in a preheated oven for 10-12 minutes, or until the tops start to crack. For a convection oven: bake at 335º F for 10-12 minutes.
  • Cool completely on baking sheets.

Frosting:

  • In a mixing bowl with the whipping attachment, or regular beaters, combine the frosting ingredients well. Then whip, or beat, for an additional minute or two until it's extra smooth and creamy.
  • Fill a Dessert Decorator Plus with the frosting and attach the star tip. Make different patterns like stars and swirls on 4 cookies at a time and decorate with different sprinkles.
  • Set the decorated cookies back on a baking sheet and allow to sit at room temperature for an hour. Then place them in the freezer for 30 minutes uncovered. This will harden the frosting and they'll stack nicely between wax paper in an airtight container in the freezer until ready to serve.

Notes

If your baking powder or baking soda are clumpy add them to a sieve and work them through with the back of a spoon and add them with the first cup of flour.
You'll want to frost and sprinkle 4 cookies at a time, so the frosting is soft and the sprinkles stick.
Also, sprinkle different colors over different bowls, so you can save the excess sprinkles when done.
This cookie dough has a little less sugar than our no roll frosted sugar cookies because using the Dessert Decorator Plus and the star tip makes the frosting a little thicker. If you like less frosting, make the frosting amount in our no roll frosted sugar cookies, spread it on with a spoon and then decorate with the sprinkles.
These cookies freeze well for up to 6 months.

Nutrition

Calories: 134kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 93mg | Potassium: 21mg | Sugar: 14g | Vitamin A: 3.5% | Calcium: 0.9% | Iron: 2.1%
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