No-Chill Buttercream Christmas Cookies (Soft & Easy to Decorate)
These buttercream Christmas cookies are soft, buttery cut-outs topped with a simple vanilla buttercream frosting, and the dough requires absolutely no chilling time. Roll, cut, and bake right away, then pile on the frosting for a festive cookie platter everyone loves.
The cookie base stays tender for days thanks to a little cornstarch, and the frosting pipes like a dream. Use red and green sprinkles or tint the buttercream for a holiday look that’s as fun to make as it is to eat.
Why These Cookies Are a Holiday Favorite
I keep this recipe in heavy rotation every December because the dough is so friendly. It mixes in one bowl, never sticks, and you can go from mixing bowl to cookie sheet in under 20 minutes. No waiting, no cracked edges when you roll.
The buttercream is a plain American style: butter, powdered sugar, vanilla, and a splash of cream. It sets just enough that you can stack the cookies without a mess, but stays soft underneath. The flavor is rich but not cloying, so it balances the barely sweet cookie underneath.
Ingredients
- 2 1/2 cups (315 g) all-purpose flour: spooned and leveled, for a tender crumb.
- 2 teaspoons cornstarch: keeps the cookies soft.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (226 g) unsalted butter, softened: for the cookie dough.
- 1 cup (200 g) granulated sugar
- 1 large egg: at room temperature for smooth mixing.
- 1 teaspoon vanilla extract: for the dough.
- 1/2 cup (113 g) unsalted butter, softened: for the buttercream.
- 2 cups (240 g) powdered sugar: sifted if lumpy.
- 1 teaspoon vanilla extract: for the buttercream.
- 2 tablespoons heavy cream or milk: more if needed.
- Pinch of salt
- Sprinkles and food coloring: optional, for decorating.
Variations / Substitutions
- Gluten-free: use a 1:1 gluten-free flour blend that contains xanthan gum. The dough may be slightly more delicate, so roll between two sheets of parchment.
- Dairy-free: swap the butter for a dairy-free stick butter alternative and use oat milk or coconut cream in the frosting. The cookies will still be tender.
- Flavor twist: replace the vanilla in the buttercream with 1/4 teaspoon almond extract or peppermint extract for a holiday note.
- Color it: gel food coloring gives brighter reds and greens without thinning the frosting.
If you love decorated holiday cookies, try my Classic Gingerbread Cut-Outs for another make-ahead option.
How to Make Buttercream Christmas Cookies
Step 1: Mix the Dry Ingredients
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the 2 1/2 cups flour, 2 teaspoons cornstarch, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Set the bowl aside.
The cornstarch is a small addition, but it makes the finished cookie noticeably softer and more tender, so don’t skip it.
Step 2: Make the Dough
In a large bowl, beat the 1 cup softened butter and 1 cup sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the 1 egg and 1 teaspoon vanilla, then beat until fully combined, scraping the bowl once.
Tip in the flour mixture and mix on low just until no dry streaks remain. The dough will look soft and slightly sticky, but it should hold together when pressed. Overmixing at this stage can make the cookies tough, so stop as soon as it comes together.
Step 3: Roll and Cut the Cookies
Turn the dough out onto a lightly floured surface. Flour your rolling pin and roll the dough to about 1/4 inch (6 mm) thickness, lifting and rotating it occasionally to prevent sticking. Stamp out shapes with cookie cutters and transfer the cut-outs to the prepared baking sheets, spacing them about 1 inch apart.
No chilling means the dough is soft, so work quickly. If it starts to feel too warm, slide the baking sheet into the fridge for 5 minutes before baking. Gather the scraps, gently press them together, and re-roll once to get as many cookies as you can.
Step 4: Bake Until Lightly Golden
Bake the cookies for 8 to 10 minutes, until the edges are just barely starting to turn golden. The centers will look pale and set. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Watch the first batch carefully. Overbaking will dry them out, and you want these to stay soft. The cookies firm up as they cool, so pulling them when the edges are only faintly colored keeps the texture tender.
Step 5: Whip the Buttercream Frosting
While the cookies cool, make the frosting. In a clean bowl, beat the 1/2 cup softened butter with a mixer on medium speed until creamy, about 1 minute. Add the 2 cups powdered sugar in two additions, mixing on low until combined, then beat in the 1 teaspoon vanilla, 2 tablespoons cream, and a pinch of salt.
Once everything is incorporated, turn the mixer to medium-high and whip for 2 minutes, until the frosting is light, fluffy, and holds soft peaks. If it feels too thick, add another teaspoon of cream. For tinted frosting, stir in a drop of gel food coloring right at the end.
Step 6: Decorate the Cookies
Once the cookies are completely cool, spread or pipe the buttercream onto each one. Top with sprinkles right away so they stick. For a neat look, use a piping bag fitted with a star or round tip. A small offset spatula gives a rustic finish just as easily.
Let the frosted cookies sit at room temperature for about 15 minutes so the buttercream can set slightly before stacking. Then arrange them on a platter and dig in.
Tips for the Best Cut-Out Buttercream Cookies
- Use a light touch when rolling. The dough is soft, so roll from the center outward and lift the rolling pin gently to avoid tearing.
- For sharp edges on your cut-outs, dip the cookie cutter in flour before each press.
- Cool the baking sheets between batches. Rinsing them under cold water and drying them quickly keeps the next round from spreading too fast.
- If your buttercream splits or looks curdled, it may be too cold. Let it warm up for 10 minutes, then re-whip until smooth.
Bake times by cookie size:
| Cookie Size | Bake Time |
|---|---|
| 2 inches (5 cm) | 6 to 8 minutes |
| 3 inches (7.5 cm) | 8 to 10 minutes |
| 4 inches (10 cm) | 10 to 12 minutes |
Storing Frosted Buttercream Cookies
Store frosted cookies in an airtight container layered with parchment paper at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week; let them come to room temperature before serving to soften the frosting. Unfrosted baked cookies can be frozen for up to 2 months; thaw and frost the day you serve them.
Frequently Asked Questions
Can I use royal icing instead of buttercream?
Yes, but the cookies will be crunchier on top and much sweeter. Royal icing sets hard, so they stack neatly for gifting.
Can I make the dough ahead and chill it?
Absolutely. Shape the dough into a disc, wrap it well, and refrigerate up to 2 days. Let it sit at room temperature for 10 minutes before rolling, or it may crack.
How do I get bright red frosting without a bitter taste?
Use a gel-based super red food coloring and start with a tiny amount. Too much liquid red coloring can thin the frosting and taste off, but a pea-sized drop of gel gives true color without that problem.
My cookies spread too much, what went wrong?
The butter may have been too soft or the dough too warm. Pop the cut cookie sheet in the fridge for 5 minutes before baking to firm the butter back up, and make sure your baking sheets are completely cool before reusing.
Buttercream Christmas Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and whisk together flour, cornstarch, baking powder, and salt.
- Beat 1 cup butter and sugar until fluffy, then add egg and 1 teaspoon vanilla. Mix in dry ingredients just until combined.
- Roll dough to 1/4 inch thick, cut shapes, and place on parchment-lined sheets.
- Bake 8 to 10 minutes until edges are barely golden, then cool completely on a rack.
- Beat 1/2 cup butter, powdered sugar, 1 teaspoon vanilla, cream, and salt until light and fluffy.
- Spread or pipe frosting onto cooled cookies and add sprinkles right away. Let set 15 minutes before stacking.
