Festive Christmas Cookie Plate: Snowflake & Confetti Cookies to Celebrate the Season
- SK Carr
- Oct 30, 2025
- 6 min read
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Every December, our kitchen fills with butter, sugar, and sparkle — the scent of the season. These two cookies, Snowflake Sugar Cookies and Confetti Cream Cheese Cookies, have become our signature pair. They’re soft, colorful, and impossibly festive — one elegant and wintry, the other joyful and bright. Together, they make the ultimate Christmas cookie plate for gifting, gatherings, or cozy weekends at home.
Each cookie carries its own charm: buttery sugar cookies topped with glossy mint-green icing, and tender cream cheese cookies rolled in rainbow sprinkles. Both recipes are simple, freezer-friendly, and made for sharing. So whether you’re baking with little helpers, packaging boxes for friends, or styling a holiday dessert spread, this duo brings cheer to every occasion.
Holiday Hosting & Gifting Tips
Nothing brings joy like a homemade cookie plate, and these two together are instant holiday magic. Arrange them on a large platter or tiered stand with silver tongs and a light dusting of powdered sugar “snow.” Add a few sprigs of rosemary or holly for a natural, festive touch.
They also make the cutest holiday gifts. Stack a few cookies in a small cookie box or clear cellophane bag, tie with a ribbon, and finish with a handwritten tag or mini ornament. It’s a thoughtful, homemade gift that feels personal but doesn’t require perfection, just pure heart.
Here are a few ideas for presentation (feel free to add affiliate links for your favorites):
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Snowflake Sugar Cookies
Description:Buttery, soft, and lightly sweet with a glossy frosting that sets overnight, these snowflake cookies are timeless and elegant — a winter tradition worth keeping.
Snowflake Sugar Cookie Dough
Ingredients
1 cup (226 g) unsalted butter, softened (we often use salted for extra flavor)
1 cup (200 g) granulated sugar
1 ½ tsp vanilla extract
1 large egg
2 ⅓ cups (315 g) all-purpose flour
¾ tsp baking powder
Scant 1 tsp salt (a little less than a full teaspoon)
Instructions
Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the butter and sugar. In a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2–3 minutes.
Add the egg and vanilla. Scrape down the sides of the bowl and beat again until smooth and fully incorporated.
Combine. Add the dry ingredients to the butter mixture and mix on low just until combined. Do not over mix.
Chill. Divide the dough into two portions. Flatten each into a disc, wrap tightly in plastic wrap, and refrigerate for about 1 to 1½ hours.
Roll out. On a lightly floured surface, or a pastry mat, roll the dough to about ½-inch thick. If it cracks, let it rest for a few minutes to soften slightly.
Cut shapes. Use snowflake cookie cutters (or any shape you like), placing the cutters close together to minimize re-rolling. Gather scraps, re-flour, and roll again as needed.
Bake. Arrange cookies on a parchment-lined baking sheet. Bake at 350°F (177°C) for 12–15 minutes for larger cookies, or 8–10 minutes for smaller ones, until edges are just barely golden.
Cool. Transfer to a wire rack and let cool completely before frosting.
Snowflake Sugar Cookies
Ingredients
3 cups (375 g) powdered sugar
3–4 Tbsp whole milk
2 Tbsp light corn syrup
½ tsp vanilla extract
Pinch of salt (balances the sweetness)
Food coloring of choice — we used mint green with a touch of teal
Optional: sprinkles, edible glitter, or sanding sugar
Instructions
In a medium bowl, whisk together powdered sugar, milk, corn syrup, vanilla, and salt until smooth.
For smooth flooding icing, use about 4 Tbsp milk. For thicker piping consistency (for snowflake lines or fine details), add extra powdered sugar until the texture feels right.
Divide icing into as many bowls as you want colors. Add food coloring as desired.
Pipe or spoon the icing onto cooled cookies. Add sprinkles or edible glitter while the icing is still wet.
Let cookies dry for several hours or overnight before stacking or storing.Note: We use a #7 piping tip for easy outlining while smaller tips work well for fine details.
Optional: Dust with powdered sugar for a snowy finish.
Notes from the Kitchen
Salt Measurement: We make these cookies a little saltier than usual because it balances the sweetness of the icing. Reduce to ¾ tsp if you prefer less.
Pastry Mat: Keeps cleanup easy and rolling smooth. We love this OXO pastry mat!
Rolling Pin with Thickness Guides: Ensures even thickness and a perfect bake. We love this thickness measuring rolling pin!
Dough Storage: Store in the fridge up to 1 week or freeze for up to 2 months.
Color Inspiration: We love mint green with a touch of teal for a frosty winter hue.
Storage: Keep in an airtight container at room temperature up to 5 days, or freeze (frosted or unfrosted).
Confetti Cream Cheese Cookies
Tender, buttery, and full of color, these no-chill cookies bake up soft, chewy, and delightfully festive. Perfect for a pop of joy on your holiday cookie plate.
Ingredients
3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon fine sea salt
1 cup (2 sticks) salted butter, room temperature
¼ cup (2 ounces) cream cheese, room temperature
1¼ cups sugar
1 large egg
2 teaspoons vanilla or vanilla bean paste
¼ teaspoon almond extract
1 cup rainbow sprinkles
Instructions
Preheat oven to 375°F. Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl or stand mixer, beat the butter, cream cheese, and sugar together until light and fluffy, about 2–3 minutes.
Add the egg, vanilla, and almond extract. Mix until smooth.
Gradually add the dry ingredients on low speed until just combined. Dough will be soft and slightly sticky — that’s perfect.
Using a #40 cookie scoop (about 1½ Tbsp), scoop heaping portions of dough. Roll into balls.
Press each dough ball into a shallow bowl of rainbow sprinkles, coating the top and sides.
Place on baking sheet about 1½ inches apart.
Use the flat bottom of a glass to gently press each cookie to ¼–½ inch thick.
Bake for 12–15 minutes — shorter for chewy centers, longer for crisp edges.
Cool on the baking sheet a few minutes, then transfer to a wire rack to cool completely.
Makes about 22–24 large cookies (or 28–30 smaller ones with a level scoop).
Notes from the Kitchen
Sprinkle Options: Use classic rainbow for a playful look, or swap for red and green sprinkles for Christmas.
Sticky Dough Tip: The slight stickiness helps sprinkles adhere and keeps cookies tender.
Half Batch Option: Halve the recipe easily; use about half an egg.
Freezer-Friendly: Freeze baked cookies in airtight containers and thaw as needed.
Variations: Try finely chopped nuts, mini chocolate chips, or peanut butter chips.
Gifting: These cookies look adorable in gift boxes and are always a crowd-favorite.
A batch of homemade cookies is one of the easiest ways to share love during the holidays. Wrap a few of each cookie variety, tie them with ribbon, and add a sprig of rosemary or pine for a simple, natural touch. These cookies travel well, look beautiful in a box, and always bring a smile.
If you’re planning a cookie exchange or filling your holiday tins, double the recipe — they freeze perfectly, so you can bake ahead and pull them out whenever you need a little holiday magic.
Pair with These Holiday Cocktail Favorites
Looking for the perfect drinks to serve alongside your cookie plate? Try one (or both!) of our favorite festive cocktail collections:
About Kevin & Kate
Hi, we’re Kevin and Kate, the husband-and-wife duo behind the scene. We share recipes, cocktails, and date nite, a creative rituals that bring connection back to the table.
From cozy dinners to seasonal baking, we believe in slowing down, savoring the moment, and celebrating the beauty of everyday life.
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