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Festive Christmas Sugar Cookie Dip: creamy, no-bake holiday dessert dip with vanilla, almond, and sprinkles. Ready in 10 minutes—party-perfect and kid-approved!
Meet your new party trick: This Christmas Sugar Cookie Dip is a quick, no-bake dessert dip that tastes exactly like your favorite holiday sugar cookies—only softer, creamier, and delightfully scoopable. It’s wildly popular at cookie exchanges, dessert boards, and holiday movie nights because it pairs with everything from fruit to pretzels. If you’re craving an easy Christmas sugar cookie dip recipe that’s make-ahead, crowd-friendly, and gorgeous on a dessert platter, you’re in the right place. I’m sharing smart swaps, gluten-free and vegan options, and pro tips you won’t find elsewhere so your holiday dessert dip dazzles every time.
What Makes This Christmas Sugar Cookie Dip Special?
Why you’ll love it: I go beyond basic cream cheese and sprinkles with bakery-level flavor, better texture, and tons of customization so you can build the ultimate Christmas dessert dip for your cookie board.
- Bakery-style flavor: A duo of vanilla and almond extract gives that classic sugar cookie vibe—no oven required.
- Cloudy-creamy texture: Whipped cream cheese + butter for a smooth, scoopable dip that doesn’t feel heavy.
- Make-ahead magic: Stays fluffy up to 3–4 days, perfect for stress-free entertaining and cookie exchanges.
- Color-safe sprinkles: Jimmies won’t bleed—so your festive Christmas dip stays merry and bright.
- Custom sweetness: Adjust with cream or powdered sugar to go from rich and decadent to light and mousse-y.
- Diet-friendly options: Includes gluten-free sugar cookie dip and vegan holiday dip pathways (no odd ingredients).
- Board-ready: Designed for cookie platters and dessert charcuterie—think grahams, fruit, shortbread, and pretzels.
- Troubleshooting built in: Fix grainy, runny, or too-stiff dip in seconds with simple pantry tweaks.
Ingredient Notes
Before you shop: Here’s what brings that classic sugar cookie taste and the silky texture we’re after in this holiday sugar cookie dip.
- Cream cheese: Full-fat, brick-style for structure and tang. Room temperature is non-negotiable for a smooth whip.
- Unsalted butter: Softened; rounds out the sugar cookie flavor and helps the dip set without getting stiff.
- Confectioners’ sugar: Sweetens and smooths. Sift for a lump-free finish.
- Vanilla extract: Pure vanilla anchors that bakery-cookie aroma.
- Almond extract: Just a touch adds signature sugar cookie nostalgia—skip or reduce if sensitive.
- Heavy cream or milk: For fluff and scoopability; start small and add to your perfect consistency.
- Holiday sprinkles (jimmies): Non-bleeding for those crisp reds and greens. Avoid nonpareils which can streak.
- Pinch of fine salt: Balances sweetness and brightens the vanilla-almond notes.
- Optional sugar cookie mix: For extra cookie flavor; heat-treat if using (see tips) to keep it food-safe.
- Dippers: Strawberries, apple slices, graham crackers, vanilla wafers, shortbread, sugar cookies, and pretzels.
How To Make Christmas Sugar Cookie Dip
10 minutes to festive: Follow these simple steps for a creamy, no-bake Christmas sugar cookie dip that spreads holiday cheer on any dessert board.
- Soften the base: Bring cream cheese and butter to room temperature so they whip fluffy without lumps.
- Whip until airy: Beat cream cheese and butter together until very smooth and pale, 2–3 minutes.
- Sweeten and flavor: Mix in confectioners’ sugar, vanilla, almond extract, and a pinch of salt until silky.
- Adjust texture: Add cream (or milk) a splash at a time until it’s scoopable but not drippy—think mousse meets frosting.
- Optional cookie boost: If using sugar cookie mix, heat-treat it (see tips), cool, then blend in 1–3 tablespoons for extra bakery flavor.
- Fold in sprinkles: Gently stir in holiday jimmies to avoid streaking. Save some for garnish.
- Chill to set: Refrigerate 20–30 minutes for a cleaner scoop and party-proof texture.
- Serve and style: Transfer to a bowl, top with more sprinkles, and surround with dippers on a Christmas dessert board.
WANT TO SAVE THIS RECIPE?
Pro Tips
- Room-temp matters: Cold cream cheese causes lumps; overly warm butter makes the dip soupy.
- Heat-treat dry mix: If adding cookie mix or flour, microwave on a plate in 30-second bursts to 165°F, stirring between (or bake at 300°F for 5–8 minutes). Cool fully.
- Prevent color bleed: Use jimmies or confetti quins; stir once or twice at the very end.
- Fix too thick: Whisk in 1–2 teaspoons of cream at a time.
- Fix too loose: Beat in a spoonful of powdered sugar or chill 15 minutes.
- Extra-smooth finish: Sift confectioners’ sugar and scrape the bowl often.
- Party proofing: Keep the bowl over a bag of ice under your platter for long gatherings.
- No Cool Whip needed: This version is stabilized by butter; add a dollop of whipped cream only if you want it lighter.
Storage & Serving Later
Good news for hosts: This make-ahead sugar cookie dip keeps beautifully and is best chilled.
- Refrigerate: Store covered up to 3–4 days. Stir before serving and refresh with a splash of cream if needed.
- Do not freeze: Freezing can make cream cheese grainy and weepy once thawed.
- Travel-friendly: Pack dip and sprinkles separately; garnish on arrival for the freshest look.
- Set out time: Keep under 2 hours at room temp; then re-chill.
Variations & Substitutions
Make it your own: Swap flavors, textures, and mix-ins to match your cookie platter or dietary needs. Great for no-bake Christmas dip creativity.
- Gluten-free: Use certified GF sprinkles and dippers; add a spoon of gluten-free sugar cookie mix (heat-treated) for flavor.
- Vegan: Use vegan cream cheese + vegan butter; loosen with coconut cream or almond milk; flavor with vanilla and almond extract.
- Eggnog twist: Add a splash of eggnog, nutmeg, and a pinch of cinnamon for a cozy Christmas dessert dip.
- Peppermint bark: Swap almond extract for peppermint; fold in crushed candy canes and mini chocolate chips.
- Gingerbread cookie dip: Mix in molasses, cinnamon, ginger, and a hint of clove.
- Funfetti vibes: Use rainbow jimmies and a bit of clear vanilla for classic bakery flavor.
- Lighter option: Replace part of the butter with Greek yogurt for a tangy, high-protein dessert dip.
- Without almond extract: Double the vanilla or add vanilla bean paste.
- With Cool Whip: Fold in 1–2 cups thawed whipped topping for extra fluff (reduce powdered sugar slightly).
Final sprinkle: This Christmas Sugar Cookie Dip is the shortcut to holiday magic—nostalgic cookie flavor, zero baking, and maximum sparkle. It’s the first bowl to empty on every dessert board, from cookie exchanges to Christmas movie nights. Serve it with sugar cookies, fruit, or pretzels, and watch it disappear.
FAQ
Christmas Sugar Cookie Dip
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
Ingredients
Ingredients
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 1 1/2 cups confectioners’ sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp fine salt
- 1/4 cup heavy cream or milk, to adjust consistency
- 1/3 cup holiday sprinkles plus extra for garnish
Instructions
- In a large bowl, beat the softened cream cheese and butter together on medium speed until completely smooth and airy, about 2 minutes. Scrape the bowl.
- Add the confectioners’ sugar gradually, mixing on low until incorporated. Blend in the vanilla, almond extract, and salt until creamy.
- Pour in the heavy cream and beat just until the dip is light and spreadable. If needed, add a splash more cream to reach a dippable consistency.
- Fold in most of the sprinkles, reserving a little for the top. Spoon into a serving bowl and finish with the remaining sprinkles. Serve right away or chill up to 30 minutes for a slightly firmer dip.
Notes
Hungry for more cozy bakes and no-bake treats? Explore more holiday ideas on my site: That Oven Feelin’, peek my latest with sugar cookie inspo, build a festive board with gingerbread goodies, or sip alongside with hot chocolate favorites.
