Christmas Sugar Cookie Dough Dip
Christmas sugar cookie dough dip is a no-bake, vanilla-flavored cream-cheese dip served with holiday sugar cookies. Separately whipped cream gives it an airy texture, while a short chill makes it thick enough to hold soft swoops in the serving bowl. Add the red and green sprinkles just before serving so their colors stay distinct.
The dip takes about 15 minutes to mix and 30 minutes to chill. If the cream cheese is cold, allow extra time for it to soften first. Makes 8 to 10 servings.
Ingredients for Christmas Sugar Cookie Dough Dip
- 8 ounces full-fat cream cheese, softened (225g)
- 3/4 cup powdered sugar (90g)
- 1 teaspoon vanilla extract
- 1 small pinch fine salt
- 1 cup cold heavy whipping cream (240g)
- About 3 tablespoons red and green holiday sprinkles, or to taste
- About 1 to 2 tablespoons larger Christmas-shaped sprinkles
- About 24 small holiday sugar cookies, for serving
For a subtle almond note, add 1/8 teaspoon almond extract with the vanilla. Graham crackers, pretzels, or apple slices can be offered alongside the sugar cookies.
How to Make Christmas Sugar Cookie Dough Dip
- Soften and beat the cream cheese: Let the cream cheese soften until it yields easily to a fingertip but is not warm. If starting cold, allow about 30 to 45 minutes. Beat it with the powdered sugar, vanilla, salt, and optional almond extract for 2 to 3 minutes, scraping the bowl as needed, until smooth with no visible lumps.
- Whip the cream: In a separate clean bowl, whip the cold heavy cream for about 2 to 4 minutes, depending on the mixer. Stop when the peaks stand upright and the cream still looks smooth, not grainy.
- Fold together: Fold about one-third of the whipped cream into the cream-cheese mixture to loosen it. Gently fold in the rest until combined. Avoid beating the finished dip, which can knock out the air.
- Shape and chill: Spoon the dip into a shallow round serving bowl and make soft swoops across the surface with a spoon or spatula. Cover and refrigerate for about 30 minutes, until softly set but still easy to scoop.
- Garnish and serve: Just before serving, scatter the red and green sprinkles and larger holiday shapes over the dip. Arrange the sugar cookies around the bowl for dipping.
How to Keep the Dip Fluffy
Beat the cream cheese smooth before adding the whipped cream; lumps are harder to remove afterward without flattening the dip. Keep the heavy cream cold, whip it until the peaks hold their shape, and fold it in gently. If the dip seems too soft to hold swoops, give it the full chill before serving.
How to Store Christmas Sugar Cookie Dough Dip
Cover leftovers in an airtight container and refrigerate for up to three days. Stir gently before serving, and add fresh sprinkles if the topping has softened or bled. The dip is served chilled and does not need reheating.
Nutrition
Approximate nutrition per serving, based on 9 servings of dip: 220 calories, 2g protein, 19g fat, and 12g carbohydrates. Per 100g of dip: about 350 calories, 3g protein, 30g fat, and 19g carbohydrates. Estimates exclude the sugar cookies and sprinkle toppings.
Christmas Sugar Cookie Dough Dip
Equipment
- Mixing bowls
- Electric mixer
- Spatula
- Serving bowl
Ingredients
For the Dip
- 8 ounces full-fat cream cheese, softened (225g)
- 3/4 cup powdered sugar (90g)
- 1 teaspoon vanilla extract
- 1 small pinch fine salt
- 1 cup cold heavy whipping cream (240g)
- 1/8 teaspoon almond extract (optional)
For Serving
- About 3 tablespoons red and green holiday sprinkles, or to taste
- About 1 to 2 tablespoons larger Christmas-shaped sprinkles
- About 24 small holiday sugar cookies
Instructions
- Let the cream cheese soften until it yields easily to a fingertip but is not warm. If starting cold, allow about 30 to 45 minutes.
- Beat the cream cheese with the powdered sugar, vanilla, salt, and optional almond extract for 2 to 3 minutes, scraping the bowl as needed, until smooth and lump-free.
- In a separate clean bowl, whip the cold heavy cream for about 2 to 4 minutes, until smooth peaks stand upright.
- Fold about one-third of the whipped cream into the cream cheese mixture to loosen it. Gently fold in the remaining whipped cream until combined.
- Spoon the dip into a shallow serving bowl and make soft swoops across the surface. Cover and refrigerate for about 30 minutes, until softly set but easy to scoop.
- Just before serving, scatter the red and green sprinkles and larger holiday shapes over the dip. Arrange the sugar cookies around the bowl.
Tips
- Beat the cream cheese smooth before folding in the whipped cream to avoid lumps.
- Keep the heavy cream cold for best whipping.
- Stop whipping when the peaks hold their shape and the cream still looks smooth, not grainy.
- Fold gently to keep the dip airy.
- Give the dip the full chill if it is too soft to hold swoops.
- Add sprinkles just before serving to help keep their colors distinct.
Variations
- Almond Vanilla Dip: Add 1/8 teaspoon almond extract with the vanilla for a subtle almond flavor.
- Alternative Dippers: Serve with graham crackers, pretzels, or apple slices alongside the sugar cookies.