frosted sugar cookie recipe
The Best frosted sugar cookie recipe
I also love that this recipe is so forgiving. You don’t need to be a perfectionist—if the cookies aren’t perfectly round, that’s okay. If they’re a little soft, they’ll firm up over time. And the best part? They’re light on sugar compared to some other cookie recipes, but still packed with flavor. The butter and sugar give them that classic sweetness, but the whole grain flour and a touch of honey or maple syrup in the dough adds a little extra nutrition without sacrificing taste. My kids and I have made them for everything—birthdays, school fundraisers, even just because we wanted something sweet to eat after dinner. They’re that kind of recipe that makes everything feel a little brighter, whether you’re making them for an occasion or just because you’re in the mood. Plus, they’re easy to make ahead and store well, so you can have them ready whenever you need them.
Classic Frosted Sugar Cookies
Delightful, buttery sugar cookies topped with a sweet glaze for a timeless treat. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2-3 tablespoons milk (or heavy cream)
- 1 teaspoon vanilla extract
- Optional: 1/2 teaspoon almond extract
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. -
2
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside. -
3
In a large bowl, cream together the softened butter and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, beating well after each. Mix in vanilla extract. -
4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. -
5
Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. -
6
Bake in the preheated oven for 8–10 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack. -
7
While cookies are still warm, prepare the frosting by sifting powdered sugar into a bowl. Add milk, vanilla, and almond extract (if using), and beat until smooth and spreadable. -
8
Use a piping bag or ziplock bag with a corner cut off to pipe frosting onto cooled cookies. Decorate as desired.
🔧Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Rolling pin
- Baking sheets
- Cookie scoop or spoon
- Piping bag or ziplock bag with corner cut off
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
- For extra crispiness, chill the dough for 30 minutes before baking.
- Substitute half the butter with coconut oil for a vegan option.
- Store cookies in an airtight container at room temperature for up to 5 days.
Watch Video Of How Classic Frosted Sugar Cookies Works
❓ Frequently Asked Questions About Frosted Sugar Cookies
1. What is the best way to store frosted sugar cookies so they stay fresh for longer?
Store your frosted sugar cookies in an airtight container at room temperature for up to 5 days. If you plan to keep them longer, refrigerate them for up to 1 week or freeze them for up to 3 months. To prevent sogginess when thawing, place them on a wire rack before frosting.
2. Why do my sugar cookies turn out flat instead of round?
Flattened cookies usually happen due to overmixing the dough, using too much sugar, or baking them at too high a temperature. To fix this, fold the dough gently after mixing, use a slightly lower sugar amount, and bake at 350°F (175°C) instead of higher. Also, let the dough rest for 30 minutes before baking for better shape retention.
3. How can I make the frosting extra shiny and smooth?
For a glossy finish, ensure your butter is at room temperature and fully creamed. Add a small amount of corn syrup (1–2 tbsp) or a pinch of salt to the butter before mixing with the powdered sugar. For extra shine, brush a light dusting of powdered sugar over the already-frosted cookies before adding the final layer.
4. Can I substitute butter with another fat for this recipe?
While butter is traditional, you can use shortening (in equal amounts) or vegetable oil (but adjust the sugar slightly—reduce by 1–2 tbsp for oil-based recipes). Shortening gives a slightly denser texture, while oil makes the cookies softer. Avoid margarine, as it can make the frosting less stable.
5. What if my cookies crack or develop cracks while frosting?
Cracks can happen if the dough was too dry or the butter wasn’t softened properly. To fix this, gently press the frosting into the cracks with a toothpick or a small offset spatula. For a seamless look, apply a thin layer of frosting first, then add a second coat, allowing each layer to set slightly before adding more. If needed, use a tiny bit of butter mixed into the frosting to help it adhere better.
