Description
This recipe features easy sugar cookies paired with a smooth, sweet sugar cookie frosting. The cookies are soft yet sturdy, perfect for cutting into shapes and decorating with colorful icing and sprinkles. The frosting is simple to make, with options to add food coloring and decorate creatively. These sugar cookies are ideal for holidays, parties, or any occasion that calls for a classic, sweet treat.
Ingredients
Scale
For the Sugar Cookies
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 1 large egg
- 2 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon table salt
For the Sugar Cookie Frosting
- 3 cups powdered sugar, sifted
- 3–4 Tablespoons milk (whole milk recommended)
- 2 Tablespoons light corn syrup
- ½ teaspoon vanilla extract
- Gel food coloring (optional)
- Additional candies and sprinkles for decorating (optional)
Instructions
- Prepare Cookie Dough: In a stand mixer or large bowl, beat softened butter and granulated sugar until creamy and well combined. Add the egg and vanilla extract; continue beating until fully incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, baking powder, and salt.
- Form Dough: Gradually add the dry ingredients into the wet mixture, stirring until the dough is smooth and fully combined.
- Chill Dough: Divide dough in half and place each half on a piece of plastic wrap. Mold into flat disks, wrap tightly, and refrigerate for at least 2-3 hours or up to 5 days.
- Preheat Oven and Prepare Baking Sheet: Once chilled, preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or use an ungreased baking sheet.
- Roll Out Dough: On a floured surface, roll one disk of dough to 1/8″ thickness for crispier cookies or 1/4″ for softer ones. Use additional flour to prevent sticking. If dough cracks, let it sit at room temperature briefly before retrying.
- Cut and Place Cookies: Use cookie cutters to cut shapes. Transfer shapes using a spatula to the baking sheet, spacing cookies at least 1 inch apart. Optionally decorate with sanding sugar before baking.
- Bake Cookies: Bake for 8-10 minutes at 350°F (175°C) for 3-inch cookies, adjusting time for different sizes. Cookies are done when edges begin to turn lightly golden.
- Cool Completely: Allow cookies to cool fully on the baking sheet before decorating.
- Make Frosting: In a medium bowl, combine sifted powdered sugar, 2 tablespoons of milk, corn syrup, and vanilla extract. Stir until smooth. Add more milk teaspoon by teaspoon if too thick or more powdered sugar if too thin to get a pipeable consistency.
- Color Frosting: Divide frosting into bowls and add gel food coloring if desired.
- Prepare for Decorating: Transfer frosting to a piping bag fitted with a piping tip or use a Ziploc bag with a snipped corner.
- Decorate Cookies: Pipe frosting onto cooled cookies and add candies or sprinkles as desired.
- Set Frosting: Let frosting harden for several hours before stacking or storing to prevent smudging.
Notes
- Use unsalted butter to better control the salt level in the cookies.
- Vanilla extract enhances the flavor; pure extract is preferred for best taste.
- Chill dough thoroughly to make rolling and cutting easier and to improve cookie texture.
- Adjust milk in frosting slowly to avoid making it too runny.
- Cookies can be baked on parchment paper or directly on an ungreased baking sheet.
- Storing dough up to 5 days in the refrigerator allows for convenience and develops flavor.
- If dough is too sticky or cracks, letting it rest at room temperature will help with rolling.
- Allow frosting to fully harden before stacking to avoid damage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sugar cookies, sugar cookie frosting, cut-out cookies, holiday cookies, cookie decorating, easy sugar cookies
