Name: Easy Sugar Cookies & Sugar Cookie Frosting Recipe
Prep time: 15 min
Cook time: 10 min
Total time: PT-489682H48M57S
Cuisine: American
Ingredients: 1 cup (226 g) unsalted butter, softened; 1 cup (200 g) granulated sugar; 1 ½ teaspoons vanilla extract; 1 large egg; 2 ½ cups (315 g) all-purpose flour; ¾ teaspoon baking powder; ¾ teaspoon table salt; 3 cups (375 g) 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); Kitchen scale (recommended but not required); Gel food coloring; Mixing bowls; Baking sheet

Ingredients

Sugar Cookies

1 cup (226 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 ½ teaspoons vanilla extract
1 large egg
2 ½ cups (315 g) all-purpose flour
¾ teaspoon baking powder
¾ teaspoon table salt

Sugar Cookie Frosting

3 cups (375 g) 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

Step 1: In a large bowl or stand mixer, beat the butter and granulated sugar together until creamy and well combined.

Step 2: Add the egg and vanilla extract, then beat until fully incorporated.

Step 3: In a separate bowl, whisk together the flour, baking powder, and salt.

Step 4: Gradually mix the dry ingredients into the wet ingredients until the dough is smooth.

Step 5: Divide the dough in half. Place each half on a large piece of plastic wrap and shape into a flat disk. Wrap tightly and refrigerate for at least 2-3 hours or up to 5 days.

Step 6: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or use an ungreased baking sheet.

Step 7: Lightly flour a clean surface and roll one disk of chilled dough to ⅛” thickness for crispier cookies or ¼” for softer ones. Use additional flour as needed to prevent sticking.

Step 8: Use cookie cutters to cut shapes from the dough. Transfer shapes to the baking sheet with at least 1 inch of space between them.

Step 9: Bake cookies for 8-10 minutes, until the edges just start to turn golden brown. Adjust time for smaller or larger cookies accordingly.

Step 10: Allow cookies to cool completely on the baking sheet before decorating.

Step 11: To make frosting, combine powdered sugar, 2 tablespoons milk, corn syrup, and vanilla in a bowl. Stir until smooth and add more milk by teaspoon if needed for a pipeable consistency.

Step 12: If desired, divide frosting into portions and color with gel food coloring.

Step 13: Transfer frosting to a piping bag or a resealable plastic bag with a small corner cut off and pipe onto the cooled cookies.

Step 14: Decorate with candies and sprinkles as desired.

Step 15: Let the frosting harden for several hours before serving, stacking, or storing.

Tips & Variations

Allow dough to soften slightly at room temperature if it cracks when rolling.

Use gel food coloring for vibrant frosting without thinning it out.

Decorate cookies with sanding sugar before baking for a sparkling finish without frosting.

For crisper cookies, roll dough thinner and bake just until edges turn golden.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 5 days. Just keep it tightly wrapped to prevent drying out, and roll when ready to bake.

How do I get the best texture for sugar cookies?

Rolling the dough thinner will result in crispier cookies, while a thicker roll gives softer, chewier cookies. Be careful not to overbake; remove cookies as soon as the edges lightly brown.