Description
A classic recipe for easy sugar cookies paired with a smooth and sweet sugar cookie frosting. These cookies are soft, buttery, and customizable with colorful icing and sprinkles, making them perfect for any occasion or holiday celebration.
Ingredients
Scale
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)
Recommended Equipment
- Kitchen scale (recommended but not required)
- Gel food coloring
- Mixing bowls
- Baking sheet
Instructions
- Prepare the cookie dough: In a large bowl or stand mixer, beat together the softened butter and granulated sugar until creamy and well combined. Add the egg and vanilla extract and continue beating until fully mixed.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms.
- Chill the dough: Divide the dough in half and shape each half into a flat disk wrapped tightly in plastic wrap. Refrigerate for 2-3 hours or up to 5 days to firm up.
- Preheat and prepare for baking: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or use an ungreased baking sheet.
- Roll out the dough: Lightly flour a clean surface and roll out one dough disk to ⅛” thickness for thinner, crispier cookies, or ¼” thickness for thicker, softer cookies. Flour the dough as needed to prevent sticking and allow dough to soften at room temperature if cracking occurs.
- Cut and transfer cookies: Use cookie cutters to cut the dough into desired shapes. Transfer shapes to the prepared baking sheet, leaving at least 1″ space between cookies. Optionally sprinkle sanding sugar on top prior to baking.
- Bake: Bake for 8-10 minutes or until edges are lightly golden (time varies depending on cookie size). Remove from oven and allow cookies to cool completely on the baking sheet.
- Make the frosting: In a medium bowl, combine sifted powdered sugar, 2 tablespoons of milk, light corn syrup, and vanilla extract. Stir until smooth. Adjust consistency by adding more milk (a teaspoon at a time) if too thick, or powdered sugar if too thin.
- Color the frosting: Divide frosting into separate bowls and mix in gel food coloring as desired.
- Decorate the cookies: Transfer frosting to a piping bag or a zip-top bag with a small corner cut. Pipe frosting onto the cooled cookies and add any additional candies or sprinkles for decoration.
- Let frosting set: Allow the frosting to harden completely before stacking, storing, or serving. This can take several hours depending on the consistency.
Notes
- Adjust thickness of rolled dough for desired cookie texture: thinner for crispier, thicker for softer cookies.
- If dough cracks while rolling, let it soften at room temperature for 10-15 minutes.
- Use gel food coloring for vibrant icing colors without thinning the frosting.
- You can decorate cookies with sanding sugar before baking if not using frosting.
- Allow frosting to fully harden for best presentation and storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sugar cookies, sugar cookie recipe, easy sugar cookies, sugar cookie frosting, holiday cookies, soft cookies, decorated cookies
