Easy Sugar Cookies and Sugar Cookie Frosting
This Easy Sugar Cookies and Sugar Cookie Frosting recipe transforms ordinary afternoons into celebrations with its nostalgic flavor and comforting homemade feel.
Ingredients
For the cookies
- 1 cup unsalted butter, softened adds richness and that tender crumb
- 1 cup granulated sugar for classic sweetness and slight caramelization
- 1 large egg, room temperature binds and lifts the dough
- 1 teaspoon pure vanilla extract warm, floral backbone for the flavor
- 2 1/4 cups all-purpose flour the structure; measure spooned and leveled
- 1/2 teaspoon baking powder gentle lift for tender cookies
- 1/4 teaspoon salt balances the sweetness
For the frosting
- 4 cups powdered sugar, sifted silky sweetness
- 1/2 cup unsalted butter, softened creamy base
- 2-3 tablespoons milk or cream to reach your desired spreadability
- 1 teaspoon vanilla extract ties the frosting to the cookie flavor
- to taste food coloring or sprinkles for decorating
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, cream the butter and sugar until pale and fluffy. Add the vanilla extract.
- Beat in the egg until smooth, then whisk together flour, baking powder, and salt in a separate bowl.
- Gradually mix the dry ingredients into the wet until a soft dough forms. If it feels sticky, chill it in the fridge for 10–20 minutes.
- Roll the dough on a floured surface to about 1/4 inch thickness. Use cookie cutters for shapes or press into a pan for bars.
Baking
- Place cookies 2 inches apart on prepared sheets and bake for 8–10 minutes, until edges are just set and the centers look slightly underbaked.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Frosting
- Beat frosting ingredients until smooth, adding milk by the teaspoon until spreadable.
- Frost cooled cookies and add sprinkles or piping details.
Decoration
- Decorate with loved ones to create unique designs.
Notes
For a lighter option, swap up to half the butter with unsweetened applesauce. Use gluten-free 1:1 flour for gluten-free cookies. For dairy-free, substitute with vegan butter and a non-dairy milk.