Name: Easy Sugar Cookies with Frosting Recipe
Prep time: 15 min
Cook time: 10 min
Total time: PT-490151H53M26S
Cuisine: American
Ingredients: 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; 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)

Ingredients

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

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

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

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

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

Step 4: Gradually stir the dry ingredients into the wet mixture until the dough is smooth and combined.

Step 5: Place half the dough on a large piece of plastic wrap. Cover with clear wrap or wax paper, shape into a flat disk, and wrap tightly. Repeat with remaining dough.

Step 6: Refrigerate dough disks for at least 2-3 hours or up to 5 days.

Step 7: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or use an ungreased baking sheet.

Step 8: Lightly dust a clean surface with flour. Roll out one chilled dough disk to 1/8″ for crispier cookies or 1/4″ for softer ones. Use extra flour underneath and on top to prevent sticking. If cracking occurs, let dough sit at room temperature for 10-15 minutes then try again.

Step 9: Cut shapes with cookie cutters and transfer to the baking sheet with a spatula, spacing at least 1 inch apart. Optionally, sprinkle sanding sugar before baking if not using frosting.

Step 10: Bake for 8-10 minutes until edges turn lightly golden, adjusting time for smaller or larger cookies.

Step 11: Allow cookies to cool completely on the baking sheet before decorating.

Step 12: For the frosting, combine powdered sugar, 2 tablespoons milk, corn syrup, and vanilla in a medium bowl. Stir until smooth. Add milk one teaspoon at a time if too thick, or powdered sugar if too thin, to reach a thick but pipeable consistency.

Step 13: Divide frosting into bowls and add gel food coloring if desired.

Step 14: Transfer frosting to a piping bag with a tip or a Ziploc bag with a small cut corner. Pipe frosting onto cooled cookies and add decorative candies or sprinkles if desired.

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

Tips & Variations

Use gel food coloring for vibrant colors without thinning the frosting.

If dough cracks while rolling, allow it to warm slightly to make rolling easier.

For extra flavor, try adding a teaspoon of almond extract instead of vanilla.

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

Storage

Store cookies in an airtight container at room temperature for up to one week. If decorated with frosting, allow frosting to harden fully before storing to avoid sticking. Frosted cookies can also be frozen for up to 3 months; thaw at room temperature before serving. To soften cookies, warm briefly in the microwave.

FAQs

Can I use margarine instead of butter?

Butter provides the best flavor and texture, but margarine can be used in a pinch. Keep in mind the taste and consistency may differ slightly.

Why is my frosting too runny?

If your frosting is too thin, gradually add more powdered sugar until it thickens to a pipeable consistency. Adding milk a teaspoon at a time helps to control thickness as well.