Easy Sugar Cookies with Frosting Recipe
These easy sugar cookies are soft, buttery, and perfect for any occasion. Made with simple ingredients, they feature a tender crumb and a classic vanilla flavor. Paired with a smooth, sweet sugar cookie frosting that hardens slightly, these cookies are great for decorating with sprinkles or candies. Ideal for holidays, parties, or everyday treats.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 2 hrs 25 mins (including chilling)
- Yield: Approximately 24-30 cookies depending on size 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
Easy 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
- Make the Cookie Dough: In a stand mixer or a large bowl with a hand mixer, beat together the softened butter and granulated sugar until creamy and well combined.
- Add Eggs and Vanilla: Beat in the egg and 1½ teaspoons vanilla extract until completely combined.
- 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 ingredients, stirring until a smooth dough forms.
- Chill the Dough: Divide the dough in half, place each half on a sheet of plastic wrap, shape into flat disks, wrap tightly, and refrigerate for 2-3 hours or up to 5 days to chill.
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper, or use an ungreased baking sheet.
- Roll Out Dough: On a floured surface, roll out one dough disk to 1/8″ thickness for crispier cookies or 1/4″ for softer cookies. Use cookie cutters to cut shapes, dusting with flour as needed to prevent sticking. If dough cracks, let it rest at room temperature briefly.
- Transfer and Bake: Move cut-out cookies onto the baking sheet spaced about 1 inch apart. Optionally, decorate with sanding sugar before baking. Bake for 8-10 minutes, depending on cookie size, until edges begin to lightly brown.
- Cool Cookies: Allow the cookies to cool completely on the baking sheet before decorating.
- Make the Frosting: In a bowl, combine sifted powdered sugar, 2 tablespoons milk, corn syrup, and ½ teaspoon vanilla extract. Stir well. Add more milk teaspoon by teaspoon if the frosting is too thick until it is thick but pipeable. If too thin, add more powdered sugar.
- Color the Frosting: Divide frosting into bowls and add gel food coloring if desired.
- Decorate Cookies: Transfer frosting to a piping bag or Ziploc bag with a small corner snipped off and pipe onto cooled cookies. Add candies and sprinkles as desired.
- Set the Frosting: Let frosting harden for several hours before stacking, storing, or enjoying.
Notes
- The vanilla extract can be adjusted for flavor intensity.
- Light corn syrup in the frosting adds shine and smoothness but can be omitted or substituted with honey if needed.
- Refrigerating dough makes it easier to handle and helps cookies keep their shape when baking.
- Rolling dough to different thicknesses changes cookie texture: thinner for crisp, thicker for soft and chewy.
- Ensure powdered sugar is sifted to avoid lumps in frosting.
- Let frosting fully harden to prevent sticking when stacking or storing cookies.
Keywords: sugar cookies, sugar cookie frosting, easy sugar cookies, holiday cookies, vanilla sugar cookies, decorated sugar cookies
