sugar cookie frosting

This is a great and easy recipe for Sugar Cookies and a sugar cookie frosting.

Easy Sugar Cookies &amp; Sugar Cookie Frosting

unsalted butter (softened to room temperature (226 grams))

sugar ((200 grams))

vanilla extract²

all-purpose flour ((315 grams))

baking powder

salt

sugar,

milk

corn syrup

vanilla extract

Gel food coloring (optional)

candies and sprinkles for decorating (optional)

Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer) and beat until creamy and well-combined.

Add egg and vanilla extract and beat until completely combined.

In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.

Gradually add dry ingredients into wet until completely combined.

Lay out a large piece of plastic wrap and transfer approximately half of the dough onto the wrap (dough will be quite sticky at this point, that's OK!).

Cover with clear wrap and mold into a disk.&nbsp; Repeat with remaining cookie dough in another piece of cling wrap.&nbsp; Transfer dough to refrigerator and chill for at least 2-3 hours3

Once dough has finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.&nbsp; Set aside.

Generously dust a clean surface with flour and deposit one chilled cookie dough disk onto the surface.&nbsp; Lightly flour the dough and roll out to 1/8" (for thinner, crispier cookies) or 1/4" (for thicker, softer cookies).&nbsp; Continue to add flour as needed both on top of and beneath the dough so that it doesn't stick.

Use cookie cutters to cut out shapes and use a spatula to transfer shapes to prepared baking sheet.4&nbsp;

Bake on 350F (175C) for 9-10 minutes5, or until edges just begin to turn lightly golden brown.

Allow cookies to cool completely on cookie sheet before moving and frosting.

Sugar Cookies

Combine sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined.  If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipeable.  If you accidentally add too much milk, add powdered sugar until desired texture is reached.&nbsp;&nbsp;

If coloring the frosting, divide into bowls and color as desired at this point.

Transfer frosting to a piping bag with a piping tip (I used Wilton 5), or place in a Ziploc bag and snip a small piece of the corner off (not as neat, but this will still work, just take care that the frosting isn’t so thick that it breaks open the seam of the bag when you are squeezing).&nbsp;&nbsp;

Pipe frosting on cookies and decorate with decorative candies, if desired.

Allow frosting to harden before enjoying (this took several hours for me and may vary for you depending on the consistency of your frosting)

Keep uneaten cookies sealed in an airtight container at room temperature.&nbsp;&nbsp;

Sugar Cookie Frosting

https://embed.mediavine.com/videos/oyapd2xdczj7f7kn2xjs

A simple sugar cookie recipe with an easy frosting (not royal icing!). No-spread sugar cookies. These are a great Christmas cookie recipe!

Easy Sugar Cookies (with frosting)

Perfectly Soft Lofthouse Style Frosted Sugar Cookies made from scratch with an easy frosting and full of pretty sprinkles! Best treat to serve with a tall glass of milk.

Soft Lofthouse Style Frosted Sugar Cookies {Copycat Recipe}

unsalted butter (, softened)

sugar

egg (, room temperature)

sour cream

all purpose flour

cornstarch

baking soda

tsp cream of tartar

sugar (, plus more as needed to reach desired consistency)

heavy cream (, plus more as needed to reach desired consistency)

food coloring to color frosting (, optional)

candy sprinkles to decorate (, optional)

Using your hand mixer or a stand mixer, beat the butter and sugar on medium-high speed until nice and fluffy. Add egg and beat until incorporated. Reduce speed to low and add sour cream and vanilla and beat, until well combined, scraping down the bowl with a silicone spatula.

In a separate bowl, sift in the flour, cornstarch, baking soda, baking powder, cream of tartar and salt and whisk together. Turn the mixer on low and slowly add the dry ingredients to the wet ingredients and mix until combined. Cover the bowl with plastic wrap and refrigerate for 1 hour.

Preheat oven to 375 degrees F.

Line two baking sheets with parchment paper and set aside.

Remove half of the dough from the fridge. Working with a 1-tablespoon-sized piece of dough at a time, roll into a round ball. Place dough ball onto the prepared baking pan (spacing about 2 inches apart) and use the bottom of a glass cup or the back of a large spoon to press and evenly flatten.

Bake on middle rack in preheated oven for 9-13 minutes or until the cookies are just starting to turn golden (NOT brown) on the edges (switching and rotating baking sheets about halfway through). Remove from oven and allow to cool completely on the sheet. Cookies will continue to cook while they cool. Repeat with any remaining dough.

To make the butter cream frosting: Cream butter in a stand mixer or using your hand mixer for 3 minutes until light and fluffy. Add salt, vanilla then slowly add 2 cups of powdered sugar and beat until smooth. Add heavy cream, 1 tablespoon at a time then add the remainder of powdered sugar until desired consistency and taste is reached (you may not need it all) and continue to beat until smooth.

Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.

This homemade Sugar Cookie Frosting is better than all the rest! With a hint of almond extract, this creamy frosting is the perfect compliment for any sugar cookie recipe.

Sugar Cookie Frosting Recipe

butter (softened)

vanilla

tsp almond extract

food coloring

Mix all the ingredients with a hand mixer. Add more milk until it’s the consistency you desire. You can also add food coloring if you like.

Spread on top of cookies with a knife or using a piping bag. Top it with some delicious jimmy sprinkles, and enjoy!!

This easy Sugar Cookie Icing makes decorating a breeze! Made with only 4 ingredients in 5 minutes, this simple icing recipe is perfect for piping and coloring. Enjoy bright, beautifully decorated cookies!

Sugar Cookie Icing Recipe

cups powdered sugar, sifted

tablespoon corn syrup

1/4-1/2 teaspoon extract (optional: vanilla, almond, peppermint or lemon)

Combine the sifted powdered sugar and 2 tablespoons of milk in a bowl and whisk until well combined,  then Whisk in the corn syrup. If needed, add additional milk 1 teaspoon at a time to thin out the frosting. If too thin, add an additional 1/4 cup of powdered sugar.

To color the icing, divide the icing into separate bowls. Add a small drop of your gel colors to the icing. Mix thoroughly. 

Apply to cookies using a squeeze bottle or piping bag. 

The sprinkles bled easily, it was challenging to stir as it was so thick and the sprinkles has too much crunch in the fudge. I would need to make some big changes on this one to share with friends fam. Cute idea though!

Icing has a weird after taste. It mixed together well, but that cornstarch just made it yuck

https://mediavine-res.cloudinary.com/video/upload/t_original/v1670477455/xktkwpctirtypknbzj8z.mp4

Easy Sugar Cookie Icing

Best Easy Sugar Cookies are so easy, kid friendly, and will impress even the fanciest cookie connoisseur. Fluffy, soft, and super flavorful, bake up a batch this weekend, and let your kids help — this is a cookie for the whole family! 

BEST Easy Sugar Cookies

butter (at room temperature)

vanilla extract almond extract)

½ cups all purpose flour

cream cheese (softened)

(8 tablespoons) butter (softened)

almond extract (or vanilla extract)

milk (or as needed)

food coloring (optional)

Preheat oven to 350 degrees.

In a large bowl cream together butter and sugar.

Mix in salt, vanilla (and/or almond extract) and egg yolks until blended.

Add flour 1 cup at a time, mixing after each, until just combined.

Divide dough in half and shape each half into a ball.

Place on top of a sheet of parchment paper or a nonstick baking mat and roll out to 1/4 inch thickness (slightly thinner for more cookies, slightly thicker for bakery-style cookies though this will yield fewer cookies).

Chill rolled dough for 15 minutes.

Cut into shapes with cookie cutters and place at least 1 inch apart on a baking sheet.

Bake in preheated oven for 8-9 minutes (for 1/4 inch thick cookies. for thicker cookies they&#x27;ll need an extra minute or so, for thinner cookies take them out by 8 minutes.) and allow to cool on baking sheet for at least 5 minutes before transferring to a cooling rack to cool completely.

While the cookies are cooling, prepare the icing. In a large bowl cream together cream cheese and butter until smooth.

Add extract and salt and mix til smooth.

Add 1 cup powdered sugar, followed by 1 tablespoon milk, mix until incorporated, and repeat (1 cup powdered sugar + 1 tablespoon milk) until all of the powdered sugar is incorporated. Mix on high speed until light and fluffy, add additional milk 1 tablespoon at a time as needed to get a light and airy frosting. Add a couple drops of food coloring if desired.

Spread on cooled cookies and add sprinkles if desired. Store at room temperature or chilled in airtight container up to 1 week.

prepare the frosting/icing

These no-fail soft and chewy Sugar Cookies are my all-time favorite, made with simple ingredients and easy to decorate for any holiday or party!

Super Soft Sugar Cookies

vegetable shortening ((or use half butter, half shortening))

eggs

almond extract ((optional, but makes a great flavor))

all-purpose flour

cream cheese (, softened)

butter (, softened)

In a mixing bowl, cream together the shortening and sugar.&nbsp;

Add eggs, milk, and vanilla and mix.

In a separate bowl, mix dry ingredients--(flour, baking powder, and salt.  Slowly mix dry ingredients into the wet mixture until you form a large dough ball. Refrigerate for 20-30 minutes.

Lightly flour your counter top.  Roll dough ball out until 1/2 inch to 3/4 inch thick.  Cut the dough into shapes with cookie cutters (or use a round drinking cup)

Place cookies on a parchment lined baking sheet. Bake at 350 degrees F for about 7-10 minutes.  Cookies will be very light colored and just set, when you take them out. They will harden as they cool, so don&#039;t over bake them. 

Add the butter and cream cheese to a mixing bowl and beat well until smooth and creamy.

Add powdered sugar and vanilla. Add more powdered sugar, as needed, until the frosting is smooth and thick and tastes perfect.

For the frosting:

https://content.jwplatform.com/videos/X8PP9vqv.mp4

These no-fail soft and chewy Sugar Cookies are my all-time favorite! Top them with cream cheese frosting or buttercream frosting.

Sugar Cookies.mp4

These soft frosted sugar cookies are WAY better than Lofthouse! Made with a combination of butter and oil, the cookies are super tender and soft throughout. They're then topped with a smooth vanilla butter cream and, of course, sprinkles!

Soft Frosted Sugar Cookies

(320 grams) all-purpose flour

tsp baking soda

tsp kosher salt

tbsp unsalted butter, room temp

(200 grams) granulated sugar

(50 grams) vegetable or canola oil

egg + 1 egg yolk, room temp

tsp vanilla extract

(185 grams) unsalted butter, room temp

Pink gel food coloring

Rainbow sprinkles

In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.

In a large mixing bowl using a hand or stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy (medium high speed for 2-3 minutes).

With the mixing running on medium-low speed, pour in the oil in a slow and steady stream.

Once combined, scrape down the bowl and mix in the eggs one at a time.

Mix in the vanilla and scrape down the bowl again.

Dump in half of the dry ingredients and give it a light mix, then add in the rest and mix until just combined. Don&#8217;t over mix.

Use a rubber spatula to scrape down the bowl and ensure everything is evenly incorporated. The dough should be thick but tacky. Cover the bowl with plastic wrap and chill for 30 minutes.

After 20-25 minutes, preheat the oven to 350F and line a large baking sheet with parchment paper.

Take the dough out of the refrigerator after the 30 minutes is up. Using a large 2oz cookie scoop (equal to about 1/4 cup), scoop out the cookies and roll into a ball. Place the ball onto the baking sheet and lightly flatten the top with your palm. Bake about 4-5 cookies at a time, covering and placing the dough back in the refrigerator between each batch.

Bake for 12-15 minutes or until the edges are a very pale golden color.

Let the cookies rest on the baking sheet for about 3 minutes, then transfer to a cooling rack and continue to bake the rest of the dough.

Frosted Sugar Cookies

Using a hand or stand mixer with the paddle attachment, mix the butter until smooth.

Scrape down the howl and mix in the sugar one cup at a time. Start with just two cups and assess if the third cup is needed at the end.

Mix in the vanilla and 1 tablespoon of milk.

If the buttercream appears too thick, mix in another tablespoon of milk. If it appears too thin, mix in the third cup of powdered sugar.

For a pale pink color, mix in one drop of pink gel food coloring. I also like to dull down the vibrance by adding a very tiny bit of brown gel food coloring. I do so by dipping the tip of a toothpick into the food coloring and swiping a smudge into the frosting. This is optional, as you can dye the frosting whichever color you like! 

Spread the frosting on the completely cooled cookies and top with sprinkles. Enjoy!

Vanilla Buttercream

I absolutely love these cookies, as does everyone who eats them.  I’m wondering what your thoughts are on doing this as a bar cookie- I love bar cookies for the ease of it.   I’ll probably just try doing it.  I’ll let you know how it turns out.  Thank you!

PS I have loved every recipe I have tried of yours!

Absolutely delicious! My favorite part is the golden brown bottom. I love the light buttercream. Nothing is overly sweet. Thank you for a great recipe!

Home from school, again,  for a snow/ice day my almost 9 year old granddaughter wanted to make frosted cookies.   We found yours!  We doubled it.  The only substitution we made was to use salted butter and eliminate the salt.  They turned out delicious!  Granddaughter took them to gymnastics to share with her friends.   Thanks for a great recipe and for the baking tips.

OMG, best sugar cookies EVER! I made them for a fancy Valentines event, and they were perfect! The pink frosting was perfect and looked amazing with a few sprinkles. The cookies themselves were big and super soft, delicious, yet not too sweet. They honestly tasted like the tollhouse version… but way better! My one word is advice is to definitely err on the side of underbaking- take them out as soon as you see the slightest gold color around the edges. Else they do become a bit dry. Either way they’re delicious and I’ll make these again and again!

The best sugar cookies! I love this recipe! The cookies are so soft and delicious!🤤

Turned out just like the photo and a nice easy way to make sugar cookies rather than rolling them out. Only comment is they have a baking soda after taste so I would add less if I make them again.

Quite possibly the best cookie I’ve ever eaten. They didn’t bake in perfectly round shape and I couldn’t get the frosting smooth but this recipe 🤌🏼

This recipe was absolutely amazing! I love following this page. They turned out great and I would most definitely be doing it again. 
I did them a bit smaller and got 33 cookies 🙏🏻

I made these gluten free for a friend with King Arthur measure for measure and they turned out pretty good. I can tell they are gluten free which isn’t always the case with measure for measure so I look forward to making the recipe as described with full gluten flour to see how it turns out. I tend to opt for almond extract in buttercream for recipes like this and I did that this time too, no regrets. Thanks for the recipe!

I made these a few weeks ago, and they were fantastic! Could they be frosted and then frozen for a month if carefully wrapped?

Sugar Cookie Frosting is soft and sweet! This delicious homemade buttercream cookie frosting will take your holiday cookies to the next level.

Best Sugar Cookie Frosting (Stackable Recipe) + Video

unsalted butter (room temperature)

almond extract

Gel food coloring

Sprinkles

In a large mixing bowl, cream the butter with an electric mixer. Add in 1 cup powdered sugar, 2 Tablespoons milk, and a pinch of salt. Beat to combine.

Add in another cup of powdered sugar, the almond extract, and vanilla extract. Beat to combine.

Add in an additional cup of powdered sugar. Mix until well combined and smooth. Add additional powdered sugar or milk to get the right consistency.

Stir in gel food coloring.

Spread or pipe frosting onto your sugar cookies. Top with sprinkles immediately. Allow it to harden before stacking.

Super easy to make and absolutely delicious! This frosting took my sugar cookies to a whole new level.

I just made this and it's delicious.  Tried it on 2 gingerbread men to see how it hardens and if I have to adjust it. I need the frosting next week. can I store it at room temperature. Also if it doesn't harden can I add meringue powder instead of powder sugar? Thanks!

Yes, that is my understanding.  I ended up using the entire 4 cups of sugar and 3 Tbsp of milk and I loved the consistency.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1606534443/qcdzrz3zbknbuqggdjpc.mp4

This sugar cookie frosting is light, creamy, and has the perfect amount of sweetness! Make this recipe for your Christmas cookie decorating.

Sugar Cookie Frosting (Fluffy & Stackable) + Video Tutorial

This creamy sugar cookie frosting is quick, easy, and perfect for decorating Christmas cookies, cupcakes, gingerbread houses, and cakes. Made with confectioners’ sugar and shortening to prevent it from melting, it has a delicious vanilla flavor. It spreads easily and sets firm, making it perfect for stacking and storing cookies for holiday treats! Makes enough for 48 cookies or 2 dozen cupcakes.

Spreadable Sugar Cookie Frosting

shortening

confectioners powdered sugar

Add shortening into a large mixing bowl.

Add in powdered sugar, in increments of ½ cup, while slowly adding in the milk, mixing until smooth. 

Add in vanilla and continue to mix until the frosting is thickened and glossy, this takes about 3-5 minutes.  Is the frosting too thick? Add  a tiny bit more milk.  Is the frosting too thin? Add a little bit more powdered sugar.

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Top 10 sugar cookie frosting recipes from across the web

The most viewed sugar cookie frosting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Sugar Cookies &amp; Sugar Cook...

Soft Lofthouse Style Frosted Sugar ...

Sugar Cookie Frosting Recipe

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BEST Easy Sugar Cookies

Super Soft Sugar Cookies

Soft Frosted Sugar Cookies

Soft Frosted Sugar Cookies

Best Sugar Cookie Frosting (Stackab...

Spreadable Sugar Cookie Frosting

The most viewed sugar cookie frosting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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