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Frosted Sugar Cookies

  • Author: Natalie
  • Prep Time: 20 minutes
  • Chill Time: 2 hours
  • Cook Time: 12 minutes
  • Total Time: 2 hours 32 minutes
  • Yield: About 50 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

These easy Frosted Sugar Cookies are my favorite sugar cookie recipe for every season! They’re soft, thick, and delicious! They are super easy to make and so fun to cut out and decorate!


Ingredients

FOR THE SUGAR COOKIES

  • 2 1/2 cups all purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 14 tablespoons unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract (or substitute with more vanilla extract)

FOR THE BUTTERCREAM FROSTING

  • 1 cup unsalted butter, room temperature
  • 2 1/4 teaspoons vanilla
  • 4 1/2 cups powdered sugar, sifted
  • 1/4 cup whole milk
  • a pinch of salt
  • food coloring (optional)
  • freeze dried strawberries, crushed (for coloring)* I recommend using 2 tablespoons crushed freeze dried strawberries for half of the buttercream recipe or 1/4 cup for the entire frosting recipe. You can add more or less depending on the color pink you wish to achieve.

FOR DECORATING

  • Freeze dried strawberries, crushed or whole: Sprinkle them on top of frosted cookies for added flavor and a pretty topping!
  • Sprinkles
  • Strawberries: Chop them, halve them or cut them into hearts.**

Instructions

FOR THE SUGAR COOKIES

  1. In a medium bowl, whisk to combine the flour, baking powder, baking soda, and salt together in a medium bowl. 
  2. In the bowl of an electric mixer fitted with the paddle attachment or using a large bowl and hand held mixer, beat the butter and sugar on high speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl. Add the egg followed by the egg yolk, vanilla and almond extracts. Beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  3. Turn the mixer to low and alternatively add the dry ingredients to the wet ingredients.  Mix on low until combined. 
  4. Divide the dough in half. Roll out each half on baking sheets lined with parchment paper lightly sprinkled with flour. Roll the dough in any shape to about 1/4-inch thick. 
  5. Cover each baking sheet with plastic wrap and place them in the fridge to chill for 2 hours. Once chilled, preheat oven to 350 F. take the dough out of the fridge. Lift the parchment paper off the tray and onto the counter. Carefully run a long knife carefully between the parchment paper and the cookie dough. Use cookie cutters to cut out the cookies. Place the cookies 2 1/2 inches apart on parchment paper lined baking sheet. Re roll dough and cut out cookies, using up all the dough. 
  6.  Arrange cookies on baking sheets 2 inches apart. Bake for 8-11 minutes or until light golden brown around the edges. Transfer cookies to a wire rack. Allow cookies to cool completely before frosting.

FOR THE BUTTERCREAM FROSTING

  1. Beat the butter and vanilla until it’s creamy. With the mixer on low, gradually add the powdered sugar followed by the milk, vanilla and salt. Turn the speed up to medium and beat until smooth and fluffy. 

Notes

For white and pink frosting: I divided my frosting in half. I left half white and colored the other half with freeze dried strawberries, I used two tablespoons of crushed freeze dried strawberries for half of the frosting. 

**Fresh strawberries make beautiful decorations. Strawberries have a higher water content, so should be added just before serving. Cut berries in half or in slices with or without the green tops! 

Keywords: sugar cookies, cookies, buttercream, frosting, buttercream frosting, fruit, Easter, Christmas, Valentines, hearts