Frosted Sugar Cookies Recipe

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 12

Chill: 1

Total Time: 1 27

Servings: cookies

Calories: 423kcal

Author: Becky Hardin - Easy Dessert Recipes

These frosted sugar cookies practically melt in your mouth and are rich with sweetness without being too sugary. Make a batch of these simple, timeless cookies today!

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Equipment

Kitchen Scale (optional)
Baking Sheet
Stand Mixer
Cookie Portion Scoop

Ingredients

For the Cookies

3 cups cake flour 360 grams, plus extra for dusting
2 teaspoons baking powder 8 grams
¼ teaspoon kosher salt
½ cup unsalted butter 113 grams (1 stick)
½ cup vegetable shortening 92 grams (½ stick)
1¼ cup granulated sugar 250 grams
2 large eggs 100 grams
2 teaspoons pure vanilla extract 8 grams
¼ teaspoon almond extract 1 gram

For the Icing

½ cup salted butter 113 grams (1 stick)
½ cup vegetable shortening 92 grams (½ stick)
1 teaspoon pure vanilla extract 4 grams
3 cups powdered sugar 339 grams
4 tablespoons heavy cream 57 grams
2 tablespoons rainbow sprinkles 24 grams, for decorating

Instructions

For the Cookies

Line a baking sheet with parchment paper and lightly dust with flour. Set aside.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
3 cups cake flour, 2 teaspoons baking powder, ¼ teaspoon kosher salt
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, shortening, and sugar.
½ cup vegetable shortening, ½ cup unsalted butter, 1¼ cup granulated sugar
Add the eggs and extracts, scraping down the sides of the bowl if needed.
2 large eggs, 2 teaspoons pure vanilla extract, ¼ teaspoon almond extract
Slowly add the flour mixture to the butter/sugar mixture. Mix to combine.
Using a 2 tablespoon cookie scoop, make dough balls and place them 4 inches apart on the prepared baking sheet.
Dust the top of the dough balls with flour and press flat with a flat-bottomed cup until all cookies are ¼-inch thick.
Chill for 1 hour to prevent spreading while baking.
While the cookies chill, preheat oven to 350°F.
Bake the cookies for 12 minutes. Cookies are done when the tops are firm. You don’t want this type of sugar cookie to brown on the edges.
Cool completely before icing and adding sprinkles.

For the Icing

In the bowl of a stand mixer fitted with the whisk attachment, cream together the butter and shortening until light and fluffy.
½ cup salted butter, ½ cup vegetable shortening
Add the vanilla extract and 2 cups of the powdered sugar. Mix to combine.
1 teaspoon pure vanilla extract, 3 cups powdered sugar
Add the heavy cream and mix until the icing has reached a smooth consistency.
4 tablespoons heavy cream
Add remaining powdered sugar.
Ice cooled cookies and add sprinkles!
2 tablespoons rainbow sprinkles

Video

Notes

You can leave out the almond extract if you prefer.
These cookies can easily be made to fit a theme or holiday with a little food coloring and festive sprinkles to match the occasion!
Make sure butter is room temperature before beginning this recipe. Cold butter will not cream well and warm or melted butter will make a sticky mess!
Store cookies in an airtight container to avoid them drying out. Once icing has set, place sheets of wax or parchment paper between layers of cookies for easy storage.
A paddle attachment worked very well for both the dough and the icing for this recipe! I quickly washed the bowl and paddle while the dough was chilling so it would be ready to whip up the icing.
Turn these cookies into cookie sandwiches by spreading the homemade icing on the underside of a cookie, then sandwich it with another cookie!

Storage: Store sugar cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Nutrition