Frosted Sugar Cookies Recipe

1. Prep

Remove butter and egg from the refrigerator 30–60 minutes before starting so butter softens and egg comes to room temperature. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone liners.

2. Cream the butter and sugar: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter and 1 cup granulated sugar on medium speed until light and fluffy, about 3–4 minutes. Scrape down the bowl as needed.

3. Add egg and vanilla: Beat in 1 large egg and 1 teaspoon vanilla extract until fully incorporated, about 30–45 seconds.

4. Combine dry ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon kosher salt until evenly distributed.

5. Mix dough: With mixer on low speed, add dry ingredients to the butter mixture in two additions, mixing just until combined after each addition. Do not overmix — dough should hold together and be soft but not sticky. If dough is very soft, refrigerate 15–30 minutes to firm slightly for easier handling.

6. Roll and cut: Lightly flour a clean work surface and roll dough to about 1/4 inch (6 mm) thickness. Use cookie cutters to cut desired shapes, re-rolling scraps once. Place cut cookies 1 inch apart on prepared baking sheets.

7. Bake: Bake in preheated 350°F (175°C) oven for 8–11 minutes, until edges are just set and bottoms are lightly golden. Thinner shapes may finish in 8 minutes; thicker may need up to 11 minutes.

8. Cool: Allow cookies to cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely before frosting (frosting warm cookies will cause it to melt).

9. Beat butter: In a medium bowl, beat 1/2 cup softened unsalted butter with an electric mixer until smooth.

10. Add powdered sugar: With the mixer on low, add 4 cups sifted powdered sugar gradually to the butter to avoid a sugar cloud. Once mostly incorporated, increase speed to medium and beat until smooth and slightly fluffy, about 2–3 minutes.

11. Adjust consistency: Add 2 tablespoons milk or heavy cream, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Beat 20–30 seconds. If frosting is too thick for piping, add additional milk 1/2 teaspoon at a time until you reach desired consistency. For thinner 'flood' consistency (for filling outlines), the frosting should flow slowly off a spoon — add more cream as needed. For piping/lining, keep it thicker.

12. Coloring: If using gel food coloring, divide frosting into small bowls and add a tiny amount of gel coloring, stirring until evenly colored. Add color sparingly — a little goes a long way.

13. Transfer to pastry bags: Fit piping bags with tips as desired (small round tip for outlines, larger round or flat tip for filling). Fill bags with frosting and twist tops to prevent leaks.

14. Outline and flood (optional two-step method): Use thicker frosting to pipe an outline around each cookie edge. Let outlines set 5–10 minutes. Thin remaining frosting slightly for flooding and fill the inside of each outlined cookie, using a toothpick or small offset spatula to spread evenly and pop any air bubbles.

15. Single-step spread: Alternatively, for a rustic look, spread frosting on each cooled cookie with an offset spatula to a smooth layer.

16. Add sprinkles: If adding sprinkles or sanding sugar, apply immediately after flooding while frosting is still wet so they adhere.

17. Set: Allow frosted cookies to dry at room temperature until frosting is set to the touch — 2–4 hours for a butter-based frosting, or up to 6–8 hours (or overnight) for a firmer finish. Store unfrosted cookies in an airtight container for up to 3 days; frosted cookies are best stored in a single layer with parchment between layers at room temperature for up to 2–3 days, or freeze unfrosted or unfrosted and unflooded dough/cookies as needed.