Homemade Frosted Sugar Cookies 🍪
These homemade frosted sugar cookies are a delightful treat, perfect for any occasion. With a soft, buttery cookie base and a smooth, sweet frosting, they are sure to bring joy to every bite.
Equipment
- Mixing Bowls
- Electric Mixer
- Rolling Pin
- Cookie Cutters
- Baking Sheets
- Wire Rack
Ingredients
For the Cookies
- 1 cup unsalted butter 2 sticks, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 3 large egg yolks at room temperature
- 1.5 teaspoons vanilla extract
- 0.75 teaspoon almond extract
- 3.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
For the Frosting
- 4 cups confectioners' sugar powdered sugar
- 0.5 cup unsalted butter 1 stick, softened to room temperature
- 0.5 cup solid shortening
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 2 to 3 tablespoons 2% milk or as needed for consistency
- Assorted colored sprinkles optional, for decorating
Instructions
- Whip It Up: In a big mixing bowl, beat the softened butter and granulated sugar together until they're light and fluffy – this takes about 5 to 7 minutes. Then, whisk in the eggs, egg yolks, vanilla extract, and almond extract until everything is smoothly combined.
- Mix the Dry Goodies: In a separate bowl, gently whisk together the flour, baking powder, and salt. This makes sure everything is evenly distributed for perfect cookies.
- Combine & Chill: Gradually add the flour mixture into the wet butter mixture, beating just until it's all combined. Be careful not to overmix! Shape the dough into a flat disk, wrap it up tight, and pop it in the fridge for at least 1 hour until it’s nice and firm. This step makes the dough super easy to roll.
- Roll & Cut: Preheat your oven to a cozy 375°F (190°C). Lightly flour your counter and rolling pin. Roll out your chilled dough to about ½-inch thickness. Use your favorite 2-inch cookie cutter (flour it too!) to cut out shapes. Place your cookie cutouts about 1 inch apart on ungreased baking sheets.
- Bake to Perfection: Bake for 10 to 12 minutes, or until the edges just start to turn golden brown. For extra soft cookies, slightly underbake them. Let them cool on the baking sheets for 5 minutes, then carefully move them to a wire rack to cool completely. Patience is key!
- Whip the Frosting: While your cookies cool, get ready to make the delicious frosting! In a large bowl, beat together the confectioners' sugar, softened butter, shortening, vanilla extract, almond extract, and 2 tablespoons of milk. Gradually add a little more milk (about 1 tablespoon at a time) until your frosting is perfectly smooth and spreadable – not too runny, not too stiff.
- Decorate with Joy: Once your cookies are completely cool (this is important, so your frosting doesn't melt!), spread a generous layer of frosting on each one. If you're feeling extra festive, add some colorful sprinkles!
Notes
These cookies are best stored in an airtight container at room temperature for up to 3-4 days. For extra soft cookies, slightly underbake them. Get creative with your frosting colors and sprinkle designs!
Nutrition Information (per cookie):
Calories: 220
Total Carbohydrates: 28g
Fats: 11g
Protein: 2g
Calories: 220
Total Carbohydrates: 28g
Fats: 11g
Protein: 2g
