These frosted sugar cookies are perfect for any occasion. With hints of vanilla and almond, this no spread dough makes perfect cut-out cookies! Topped with an easy vanilla buttercream, these can be customized for any event! Cookies can be cut into any shape, dye frosting as desired and top with colored sugar and sprinkles! These are a must for holiday baking and cookies boxes!
Highlights of these sugar cookies:
- Soft center
- Perfectly sweet
- Buttery, melt in your mouth texture
- Quick chill time
- Family favorite
- Freezer friendly
If you like these frosted sugar cookies, you’ll love…
Cranberry Dark Chocolate Chip Cookies
These sugar cookies can be made ahead!
Simply make sugar cookies according to the recipe and allow to cool completely. Place in an airtight container and freeze until ready to frost. Remove from freezer and bring to room temperature, frost, and decorate as desired!
Cut into desired size and shapes for any occasion
Why add cream of tartar to my sugar cookie dough?
Similar to making snickerdoodle cookies, the addition of cream of tartar stops the sugar from crystalizing, resulting in a softer, chewier texture. Cream of tartar also helps the cookies rise, when paired with baking soda or baking powder the result is a light, airy cookie!
Grocery List:
- Butter
- Granulated Sugar
- Eggs
- Vanilla Extract
- Almond Extract
- All-purpose Flour
- Salt
- Baking Powder
- Baking Soda
- Cream of tartar
- Powdered Sugar
- Heavy Cream
- Food coloring
- Sprinkles/colored sugar
These sugar cookies hold their shape perfectly! Great for frosting or icing.
Instructions for the frosted sugar cookies:
For the Sugar Cookies:
In a small mixing bowl combine the flour, baking powder, baking soda, cream of tartar, and salt. Stir to combine.
In a large mixing bowl of the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until fluffy and smooth. About 3-4 minutes. Add in the vanilla, almond, and eggs, one at a time. Scrape down the sides.
Add in the dry ingredients and mix on low until combined. The dough should be tacky but not too sticky, if it is too sticky add a tablespoon or two of flour.
Transfer the dough onto a flour surface and gather into a ball, slightly flatten with a rolling pin and wrap in plastic wrap. Chill in the refrigerator for 1-2 hours, the longer the better. This dough can chill overnight if desired.
After the dough has chilled for at least 1 hour remove from the fridge and allow to set at room temperature for 10-15 minutes to soften slightly. Preheat the oven to 350 degrees F, and line baking sheets with silicone mats or parchment paper, set aside. Transfer the dough once again to a floured surface and roll out to about 1/4″ thick. It may help to work the dough in batches.
Use cookies cutter to cut the dough into desired shapes. Transfer to the prepared baking sheets, and bake for 8-11 minutes until slightly golden brown the cookies will still be slightly soft. Allow to cool slightly on the baking sheet before transferring to a cooling rack. Repeat with the remaining dough.
For the Frosting:
In the bowl of a stand mixer or if using a hand mixer, a large mixing bowl, cream the softened butter until light and fluffy, about 2-3 minutes. Add in the vanilla extract and heavy cream, mix to combine.
With the mixer on low add in 1/2 a cup of powdered sugar at a time, mixing until combined each time. Scrape down the sides occasionally. Continue to add powdered sugar until you have reached a desired consistency, you may not need all 4 cups.
If your frosting is too thick, add more cream, if it is too thin, add more powdered sugar, about 1 tablespoon at a time. If desired, use food coloring to achieve a color of choice.
Spread or pipe the frosting onto the cooled cookies, decorate with colored sugar or sprinkles as desired!
Frosted Sugar Cookies
Ingredients:
For the Sugar Cookies:
- 2 1/2 cups All-purpose flour
- 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tsp Cream of Tartar
- 1/2 tsp Salt
- 1 1/2 sticks Unsalted Butter, softened
- 3/4 cups Sugar
- 2 Eggs, at room temperature
- 1 tbsp Vanilla Extract
- 2 tsp Almond Extract
For the Frosting:
- 1 1/2 sticks Unsalted Butter, softened
- 1 tbsp Vanilla extract
- 1-2 tbsp Heavy cream or Milk
- 3-4 cups Powdered Sugar, depending on consistency
- Food Coloring, optional
- Sprinkles or colored sugar, optional
Instructions:
For the Sugar Cookies:
- In a small mixing bowl combine the flour, baking powder, baking soda, cream of tartar, and salt. Stir to combine.
- In a large mixing bowl of the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until fluffy and smooth. About 3-4 minutes. Add in the vanilla, almond, and eggs, one at a time. Scrape down the sides.
- Add in the dry ingredients and mix on low until combined. The dough should be tacky but not too sticky, if it is too sticky add a tablespoon or two of flour.
- Transfer the dough onto a flour surface and gather into a ball, slightly flatten with a rolling pin and wrap in plastic wrap. Chill in the refrigerator for 1-2 hours, the longer the better. This dough can chill overnight if desired.
- After the dough has chilled for at least 1 hour remove from the fridge and allow to set at room temperature for 10-15 minutes to soften slightly. Preheat the oven to 350 degrees F, and line baking sheets with silicone mats or parchment paper, set aside. Transfer the dough once again to a floured surface and roll out to about 1/4" thick. It may help to work the dough in batches.
- Use cookies cutter to cut the dough into desired shapes. Transfer to the prepared baking sheets, and bake for 8-11 minutes until slightly golden brown the cookies will still be slightly soft. Allow to cool slightly on the baking sheet before transferring to a cooling rack. Repeat with the remaining dough.
For the Frosting:
- In the bowl of a stand mixer or if using a hand mixer, a large mixing bowl, cream the softened butter until light and fluffy, about 2-3 minutes. Add in the vanilla extract and heavy cream, mix to combine.
- With the mixer on low add in 1/2 a cup of powdered sugar at a time, mixing until combined each time. Scrape down the sides occasionally. Continue to add powdered sugar until you have reached a desired consistency, you may not need all 4 cups.
- If your frosting is too thick, add more cream, if it is too thin, add more powdered sugar, about 1 tablespoon at a time. If desired, use food coloring to achieve a color of choice.
- Spread or pipe the frosting onto the cooled cookies, decorate with colored sugar or sprinkles as desired!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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