Sugar Cookie With Frosting
Sugar Cookie With Frosting
The easiest and best recipe for delicious frosted sugar cookies!
Servings: 40 cookies
Calories: 130kcal
Ingredients
Sugar Cookies
- 1 cup unsalted butter softened to room temperature 226g
- 1 cup sugar 200g
- 1 ½ teaspoons vanilla extract²
- 1 large egg
- 2 ½ cups all-purpose flour 315g
- ¾ teaspoon baking powder
- ¾ teaspoon salt
Sugar Cookie Frosting
- 3 cups powdered sugar sifted (375g)
- 3-4 Tablespoons milk
- 2 Tablespoons light corn syrup
- ½ teaspoon vanilla extract
- Gel food coloring optional
- Additional candies and sprinkles for decorating optional
Instructions
Sugar Cookies
- Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer) and beat until creamy and well-combined.
- Add egg and vanilla extract and beat until completely combined.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients into wet until completely combined.
- Lay out a large piece of plastic wrap and transfer approximately half of the dough onto the wrap (dough will be quite sticky at this point, that’s OK!).
- Cover with clear wrap and mold into a disk. Repeat with remaining cookie dough in another piece of cling wrap. Transfer dough to refrigerator and chill for at least 2-3 hours.
- Once dough has finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- Generously dust a clean surface with flour and deposit one chilled cookie dough disk onto the surface. Lightly flour the dough and roll out to 1/8″ (for thinner, crispier cookies) or 1/4″ (for thicker, softer cookies). Continue to add flour as needed both on top of and beneath the dough so that it doesn’t stick.
- Use cookie cutters to cut out shapes and use a spatula to transfer shapes to prepared baking sheet.
- Bake on 350F (175C) for 9-10 minutes, or until edges just begin to turn lightly golden brown.
- Allow cookies to cool completely on cookie sheet before moving and frosting.
Sugar Cookie Frosting
- Combine sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipeable. If you accidentally add too much milk, add powdered sugar until desired texture is reached.
- If coloring the frosting, divide into bowls and color as desired at this point.
- Transfer frosting to a piping bag with a piping tip, or place in a ziploc bag and snip a small piece of the corner off.
- Pipe frosting on cookies and decorate with decorative candies, if desired.
- Allow frosting to harden before enjoying (may take several hours depending on the consistency of your frosting)
- Keep uneaten cookies sealed in an airtight container at room temperature.
Nutrition values are estimates, for exact values consult a nutritionist.
