Easy Sugar Cookies and Sugar Cookie Frosting
Introduction
There’s a warm, buttery memory that takes me back to childhood kitchens — flour on the table, a cookie cutter shaped like a star, and the sweet, nostalgic scent that filled the house. This Easy Sugar Cookies and Sugar Cookie Frosting recipe lives in that place of comfort: simple, joyful, and perfect for making memories. In less than an afternoon you can fill your home with that irresistible aroma and decorate cookies with little ones or friends. If you love a comforting family favorite that’s faster than boutique bakery runs, you’ll feel right at home here, much like when I experimented with other classics like chocolate chip cookie tips that made weeknights sweeter.
Why You’ll Love This Recipe
- It’s an emotional hug: soft, buttery cookies and cloud-like frosting that bring people together.
- Quick payoff: ready from mixing to munching in a single afternoon.
- Kid-friendly and festive: perfect for decorating parties, holiday traditions, or a rainy afternoon project.
- Versatile: swap extracts, spices, or sprinkles to match any celebration.
- Reliable texture: crisp edges and tender centers every time — no fuss, just joy.
Ingredients
- All-purpose flour — 2 1/2 cups: the backbone of the dough; for a lighter cookie, sift before measuring.
- Baking powder — 1 teaspoon: gives a gentle lift.
- Salt — 1/2 teaspoon: balances the sweetness.
- Unsalted butter — 1 cup (softened): brings that rich, buttery flavor; can substitute with vegan butter for a dairy-free option.
- Granulated sugar — 1 cup: for sweetness and slight crunch at the edges; brown sugar is optional for a deeper note.
- Large egg — 1: binds and enriches the dough.
- Pure vanilla extract — 1 1/2 teaspoons: classic warmth; try almond extract for a different profile.
- Milk — 2 tablespoons: adjusts dough consistency; use almond or oat milk as a healthy option.
- For the frosting:
- Unsalted butter — 1/2 cup (softened)
- Powdered sugar — 2 1/2 to 3 cups (sifted)
- Vanilla extract — 1 teaspoon
- Milk — 1 to 2 tablespoons (or enough to reach spreadable consistency)
- Food coloring and sprinkles — optional, for festive touches
Substitutions: Swap butter for coconut oil (use slightly less) for a subtle tropical twist, or use gluten-free flour blends for gluten-sensitive guests.
Timing
- Prep time: 15 minutes
- Chill time (optional but recommended): 30 minutes
- Bake time: 8–10 minutes per batch
- Total time: Approx. 1 hour (including chill and decorating)
Ready faster than takeout and with a payoff that tastes like tradition — these cookies are a small investment for big smiles.
Step-by-Step Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Your kitchen will start to feel cozy and familiar at this stage.
- Combine dry ingredients: In a bowl, whisk together 2 1/2 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. The mix should look light and airy.
- Cream butter and sugar: In a separate large bowl, beat 1 cup softened butter and 1 cup granulated sugar until pale and fluffy — about 2–3 minutes. The mixture should smell sweet and buttery.
- Add egg and vanilla: Beat in 1 large egg and 1 1/2 teaspoons vanilla extract until fully incorporated. Add 2 tablespoons milk if the dough seems too dry.
- Mix dough: Gradually add the dry ingredients to the wet, mixing until a soft dough forms. Avoid overmixing — you want tender cookies, not dense ones.
- Chill (optional but helpful): Wrap the dough and refrigerate for 30 minutes. Chilled dough is easier to roll and keeps cookie shapes crisp during baking.
- Roll and cut: Lightly flour your surface and roll dough to about 1/4-inch thickness. Cut into shapes and place 1 inch apart on baking sheets.
- Bake: Bake 8–10 minutes until edges are just golden. The centers will be soft but firm as they cool.
- Cool and frost: Let cookies cool completely on a wire rack before frosting. To make the frosting, beat 1/2 cup softened butter until creamy, then gradually add 2 1/2 to 3 cups powdered sugar, 1 teaspoon vanilla, and enough milk to reach a spreadable consistency.
- Decorate: Spread frosting, add sprinkles or piped designs, and let the frosting set slightly before stacking.
Tips and Variations
- Flavor swaps: Add lemon zest and a touch of lemon extract for a bright citrus twist, or a sprinkle of cinnamon for cozy warmth.
- Healthier alternatives: Use coconut sugar instead of white sugar and a light butter substitute for reduced saturated fat.
- Festive twist: Use cookie cutters for holidays and color the frosting with natural food colorings like beet or turmeric.
- Make it dairy-free: Use vegan butter, plant milk, and ensure sprinkles are gelatin-free.
For more dessert inspiration and quick treats, I love pairing simple cookies with a light mousse like the 3-ingredient chocolate mousse for an indulgent spread.
Serving Suggestions
These sugar cookies shine alongside:
- A steaming mug of hot cocoa on a winter evening.
- Bright herbal tea in spring, served on a decorated platter for guests.
- A festive cookie plate at holiday gatherings, surrounded by gingerbread and candy canes.
Imagine a child’s grin as they press a sprinkle-covered cookie into their milk — that little ceremonial dunk makes it a memory.
Storage and Make-Ahead Tips
- Room temperature: Store in an airtight container for up to 3 days — place parchment between layers to keep frosting intact.
- Refrigerate: If frosting contains cream cheese, store in the fridge up to a week.
- Freeze: Freeze baked and unfrosted cookies in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and frost when ready.
- Make-ahead dough: Dough can be wrapped and frozen for up to 2 months; thaw overnight in the fridge before rolling.
Pro Tips from the Kitchen
- For perfect edges, chill the dough: Firm dough keeps shapes crisp while baking.
- Don’t overbake: Pull cookies when centers look set but slightly pale for soft, tender bites.
- Use room-temperature ingredients: Butter and egg blend more evenly, creating a velvety texture.
- Sift powdered sugar for frosting: It prevents lumps and makes the frosting silky.
- Invest in a small offset spatula for easy decorating and smooth frosting finishes.
FAQs
Q: Can I make these cookies gluten-free?
A: Yes — substitute a 1-to-1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend doesn’t include it. Expect a slightly different texture but the same heartwarming flavor.
Q: How can I make the frosting stiffer for piping?
A: Use less milk and a touch more powdered sugar until you reach a pipeable consistency. Chill briefly if it becomes too soft.
Q: Can I freeze frosted cookies?
A: It’s best to freeze unfrosted cookies. If you must freeze frosted ones, flash-freeze on a tray first, then transfer to an airtight container with layers separated by parchment.
Q: What if my dough is too sticky?
A: Chill it for 15–30 minutes or add a tablespoon of flour at a time until it’s manageable — but avoid adding too much or cookies will be dry.
Conclusion
Baking these Easy Sugar Cookies and Sugar Cookie Frosting is more than a recipe — it’s a small ritual that turns ordinary moments into celebrations. Whether you’re decorating with kids, packing a lunchbox surprise, or crafting holiday traditions, these cookies hold the kind of warmth that lingers far past the last crumb. For a beautifully photographed, step-by-step variation, I often reference this trusted Easy Sugar Cookie Recipe (With Icing!) for inspiration and technique tips — it’s a lovely complement to the simple joy you’ll find right here. Try the recipe, share the cookies, and let them become part of your everyday celebrations.
Contents
Easy Sugar Cookies
Ingredients
For the Cookies
- 2.5 cups 2 1/2 cups all-purpose flour Sift before measuring for a lighter cookie.
- 1 teaspoon 1 teaspoon baking powder Gives a gentle lift.
- 0.5 teaspoon 1/2 teaspoon salt Balances the sweetness.
- 1 cup 1 cup unsalted butter (softened) Can substitute with vegan butter for a dairy-free option.
- 1 cup 1 cup granulated sugar Brown sugar is optional for a deeper note.
- 1 1 large egg Binds and enriches the dough.
- 1.5 teaspoons 1 1/2 teaspoons pure vanilla extract Classic warmth; try almond extract for a different profile.
- 2 tablespoons 2 tablespoons milk Use almond or oat milk as a healthy option.
For the Frosting
- 0.5 cup 1/2 cup unsalted butter (softened)
- 2.5-3 cups 2 1/2 to 3 cups powdered sugar (sifted)
- 1 teaspoon 1 teaspoon vanilla extract
- 1-2 tablespoons 1 to 2 tablespoons milk Or enough to reach spreadable consistency.
- Food coloring and sprinkles Optional for festive touches.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together 2 1/2 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- In a separate large bowl, beat 1 cup softened butter and 1 cup granulated sugar until pale and fluffy — about 2–3 minutes.
- Beat in 1 large egg and 1 1/2 teaspoons vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet, mixing until a soft dough forms. Avoid overmixing.
- Wrap the dough and refrigerate for 30 minutes (optional but helpful).
Baking
- Lightly flour your surface and roll dough to about 1/4-inch thickness. Cut into shapes and place 1 inch apart on baking sheets.
- Bake for 8–10 minutes until edges are just golden. Let cookies cool completely on a wire rack before frosting.
Frosting
- To make the frosting, beat 1/2 cup softened butter until creamy, then gradually add 2 1/2 to 3 cups powdered sugar, 1 teaspoon vanilla, and enough milk to reach a spreadable consistency.
- Spread frosting, add sprinkles or piped designs, and let the frosting set slightly before stacking.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.
📩 admin@tastysunrise.com • Pinterest
