Frosted Sugar Cookies

These beautiful sugar cookies are soft, thick, and chewy. They are rich and buttery, decorated with the most delicious frosting, and there is no chilling required.

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 8

Total Time 23

Servings cookies

Calories 208

Author Lily Ernst

Ingredients

Cookies

3 cups (375g) all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup (114g) unsalted butter softened
1 cup (200g) granulated sugar
1 large whole egg
1 large egg yolk
1/3 cup (80g) sour cream
1 tsp vanilla extract
1/4 tsp almond extract

Frosting

1 cup (227g) unsalted butter softened
2 cups (250g) powdered sugar
1 tsp vanilla extract
1/2 tsp salt
1-3 tablespoon milk or cream
food coloring optional (I used pink gel food coloring)

Instructions

Cookies

Preheat oven to 375F and line two baking sheets with parchment paper.
In a medium bowl, toss together the flour, baking powder and salt. Set aside.
3 cups (375g) all-purpose flour, 1 tsp baking powder, 1/2 tsp salt
Using an electric mixer, cream the butter and sugar together until light and fluffy.
1/2 cup (114g) unsalted butter, 1 cup (200g) granulated sugar
Add in the egg and egg yolk one at a time.
1 large whole egg, 1 large egg yolk
Then mix in the sour cream and extracts until combined.
1/3 cup (80g) sour cream, 1 tsp vanilla extract, 1/4 tsp almond extract
Slowly stir in the dry ingredients until it all comes together. The dough will be stiff.
Using a medium cookie scoop or tablespoon, scoop out the dough and roll in your hands until rounded. Place the cookie dough two inches apart onto the prepared baking sheets.
Dip the bottom of a dry measuring cup in flour and use it to flatten the cookie dough to about 1/4" thick. Re-flour the measuring cup as needed to prevent sticking.
Bake for 6-8 minutes or until the cookies look slightly puffed, dry on the top, pale around the edges, and (when lifted with a thin spatula) barely golden on the bottoms. Let cool completely before frosting.

To Make the Frosting

Beat the butter, vanilla and salt until smooth.
1 cup (227g) unsalted butter, 1 tsp vanilla extract, 1/2 tsp salt
Mix in 1 cup of powdered sugar followed by 1 tablespoon of milk. Mix in the last cup of powdered sugar. Add in another 1-2 tablespoons of milk if needed to reach a spreadable consistency. Mix in the food coloring if using. Pipe rosettes using a 1M star tip or spread onto cooled cookies.
2 cups (250g) powdered sugar, 1-3 tablespoon milk or cream

Notes

Leftover frosted cookies can be stored at room temperature for up to three days, in the fridge for up to a week, or in the freezer for up to a month.

To freeze the frosted sugar cookies, place them on a tray or cookie sheet in a single layer, and place in the freezer. Once frozen solid, you can stack them with a sheet of wax paper in between in a freezer-safe container. To thaw, place them in a single layer in a plastic container on the counter overnight or until they reach room temperature.

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