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Frosted Sugar Cookies are a cookie classic! Using my Grandmother’s tried and true recipe, these sugar cookies are legendary! A buttery cookie dough is rolled out, cut into desired shapes and baked until perfectly fluffy. Frosted with an almond-scented buttercream frosting, each bite is a delicious as they look!
Ingredients
Scale
For the cookies:
- 2 1/2 sticks butter, softened (20 tablespoons)
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the frosting:
- 1 stick (8 tablespoons) butter, softened
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1/2 teaspoon almond extract
Instructions
For the cookies:
- In the bowl of an electric mixer, cream together the butter and sugar until light, fluffy and creamy. About a minute or so. Add in one egg at a time and mix until combined, making sure to wipe down the sides of the bowl in between each addition. Mix in the vanilla extract.
- Add in the flour, baking powder and salt and mix until a cookie dough forms. Divide the dough in half and create two disks of cookie dough. Wrap in plastic wrap and place in the refrigerator to cool for at least 30 minutes.
- Preheat your oven to 350 degrees. On a well floured surface, evenly roll each cookie dough disk out until it is no more than 1/4 inch thick. You want to be somewhere between 1/8 of an inch to 1/4 of an inch thick.
- Use your desired cookie cutters to cut your cookies out. Place them about an inch apart on a parchment-lined baking sheet. Bake for 10-12 minutes, or until the cookies are cooked through and barely starting to turn golden brown and hold their shape. Gently transfer to a wire rack to cool completely.
- Repeat this process until all the dough has been used. You can gently gather the scraps and ball them back up to roll them back out to use up as much dough as you can.
For the frosting:
- In the bowl of an electric mixer, cream together the butter and powdered sugar, adding in one cup of the powdered sugar at a time, until light and fluffy.
- Slowly mix in the heavy cream to create desired, spreading consistency. Mix in the almond extract.
- After the cookies have cooled completely, frost the cookies!
Notes
- This cookie dough can also be made in advance and frozen. Transfer it to the refrigerator the day before using to bring it back to a workable temperature.
- Try to not over-handle the dough once you are rolling it out as this can cause the cookies to be harder rather than light and fluffy once baked.
- Decorate to your heart’s desire! This recipe is perfect for any occasion or holiday. Add coloring to the frosting or different colored sprinkles.
- Store these cookies in an air-tight container once the frosting has had a chance to set for about 20 minutes.
- The yield amount of these cookies depends on what size cookie cutters you use.
- Prep Time: 1 hour
- Cook Time: 12 minutes
