Frosted Sugar Cookies

Frosted Sugar Cookies

Frosted sugar cookies are a fun treat any time of year. Break out your cookie cutters and have at it! We made chili pepper cookies for Cinco de Mayo. Read our post for more info...
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Ingredients:  (Makes about 18 large cookies.)

1 cup (2 sticks) butter, at room temperature
1 1/2 cups sugar
2 eggs
1 1/2 teaspoons vanilla
1/2 teaspoon salt
3 cups all-purpose flour

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 teaspoon vanilla
3 – 4 cups powdered sugar
1/4 cup half & half



In a bowl of a standing mixer fitted with the paddle attachment, cream the butter, sugar until smooth and creamy.  Beat on medium speed until pale yellow and fluffy (about 2 minutes).

Add the eggs, one at a time, making sure the first one is incorporated before adding the next one.  Add the vanilla and salt, and mix well.

Mixing on low, gradually add the flour (about 1 cup at a time) until just blended.  Do not over mix.  (The dough may be slightly sticky.)

Divide the dough into 2-3 equal portions and cover each in plastic wrap (or place in large Ziploc bags) and pat or roll each to about a 1/2-inch thickness.  Chill well; about 2 hours or overnight.

When ready to bake the cookies, place the oven rack in the middle of the oven and preheat oven to 375 degrees.  Line a cookie sheet with parchment paper and set aside.

On a floured surface, roll out dough, one chilled portion at a time, to desired thickness.  (The thinner the cookie, the crisper it will be.)  Cut out cookies in desired shape.  Transfer cookies to the parchment-lined cookie sheets.  Bake until set and slightly golden around the bottom edge, about 12 minutes.

Cool completely before frosting.


Place the butter in the bowl of a standing mixer fitted with the paddle attachment.  Add 2 cups of the powdered sugar.  Start on low speed and mix until combined and creamy.  Add the half & half and vanilla and mix well.  (It may look lumpy and curdled at this point.  But don’t panic.)  Increase the speed to medium and mix until light and fluffy, about 3 or 4 minutes.  Gradually add the remaining powdered sugar, beating well after each addition, about 1 minute on medium-high.  Add enough sugar to reach your desired consistency (and don’t use all 4 cups if you don’t need it).  Scrape down the sides of the bowl as necessary.

Add a few drops of food coloring, if desired.  Use (and store) at room temperature.

*Note:  Total time for this recipe includes 2 hours for chilling the dough, and 30 minutes for the cookies to cool before frosting.

Total time: 3.5* hr | Prep: 45 min | Cook: 12 min

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