Sugar Cookie Frosting Recipe
Sweeten your day with this Sugar Cookie Frosting Recipe! Smooth butter, powdered sugar, and vanilla make the perfect creamy topping.
Equipment
- Mixing bowls (large and medium).
- Electric mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons.
- Sifter (for powdered sugar)
- Cookie sheets
- Parchment paper or silicone baking mats
- Cooling rack
- Piping bags and tips (optional but fun!)
- Spoon or small offset spatula for spreading frosting
Ingredients
For the frosting, you’ll need:
- 1 cup 227g unsalted butter, softened
- 4 cups 480g powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2-4 tablespoons milk or heavy cream depending on desired consistency
- Pinch of salt
- Food coloring optional
For the sugar cookies themselves (optional, if you want the complete experience):
- 2 3/4 cups 345g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup 227g unsalted butter, softened
- 1 1/2 cups 300g granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional but adds depth
- 3-4 tablespoons milk
Instructions
Making the Sugar Cookies (Optional)
- Preheat your oven to 375°F (190°C) and line cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth and fluffy, about 3-4 minutes.
- Beat in the egg, vanilla extract, and almond extract until well combined.
- Gradually add the dry ingredients, mixing just until incorporated. Add milk if needed for a softer dough.
- Roll dough into balls (about 1 inch) and place 2 inches apart on prepared cookie sheets.
- Flatten slightly with a fork or the bottom of a glass.
- Bake for 8-10 minutes or until edges are lightly golden. Cool completely on a wire rack before frosting.
Making the Frosting
- In a large mixing bowl, beat the softened butter with an electric mixer for about 2 minutes until creamy and smooth.
- Gradually add sifted powdered sugar, 1 cup at a time, mixing on low speed to avoid a sugar cloud.
- Add vanilla extract and a pinch of salt. Beat on medium speed until incorporated.
- Add milk or cream, 1 tablespoon at a time, until the frosting reaches your desired consistency. For piping, you want it thicker; for spreading, slightly thinner.
- If you’re using food coloring, add it now and mix until the color is uniform.
- Frost cooled sugar cookies using a spatula or pipe directly from a piping bag. Decorate with sprinkles or edible glitter if desired.