Frosted Sugar Cookies
MAKES
about 2 dozen cookies
TAKES
Prep time: 1 hour
Cook time: 30 minutes
Total: 1 hour 30 minutes
✻ ABOUT THIS RECIPE
These cookies are easy to make, but are still gussied up for parties or gifting. They are soft and chewy, the frosting is fluffy, and boasts some tang thanks to cream cheese. Tint the frosting any color you like, or dress them up with sprinkles (bonus points for homemade ones)! This recipe also makes yummy bars (see Notes below). It also makes a great sandwich cookie. just pipe or spread the frosting in between two cookies.
INGREDIENTS
Sugar Cookies:
420 g / 3 ½ cups all purpose flour
4 g / 1 teaspoon baking powder
5 g / ¾ teaspoon baking soda
4 g / 1 teaspoon fine sea salt
226 g / 1 cup unsalted butter, at room temperature
395 g / 2 cups granulated sugar, plus more for rolling
113 g / 2 large eggs, at room temperature
15 g / 1 tablespoon vanilla extract
Fluffy Frosting:
226 g / 1 cup unsalted butter, at room temperature
226 g / 8 ounces cream cheese, at room temperature
454 g / 1 pound powdered sugar
10 g / 2 teaspoons vanilla extract
2 g / ½ teaspoon fine sea salt
food coloring, as needed for finishing
sprinkles, as needed for finishing (optional)
Bake This Recipe with Me:
METHOD
1. Make the cookies: preheat the oven to 350°F / 175°C with the oven racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk the flour, baking powder, baking soda, and salt to combine.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4-5 minutes. Scrape the sides and base of the bowl well.
4. Add the eggs one at a time, mixing on medium speed until well incorporated, and scraping the bowl well after each addition. Add the vanilla and mix to combine.
5. Add the dry ingredients and mix on low speed until the dough comes together. Scrape the bowl well, and mix once more to ensure the dough is even and homogenous.
6. Scoop the dough using a 2 tablespoon / #30 scoop onto the prepared baking sheets. Place the cookies staggered on the baking sheet to allow for at least 2 inch / 5 cm around each cookie to allow for even air circulation and room to spread.
7. Once you’ve filled the two trays, begin to bake the cookies in batches. Bake for 6 minutes, then switch the pans to the opposite oven rack, and rotate the pans front to back. Continue to bake for 3-5 minutes more, until just set around the outer edge.
8. Cool the cookies completely on the baking sheet before frosting.
9. Make the frosting: in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and cream cheese until light and fluffy, 3-4 minutes. Scrape the bowl well.
10. Add the powdered sugar gradually, mixing on medium-low speed to combine, and scraping the base and sides of the bowl well after each addition.
11. Add the vanilla and salt and mix on high speed until evenly incorporated. If using, tint the frosting with food coloring.
12. Spread the icing on top of the cooled cookies. If desired, you can also pipe the frosting onto the cookies to create desired effects. If using, add sprinkles while the icing is fresh.
NOTES
This recipe also makes a tasty bar cookie - to make frosted sugar cookie bars:
Grease a 9 x 13 inch / 23 x 33 cm pan with nonstick spray, line the pan with parchment paper, and grease the parchment paper.
At the end of step 4, press the dough evenly into the prepared pan. Generously sprinkle granulated sugar over the surface of the dough.
Bake at 325°F/165°C for 30-35 minutes, until the edges begin to pull away from the edges of the pan, and the surface looks crackly.
Cool completely, then prepare the frosting as directed, and spread or pipe it over the surface. Finish with sprinkles, if desired. Cut into 16 larger pieces, or 24 smaller ones.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
