Sugar Cookies Frosting Decorating

Sugar cookies are my go-to treat when I want something simple but festive and customizable. With this recipe, the cookies hold their shape beautifully and the frosting sets up for easy decorating. They are just as perfect for holiday baking marathons as they are for last-minute dessert cravings.

One year I made these for a neighborhood cookie swap and everyone raved about the texture. Now it is my must-bake for birthdays and winter gatherings.

Ingredients

• Unsalted butter: Choose high quality butter for best flavor and texture
• Granulated sugar: Regular white sugar gives the classic sweetness and crisp edges
• Vanilla extract: Real vanilla makes a big difference seek out pure extract if you can
• Egg: Adds richness and helps bind the dough
• All purpose flour: Gives structure and ensures the cookies hold their shape sift if clumpy
• Baking powder: Ensures the cookies are just a bit tender and not too dense
• Table salt: Balances sweetness and brings out other flavors
• Powdered sugar: For the frosting sift before measuring for a smooth finish
• Milk: Loosens the frosting consistency whole milk adds richness but any works
• Light corn syrup: Gives the icing a glossy sheen and helps it set
• Additional candies sprinkles and gel food coloring: Optional for decorating go for gel color for more vibrant hues

Step-by-Step Instructions

Mix the Base:

Beat butter and sugar together until creamy and pale this incorporates air so your cookies will have a tender but firm crumb

Combine Wet Ingredients:

Add in the egg and vanilla then beat until smoothly blended scrape the bowl as needed to prevent streaks

Combine Dry Ingredients:

In a separate bowl whisk together the flour baking powder and salt make sure everything is evenly distributed

Make the Dough:

Gradually add the dry ingredients into the wet mixture mixing until everything comes together in a smooth dough

Shape and Chill:

Divide dough into two portions flatten into disks wrap each in plastic and chill for at least two hours chilling helps the dough hold its shape and deepens flavor

Roll and Cut:

Dust your surface with flour roll out a disk to your preferred thickness use cookie cutters for shapes and transfer with a spatula to a baking sheet

Bake:

Bake in a preheated oven at three hundred fifty degrees for eight to ten minutes until just golden at the edges then let cool completely before decorating

Make the Frosting:

Whisk together sifted powdered sugar two tablespoons milk corn syrup and vanilla if it is too thick add more milk one teaspoon at a time until you get a thick pipeable icing

Color and Decorate:

Divide icing into bowls add gel colorings as you like spoon or pipe onto fully cooled cookies add sprinkles or candies

Let Set:

Allow frosted cookies to dry for several hours until the icing is set and not sticky to the touch

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I always look forward to adding the sprinkles with my kids. Their favorite part is mixing different food colors into the frosting and coming up with wild combinations. The powdered sugar in the icing is the secret to that perfect gloss I love.

Storage Tips

Keep sugar cookies in an airtight container at room temperature and they will stay soft for up to five days. For longer storage freeze either the undecorated cookies or the wrapped disks of dough. Allow cookies or dough to thaw at room temperature before using or frosting.

Ingredient Substitutions

If you need a dairy-free option use a plant-based butter and your favorite non-dairy milk for the frosting. Do not skip the corn syrup in the icing that is what makes it set glossy and smooth. For a vanilla twist try almond extract in both dough and frosting.

Serving Suggestions

These are classic for holiday cookie trays but I use them year round for birthdays and special events. Cut the dough into custom shapes to match any theme. They pack beautifully in small cellophane bags as party favors or gifts.

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Cultural or Historical Context

Sugar cookies have long roots in American holiday baking stretching back to colonial times. Their popularity comes from the buttery taste sturdy texture and the fact that you can decorate them to suit any occasion.

Recipe FAQs

→ Can I prepare the dough in advance?

Yes, the dough can be made ahead and refrigerated for up to five days or frozen for longer storage. Allow it to soften slightly before rolling out.

→ How do I keep cookies from spreading while baking?

Proper chilling is key. Rest the dough in the refrigerator for several hours before rolling and baking to maintain crisp shapes.

→ Can I use different cookie cutter shapes?

Absolutely. The dough is sturdy enough to hold intricate shapes, making it perfect for all kinds of themed cutters.

→ How should I color the frosting?

Gel food coloring is recommended for vibrant results without thinning the frosting. Mix well to achieve your desired shade.

→ How long does the frosting take to set?

The frosting will harden after a few hours at room temperature, making cookies stackable and easy to transport.

→ Can I decorate cookies without frosting?

Yes, you can use sanding sugar or sprinkles before baking for a simple decoration without additional icing.