Sugar Cookies Frosting Decorating (Print Version)
Make soft sugar cookies topped with smooth, colorful frosting—perfect for decorating and festive occasions.
# Ingredients:
→ Sugar Cookies
01 -
226 g unsalted butter, softened
02 -
200 g granulated sugar
03 -
1 ½ teaspoons vanilla extract
04 -
1 large egg
05 -
315 g all-purpose flour (plain flour)
06 -
¾ teaspoon baking powder
07 -
¾ teaspoon table salt
→ Sugar Cookie Frosting
08 -
375 g powdered sugar, sifted (weigh before sifting)
09 -
3-4 tablespoons milk (whole milk recommended)
10 -
2 tablespoons light corn syrup
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½ teaspoon vanilla extract
12 -
Gel food coloring, optional
13 -
Additional candies and sprinkles for decorating, optional
# Steps:
01 -
Combine butter and sugar in a large bowl and beat until creamy using a stand mixer or electric hand mixer. Add egg and vanilla extract and beat until well-combined. Separately, whisk together flour, baking powder, and salt. Gradually combine dry ingredients into wet ingredients until dough is smooth.
02 -
Divide dough into two portions. Place each on a piece of plastic wrap, flatten into disks, and wrap tightly. Chill in the refrigerator for 2-3 hours or up to 5 days.
03 -
Preheat oven to 175°C (350°F) and line baking sheets with parchment paper or use ungreased baking sheets. Roll out chilled dough on a generously floured surface to a thickness of ⅛" for crispier cookies or ¼" for softer cookies.
04 -
Use cookie cutters to cut dough into desired shapes. Transfer shapes to prepared baking sheets, spacing them at least 1" apart. Decorate with sanding sugar if not using icing.
05 -
Bake in the preheated oven for 8-10 minutes or until edges turn lightly golden. Smaller cookies require less time, while larger cookies need more. Cool cookies completely before decorating.
06 -
Combine powdered sugar, 2 tablespoons milk, corn syrup, and vanilla extract in a medium bowl. Mix until smooth. Add additional milk (1 teaspoon at a time) for a pipeable consistency. Avoid over-thinning by adding more powdered sugar if necessary.
07 -
Divide frosting into bowls, color as desired, and transfer to piping bags. Pipe onto cookies and decorate with candies and sprinkles if desired. Allow frosting to harden before stacking or storing.
# Helpful Notes:
01 -
Ensure dough is well-chilled for clean cookie shapes and to prevent spreading.
02 -
Frosting consistency should be thick enough to pipe, but not overly runny or it may break the piping bag.