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This is the BEST Cookie Frosting!! It’s easy to make, super creamy and it actually TASTES amazing. Even better it’s great to use on all kinds of cookies! It hardens just slightly which is great for storing but when you bite into the cookie the frosting is still soft and creamy.

This is the best cookie frosting to use for all types of cookies! Try it out on some Traditional Christmas Cookies or these Easy Sugar Cookies.

Bowls of colored cookie frosting in three different bowls on a white table with sprinkles and a few cookies scattered around.

Why You’ll Love This Cookie Frosting!

  • Versatile Frosting. This simple frosting can be used with a wide range of cookies!
  • Quick and Easy. Using basic ingredients, most you may already have in your kitchen, and just a few minutes to make a homemade cookie frosting.
  • Customizable. You can easily color your frosting to coordinate with a holiday, special occasion, or special event.
  • So Yummy! This sugar cookie frosting is perfectly sweet, creamy, with hints of warming vanilla and almond.

5 Star Review

I’ve been making this frosting for YEARS!!!

~ Mary ~

Ingredients

A bowl of pink frosting on the table with jars of sprinkles in the background.
  • Powdered Sugar: The best option for sweetening frosting as it will easily dissolve into the ingredients for a creamy frosting.
  • Shortening: Butter flavored vegetable shortening works great to make a stable frosting for your cut-out cookies. You can also use unsalted butter but I recommend softening the butter before you start mixing.
  • Heavy Whipping Cream: Adds richness and helps thin out the cookie frosting for the best consistency. Using heavy whipping cream yields a creamier frosting than milk. You can use whole milk or 2% milk instead but the frosting will be less creamy.
  • Salt: Just a bit of salt to add to the frosting to season it perfectly. 
  • Food Coloring: You can use any colored food coloring to tint the frosting or just keep it white.
  • Flavor: This cookie frosting uses both vanilla extract and almond extract to give the frosting it’s distinctive and delightful flavor. The addition of the almond extract adds more punch than vanilla extract alone. If you prefer to leave it out, increase the amount of vanilla extract to compensate. 
A bowl of white sugar cookie frosting on a white table.
  1. Beat. The powdered sugar, shortening, heavy whipping cream, vanilla extract, almond extract and salt with an electric mixer or stand mixer until it’s smooth.
  2. Scoop. Small amounts of the frosting into small bowls. Add food coloring to make the frosting different colors. You can also leave the frosting white. 
  3. Frost. Your cookies and add sprinkles on top if desired.
  4. Refrigerate. The Frosted cookies for 10-15 minutes if you want the frosting to harden slightly. This makes it easier to store because the cookies don’t stick together when placed into a plastic container or cookie tin.

Tips & Variations

  • Make It Ahead of Time. Place the frosting in the fridge up to two days. Let the frosting come to room temperature before frosting your cookies.
  • Use A Mixer. Either a stand mixer or electric mixer is the key to beating the frosting so it’s creamy and smooth.
  • Cool Your Cookies. Make sure the cookies you frost are completely cooled. If they are warm the icing will melt off.
  • Swap the Almond Extract. With other flavors such as peppermint extract or coconut extract to change the flavor.

What To Serve With Cookies

Appetizers. Enjoy some Air Fryer Stuffed Mushrooms, Crockpot Meatballs, Crack Dip, and Air Fryer Egg Rolls before you dive into the cookies!

Drinks. You can’t go wrong with some Party Punch, Blueberry Lemonade, or some Strawberry Margaritas for the adults!

Main Course: Serve some frosted cookies for cookouts, picnics, and potlucks after enjoying Spaghetti Casserole, Air Fryer Ribs, Homemade Sloppy Joes, or Air Fryer Burgers.

Dessert. Enjoy your frosted cookies with other favorites such as Funfetti Cake, Peanut Butter Cup Cookies, and S’mores Cookie Dough Dip.

Storing & Freezing

  • Make-Ahead. Place the frosting in the fridge up to two weeks. Let the frosting come to room temperature before frosting your cookies.
  • Freezing the Frosting. Place the frosting in an airtight container for up to 3 months. Thaw to room temperature before using, and blend with a hand mixer if the consistency isn’t quite right. You can also add a tablespoon or two of heavy whipping cream if the frosting seems hard/dry. 

Tools Needed To Make This Recipe

  • Mixer: I love my KitchenAid Mixer, I use it for everything. Makes baking so much easier!
  • Mixing Bowls: I love these mixing bowls and they have small sizes perfect for decorating cookies with different frosting colors.
  • Icing Spatula: Makes frosting cookies SO MUCH easier! 

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4.70 from 49 ratings
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Servings: 4 cups

The Best Cookie Frosting

Prep Time: 5 minutes
Total Time: 5 minutes
This is the BEST Cookie Frosting!! It’s easy to make, super creamy and it actually TASTES amazing. Even better it's great to use on all kinds of cookies! It hardens just slightly which is great for storing but when you bite into the cookie the frosting is still soft and creamy.
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Ingredients
 

  • 6 cups powdered sugar
  • 1 cup butter flavored shortening, You can use 1 cup (2 sticks) of unsalted butter. Just make sure your butter is softened to room temperature before making the frosting.
  • 8 tablespoons heavy whipping cream or milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 teaspoon salt
  • food coloring
  • sprinkles

Instructions
 

  • Using a hand or stand mixer, beat powdered sugar, shortening, heavy whipping cream, vanilla extract, almond extract and salt for about 2 minutes or until smooth.
  • Scoop small amounts of frosting into several small bowls, use food coloring to make frosting different colors or just keep the frosting white. Frost cookies and add sprinkles on top.
  • Place frosted cookies in the refrigerator for 10-15 minutes if you want the frosting to harden so that the cookies don’t stick together when placing the cookies into a plastic container or cookie tin.

Notes

  • Make-Ahead. Place the frosting in the fridge up to two weeks. Let the frosting come to room temperature before frosting your cookies.
  • Freezing the Frosting. Place the frosting in an airtight container for up to 3 months. Thaw to room temperature before using, and blend with a hand mixer if the consistency isn’t quite right. You can also add a tablespoon or two of heavy whipping cream if the frosting seems hard/dry. 
 
Serving: 1cup, Calories: 1260kcal, Carbohydrates: 181g, Protein: 1g, Fat: 62g, Saturated Fat: 20g, Polyunsaturated Fat: 15g, Monounsaturated Fat: 24g, Trans Fat: 7g, Cholesterol: 34mg, Sodium: 595mg, Potassium: 34mg, Sugar: 177g, Vitamin A: 441IU, Vitamin C: 0.2mg, Calcium: 23mg, Iron: 0.2mg
Cuisine: American
Course: Dessert
Author: Jennifer
Tried this recipe?Mention @deliciouslysprinkled on Instagram or tag #deliciouslysprinkled.

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