Frosted Sugar Cookies

The best Frosted Sugar Cookie recipe you will ever need, topped with buttercream frosting and lots of SPRINKLES!

These Frosted Sugar Cookies are one of my favorite cookies EVER, along with my chocolate chip cookies being next in line.

Seriously, these cookies are so good because they have everything you love about a traditional buttery flavored cut-out sugar cookie topped with a creamy vanilla buttercream frosting and of course a ton of pink SPRINKLES to support National Breast Cancer Awareness Month!

And, not only are these cookies delicious, they are super simple to make.

No need to chill the dough over night or rolling out the dough, just delicious sugar cookies that take less then 30 minutes to make…your welcome! ❤

I make these cookies by the dozens during the holiday season, and I’m always requested by my friends and family to bring these cookies to all of our holiday get togethers.

So if your trying to decide what to bring to your upcoming holiday parties, look no further because these frosted sugar cookies will be a guaranteed hit, trust me!

FROSTED SUGAR COOKIES INGREDIENTS

● ALL-PURPOSE FLOUR: 2 1/2 cups of flour. It’s super important to measure the flour correctly. Too much or too little flour can change the consistency of the cookie.

● BAKING SODA: 3/4 teaspoon baking soda. Make sure you baking soda is no more than 3 months old. If your using old baking soda, the cookies won’t rise properly and will be FLAT.

● BAKING POWDER: just one teaspoon of baking powder. Again, make sure your baking powder is not too old or your cookies will come out FLAT and spread!

● SALTED BUTTER: 1 cup ( 2 sticks) of salted butter. If you don’t have salted butter, I would add about 1/2-1 teaspoon of salt. Also, make sure your butter is at room temperature. If your butter is TOO WARM, it will also result in cookies that will SPREAD. So the best thing to do, is let the butter sit out on the counter for at least 1 hour before you start baking and it will be perfect!

● SUGAR: 1 1/4 cups granulated sugar. You will also need about 1/4 cup of granulated sugar, for rolling the dough balls in before baking them. 

● EGG YOLKS: you will need 3 egg yolks. It’s very important that you separate the egg yolks, this recipe will NOT turn out if you use 3 whole eggs.

● VANILLA EXTRACT: just one teaspoon.

HOW TO MAKE FROSTED SUGAR COOKIES

To make these Frosted Sugar Cookies, simply:

PRE-STEP: Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

STEP 1: Whisk together the flour, baking soda, and baking powder in a medium size bowl. Set aside.

STEP 2: In a large bowl, using an electric or stand mixer, cream together the butter, and granulated sugar until combined.

STEP 3: Add egg yolks and vanilla extract.

STEP 4: Add flour mixture and mix until just combined. DO NOT OVERMIX!

STEP 5: Using a cookie scoop or ice cream scoop, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet.

STEP 6: Put 1/4 cups of sugar into a small bowl. Place bottom of a glass into the sugar. Firmly press the bottom of the glass into the center of each dough ball. You want the dough to spill out over the sides of the glass.

STEP 7: Bake for 15-18 minutes or until tops of cookies start to crack. Let cool for 5 minutes on baking sheet before moving them to a wire rack. Let cool completely on wire rack before frosting.

HOW TO MAKE VANILLA BUTTERCREAM FROSTING:

STEP 1: Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.

STEP 2: Add powdered sugar, heavy whipping cream, and vanilla extract. Increase to high-speed and beat for 3 minutes. Add more cream if needed for spreading consistency. Add a couple drops of pink food coloring.

STEP 3: Frost each sugar cookie using a knife and sprinkle with pink sprinkles.

ADDITIONAL BAKING TIPS

DON’T OVERMIX THE DOUGH: With almost all my cookie recipes, I always make sure to remind you to not OVERMIX  the cookie dough. Meaning, when you mix the flour mixture into the wet ingredients, only mix them together until just combined…you should still see some flour in your mixing bowl.

HOW TO SCOOP THE PERFECT COOKIE:  I always use a 1 Tablespoon cookie scoop, each cookie dough ball has “2 scoops” of cookie dough, meaning that each cookie dough ball is 2 Tablespoons in size. In my opinion, this is the perfect sized cookie. If you don’t have a cookie scoop, you can use an ice cream scooper but you will only need 1 ice cream scoop of cookie dough.

★ And to make it super easier for you to learn how to scoop the perfect cookie, I created a step-by-step guide on How To Scoop The Perfect Cookie!  

WANT TO MAKE SUGAR CUT-OUT COOKIES: If your looking to make cut-out cookies, here is my recipe for the BEST Cut-Out Cookies. 

VANILLA BUTTERCREAM FROSTING: These cookies are delicious plain but if you want to add frosting on top. Here is my recipe for the best Sugar Cookie Frosting. 

BAKING TOOLS NEEDED

MIXER: I love my KitchenAid Mixer, I use it for everything. Makes baking so much easier!

BAKING SHEET: You will need a large 16×11 inch baking sheet.

SILICONE BAKING MAT OR PARCHMENT PAPER: If you don’t have a silicone baking mat…YOU NEED ONE!

MORE COOKIE RECIPES

CHRISTMAS CUT-OUT COOKIES

EGGNOG CUT-OUT COOKIES

EGGNOG SNICKERDOODLE COOKIES

CONNECT WITH DELICIOUSLY SPRINKLED 

FOLLOW US ON SOCIAL MEDIA, SO YOU NEVER MISS A RECIPE

FACEBOOK | INSTAGRAM | PINTEREST | TWITTER

💌 GET EASY-TO-MAKE RECIPES AND MORE…STRAIGHT TO YOUR EMAIL!

EMAIL SUBSCRIPTION

RATE THIS RECIPE

IF YOU MADE THIS RECIPE & LOVED IT! 😍

PLEASE GIVE IT A 5 STAR RATING ⭐ IN THE RECIPE BELOW!

4.69 from 35 ratings

Leave a Review

Servings: 24 Cookies

Frosted Sugar Cookies

Prep Time: 10 mins

Cook Time: 18 mins

Total Time: 28 mins

The best Frosted Sugar Cookie recipe you will ever need, topped with buttercream frosting and lots of SPRINKLES!

Print Recipe Pin Recipe

Ingredients

SUGAR COOKIES:

• ▢ 2 ½ cups all-purpose flour
• ▢ ¾ teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ 1 cup salted butter, softened, 2 sticks
• ▢ 1 ¼ cup granulated sugar
• ▢ 3 egg yolks
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ cup granulated sugar, for rolling

VANILLA BUTTERCREAM FROSTING:

• ▢ 1 cup unsalted butter, softened, 2 sticks
• ▢ 2 ½ cups powdered sugar
• ▢ 1 Tablespoons pure vanilla extract
• ▢ 1 Tablespoon heavy whipping cream
• ▢ pink food coloring
• ▢ sprinkles

Instructions

 

• Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Whisk together the flour, baking soda, and baking powder in a medium size bowl. Set aside.
• In a large bowl, using an electric or stand mixer, cream together the butter, and granulated sugar until combined.
• Add egg yolks and vanilla extract.
• Add flour mixture and mix until just combined. DO NOT OVERMIX!
• Using a cookie scoop or ice cream scoop, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet.
• Put 1/4 cups of sugar into a small bowl. Place bottom of a glass into the sugar. Firmly press the bottom of the glass into the center of each dough ball. You want the dough to spill out over the sides of the glass.
• Bake for 15-18 minutes or until tops of cookies start to crack. Let cool for 5 minutes on baking sheet before moving them to a wire rack. Let cool completely on wire rack before frosting.

MAKE THE FROSTING:

• Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.
• Add powdered sugar, heavy whipping cream, and vanilla extract. Increase to high-speed and beat for 3 minutes. Add more cream if needed for spreading consistency. Add a couple drops of food coloring.
• Frost each sugar cookie using a knife and sprinkle with sprinkles.

Notes

• Freezing the cookie dough: Roll the dough into balls and place them in an airtight container. You can freeze the cookie dough for up to 2 months. Once your ready to bake them, place frozen cookie dough balls onto prepared baking sheet and bake for 13-16 minutes.
• Storing the cookies: Cookies will stay fresh for up to 7 days in an airtight container, stored at room temperature.

Calories: 291kcal, Carbohydrates: 35g, Protein: 2g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 66mg, Sodium: 175mg, Potassium: 23mg, Fiber: 0.4g, Sugar: 25g, Vitamin A: 515IU, Vitamin C: 0.004mg, Calcium: 20mg, Iron: 1mg

Cuisine: American

Course: Cookies

Author: Jennifer

Tried this recipe?Mention @deliciouslysprinkled on Instagram or tag #deliciouslysprinkled.

SHARE IT ON INSTAGRAM

WE LOVE SEEING WHAT YOU MAKE. 🍰

SHARE IT ON INSTAGRAM AND TAG US IN YOUR PHOTO!

USE HASHTAG #DELICIOUSLYSPRINKLED

PIN IT!

CLICK THE LINK BELOW TO PIN THIS RECIPE FOR LATER! 

 FOLLOW US ON PINTEREST!

FROSTED SUGAR COOKIES

Some of the links above are affiliate links, which pay me a small commission for recommending my favorite products at no extra cost to you! Thank you for supporting Deliciously Sprinkled.