Frosted Sugar Cookies
These classic, bakery-style frosted sugar cookies feature soft, buttery centers and a sweet, creamy vanilla glaze.
Ingredients
- •2 3/4 cups all-purpose flour (345g)
- •1 tsp baking powder
- •1/2 tsp salt
- •1 cup unsalted butter, softened (226g)
- •1 cup granulated sugar (200g)
- •1 large egg
- •1 tsp vanilla extract
- •2 cups powdered sugar (240g)
- •3 tbsp milk
- •1/2 tsp vanilla extract for the frosting
- •Gel food coloring as desired
Instructions
- 1
In a medium bowl, whisk together the flour, baking powder, and salt.
- 2
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed until smooth and fluffy, about 2 minutes.
- 3
Add the egg and 1 teaspoon of vanilla extract to the butter mixture, beating until fully combined.
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms.
- 5
Cover the dough and chill in the refrigerator for at least 1 hour to prevent the cookies from spreading too much while baking.
- 6
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- 7
Roll the chilled dough into 1.5-inch balls and place them about 2 inches apart on the prepared baking sheets.
- 8
Bake for 9 to 11 minutes, or until the edges are just set and the bottoms are very lightly browned. The centers should still look soft.
- 9
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- 10
While the cookies cool, prepare the frosting by whisking together the powdered sugar, milk, and vanilla extract until smooth and spreadable.
- 11
Divide the frosting into bowls and tint with food coloring if desired, then spread or pipe the frosting onto the cooled cookies.
💡 Chef tips
- Do not overbake the cookies; they should remain pale and soft in the center to achieve that signature bakery texture.
- To make these cookies pareve for a meat meal, substitute the butter with equal amounts of margarine or coconut oil, and use a plant-based milk for the frosting.
- Store the frosted cookies in an airtight container with parchment paper between the layers at room temperature for up to 3 days.
✅ How it should turn out
The finished cookies are tender and buttery with a sweet, smooth vanilla glaze that sets into a slightly soft finish.