These simple vanilla sugar cookies have a buttercream frosting and are very simple to make. A wink to the popular Lofthouse cookies, I love them for Valentine's Day, Mother's Day and other Spring occasions. The cookie dough, baked cookies and icing can be made beforehand as they store well for several days.
These frosted sugar cookies, though rustic, are almost too cute to eat!
The dough is enhanced with cream cheese that adds moisture and softness. They're decorated with pink buttercream and colorful sprinkles or jimmies.
Change the color of the frosting and the sprinkles, and you have cookies for different occasions.
You can choose other shapes and use a different dough like traditional sugar cookie dough (though people sometimes find it slightly dry and somewhat unappealing).
- Freshness: you have control over the ingredients, which can be a healthier option than store-bought cookies that often contain preservatives and additives. And you get to eat them sooner, so you bite into a fresh cookie.
- Family activity: you can enjoy making these with your loved ones, especially children. It's a fun way to spend quality time together. Experiment with different shapes, colors, and decorations to make your cookies unique.
- Gifts: decorated sugar cookies can be a thoughtful and personalized gift for family and friends.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Powdered sugar: also called confectioners' sugar or icing sugar.
- Food coloring: they have to be water-based. Gels are my first choice like Wilton Icing food coloring set or Ann Clark food coloring set. Liquid or powder colors also work if you already use them, but my experience is that they can sometimes be tricky and not have enough color or be hard to integrate.
- Baking powder: make sure it isn't expired.
- Milk: I use whole, but you can also use reduced-fat milk.
Variations & substitutions
- Lemon cookies: Add a touch of lemon zest to the sugar cookie recipe to add a fresh, citrusy flavor.
- Chocolate dough: Swap out some of the flour in your sugar cookie recipe for cocoa powder to make chocolate cookies. Decorate with pink or white chocolate buttercream.
Cookie dough
This is a one-bowl recipe that comes together in a few minutes. Then there's some refrigeration time, which is necessary to roll the dough and bake those tender and soft cookies we're after.
Rolling tips: the cookie dough must be as cold as possible so the butter doesn't warm and start to melt. So you might want to chill and roll the dough in parts. Keep the unused dough covered in the refrigerator. This way you roll smaller amounts of dough, so you cut and transfer them to the cookie sheet faster.
Floured surface: do a light flouring to prevent the dough from sticking and add as needed.
Dough mixing
I like to use a spatula; it's the easiest way not to overmix it, which can make the cookies tough.
But you can use a stand or electric mixer; do so at the lowest speed.
Chill
The dough needs to be wrapped and chilled in the refrigerator to roll easily. Don't skip this step.
Cut-out cookies
Work quickly so the cookie dough remains cold and easy to cut. You can also use a piece of parchment paper instead of rolling it directly on the floured counter.
Bake and cool
The cookies shouldn't expand too much.
Let them cool completely before frosting, or it will melt and be messy.
Frosting
Food coloring: they have to be water-based. Gels are my first choice, like Wilton Icing food coloring set or Ann Clark food coloring set. Liquid or powder colors also work if you already know how to use them.
Pink buttercream
Drops of different-colored gel food dyes are mixed into vanilla buttercream, and that's it: you have colored frosting!
I choose pink, but you can use any color you want and change it depending on the occasion.
Frost the cookies
I use a spoon to drop and spread the pink buttercream.
You can use a piping bag to mound the frosting in the center of the cookie and then the spoon to spread it. It will be neater.
Sprinkles!
Rainbow sprinkles are a classic, but you can use another mix of colors like the ones in this red velvet cake for Valentine's or Mother's Day. Or use colored sanding sugar.
Storage
To store baked sugar cookies, place them in an airtight container at room temperature. They will stay fresh for up to a week.
If you want to store them longer, you can freeze the cookies for up to three months. To thaw the cookies, simply let them come to room temperature before serving.
To freeze unbaked cut-outs: place them on a baking sheet and freeze until solid. Cover tightly and bake directly.
Troubleshooting common issues
Overmixing the dough: it can cause the baked cookies to become tough and dense. It is important to mix the ingredients until just combined.
Overbaking the cookies: Overbaking the muffins can cause them to become dry and hard. It is important to check the muffins a few minutes before the end of the baking time and remove them from the oven as soon as they are cooked through.
Cookie dough is too dry or crumbly: it doesn't have enough moisture or it has too much flour. Try adding a bit more butter or egg to the recipe, or reducing the amount of flour used. You can also try refrigerating it for 30 minutes to allow it to firm up and become easier to work with.
Cookies spreading too much: it may be due to a lack of chilling time for the dough. Make sure to refrigerate it for at least an hour before rolling and baking. Another reason is the high butter content in the recipe if you're not making this one. Try reducing the butter next time.
Uneven baking: it may be due to hot spots in your oven or unevenly rolled dough. Try rotating your baking sheet halfway through baking and making sure your dough is rolled out to an even thickness.
Icing not setting: it may be due to high humidity or too much liquid in the recipe. Try adding more powdered sugar or refrigerating the cookies for a few minutes to allow it to set.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Make ahead: you can refrigerate the cookie dough for a week or freeze it for a month, always tightly wrapped to avoid dryness. Thaw in the refrigerator the day before you plan to roll and bake. The icing can be made weeks ahead and kept chilled.
- Shapes: Use different cookie cutters to make differently shaped cookies. Some cutouts are easier to manipulate than others. The more intricate the pattern, the more fragile the cookies are usually and harder to frost.
Related recipes you might like:
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Soft Sugar Cookies with Buttercream Frosting
Ingredients
Sugar cookie dough:
- ½ cup unsalted butter, at room temperature
- ¾ cups sugar
- 1 large egg, at room temperature
- ⅓ cup cream cheese, at room temperature
- 2 teaspoons vanilla extract
- ⅛ teaspoon almond extract, optional
- 1 ¾ cups all-purpose flour, spooned and leveled
- 1 ½ tablespoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
Buttercream frosting:
- 4 ½ cups powdered sugar
- ½ cup unsalted butter softened
- 3 tablespoons milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract, optional
- gel food coloring of choice
- rainbow sprinkles
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
Sugar cookie dough:
- In a large bowl, or the bowl of a stand mixer, combine the softened butter, granulated sugar, cream cheese, vanilla extract, almond extract (if using), and egg. Beat until light and fluffy.
- In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, mixing until just combined and a soft dough forms.
- Lightly flour a clean surface. Roll the dough out to approximately ⅜ inch thickness (for crispier cookies, roll slightly thinner). Use cookie cutters to cut out desired shapes. Place the cookies onto the prepared baking sheet.
- Bake for 9-12 minutes, or until the edges are lightly golden.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely
Pink frosting:
- Mix sugar, butter, milk in a medium bowl with a hand mixer.
- Add a drop of food coloring and mix well until no streaks remain. Continue one drop at a time until you get the desired color. You can divide among two bowls and make two colors of different intensities by adding more gel to one bowl.
- If it is too thick, add a teaspoon more milk at a time and mix well before deciding if you need more.
- Place a few teaspoons of frosting on the cookies with a spoon or bag. Spread with the back of a spoon to cover most of the surface, leaving a space around the edges.
- Decorate with sprinkles on top.
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