Irresistible Best Frosted Sugar Cookies Recipe in 30 Minutes

There’s something magical about biting into a perfectly soft sugar cookie topped with that just-right vanilla frosting. You know the kind – the ones that disappear from holiday cookie trays faster than you can say “seconds please!” My love affair with The Best Frosted Sugar Cookies Recipe started when I was eight, helping my mom roll out dough for our annual Christmas cookie swap. I’d sneak bites of the sweet dough when she wasn’t looking (don’t worry, we use pasteurized eggs now!).

After years of tweaking, I’ve landed on this foolproof version that gives you cookies with that dreamy soft center and crisp edges every time. The secret? A simple but precise ratio of butter to flour, and not overbaking them – they’ll keep cooking slightly as they cool. That creamy frosting? Just three ingredients whipped together until it’s smooth as silk. Whether you’re making them for Valentine’s Day, a birthday party, or just because it’s Tuesday, these cookies will have everyone asking for your recipe.

Why You’ll Love The Best Frosted Sugar Cookies Recipe

Trust me, once you try this recipe, you’ll never go back to store-bought sugar cookies again. Here’s why:

• That perfect texture – soft in the center with just the right amount of crispness at the edges
• Simple ingredients you probably already have in your pantry
• Foolproof steps – even beginner bakers can nail these cookies
• Creamy vanilla frosting that spreads like a dream and sets beautifully
• Endless decorating options – add sprinkles, food coloring, or flavored extracts
• Always a crowd-pleaser – kids and adults alike go crazy for these

Seriously, these cookies disappear faster than I can make them!

Ingredients for The Best Frosted Sugar Cookies Recipe

Here’s what you’ll need to make these dreamy cookies – and yes, that butter must be softened (I learned that the hard way when I was 12 and tried to cream cold butter – what a mess!). I’ve separated everything so you can easily scan your pantry:

For the cookies:

• 2 1/4 cups all-purpose flour (spooned and leveled – don’t scoop!)
• 1/2 teaspoon baking powder (fresh is best – test it if it’s been open over 6 months)
• 1/4 teaspoon salt (I use fine sea salt)
• 3/4 cup unsalted butter, softened to room temp (about 1 1/2 sticks – and no, margarine won’t give you the same texture!)
• 3/4 cup granulated sugar
• 1 large egg, room temperature (cold eggs make the butter seize up – trust me)
• 2 teaspoons pure vanilla extract (the good stuff makes all the difference)

For the frosting:

• 3 cups powdered sugar (sifted if it’s lumpy)
• 1/3 cup unsalted butter, softened
• 1 1/2 teaspoons pure vanilla extract
• 2 tablespoons milk (whole milk makes it extra creamy)

See? Nothing fancy – just good quality basics treated right. Now let’s make some magic!

Equipment You’ll Need

Don’t worry – you don’t need fancy gadgets for these cookies! Here’s what I always pull out of my cabinets:

• Mixing bowls (one large, one medium – I use my grandma’s old Pyrex set)
• Hand mixer or stand mixer (though I’ve made these by hand when desperate!)
• Baking sheets (light-colored work best for even browning)
• Parchment paper (my no-stick lifesaver)

Nice-to-haves: a cookie scoop for even sizes and a cooling rack – but a clean counter works in a pinch!

How to Make The Best Frosted Sugar Cookies Recipe

Okay, let’s get baking! I promise this process is easier than it looks – I’ve broken it down into simple steps so you can nail these cookies on your first try. Just follow along and you’ll be rewarded with the most perfect sugar cookies.

Preparing the Cookie Dough

First things first – preheat that oven to 350°F (175°C). Line your baking sheets with parchment paper – this prevents sticking and makes cleanup a breeze. Now, in a medium bowl, whisk together your flour, baking powder, and salt. Set this aside – we’ll call this our “dry team.”

In your large bowl, cream together the softened butter and sugar for about 2 minutes until it’s light and fluffy. This is where the magic starts! Add in the egg and vanilla, beating until just combined. Now, gradually add your dry ingredients to the wet, mixing until the dough comes together. If it feels sticky (sometimes happens on humid days), pop it in the fridge for 30 minutes. The dough should be soft but not stick to your fingers.

Baking The Best Frosted Sugar Cookies

Using a tablespoon or small cookie scoop, roll the dough into 1-inch balls. Place them about 2 inches apart on your prepared baking sheets – they’ll spread a bit. Gently flatten each ball slightly with your fingers or the bottom of a glass (I sometimes use a sugar-dipped glass for extra sparkle).

Bake for 8-10 minutes – no more! The edges should be just barely golden, but the centers will still look soft. They’ll continue cooking as they cool. Let them sit on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Trying to frost warm cookies is a recipe for melty disaster!

Making the Vanilla Frosting

While your cookies cool, let’s whip up that dreamy frosting. In a clean bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, about 1 cup at a time, mixing well after each addition. Stir in the vanilla, then add milk one tablespoon at a time until you reach your perfect spreading consistency. Want it thicker for piping? Use less milk. Thinner for easy spreading? Add a touch more.

Once your cookies are completely cool, spread or pipe the frosting on top. If you’re adding sprinkles or decorations, do it now before the frosting sets. Then try to resist eating them all at once (good luck with that!).

Tips for Perfect The Best Frosted Sugar Cookies Recipe

After countless batches (and happy taste-testers!), I’ve picked up some golden rules for sugar cookie success:

• Don’t overbake! Pull them out when edges are barely golden – they’ll firm up as they cool.
• Flatten dough balls evenly so they bake uniformly (I use the bottom of a glass dipped in sugar).
• Room temp ingredients matter – cold butter or eggs make dough lumpy.
• Frosting too thick? Add milk 1 teaspoon at a time. Too thin? Sprinkle in powdered sugar.
• Let cookies cool completely before frosting – warm cookies make melty messes.

Follow these tips and you’ll be the cookie hero at every gathering!

Variations for The Best Frosted Sugar Cookies Recipe

Oh, the fun you can have with these cookies! Here are my favorite ways to mix things up:

• Festive sprinkles – fold them into the dough or decorate the frosting for holidays
• Zesty twistStoring and Freezing The Best Frosted Sugar Cookies

  Here’s the scoop on keeping these cookies fresh – because let’s be honest, you’ll want to savor every last one! Store frosted cookies in an airtight container at room temperature for up to 5 days (if they last that long!). For longer storage, pop them in the fridge where they’ll keep for about 2 weeks.

  Want to freeze them? I always freeze unfrosted cookies – they thaw perfectly in minutes. Just layer them between parchment paper in a freezer bag and they’ll stay fresh for up to 3 months. Frost them fresh when you’re ready to serve – the texture stays perfect!

  Nutrition Information

  Okay, let’s be real – we’re not eating sugar cookies for their health benefits! But since you asked (or maybe your curious friend did), here’s the scoop on what’s in each delicious bite. Remember, these numbers are estimates per cookie – exact amounts can vary depending on your specific ingredients and how generous you are with that frosting!

  • Calories: About 180 per cookie (worth every one!)
  • Sugar: 15g (it’s in the name, after all)
  • Fat: 8g (that’s the butter doing its magic)
  • Carbs: 25g (flour + sugar = cookie happiness)
  • Protein: 2g (surprise! There’s a little egg in there)

  My grandma used to say, “Everything in moderation – except love and cookies.” So enjoy these sweet treats without guilt! The nutrition values can change based on the brands you use or if you tweak the recipe (like swapping in almond flour or reducing sugar). But honestly? Some things are better left uncalculated – like the joy of sharing homemade cookies with people you love.

  Frequently Asked Questions

  I get asked about these cookies all the time – here are the answers to the most common questions that pop up in my kitchen and inbox!

  Can I use margarine instead of butter?
  Oh honey, I know it’s tempting, but butter is non-negotiable here! Margarine has more water and less fat, which means your cookies won’t get that perfect texture. Trust me – I tried it once when we ran out of butter, and the cookies spread too much and lost that rich flavor. Stick with real butter for The Best Frosted Sugar Cookies Recipe!

  How long do frosted cookies last?
  When stored properly in an airtight container, your frosted beauties will stay fresh at room temperature for about 5 days. If your kitchen is warm, pop them in the fridge where they’ll last up to 2 weeks. The frosting actually helps keep the cookies moist!

  Can I freeze the dough?
  Absolutely! Scoop the dough into balls and freeze them on a baking sheet before transferring to a freezer bag. They’ll keep for 3 months – just add 1-2 minutes to the baking time when you’re ready to bake them straight from frozen. Such a lifesaver during the holidays!

  Why did my cookies spread too much?
  This usually happens if your butter was too soft or the dough wasn’t chilled enough. Next time, try refrigerating the dough for 30 minutes before baking. Also, make sure your baking powder is fresh – expired leavening can cause spreading issues.

  Can I make these cookies without frosting?
  Of course! They’re delicious plain too – just sprinkle some sugar on top before baking for a little extra crunch. But honestly, that creamy vanilla frosting takes them from good to “Oh my goodness, I need this recipe!”

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  Irresistible Best Frosted Sugar Cookies Recipe in 30 Minutes

  

  Print Recipe

  A classic recipe for soft baked sugar cookies topped with smooth vanilla frosting. Perfect for holidays, parties, or anytime you crave a sweet treat.

  • Author: Nada
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

  Ingredients

  Scale 1x2x3x

  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • For the frosting: 3 cups powdered sugar, 1/3 cup unsalted butter, 1 1/2 tsp vanilla extract, 2 tbsp milk

  Cook Mode Prevent your screen from going dark

  Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk flour, baking powder, and salt in a bowl.
  3. Cream butter and sugar until light and fluffy. Beat in egg and vanilla.
  4. Gradually mix in dry ingredients until just combined.
  5. Roll dough into 1-inch balls and place on baking sheets. Flatten slightly.
  6. Bake 8-10 minutes until edges are light golden. Cool completely.
  7. For frosting, beat powdered sugar, butter, vanilla, and milk until smooth.
  8. Frost cooled cookies and let set before serving.

  Notes

  • Chill dough for 30 minutes if too sticky.
  • Add food coloring to frosting for festive cookies.
  • Store in an airtight container for up to 5 days.

  Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 15g
  • Sodium: 35mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 25mg