Frosted Sugar Cookies
Delightfully soft and chewy frosted sugar cookies topped with a cheerful pink buttercream, perfect for any celebration or cookie swap.
Ingredients
Cookie Ingredients
- 2 3/4 cups all-purpose flour Spoon and level for accuracy.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened Use unsalted for better control over salt.
- 1 1/2 cups white sugar
- 1 large egg Use at room temperature.
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract Keep it to this amount for balance unless you love almond flavor.
- 1/2 teaspoon salt Reduce if using salted butter.
Frosting Ingredients
- 1 batch pink buttercream frosting Store-bought or homemade.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line cookie sheets with parchment or use a silicone baking mat.
- Whisk together the flour, baking soda, and baking powder in a bowl; set aside.
- In a separate large bowl, cream the softened butter with the white sugar until smooth and slightly fluffy — about 2 to 3 minutes with an electric mixer.
- Beat in the egg, vanilla extract, and almond extract until combined.
- Gradually add the dry ingredients to the wet, mixing on low until just incorporated. Do not overmix.
Baking
- Roll rounded teaspoonfuls of dough into balls and place them onto ungreased cookie sheets about 2 inches apart.
- Dip the bottom of a glass in sugar, then press each dough ball gently to flatten it slightly.
- Bake for 8 to 10 minutes, or until the edges are just turning golden; the centers should look set but not brown.
- Remove from oven and let cookies cool on the sheet for a couple of minutes, then transfer to wire racks to cool completely.
- Once fully cooled, frost with pink buttercream and let the frosting set before stacking.
Notes
These cookies are best paired with a cold glass of milk or tea. Store cookies in an airtight container for up to 3 days, or refrigerate for up to 7 days. Freeze un-frosted cookies for up to 3 months. For a vegan option, use vegan butter and an egg replacer.