Frosted Sugar Cake Cookies

Frosted Sugar Cake Cookies are soft, buttery treats that bring a nostalgic feel to any occasion. They carry just a hint of almond and vanilla, making each bite subtly special. The smooth pink frosting with rainbow sprinkles gives that festive look reminiscent of cozy holiday gatherings and fun family decorating traditions.

I first made these during a winter holiday, and the whole family loved decorating them together. Now, they are a goto whenever I want a cookie that feels both classic and fun.

Ingredients

• Allpurpose flour: to give the cookies structure and tenderness choose unbleached for a better texture
• Baking powder: for gentle leavening that keeps the cookies soft and puffy
• Salt: to balance sweetness and enhance flavor
• Unsalted butter: softened to room temperature to ensure creamy airy creaming with sugar
• Granulated sugar: for sweetness and light crunch
• One large egg: adds richness and helps bind the dough
• Vanilla extract: provides warm familiar flavor best if pure
• Almond extract: adds a subtle nutty note that makes the cookies special pick a quality brand for the best aroma
• Powdered sugar: for smooth frosting with fine sweetness
• Whole milk: to adjust frosting consistency whole milk adds creaminess
• Vanilla extract (for frosting): echoes the cookies’ flavor and smooths taste
• Pink food coloring: creates the festive look you can also use natural alternatives like beet juice for a subtle earthiness
• Rainbow sprinkles: add a playful and colorful finishing touch

Instructions

Prepare the Dry Ingredients:

Whisk together the allpurpose flour baking powder and salt in a medium mixing bowl until evenly combined and fluffier. This ensures the leavening and salt are well distributed in the dough for consistent flavor and texture throughout.

Cream Butter and Sugar:

In a larger bowl beat the softened unsalted butter and granulated sugar at medium speed until the mixture appears pale fluffy and noticeably lighter in color. This process takes about 3 to 4 minutes with a stand mixer or a hand mixer. Proper creaming traps air which helps create a tender airy cookie.

Combine Wet and Dry Mixtures:

Add the egg vanilla extract and almond extract to the creamed butter mixture and continue mixing until fully combined with no streaks visible. Gradually incorporate the flour mixture in small additions stirring just until no dry spots remain. Avoid overmixing here to keep the dough tender.

Bake the Cookies:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line baking sheets with parchment paper. Shape the dough into evenly sized rounded balls and place them on the sheet pressing them slightly flat but not too thin. Bake for 9 to 11 minutes watching carefully for the edges to turn a light golden color while centers remain soft. Remove and let cool completely on a wire rack before frosting.

Make the Pink Frosting:

In a clean mixing bowl whisk together powdered sugar whole milk and vanilla extract until smooth and creamy. Add milk in small amounts to achieve the perfect spreading consistency not too runny but easy to smooth over the cookies. Gradually stir in pink food coloring until you reach your desired shade.

Frost and Decorate:

Spread the pink frosting gently over the cooled cookies using an offset spatula or the back of a spoon. Immediately sprinkle the rainbow sprinkles on top so they stick well before the frosting sets. Allow the frosting to firm up for at least 15 minutes before serving.

Almond extract is my personal favorite ingredient in these cookies adding a warm and slightly nutty depth that makes this cookie stand apart from regular sugar cookies. One holiday decorating these with my niece and nephew became a cherished tradition—their eyes lit up with every sprinkle they tossed on the frosting.

Ingredient Substitutions

Use solid coconut oil instead of butter for a dairy free option that adds a gentle coconut flavor while keeping soft texture. Replace almond extract with lemon extract if you want a fresh citrus twist that brightens the cookie flavor. Swap artificial pink food coloring with natural beet juice for a slightly earthy sweetness and vibrant pink hue.

Storage Tips

Store cookies in an airtight container at room temperature for up to four days. If refrigerated bring to room temperature before frosting or serving to restore softness. For longer storage freeze unfrosted cookies in a sealed container for up to three months. Thaw completely before frosting and serving.

Serving Suggestions

Add freshly grated lemon or orange zest to the frosting or dough for a refreshing citrus burst. Pair these cookies with a hot espresso for a delightful coffee break or a glass of sparkling rosé at a brunch party. Use seasonal sprinkles or edible glitter to match holidays like Valentine's Day or Halloween.

These frosted sugar cake cookies are perfect for celebrations and make a fun family decorating activity. Freeze unfrosted for longer storage and frost just before serving.

Common Questions About Recipes

→ Why did my cookies turn out flat?

Flat cookies often mean too little flour or overly melted butter. Measure ingredients carefully and chill the dough slightly to keep shapes intact.

→ How can I tell when the cookies are done?

Look for edges that turn lightly golden while centers remain slightly soft. Cookies firm up as they cool.

→ What if my frosting is too thin or runny?

Gradually add more powdered sugar to thicken the frosting until it reaches a smooth, spreadable consistency.

→ Can I freeze the cookies before frosting?

Yes, unfrosted cookies freeze well. Thaw completely at room temperature and apply frosting just before serving for freshness.

→ What are good frosting color alternatives?

Natural beet juice provides a vibrant pink shade with a subtle sweetness, offering a wholesome alternative to artificial colorings.