Frosted Sugar Cake Cookies (Printer-Friendly Version)
Soft sugar cookies with almond vanilla notes, topped with pink frosting and vibrant sprinkles for festive treats.
# What You'll Need:
→ Cookies
01 -
2 1/2 cups all-purpose flour
02 -
1 teaspoon baking powder
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1/2 teaspoon salt
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1 cup unsalted butter, softened
05 -
1 cup granulated sugar
06 -
1 large egg
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2 teaspoons vanilla extract
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1/4 teaspoon almond extract
→ Frosting
09 -
2 cups powdered sugar
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3 tablespoons whole milk, adjust as needed for consistency
11 -
1/2 teaspoon vanilla extract
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Pink food coloring
13 -
Rainbow sprinkles
# Steps to Follow:
01 -
Whisk together the all-purpose flour, baking powder, and salt in a medium bowl until evenly combined.
02 -
Using a stand or hand mixer, beat the softened unsalted butter with granulated sugar until pale, light, and fluffy, about 3 to 4 minutes.
03 -
Add the large egg, vanilla extract, and almond extract into the creamed butter mixture. Mix until fully incorporated.
04 -
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to maintain tenderness.
05 -
Preheat oven to 350°F (175°C). Shape the dough into evenly sized balls, place on a parchment-lined baking sheet, and gently flatten. Bake for 9 to 11 minutes until edges are lightly golden. Allow to cool completely before frosting.
06 -
In a mixing bowl, whisk together powdered sugar, whole milk, and vanilla extract until smooth and creamy. Adjust milk quantity to achieve desired consistency. Add pink food coloring gradually until the preferred shade is reached.
07 -
Spread the pink frosting evenly over cooled cookies. Immediately sprinkle rainbow sprinkles atop to adhere before the frosting sets. Let the frosting stabilize prior to serving.
# Additional Tips:
01 -
Chilling the dough for at least 30 minutes prevents excessive spreading, producing nicely shaped, soft cookies.
02 -
Use an offset spatula or piping bag with a flat tip for smooth, even frosting application without drips.
03 -
Properly softened butter should yield slightly under fingertip pressure but retain form, ensuring a light and airy texture when creamed.