Easy Frosted Sugar Cookies Recipe

Bake delicious Easy Frosted Sugar Cookies Recipe with vanilla, almond hints, and sprinkle topped frosting. Ideal for any gathering.

Ingredients

• 2 3/4 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup vegetable or canola oil
• 3/4 cup granulated white sugar, divided
• 1/2 cup powdered sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• nonstick cooking spray
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 3 cups powdered sugar, sifted
• 3 tablespoons heavy cream or milk
• 1 1/2 teaspoons pure vanilla extract
• 3/4 teaspoon almond extract
• sprinkles for decorating, optional

Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F and line a baking sheet with a sheet of parchment paper so the cookies bake evenly and lift off effortlessly. Lightly spray the parchment with nonstick cooking spray if you like extra insurance against sticking. This little prep step feels simple, but it sets you up for neat, evenly baked rounds that are easy to frost later.

Step 2: Whisk & Mix

In a large bowl whisk together the flour, baking soda, cream of tartar and salt until the dry mix looks uniform and airy. In a separate bowl beat the room-temperature butter, oil and the portioned granulated and powdered sugars until the mixture is pale, silky and creamy, with a faint sheen. Add the egg and the vanilla and almond extracts and beat until smooth, then begin to fold in the dry ingredients gradually so the dough comes together without overworking it.

Step 3: Form the Dough

Continue mixing until a cohesive, slightly tacky but firm dough has formed — soft, pliable and pale with tiny pinpoints of sugared grain visible on close inspection. Scrape the bowl with a spatula, gathering any flecks of flour into the mass so it’s evenly hydrated and ready to shape. Once the dough is smooth and uniform, it’s time to portion and shape it into balls for baking.

Step 4: Shape the Cookies

Roll the dough into small, even balls and space them on the prepared parchment-lined baking sheet. Dip the bottom of a glass into the reserved granulated sugar and gently press each ball down into a neat, flat disk so the cookies bake into consistent rounds with soft, slightly ruffled edges. Keep the workspace tidy — remove excess bowls and only keep the sugared glass or a small bench scraper nearby as your active tool.

Step 5: Bake to Perfection

Slide the tray into the preheated oven for about eight minutes, watching for the cookies to set but not brown — you want a pale surface with faintly golden edges that promise a tender, chewy center. Remove them promptly and transfer the warm cookies to a wire cooling rack so they finish firming up without steaming on the hot sheet. Let them cool fully before you move on to frosting to avoid melting the icing.

Step 6: Frosting Fun

Beat together the softened butter, sifted powdered sugar, heavy cream (or milk) and the vanilla and almond extracts until you have a glossy, pipeable frosting that holds soft peaks — silky, thick and spreadable. Once the cookies are completely cool, dollop or pipe the frosting onto each cookie and scatter colorful round sprinkles across the tops for a cheerful, homemade finish. Arrange the finished cookies for serving or gifting with any leftover sprinkles tucked nearby on the countertop.

Notes

• Room temperature butter is crucial for texture.
• Don't overbake; cookies should remain pale.
• Adjust frosting consistency with sugar or cream.