When I make sugar cookies, I really like to frost them with my Sugar Cookie Frosting Recipe! This recipe can be used for any holiday! Just dye the frosting whatever color you would like. And there is no judgement as to how much you want to put on your cookie! The frosting tastes really good so I tend to have a heavy hand while decorating!
For decorating sugar cookies, I find this frosting recipe to be a bit easier than royal icing. If you are a beginner baker, I would highly recommend trying this recipe first. It is much easier to control, and you can use your various frosting tips to get different designs. Also, if you need a good cookie recipe, check out my Sugar Cookie Recipe here!
This is a great recipe for getting kids involved in cookie decorating. If you have a lot of colors or don’t want a lot of clean up, then you can always just use resealable plastic bags. Put the frosting in the bag and cut off a small piece of a corner. Then frost away!
This recipe also stores really well in the refrigerator. You can make it ahead of time or save any leftovers that you might have. If you are saving the frosting in a frosting bag, keep in mind that a frosting tip is metal and will stay cooler than the rest of it. Be sure to either remove the frosting tip before you store it, or just take it off and clear it out before you frost. Otherwise, it might be difficult to get the frosting out and you might end up split your frosting bag. Also, when frosting you want it to be close to room temperature, so just leave the bag out on the counter for a bit to let it warm up after taking it out from the refrigerator. Do not heat it back up in the microwave.
The Sugar Cookie Frosting Recipe should be below. Since it is a frosting recipe there is no need to adjust for altitude. Hope you enjoy! Be sure to leave a comment if you try it out or have any questions!
Sugar Cookie Frosting Recipe
- 1 cup butter
- 1 bag powdered sugar (16 oz. or about 3 3/4 cups)
- 1 tbsp vanilla extract
- 5 tbsp milk
- Take your slightly softened butter and add it to your mixing bowl. You can soften it by leaving it out at room temperature for a bit or heating it for a few seconds in the microwave. You want it to still be a little firm, you should be able to make an indent in the butter if you push firmly.
- Beat the butter for about a minute. Then add in about 1/3 of the bag of powdered sugar. Mix until incorporated. Then repeat to add another 1/3.
- Add in vanilla extract and mix until combined.
- Add the rest of the powdered sugar and mix until combined.
- Add in 3 tbsp of milk. Mix until incorporated. Add in the other 2 tbsp and mix.
- Beat the frosting for a few minutes. Then scrape the bowl and mix for another minute.
- Quickly hand mix with a spatula or spoonula to reduce air pockets.
- Decorate your cookies. Leave them out to harden a bit before putting them in an airtight container. If you have to layer cookies place a piece of parchment paper in between.
- The frosting should last about 24 hours at room temperature and up to two weeks in the refrigerator.
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