These Easy Frosted Sugar Cookies are perfect for adding to holiday cookie platters and also for cookie decorating parties.
These sugar cookies are a melt-in-your-mouth kind of cookie. The cookie itself is delicious. Add a little frosting and decorate them as you wish. They’re pretty and festive. They’re a good cookie for Christmas and Valentine’s Day, and Easter and Halloween. Because they’re a blank slate, they can adapt themselves to whatever occasion you’d like to use them for.
The Two Peas and Their Pod Cookbook
This recipe comes from a brand-new cookbook by my good blogging friend, Maria Lichty- from the Two Peas and Their Pod blog. It’s the Two Peas and Their Pod Cookbook. Maria is one of my first blogging friends. We’ve known each other since the very early days of blogging– 10+ years ago. Maria’s blog has always been very popular for her delicious recipes, and she happens to be a cookie-baking expert too! When it came time to try the first recipe from Maria’s book, I simply had to choose a cookie recipe!
You’ve gotta love a cookbook that has photos, and this one doesn’t disappoint. There’s a big, beautiful photo of every one of the 115 recipes in her book. Chapters include breakfast, appetizers, salads, soups, side dishes, vegetarian main dishes, meat and fish main dishes, cookies, dessert and easy entertaining.
I have my eye on a ton of recipes in this book, but here are the ones that have me the most excited: Cinnamon Streusel French Toast, Peanut Butter- Chocolate Chip Energy Bites, Baked Brie with Apples and Salted Caramel Sauce, Caprese Garlic Bread, Everyday Butter Lettuce Salad, Creamy Roasted Cauliflower Chowder, Crispy Garlic- Rosemary Smashed Potatoes, Pesto- Havarti Mac and Cheese, Enchilada- Stuffed Sweet Potatoes, Sweet and Smoky Ribs, Grilled Steak Tacos with Chimichurri, Mega Monster Cookies and Lemon Poppy Seed Bundt Cake. If you’re looking for a new cookbook to add to your cookbook shelves (or as a gift for the holidays), the Two Peas and Their Pod Cookbook is a definite YES!
How to make Easy Frosted Sugar Cookies:
The most awesome bonus about this cookie recipe is that there is no rolling out needed. You simply shape the dough into dough balls, and the you flatten the dough balls with the bottom of a sugared glass. They naturally smash into a nice, round shape!
After cooling, the cookies are ready to be frosted. If you want, you can freeze them at this point and defrost them when you’re ready to use them later. Then defrost and proceed with frosting and decorating.
Of course these easy frosted sugar cookies can be served just as such. You can even tint the frosting a little if you want a particular color frosting. Or you can add your favorite kind of sprinkles!
I personally like to add the sprinkles. These are cute for a birthday party. Think green/red for Christmas… and other colors for other occasions.
Besides the cute factor, they’re also quite a delicious cookie. There’s a hint of almond flavor. You’ll love them!
Here are a few more cookie recipes you might like to try:
- Butterfinger Cookies
- Chewy Molasses Spice Cookies
- Monster Cookies
- Brookie Cookies
- Brown Sugar Toffee Cookies
- Lemon Crinkle Cookies
- Cake Mix Snickerdoodles
- Lone Ranger Cookies
Easy Frosted Sugar Cookies
- 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
MAKE THE COOKIES:
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together the flour, baking soda, cream of tartar and salt.
- In a large bowl, use an electric mixer to combine the butter, oil, 1/2 cup of the granulated white sugar, and the powdered sugar until smooth. Add the egg, vanilla and almond extract. Mix until combined. Add the dry ingredients and mix on low until just combined.
- Roll the dough into about 24 balls (about 2 tablespoons of dough per cookie). Arrange on the prepared baking sheet about 2-inches apart. Not all of the cookies will fit on the sheet for one batch.
- Pour the remaining 1/4 cup granulated white sugar on a small plate. Spray the bottom of a drinking glass with nonstick cooking spray. Press the bottom of the glass into the sugar so that it's evenly coated with sugar. Press the sugared glass bottom on top of each cookie dough ball and press down gently, dipping the glass back into the sugar after each cookie so the glass doesn't stick to the dough and every cookie has an evenly sugared top.
- Bake the cookies for 8 minutes. Do not overbake! The cookies won't look done- they will still be light in color and soft in the center, and that is okay. They will set up as they cool on the baking sheet. Let them cool for 5 minutes before transferring to a wire cooling rack to cool completely. When the baking sheet has cooled completely, repeat with the remaining dough.
MAKE THE FROSTING:
- In a large bowl, use a mixer to beat the butter until smooth. Add the powdered sugar and mix until combined. Stream in the cream, vanilla and almond extract. Beat until the frosting is smooth. If the frosting is too thick, add a little more cream. If it's too thin, add a little more sugar.
ASSEMBLE THE COOKIES:
- Use a butter knife to spread the frosting over the tops of the cooled cookies. Decorate with sprinkles, if desired. Store in an airtight container at room temperature for up to 3 days.