Description
These soft, buttery sugar cookies are the ultimate treat for holidays, family gatherings, or cozy evenings at home. Topped with rich, creamy frosting, they’re perfect for decorating, gifting, or enjoying with a warm cup of tea or cocoa. This recipe brings a classic favorite to life with easy-to-follow steps and a tender, flavorful cookie that everyone will love.
Ingredients
For the Cookies:
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2 ¾ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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1 cup unsalted butter, softened
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1 ½ cups granulated sugar
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1 large egg
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1 ½ teaspoons vanilla extract
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½ teaspoon almond extract (optional)
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3–4 tablespoons milk
For the Frosting:
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1 cup unsalted butter, softened
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3–4 cups powdered sugar, sifted
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2 teaspoons vanilla extract
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2–3 tablespoons milk or heavy cream
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Food coloring (optional)
Instructions
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Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
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In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
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In a large bowl, beat butter and sugar until light and fluffy, about 3–4 minutes.
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Add egg, vanilla extract, and almond extract (if using); beat until combined.
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Gradually add the flour mixture to the butter mixture. Mix until just combined. Add milk, one tablespoon at a time, until dough is soft and slightly sticky.
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Scoop tablespoon-sized portions of dough and roll into balls. Place on prepared baking sheets, spacing 2 inches apart.
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Press each ball slightly to flatten for frosting.
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Bake for 10–12 minutes, until edges just start to turn golden. Do not overbake.
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Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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For frosting, beat butter until creamy. Gradually add powdered sugar, mixing on low first, then medium-high speed.
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Add vanilla and milk/cream, beat until light and fluffy. Adjust consistency as needed. Add food coloring if desired.
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Frost cooled cookies with a spatula or piping bag. Decorate with sprinkles or sugar crystals if desired.
Notes
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Store cookies in an airtight container at room temperature for up to 5 days.
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Unfrosted cookies can be frozen for up to 2 months; frost after thawing.
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Slightly underbake for softer cookies, or bake 1–2 minutes longer for crispier cookies.
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Use a piping bag for precise designs, or a knife/spatula for a rustic look.
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For added flavor, try lemon/orange zest, finely chopped nuts, or sprinkles in the dough.
- Prep Time: 25 minutes
- Cook Time: 10–12 minutes per batch