Small-Batch Frosted Sugar Cookies

By zhanghengshuo

6 Person

50 Minutes

0 Calories

Folks, if ever there were a recipe that needed to be made a small batch (this recipe makes just six), it’s Frosted Sugar Cookies, because these things are ADDICTING. This Small-batch Frosted Sugar Cookie recipe is exactly what you want from a frosted sugar cookie: soft, with just a little chew, a hint of vanilla, and a borderline excessive amount of frosting. Plus sprinkles. Never forget the sprinkles.

Ingredients

Optional Toppings

Sprinkles

Vanilla Buttercream Frosting

Food coloring optional
Pinch of salt
1/4 tsp. Vanilla extract
2 tsp. Milk or cream divided
3/4 cup Powdered sugar sifted
3 tbsp. Unsalted butter softened

Sugar Cookies

1/3 cup Powdered sugar
1/2 tsp. Vanilla extract
1 Large egg white
1/4 cup Granulated sugar
1/3 cup Unsalted butter softened
1/4 tsp. Salt
1/2 tsp. Baking powder
3/4 cup All-purpose flour

Method

01

Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
02

In a small bowl, whisk together flour, baking powder, and salt.
03

In a medium bowl, combine butter and sugar and cream together until light and fluffy, 1 to 2 minutes. Add egg white and vanilla extract and beat until well-combined.
04

Add flour mixture and beat until mixed. Dough will be fairly soft and sticky.
05

Place powdered sugar in a small bowl and drop a 1 1/2-ounce spoonful of dough into the powdered sugar. Toss to coat and roll into a ball. Place dough on your prepared baking sheet and repeat with remaining dough. This should make 6 cookies.
06

Use a flat-bottomed glass or the palm of your hand to smash each cookie dough ball until it is 1/2-inch thick. Bake for 9 to 12 minutes, until cookies look set and the bottoms are lightly golden. Do not overbake.
07

Allow cookies to cool on the baking sheet until cool enough to handle before transferring them to a cooling rack. Cool completely before frosting.
08

In a medium bowl, beat softened butter until fluffy. Add powdered sugar, 1 teaspoon of the milk/cream, vanilla, and salt and beat until smooth.
09

Add milk by the 1/4 teaspoon until frosting reaches your desired consistency. Add a couple drops of food coloring to color if desired.
10

Use a knife or offset spatula to swirl frosting onto the cooled cookies. Top immediately with sprinkles and enjoy.

Related Tags

Small-Batch Frosted Sugar Cookies

4.3

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Prep Time 20 Mins
Cook Time 30 Mins
Total Time 50 Mins

02 Ingredients

Optional Toppings

Sprinkles

Vanilla Buttercream Frosting

Food coloring optional

Pinch of salt

1/4 tsp. Vanilla extract

2 tsp. Milk or cream divided

3/4 cup Powdered sugar sifted

3 tbsp. Unsalted butter softened

Sugar Cookies

1/3 cup Powdered sugar

1/2 tsp. Vanilla extract

1 Large egg white

1/4 cup Granulated sugar

1/3 cup Unsalted butter softened

1/4 tsp. Salt

1/2 tsp. Baking powder

3/4 cup All-purpose flour

03 Method

Step 1

Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a small bowl, whisk together flour, baking powder, and salt.

Step 3

In a medium bowl, combine butter and sugar and cream together until light and fluffy, 1 to 2 minutes. Add egg white and vanilla extract and beat until well-combined.

Step 4

Add flour mixture and beat until mixed. Dough will be fairly soft and sticky.

Step 5

Place powdered sugar in a small bowl and drop a 1 1/2-ounce spoonful of dough into the powdered sugar. Toss to coat and roll into a ball. Place dough on your prepared baking sheet and repeat with remaining dough. This should make 6 cookies.

Step 6

Use a flat-bottomed glass or the palm of your hand to smash each cookie dough ball until it is 1/2-inch thick. Bake for 9 to 12 minutes, until cookies look set and the bottoms are lightly golden. Do not overbake.

Step 7

Allow cookies to cool on the baking sheet until cool enough to handle before transferring them to a cooling rack. Cool completely before frosting.

Step 8

In a medium bowl, beat softened butter until fluffy. Add powdered sugar, 1 teaspoon of the milk/cream, vanilla, and salt and beat until smooth.

Step 9

Add milk by the 1/4 teaspoon until frosting reaches your desired consistency. Add a couple drops of food coloring to color if desired.

Step 10

Use a knife or offset spatula to swirl frosting onto the cooled cookies. Top immediately with sprinkles and enjoy.

04 Author