Frosting for sugar cookie recipes full#

For an extra punch of vanilla flavor, you can add vanilla bean seeds or paste.If it starts to harden, you can pop it back in the microwave for a few seconds. Don’t want to spread your frosting? You can melt it in the microwave until it is runny.If you love coconut, you can substitute coconut extract for the almond.It may seem strange to add salt to frosting, but it balances out the sweetness and really enhances the flavor!.Just keep in mind that the butter does give the frosting a creamy color that isn’t stark white. If you need a white frosting, you can use clear vanilla extract.You can of course replace it with vanilla, but it won’t be as amazing. Almond extract adds amazing flavor, and really does make this the best sugar cookie frosting recipe.The lumps will eventually dissolve as you beat the frosting, but it’s sometimes faster to sift it. In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes.

If your powdered sugar is full of lumps, you may want to sift it first. Make the cookie dough: Whisk the flour, baking powder, and salt together in a medium bowl.

Make sure your butter is at room temperature.

It’s definitely best to let the frozen cookies thaw at room temperature the frosting tends to melt if you try to thaw them in the microwave. They will last in the freezer for 4-5 months. Lightly grease a cookie sheet and set aside. After they are hard, transfer them to heavy duty ziplock bags. Place them on cookie sheets and freeze for an hour. I recommend placing waxed paper between the layers to protect the frosting from getting smashed.

Leftover frosted sugar cookies can be stored at room temperature for up to a week in an airtight container. When you are ready to use the frosting, let it sit at room temperature until it is soft enough to spread. 🙂Īny leftover frosting can be stored in an airtight container in the refrigerator for 3-4 weeks. It takes AMAZING! You are eating the cookies after all, so they should taste good.The frosting sets enough that you can stack the cookies, but still stays nice and creamy, not hard.Salt boosts the flavor of the frosting, and cuts a bit of the sweetness.Vegetable shortening: This is what allows a crust to form so you can stack your frosted sugar cookies without them sticking to each other. It needs to be softened to room temperature. Most people can’t guess the secret ingredient, but they love this frosting! It includes the following: Butter: Salted or unsalted butter can be used, depending on your flavor preference. Not overpowering, but it just makes it extra special. Line baking sheets with parchment paper or silpat liners. Start adding in the flour, 1/2 cup at a time, mixing until the dough is soft but not sticky. Butter has much better flavor than shortening, so this frosting is rich and creamy. Add in the milk, baking powder, vanilla and salt.Made all in one bowl, this frosting whips up in about 5 minutes.I am always a fan of buttercream frosting for sugar cookies, because I’d rather have my cookies taste fantastic rather than being artistic. It’s perfect for spreading on top of cookies, but can also be piped in simple designs.Īs it dries, the top will get a slight crust on it, but the frosting stays soft. It’s rich and creamy, and butter gives it a rich flavor. It’s also shiny and dries hard, so your cookies will be stackable.īuttercream, on the other hand, is more about taste. Royal icing is great for decorating beautiful cookies because it’s runny, and can be piped on cookies with fine detail. Store in airtight container for up to 1 week.Is royal icing or buttercream better for sugar cookies? Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Move the dough around and check underneath frequently to make sure it is not sticking. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Sprinkle surface where you will roll out dough with powdered sugar. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Sift together flour, baking powder, and salt.

Frosting for sugar cookie recipes full#