These classic sugar cookies with frosting are buttery soft with a colorful sweet frosting that you won’t be able to resist sinking your teeth into.
Prep Time30 minutesmins
Cook Time20 minutesmins
Chill Time3 hourshrs
Total Time3 hourshrs50 minutesmins
Course: Dessert
Cuisine: American
Keyword: Sugar Cookies with Frosting Recipe
Servings: 24
Calories: 223kcal
Ingredients
Cookies
3cupscake flour
1½teaspoonsbaking soda
½teaspoonbaking powder
½teaspoonkosher salt
½cupunsalted butter,room temperature
1cupgranulated sugar
½cupsour cream
2largeeggs,room temperature
1teaspoonvanilla extract
1teaspoonalmond extract
Frosting
½cupsalted butter,room temperature
2½cupsconfectioners sugar
2tablespoonsmilk
½teaspoonvanilla extract
½teaspoonalmond extract
green food coloring
Flower sprinkles
Instructions
Cookies
Whisk together the flour, baking soda, baking powder, and salt in a medium mixing bowl, and set it aside.
In the bowl of your mixer, cream your butter and granulated sugar until it's fluffy. Mix in the sour cream, eggs, vanilla extract, and almond extract.
Stir in the flour mixture just until combined.
Divide the dough into two equal proportions. Wrap the dough in plastic wrap and refrigerate for 3 hours.
Preheat the oven to 350°F and line two sheet pans with parchment paper.
Dust your counter with flour and roll the dough to about ½ inch thick. Using a 3-inch round cookie cutter, cut out the cookies from the dough. Transfer the cookies onto the sheet pan about 1 inch apart.
Bake for 8 to 9 minutes, until the edges turn golden brown. Allow the cookies to cool completely.
Frosting
Cream the butter in the bowl of your mixer until it's light and fluffy. Slowly mix in the powdered sugar until all is combined.
Add in the milk, vanilla extract, and almond extract. Mix at medium-high speed until the mixture is light and fluffy, about 1 minute.
Stir in a few drops of the green food coloring.
Place the frosting in a piping bag with a large straight piping tip.
Pipe the frosting onto the cookies and use a knife to smooth the top of the frosting.
Top the cookies with the sprinkles.
Notes
You could also cut these into shapes using other cookie cutters rather than sticking with the round shape.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
You can adjust the color of the frosting depending on how many drops of food coloring you add. Start with one or two and tint it as light or dark as you’d like.