Small-batch Frosted Sugar Cookies
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.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Handheld electric mixer (Optional but helpful)
- 3/4 cup + 2 tablespoons (105g) all-purpose flour (measured by weight or using the spoon and sweep method* )
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup (76g) unsalted butter (softened)
- 1/4 cup + 2 tablespoons (75g) granulated sugar
- 1 large egg white
- 1/2 teaspoon vanilla extract
- 1/3 cup (40g) powdered sugar (optional for rolling)
- 3 tablespoons (1.5oz) unsalted butter (softened)
- 3/4 cup (90g) powdered sugar (sifted)
- 1-2 teaspoons milk or cream (divided)
- 1/4 teaspoon vanilla extract
- Pinch of salt
- Food coloring (optional)
- Sprinkles (Optional)
Instructions
- 1
Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- 2
In a small bowl, whisk together flour, baking powder, and salt.
- 3
In a medium bowl, combine butter and sugar and then cream them together until light and fluffy, 1 to 2 minutes. Add egg white and vanilla extract and beat until well-combined.
- 4
Add flour mixture and beat until mixed. Dough will be fairly soft and sticky.
- 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.
- 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.
- 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.
- 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.
- 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.
- 10
Use a knife or offset spatula to swirl frosting onto the cooled cookies. Top immediately with sprinkles and enjoy.