Description
These decorated sugar cookies feature a soft, no-chill dough paired with a rich buttercream frosting, ideal for creative decorating. They bake quickly to a delicate golden edge and are perfect for holidays, celebrations, or any time you want a sweet, festive treat.
Ingredients
For the Cookies:
- 1 cup (2 sticks) Challenge unsalted butter, softened
- 1 ¼ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- Pinch of salt
For the Frosting:
- 1 ½ cups (3 sticks) Challenge unsalted butter, room temperature
- 5 cups confectioners’ sugar, sifted
- 1 ½ teaspoons vanilla extract
- 2-3 tablespoons milk or heavy cream
Instructions
- Preheat and Prepare: Preheat your oven to 375°F and line cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a stand mixer bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which usually takes a few minutes.
- Add Eggs and Vanilla: Mix in the eggs one at a time along with the vanilla extract, beating until fully combined to incorporate moisture and flavor.
- Incorporate Dry Ingredients: Gradually add the flour and a pinch of salt, stirring gently until just combined so you don’t overwork the dough.
- Shape and Cut Cookies: Turn the dough onto a lightly floured surface, form it into a disk, and roll out to about 1/8 to 1/4 inch thick. Use floured cookie cutters to cut out shapes and place them on the prepared baking sheets.
- Bake: Bake the cookies for 10-12 minutes or until the edges are just turning golden. Remove from the oven and transfer cookies to a cooling rack to cool completely before frosting.
- Prepare Frosting: In a clean bowl, beat the room temperature butter on medium-high speed for about 6 minutes until creamy. Slowly add the sifted confectioners’ sugar on low speed until it’s fully incorporated.
- Add Vanilla and Milk: Mix in vanilla extract and 2 tablespoons of milk or heavy cream. Adjust with up to 1 additional tablespoon of liquid to achieve a smooth, spreadable consistency.
- Final Whip: Increase mixer speed to high and beat the frosting until light, fluffy, and smooth, about 5 more minutes.
- Decorate: Optionally tint frosting with gel food colors and spread or pipe onto cooled cookies for beautiful decorated sugar cookies.
Notes
- Do not overmix the dough to keep cookies tender.
- Chilling the dough is not necessary, which speeds up preparation.
- Parchment paper helps prevent sticking and makes clean-up easy.
- Use gel-based food coloring for vibrant frosting colors without altering consistency.
- Store frosted cookies in an airtight container to maintain freshness.
