Best Cut Out Sugar Cookies with Spreadable Frosting
Easy to make, soft and tender, hold their shape beautifully, and most importantly, taste delicious. We love them best paired with a spreadable frosting that has the slightest tang and is equally easy to work with.
Equipment
Ingredients
For the Cookies:
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract can substitute an extra teaspoon of vanilla
- 2 and 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon table salt
For the Frosting:
- 6 Tablespoons butter at room temperature
- 2 ounces cream cheese at room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons milk any kind
- pinch salt
- gel food coloring optional
Instructions
- To make the sugar cookie dough, cream together the butter and sugar in a large bowl with an electric mixer. Add the eggs, vanilla extract, and almond extract. Beat on medium-high until well-combined, scraping down the bowl if needed.1 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon almond extract
- Add the flour, baking powder, and salt. Beat on medium speed until an even dough forms.2 and 3/4 cup all-purpose flour, 3/4 teaspoon baking powder, 1/2 teaspoon table salt
- Divide the dough into two portions, shape each into a disc, and wrap tightly in plastic wrap. Chill dough in the refrigerator for at least 90 minutes, or overnight.
- When ready to bake, remove one disc from the fridge. Preheat the oven to 350 degrees F, and line large baking sheets with parchment paper or silicone liners.
- Unwrap and place the dough disc on a well-floured surface. Roll it out to between 1/4” and 1/2” thick. (The thicker the dough the softer, but fewer, the cookies.)
- Use cookie cutters to cut out shapes and place them about 1” apart on the prepared cookie sheets. Re-roll the scraps and repeat with the other disc until all the dough is used. (It can help to place scraps back in the fridge briefly while you start with the other disc, so none of the dough ever completely comes to room temperature.)
- Bake cookies for 9-10 minutes, until the cookies are just set and very lightly golden around the bottom edges. Let rest for 5-10 minutes before transferring to a wire rack to cool completely.
- To make the frosting, beat the 6 Tablespoons butter together with the cream cheese using an electric mixer. Add 2 cups of the powdered sugar, followed by the vanilla extract, milk, and salt, beating on medium speed after each addition.6 Tablespoons butter, 2 ounces cream cheese, 3 cups powdered sugar, 1 teaspoon vanilla extract, 2 Tablespoons milk, pinch salt
- Add the final cup of powdered sugar, then increase speed to medium-high until the frosting has a fluffy, whipped consistency. (Add a few more drops of milk if needed to thin it out, or a bit more powdered sugar to thicken it up.)
- If adding color, separate the frosting out into individual bowls and stir in just a drop or two at a time until you get the desired hue.gel food coloring
- Use a knife or offset spatula to spread frosting on cooled cookies, and add sprinkles if desired. Store at room temperature or in the fridge, tightly-wrapped, for up to 5 days.
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Notes
- Storing/Stacking: This frosting will develop a light crust but never fully harden, unless you add a lot of extra powdered sugar. In my experience, you can mostly stack the frosted cookies but might get a small smudge of frosting on the bottom of the top layer(s). If presentation is crucial, store in a single layer or separate layers with waxed or parchment paper.
- Recipe: Cookies adapted lightly from Joy Food Sunshine; frosting original.