Enjoy our easy small batch Sugar Cookies recipe, yielding six soft, lofthouse-style treats with luscious buttercream frosting. Easy one-bowl baking for perfectly buttery and melt-in-your-mouth cookies!
Prep Time10 minutesmins
Cook Time10 minutesmins
Chill1 hourhr
Total Time1 hourhr20 minutesmins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: buttercream frosting, cookie, frosted sugar cookies, lofthouse cookies, small batch cookies, soft frosted sugar cookies, soft sugar cookies, sugar cookies, sugar cookies with buttercream frosting
2 to 3 tablespoonsmilk, begin with 2 tablespoons of milk to achieve the desired frosting consistency. If you prefer a thinner frosting, simply add more milk. Alternatively, you can use cream for a creamier texture.
Line a baking sheet with parchment paper or a silicone baking mat.
Begin by whisking together the all-purpose flour, baking powder, and salt in a medium-sized bowl. Set this bowl aside for later use.
In another medium-sized bowl, use an electric mixer to combine the softened butter and granulated sugar for approximately 2 minutes. Beat in the vanilla extract and the egg until well incorporated.
With the mixer on low speed, gradually introduce the dry ingredients to the wet mixture. Mix only until the ingredients are fully combined. Cover the dough and let it chill in the refrigerator for 45 minutes.
Preheat your oven to 350 degrees F (177 degrees C). Take a quarter cup of the chilled dough and roll it into a ball. Place the dough ball on a baking sheet and gently flatten it using your fingers or a spatula. Repeat this process with the remaining dough, ensuring you space the cookies at least 2 inches apart.
After the oven has preheated, bake the cookies for 8-10 minutes until they are just set. After baking, allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a cookie rack to cool completely.
Make the frosting
In a medium sized bowl, whisk together powdered sugar, butter, vanilla, and milk until you achieve a smooth consistency. If needed, add additional milk, 1 teaspoon at a time, until you reach your desired texture.
If you wish to add color to your frosting, simply incorporate 3 to 4 drops of food coloring. To complete your cookies, use a knife, offset spatula, or spoon to generously frost the cooled cookies. For an extra touch of charm, consider adding sprinkles as a delightful topping.
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Notes
Expert Tips
Softened Butter: For this sugar cookie recipe, use softened butter, not cold butter. Softened butter should still feel cool to the touch, but when you press your finger into it, your finger will leave an indentation. The best way to achieve this is to leave the butter on the kitchen counter for about 30 minutes before using it. If you need to soften it quickly, microwave the cold butter for 10 to 15 seconds. Be cautious and watch closely to prevent any melting.
Proper Flour Measurement: Ensure precise flour measurement by employing the spoon and level method. To measure flour correctly, scoop it with a spoon into a dry measuring cup, slightly overfilling it. Then, use the back of a knife or another straight-edged utensil to level the flour across the cup. Avoid scooping, as it compacts the flour and may lead to using more than the recipe specifies.
Chill the Dough: The secret to achieving exceptional sugar cookies is to refrigerate the cookie dough before baking. Chilling the dough solidifies the fat. During baking, this solidified fat (butter) takes longer to melt, resulting in cookies that don’t spread out excessively and maintain their ideal shape.
Precision Baking: Keep a close eye on your cookies in the oven; they should just be set and not overly browned.