If you’re looking for a festive, fun, and utterly delicious treat to impress your friends and family, look no further than this Rolled Sugar Cookies with Decorative Icing and Buttercream Frosting Recipe. These cookies bring together perfectly tender, buttery sugar cookies with the joyful creativity of colorful icing and luscious buttercream. Whether you enjoy simple classic shapes or love to go wild with vibrant decorations and sprinkles, this recipe is your ticket to sweet success and endless smiles.
Ingredients You’ll Need
Every amazing recipe starts with reliable, straightforward ingredients, and this one is no exception. Each element plays a key role, from adding the perfect buttery richness to the right sweetness and ensuring smooth, spreadable frostings that you can decorate just the way you like.
- Unsalted butter (cool and softened): The base of the cookie dough and buttercream frosting, providing richness and a tender crumb.
- Domino granulated sugar: Sweetens the dough perfectly without overpowering the buttery flavor.
- Salt: Enhances all the flavors and balances sweetness just right.
- Large cold eggs: Bind the dough and give structure to the cookies.
- Vanilla extract: Adds warmth and depth to both dough and frostings.
- All-purpose flour: The essential dry ingredient forming the body of the cookies.
- Domino powdered sugar: Crucial for smooth, sweet icing and the silky buttercream frosting.
- Whole milk: Controls the consistency of the icing for easy spreading or flooding.
- Light corn syrup: Adds shine and firmness to the decorative icing, helping it set beautifully.
- Almond extract: A subtle flavor boost for the icing, adding complexity.
- Gel food coloring: Bring your designs to life with vibrant, customizable hues.
- Wilton sprinkles or colored sugars (optional): For that extra touch of sparkle and fun on top.
- Heavy whipping cream: Adjusts the buttercream frosting’s texture to your liking—soft and spreadable or thick and pipe-ready.
How to Make Rolled Sugar Cookies with Decorative Icing and Buttercream Frosting Recipe
Step 1: Make the Sugar Cookie Dough
Start by beating the cool butter, sugar, and salt on low speed just until they come together—this keeps the dough dense and tender by avoiding trapped air. Then, add cold eggs and vanilla, mixing gently until combined. Incorporate the flour on low speed until the dough forms a smooth mass. You’ll want it firm enough to hold an imprint without being sticky, so give it a gentle press test before rolling.
Step 2: Roll and Cut the Dough
Divide the dough in half for easier handling, then lightly flour your surface and rolling pin. Roll the dough about 3/8 inch thick—that’s the sweet spot for a cookie that’s not too thin or thick. Use your favorite floured cookie cutters to create shapes and lay them on parchment-lined baking sheets. If the dough softens or warms too much, pop it in the fridge for 15 minutes to chill before baking.
Step 3: Bake Your Cookies
Preheat the oven to 325°F and bake the cookies for 10 to 14 minutes depending on their size. The goal is a set cookie with delicate pale edges, so watch carefully to avoid overbaking. After baking, let the cookies rest on the baking sheet for a few minutes to firm up slightly before transferring them to a wire rack to cool completely.
Step 4: Mix the Decorative Sugar Cookie Icing
Combine powdered sugar with ¼ cup of milk, stirring until completely smooth. Add corn syrup and almond extract for that signature shine and flavor, thinning with more milk by tablespoons if needed to get a pourable but not runny consistency. Mix well for at least five minutes for a perfectly smooth texture. Then add gel food coloring to create whatever gorgeous shades inspire you for decorating.
Step 5: Decorate with Sugar Cookie Icing
Use thicker icing for delicate outlining or borders and thinner for flooding large areas smoothly. A neat trick: set your piping bag inside a tall glass and fold the top over the rim to avoid mess while filling. Add sprinkles or colored sugar before the icing sets for festive touches. Let the finished cookies dry for 6 to 8 hours before stacking to keep designs pristine.
Step 6: Make the Vanilla Buttercream Frosting (Optional)
Beat softened butter until light and fluffy, then stir in powdered sugar gradually until smooth and creamy. Add vanilla and a pinch of salt to balance sweetness. Mix in heavy cream until the frosting meets your preferred spreadability, adjusting sugar or cream as needed for firmness or softness. Tint portions with gel colors if you want to add pops of character to your creations.
Step 7: Decorate with Buttercream Frosting
Using the piping bag method again, frost the cooled cookies as you wish. Incorporate candies, sprinkles, or edible glitter to take your Rolled Sugar Cookies with Decorative Icing and Buttercream Frosting Recipe to the next level of fun and flavor. Allow 6 to 8 hours of drying time to firm the frosting before packaging or serving.
How to Serve Rolled Sugar Cookies with Decorative Icing and Buttercream Frosting Recipe
Garnishes
Garnishing is where you can really make these cookies feel special. Fresh edible flowers, a dusting of powdered sugar, or a sprinkle of colored sugars add visual appeal and texture contrast. Mini chocolate chips or crushed nuts can offer unexpected crunch that complements the sweet frostings beautifully.
Side Dishes
These sugar cookies shine alongside warm beverages like chai tea, hot chocolate, or a classic cup of coffee. Pairing with fresh fruit salad or a scoop of vanilla ice cream makes a delightful, balanced dessert combo that’s sure to please everyone around the table.
Creative Ways to Present
Presentation is half the joy when sharing these cookies! Arrange them on a tiered cake stand or wrapped individually tied with colorful ribbons for gifting. Using cookie platters shaped by theme or occasion adds excitement—imagine a holiday wreath platter or birthday-themed shapes that double as festive decorations.
Make Ahead and Storage
Storing Leftovers
Store your decorated Rolled Sugar Cookies with Decorative Icing and Buttercream Frosting Recipe in an airtight container at room temperature. Layer parchment paper between cookies to prevent sticking or smudging of icing. They will stay fresh and delicious up to one week, making them a perfect make-ahead treat.
Freezing
You can freeze uniced cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container once firm. Decorated cookies freeze best when fully dried and can be stored individually wrapped in plastic wrap and tin foil. Thaw at room temperature gently to keep icing intact and fresh-tasting.
Reheating
Since these are sweet treats best enjoyed fresh or at room temperature, reheating isn’t necessary. However, if you like your cookies warm, pop them in a preheated 300°F oven for a few minutes without icing or just warm a cookie alongside your cup of coffee for that cozy experience.
FAQs
Can I use room temperature butter instead of cool butter?
For this recipe, cool or cold butter helps keep the dough firm and prevents spreading during baking, which is key for those crisp, well-defined shapes. Room temperature butter will make the dough softer and might result in flatter cookies.
Is it necessary to chill the dough before cutting?
While not always mandatory, chilling the dough ensures it’s easier to handle and keeps the cutouts from losing their shape while baking. If your dough starts to soften while working, a quick 15-minute chill in the fridge is a game-changer.
Can I substitute almond extract in the icing?
Absolutely! Almond extract adds a lovely depth but you can swap it for more vanilla or other flavorings like lemon or peppermint to customize your icing flavor profile.
How long do decorated sugar cookies last?
When stored properly in an airtight container, your decorated cookies with this Rolled Sugar Cookies with Decorative Icing and Buttercream Frosting Recipe can last up to a week. Beyond that, they might start to lose their freshness and texture.
What’s the best way to color buttercream without it getting too runny?
Gel food coloring is your best bet because it adds vibrant color without thinning out the frosting. Add color gradually and mix well to ensure the perfect consistency for piping and spreading.
Final Thoughts
I can’t recommend this Rolled Sugar Cookies with Decorative Icing and Buttercream Frosting Recipe enough for anyone who loves baking that combines classic comfort with creative expression. It’s simple, fun, and adaptable for all occasions. Whip up a batch and let your imagination run wild—these cookies are sure to become a sweet tradition in your kitchen!
Print
Rolled Sugar Cookies with Decorative Icing and Buttercream Frosting Recipe
- Total Time: 37 minutes
- Yield: 24 servings
Description
These rolled sugar cookies are a delightful classic treat perfect for any occasion. Featuring a tender, buttery cookie base with a smooth, shiny sugar cookie icing, they can be beautifully decorated with gel food coloring and sprinkles to suit any theme or celebration. The recipe includes detailed steps for making the dough, rolling and cutting the cookies, baking to the perfect texture, and preparing both a smooth sugar cookie icing and an optional vanilla buttercream frosting for decorating. These cookies stay fresh and visually appealing when dried properly before stacking or storing.
Ingredients
Cookie Dough
- 1 cup unsalted butter, cool (not room temperature)
- 1 cup Domino granulated sugar
- ½ teaspoon salt
- 2 large eggs, cold
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
Sugar Cookie Icing
- 2 cups Domino powdered sugar
- ¼ to ½ cup whole milk (add more for thinner icing)
- 1 tablespoon light corn syrup
- ½ teaspoon almond extract
- Gel food coloring (any colors you like)
- Wilton sprinkles or colored sugars (optional)
Vanilla Buttercream Frosting (Optional)
- ½ cup unsalted butter, softened
- 2 cups Domino powdered sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- Pinch of salt
- 1 to 2 tablespoons heavy whipping cream (to desired consistency)
Instructions
- Make the Sugar Cookie Dough: In a mixing bowl, beat together the cool unsalted butter, granulated sugar, and salt on low speed just until combined. Avoid incorporating air to ensure a tender dough.
- Add Eggs and Vanilla: Add the cold eggs and vanilla extract to the bowl. Mix on low speed until the ingredients are fully incorporated, scraping down the bowl as needed to ensure an even mixture.
- Incorporate Flour: Add the all-purpose flour and mix on low speed until a cohesive dough forms.
- Test Dough Consistency: Press the dough with your finger; if it leaves an imprint without sticking to your finger, it’s ready to roll.
- Roll Out Dough: Divide the dough in half. Lightly flour your work surface and rolling pin, then roll each portion to about 3/8 inch thickness.
- Cut Cookie Shapes: Use floured cookie cutters to cut desired shapes and place them on baking sheets lined with parchment paper or silicone mats.
- Chill Dough if Needed: If the dough becomes soft or warm, place the cutouts in the refrigerator for 15 minutes before baking.
- Bake Cookies: Preheat your oven to 325°F. Bake the cookies for 10 to 14 minutes depending on size. Do not overbake; cookies should look set with pale edges. Let cookies rest on the baking sheet for 2 to 4 minutes before transferring.
- Cool Cookies: Transfer the cookies to a wire rack and allow them to cool completely before decorating.
- Make Sugar Cookie Icing: In a bowl, combine powdered sugar with ¼ cup milk and mix until smooth. Add corn syrup and almond extract. Adjust consistency by adding more milk, 1 tablespoon at a time, until the icing is pourable but not runny. Mix for 5 minutes until smooth and shiny.
- Tint and Decorate Icing: Add gel food coloring to your icing and decorate the cookies as desired. Use thicker icing for outlines and thinner icing for flooding.
- Use Piping Bag Tips: To avoid mess, set a piping bag in a tall glass with the tip in place and fold the top over the rim before filling. Keep unused icing covered.
- Add Decorations: Add sprinkles or colored sugar before the icing sets.
- Dry Iced Cookies: Let cookies dry for 6 to 8 hours before stacking or storing to prevent smudging.
- Optional Buttercream Frosting Preparation: Beat softened butter on medium speed until light and smooth, about 3 minutes. Add powdered sugar ½ cup at a time, mixing well after each addition.
- Add Flavor and Adjust Consistency: Mix in vanilla extract and salt. Add heavy cream until desired spreading consistency is reached. Adjust firmness by adding more powdered sugar or soften with more cream as needed.
- Color Buttercream: If tinting, divide the frosting and add gel food coloring as desired for decorating details like eyes, mouth, or scarves.
- Decorate with Buttercream: Frost cookies as desired using a piping bag set up as described. Add any candies, sprinkles, or glitter for extra decoration.
- Dry Buttercream Frosted Cookies: Let cookies dry for 6 to 8 hours before stacking or storing to preserve decorations.
Notes
- Do not overbake the cookies; they should have pale edges and be just set.
- Keep the butter for the dough cool to avoid incorporating air for a tender texture.
- Chill cut dough if it becomes too soft or warm before baking to maintain shape.
- Mix icing thoroughly to achieve a smooth and shiny finish.
- Use thicker icing for outlining and thinner icing for flooding areas for best decorating results.
- Allow decorated cookies to dry completely (6-8 hours) to prevent smudging when stacking or storing.
- Use a piping bag held in a tall glass to fill frosting easily and avoid mess.
- Both sugar cookie icing and buttercream frosting yield excellent finishes, but buttercream is optional and ideal for a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
