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Rolled Sugar Cookies with Decorative Icing and Buttercream Frosting Recipe

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3.9 from 22 reviews

  • Author: Amina
  • 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

  1. 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.
  2. 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.
  3. Incorporate Flour: Add the all-purpose flour and mix on low speed until a cohesive dough forms.
  4. Test Dough Consistency: Press the dough with your finger; if it leaves an imprint without sticking to your finger, it’s ready to roll.
  5. 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.
  6. Cut Cookie Shapes: Use floured cookie cutters to cut desired shapes and place them on baking sheets lined with parchment paper or silicone mats.
  7. Chill Dough if Needed: If the dough becomes soft or warm, place the cutouts in the refrigerator for 15 minutes before baking.
  8. 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.
  9. Cool Cookies: Transfer the cookies to a wire rack and allow them to cool completely before decorating.
  10. 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.
  11. 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.
  12. 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.
  13. Add Decorations: Add sprinkles or colored sugar before the icing sets.
  14. Dry Iced Cookies: Let cookies dry for 6 to 8 hours before stacking or storing to prevent smudging.
  15. 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.
  16. 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.
  17. Color Buttercream: If tinting, divide the frosting and add gel food coloring as desired for decorating details like eyes, mouth, or scarves.
  18. Decorate with Buttercream: Frost cookies as desired using a piping bag set up as described. Add any candies, sprinkles, or glitter for extra decoration.
  19. 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

Find it online: https://aminabakes.com/rolled-sugar-cookies-with-decorative-icing-and-buttercream-frosting-recipe/