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Frosted Sugar Cookies #SundaySupper


  • Total Time: 27 minutes
  • Yield: 12 cookies 1x

Ingredients

Scale

Cookies

  • 2 ¼ cups all-purpose flour
  • ¼ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon cream of tartar
  • 1 stick unsalted butter, room temperature
  • ½ cup + 2 tablespoons granulated sugar, plus more for shaping
  • ¼ cup + 2 tablespoons confectioners’ sugar
  • ¼ cup + 2 tablespoons olive oil
  • 1 tablespoon vanilla bean paste
  • 1 large egg

Frosting

  • 1 stick unsalted butter, room temperature
  • 4 ounces cream cheese
  • 3 cups confectioners’ sugar
  • 1 tablespoon vanilla bean paste
  • Sprinkles, for topping

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  2. In a large bowl, cream butter and sugars until light and fluffy. This is really easy to do by hand, but a hand or stand mixer would work too. Add oil, vanilla bean paste, and egg and mix until well combined. Add flour, salt, baking soda, and cream of tartar. Mix until a thick, well combined dough forms.
  3. Divide the dough into quarters and divide each quarter into three roughly equal pieces. Take each piece, shape it into a ball, and place it on the tray. Arrange the balls as far apart as possible on the tray. Take a bit of the sugar for pressing the cookies and sprinkle it on each ball. Then press the cookie until it is about ½ inch thick.
  4. Bake flattened cookies for 12 minutes. No matter what they look like take them out of the oven. I learned this lesson the hard way. Cool cookies completely on tray.
  5. Once cookies are cool, make the frosting. Beat butter and cream cheese using a hand of stand mixer until light and fluffy. Slowly add confectioners’ sugar. Once it is all added, pour in the vanilla bean paste. If the frosting is too thick, add some cream or milk. If it is too thin, add some more sugar.
  6. Spread a heaping tablespoon of frosting on each cookie. Top with sprinkles. Serve immediately or store cookies in an airtight container in the refrigerator for up to 3 days. Cookies may also be frozen, individually wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature about an hour.

Notes

Cookies adapted from The Faux Martha

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes