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These frosted sugar cake cookies are a perfect way to bring a touch of sweetness and charm to any celebration. Soft and buttery, each cookie carries a delicate hint of almond and vanilla that makes every bite feel special. Topped with smooth pink frosting and bright rainbow sprinkles, they evoke cozy holiday memories and festive family baking sessions.
I first baked these during a family gettogether, and they quickly became the star of our dessert table. Now they are the cookie everyone asks me to bring to holiday parties.
Ingredients
- Allpurpose flour: 2 and a half cups to provide structure for tender cookies look for unbleached flour for the best texture
- Baking powder: 1 teaspoon to help the cookies rise gently without becoming cakey
- Salt: half a teaspoon to balance sweetness and enhance flavor
- Unsalted butter: 1 cup softened for a rich buttery base choose high quality unsalted butter for best taste
- Granulated sugar: 1 cup to add sweetness and crispness to edges
- Large egg: 1 for binding the dough and contributing to softness
- Vanilla extract: 2 teaspoons for a warm aromatic flavor pure vanilla extract is recommended for depth
- Almond extract: quarter teaspoon for a distinct nutty note that makes these cookies special use sparingly as it is strong
- Powdered sugar: 2 cups to create a smooth creamy frosting
- Whole milk: 3 tablespoons or as needed to adjust frosting consistency
- Vanilla extract for frosting: half a teaspoon for the frosting to complement the cookie flavor
- Pink food coloring: for festive vibrant frosting add gradually until you reach your preferred shade
- Rainbow sprinkles: to top adding a fun colorful touch to each cookie
Instructions
- Prepare the Dry Ingredients:
- Whisk together the Allpurpose flour, baking powder, and salt in a medium bowl until evenly mixed. This ensures a uniform rise and flavor throughout the cookies. Set aside.
- Cream Butter and Sugar:
- In a larger bowl, cream the softened unsalted butter and granulated sugar with a stand mixer or hand mixer on medium speed. Continue for three to four minutes until the mixture is pale, fluffy, and airy. This step is critical to achieving a tender texture.
- Combine Wet and Dry Mixtures:
- Add the egg, vanilla extract, and almond extract to the creamed butter mixture, mixing well until everything is fully combined. Gradually fold in the dry ingredients. Stir until just combined careful not to overmix which can make the cookies tough.
- Bake the Cookies:
- Preheat your oven to three hundred fifty degrees Fahrenheit or one hundred seventyfive degrees Celsius. Shape cookie dough into even sized balls and slightly flatten them on a baking sheet lined with parchment paper to ensure even cooking. Bake for nine to eleven minutes stopping as soon as the edges turn a light golden color. Cool completely before frosting.
- Make the Pink Frosting:
- In a clean bowl, whisk together powdered sugar, whole milk, and vanilla extract until smooth and creamy. Adjust by adding milk slowly to reach the ideal spreading consistency. Add pink food coloring little by little, mixing well until the frosting is your preferred shade.
- Frost and Decorate:
- Spread each cooled cookie gently with the pink frosting. Immediately add rainbow sprinkles so they stick well before the frosting sets. Let the frosting firm up before serving to avoid smudging.
Almond extract is my favorite ingredient here because it transforms the everyday sugar cookie into something a bit more special and memorable. I recall decorating these with my family on chilly winter evenings, the pink frosting and sprinkles brightening up those moments wonderfully.
Storage Tips
Store cookies in an airtight container at room temperature for up to five days to maintain softness. Keeping them in a single layer or separated by parchment paper prevents sticking. Frosted cookies last best if consumed within two days as the frosting can dry out over time. Unfrosted cookies freeze well for up to three months. Thaw completely before frosting for the freshest taste and texture.
Ingredient Substitutions
Butter can be replaced with solid coconut oil to make these dairy free while keeping the cookies soft with a slight tropical note. If almond extract is not preferred, lemon extract makes a bright fresh substitute that adds a lovely zing. Instead of artificial pink food coloring, use natural beet juice for a subtle earthy sweetness and vibrant color.
Serving Suggestions
Add freshly grated lemon or orange zest to the dough or frosting to brighten up the flavor and add a citrusy twist. Pair these cookies with a cup of rich espresso or a chilled glass of sparkling rosé for a delightful dessert experience. Use seasonal sprinkles or decorating themes for holidays like Valentine’s Day, Easter, or Christmas to make them even more festive and personalized.
These frosted sugar cake cookies are perfect for celebrations and easy to make ahead. Enjoy sharing them with family.
Common Questions About Recipes
- → Why do my cookies turn out flat?
Flat cookies are often due to too little flour or overly melted butter. Measuring accurately and chilling the dough before baking helps maintain shape and fluffiness.
- → How can I tell when the cookies are done?
Look for lightly golden edges while the centers may remain slightly soft. The cookies firm up as they cool.
- → What causes frosting to be too thin or runny?
Thin frosting usually means not enough powdered sugar. Gradually add more powdered sugar until the desired thickness is reached.
- → Can these cookies be frozen?
Yes, unfrosted cookies freeze well. Thaw at room temperature and frost just before enjoying to preserve freshness.
- → How can I achieve even frosting coverage?
Use an offset spatula or a piping bag with a flat nozzle tip for smooth, mess-free frosting application.
- → What are good ingredient substitutions?
Try coconut oil instead of butter for a subtle tropical note or lemon extract to add a fresh citrus twist to the flavor.