Frosted Sugar Cake Cookies (Printer-Friendly)
Buttery sugar cake cookies with smooth pink frosting and colorful sprinkles, flavored with vanilla and almond extracts.
# List of Ingredients:
→ Cookie Dough
01 -
2 1/2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon salt
04 -
1 cup unsalted butter, softened
05 -
1 cup granulated sugar
06 -
1 large egg
07 -
2 teaspoons vanilla extract
08 -
1/4 teaspoon almond extract
→ Frosting
09 -
2 cups powdered sugar
10 -
3 tablespoons whole milk
11 -
1/2 teaspoon vanilla extract
12 -
Pink food coloring, as needed
13 -
Rainbow sprinkles, for decoration
# Preparation Steps:
01 -
In a medium bowl, whisk together all-purpose flour, baking powder, and salt until evenly combined; set aside.
02 -
Using a stand or hand mixer, cream the softened unsalted butter with granulated sugar until pale and fluffy, about 3 to 4 minutes.
03 -
Add the egg, vanilla extract, and almond extract to the creamed butter mixture; mix until fully incorporated.
04 -
Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overmixing.
05 -
Preheat the oven to 350°F (175°C). Form dough into even-sized rounded balls and place them on a parchment-lined baking sheet, pressing lightly.
06 -
Bake for 9 to 11 minutes or until edges begin to turn lightly golden. Remove from oven and allow cookies to cool completely before frosting.
07 -
Whisk powdered sugar, whole milk, and vanilla extract together until smooth and creamy. Adjust milk quantity to desired texture and gradually add pink food coloring until preferred shade is achieved.
08 -
Spread the pink frosting evenly over cooled cookies and immediately sprinkle with rainbow sprinkles. Allow frosting to set before serving.
# Additional Suggestions:
01 -
Chill dough for 30 minutes prior to baking to reduce spreading and promote a uniform, fluffy texture.
02 -
Use an offset spatula or piping bag with a flat nozzle tip for a smooth and controlled frosting application.