Sugar Cookies Frosting Recipes

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SUGAR COOKIE FROSTING RECIPE



Sugar Cookie Frosting Recipe image

This homemade Sugar Cookie Frosting is better than all the rest! With a hint of almond extract, this creamy frosting is the perfect compliment for any sugar cookie recipe.

Provided by Lil' Luna

Categories     Dessert

Time 5m

Number Of Ingredients 6

1/3 cup butter (softened)
4 1/2 cups powdered sugar
1/4 cup milk
1/2 tsp vanilla extract
1/2 tsp almond extract
food coloring

Steps:

  • Mix all the ingredients with a hand mixer. Add more milk until it's the consistency you desire. You can also add food coloring if you like.
  • Spread on top of cookies with a knife or using a piping bag. Top it with some delicious jimmy sprinkles, and enjoy!!

Nutrition Facts : Calories 538 kcal, Carbohydrate 108 g, Protein 1 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 34 mg, Sodium 116 mg, Sugar 106 g, ServingSize 1 serving

SUGAR COOKIE ICING



Sugar Cookie Icing image

This recipe is quick, easy, dries hard and shiny and tastes good too. I originally got if from Allrecipes.

Provided by Junebug

Categories     Dessert

Time 15m

Yield 12-24 cookies

Number Of Ingredients 5

1 cup powdered sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon vanilla extract or 1/4 teaspoon almond extract
food coloring

Steps:

  • Stir the powdered sugar and the milk until smooth.
  • Beat in corn syrup and vanilla until icing is smooth and glossy.
  • If it's too thick, add more corn syrup.
  • Divide icing into separate bowls and stir in food coloring as desired.
  • You can dip the cookies, paint them with a paint brush or spread them using a knife or the back of a spoon.

Nutrition Facts : Calories 43.1, Cholesterol 0.1, Sodium 1.4, Carbohydrate 11, Sugar 10.1

SUGAR COOKIE FROSTING



Sugar Cookie Frosting image

The best homemade Sugar Cookie Frosting. Creamy frosting made in minutes to spread or pipe, that hardens too, so you can stack your cookies. And it tastes amazing!

Provided by Amy

Categories     Dessert

Time 5m

Number Of Ingredients 9

3 tablespoons butter (, softened)
3 tablespoons vegetable shortening
4 1/2 cups powdered sugar
1/4 to 1/2 cup whole milk ((see note))
1/2 teaspoon vanilla
1/4 teaspoon almond extract
Food gel coloring (, optional)
Sprinkles (, optional)
Plain cooled sugar cookies (, for decorating)

Steps:

  • In a medium bowl, combine the butter, shortening, powdered sugar, 1/4 cup milk, the vanilla extract and almond extract with an electric hand mixer. Add a bit more milk at a time, if needed, until it's the desired consistency - it should be thick, but spreadable.
  • If coloring the frosting with different colors, divide into bowls and color as desired at this point.
  • Spread on top of cookies with a dull knife or transfer to a piping bag.
  • Top with sprinkles , if desired (they need to be added right away before the frosting sets.)

Nutrition Facts : Calories 71 kcal, Carbohydrate 14 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 3 mg, Sodium 9 mg, Sugar 13 g, ServingSize 1 serving

SUGAR COOKIE FROSTING



Sugar Cookie Frosting image

This creamy and delicious frosting is the perfect topping for sugar cookies.

Provided by Allison - Celebrating Sweets

Categories     Dessert

Time 10m

Number Of Ingredients 6

1 cup unsalted butter (softened to cool room temp (still cool to the touch))
3 cups powdered sugar* (sifted if lumpy)
1 tablespoon half and half or milk* (plus more as needed)
1 ¾ teaspoons pure vanilla extract
¼ teaspoon almond extract
pinch salt

Steps:

  • Using a hand mixer, or stand mixer fitted with the paddle attachment, beat butter and half of the powdered sugar until well-combined (starting out the mixer low and increasing to medium-high). Slowly add the remaining powdered sugar (while beating), followed by extracts, pinch of salt, and 1 tablespoon milk. Continue to add more milk, a little bit at a time, until you get a creamy spreadable frosting. If desired, you can add food coloring at this point.
  • Turn the mixer to medium-high and beat well. Depending on how thick you want the frosting, you can easily adjust the consistency by adding more powdered sugar (to thicken) or more milk (to thin).
  • Use a piping bag, small knife, or spreader to add the frosting to baked and cooled sugar cookies. Immediately top with sprinkles, if using.
  • Prepare the frosting above adding extra powdered sugar and milk (see note).
  • Working with half of the frosting at a time: Place frosting in a wide shallow bowl and microwave for 15-20 seconds. Stir really well. The frosting should be melty and thin. Microwave for a few more seconds, and add a splash of milk, if necessary, to get it thin enough.
  • Working quickly, dip each sugar cookie face down into the frosting. Move the cookie around a bit, then flip it over and jiggle it back and forth to get the frosting to settle into an even layer. Top with sprinkles, if using, then set aside to allow the frosting to set.
  • Note: The frosting will firm up as it cools, so you might need to microwave it again to thin it out. Once you have used the first half of the frosting, proceed with microwaving the second half.

Nutrition Facts : Calories 153 kcal, Carbohydrate 18 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 2 mg, Sugar 18 g, ServingSize 1 serving

SUGAR COOKIE ICING



Sugar Cookie Icing image

This icing dries hard and shiny and the colors stay bright. Choose as many different food colorings as you desire.

Provided by JBS BOX

Categories     Desserts     Frostings and Icings     Cookie Frosting

Yield 12

Number Of Ingredients 5

1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
¼ teaspoon almond extract
assorted food coloring

Steps:

  • In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
  • Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Nutrition Facts : Calories 42.4 calories, Carbohydrate 10.8 g, Sodium 0.8 mg, Sugar 10.1 g

SUGAR COOKIES WITH ROYAL ICING



Sugar Cookies with Royal Icing image

Upgrading your holiday cookie game has never been more delicious thanks to this classic sugar cookie and royal icing recipe. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 24 to 36 cookies and about 2 1/4 cups of icing

Number Of Ingredients 8

2 1/2 cups cake flour (not self-rising), plus more for dusting
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Royal icing, for decorating, recipe follows

Steps:

  • Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.)
  • Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2-to-4-inch cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing.
  • Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out.

SUGAR COOKIE ICING



Sugar Cookie Icing image

This sugar cookie icing is perfect for decorating cookies-it's easy to make, dries quickly and can be tinted different colors.

Provided by Stephanie Gallagher

Categories     Dessert

Time 5m

Yield 10

Number Of Ingredients 4

4 cups confectioners' sugar
2 tablespoons milk
1 teaspoon corn syrup
Optional: Food coloring

Steps:

  • Decorate the cookies and enjoy!

Nutrition Facts : Calories 46 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 11 g, Fat 0 g, ServingSize 1-2 cups icing, serves 10, UnsaturatedFat 0 g

SUGAR COOKIE FROSTING



Sugar Cookie Frosting image

Add food coloring to decorate your favorite sugar cookies.

Provided by Kathy Brandt

Categories     Desserts     Frostings and Icings     Cookie Frosting

Yield 48

Number Of Ingredients 5

4 cups confectioners' sugar
½ cup shortening
5 tablespoons milk
1 teaspoon vanilla extract
food coloring

Steps:

  • In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

Nutrition Facts : Calories 58.8 calories, Carbohydrate 10 g, Cholesterol 0.1 mg, Fat 2.2 g, Protein 0.1 g, SaturatedFat 0.6 g, Sodium 0.8 mg, Sugar 9.9 g

SUGAR COOKIE ICING



Sugar Cookie Icing image

This easy Sugar Cookie Icing recipe takes only minutes to make and it dries hard so you can stack or bag your beautifully decorated cookies!

Provided by Amy

Categories     Dessert

Time 5m

Number Of Ingredients 7

3 cups powdered sugar (, sifted)
3-4 tablespoons whole milk
1 1/2 tablespoons light corn syrup
1/2 teaspoon vanilla extract ((use clear vanilla extract if you need the icing to be bright white))
Pinch of salt ((optional depending on flavor preference))
Gel food coloring (, optional)
Plain cooled sugar cookies (, for decorating)

Steps:

  • Stir together the sugar, 3 tablespoons milk, corn syrup, and vanilla in a medium-sized bowl until combined.(If icing is too thick, add the remaining tablespoon of milk, until the icing is thick but pipeable. If it's too thin, add a little more powdered sugar until desired texture is reached. If you drizzle a little of the icing with a whisk, the ribbon of icing will hold for a few seconds before melting back into the icing. That is when you know it's the right consistency and is ready to use.)
  • If coloring the icing with different colors, divide into bowls and color as desired at this point.
  • Transfer icing to a piping bag with a piping tip (I use Wilton 5.)
  • Pipe icing onto cookies and decorate, as desired. (If using sanding sugar or sprinkles, they need to be added before the icing starts to set.)
  • Allow icing to completely harden at room temperature before enjoying (this can take anywhere from 3 hours to overnight depending on the consistency and thickness of your icing.)
  • NOTE: Don't miss all the coloring and decorating tips in the full article!
  • NOTE: This recipe makes enough to decorate 40, 3-inch cookies. Calories calculated are for the icing only and do not include cookies.

Nutrition Facts : Calories 38 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1 mg, Sugar 9 g, ServingSize 1 serving

GLOSSY SUGAR COOKIE ICING (THAT HARDENS)



Glossy Sugar Cookie Icing (that hardens) image

Glossy Sugar Cookie Icing (that hardens) is an easy icing for holiday sugar cookie decorating!

Provided by Angela

Categories     Christmas Cookies     Icing

Time 5m

Number Of Ingredients 5

2 c confectioners sugar
1 1/2 Tbsp light corn syrup
1 1/2 Tbsp milk or cold water ((more or less, as needed to reach desired consistency))
1/2 tsp almond extract ((or your desired clear extract flavoring))
gel food coloring ((optional, desired colors))

Steps:

  • In a medium bowl, sift confectioners sugar and then combine with light corn syrup, milk or water, and clear extract flavoring. Stir until smooth and the icing has reached your desired consistency.
  • For flooding and dipping, use a consistency that sticks well to your spoon and icing 'drops' off slowly.
  • For a light glaze that is somewhat transparent, use a consistency that runs off slowly from your spoon but also leaves a good clear coating on the spoon.
  • Cover with plastic wrap and refrigerate for up to 3 days.

Nutrition Facts : Calories 43 kcal, Carbohydrate 11 g, Fat 1 g, Sodium 1 mg, Sugar 11 g, ServingSize 1 serving

SOFT CUT-OUT SUGAR COOKIES



Soft Cut-Out Sugar Cookies image

With crisp edges, thick centers, and room for lots of decorating icing, I know you'll love these soft sugar cookies as much as I do. The number of cookies this recipe yields depends on the size of the cookie cutter you use. If you'd like to make dozens of cookies for a large crowd, double the recipe.

Provided by Sally

Categories     Cookies

Time 4h

Number Of Ingredients 9

2 and 1/4 cups (281g) all-purpose flour (spoon & leveled), plus more as needed for rolling and work surface
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1/4 or 1/2 teaspoon almond extract (optional, but makes the flavor outstanding)*
Royal Icing or Easy Glaze Icing

Steps:

  • Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  • In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
  • Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
  • Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
  • Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it's sticking to the bottom, run your hand under it to help remove it- see me do this in the video above. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough. (Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
  • Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
  • Decorate the cooled cookies with royal icing or easy glaze icing. Feel free to tint either icing with gel food coloring. See post above for recommended decorating tools. No need to cover the decorated cookies as you wait for the icing to set. If it's helpful, decorate the cookies directly on a baking sheet so you can stick the entire baking sheet in the refrigerator to help speed up the icing setting.
  • Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.

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