Are you looking for a frosted sugar cookies recipe that is buttery soft and sweet?
Great, you’re in the right spot!
And yes, these taste as good as they look!
With a rich soft sugar cookie base and a flavorful homemade vanilla buttercream frosting it’s hard to leave these little lovelies alone.
We made them for our neighbors this past year as part of our May Day basket tradition.
This consisted of my three frosting filled kiddos sneaking up to our neighbors doors, carefully placing the plate of goodies on the step, and ringing the doorbell while dashing away.
Oh the excitement. 😉
I figured the adventure was a success considering we managed to avoid dumping a plate on the sidewalk!
Enough with the stories, I know you’re here for the recipe.
You’ll find that directly below.
But I strongly suggest you read some of the tips and tricks below it to make sure your sugar cookies turn out to perfection.
This recipe starts with a slightly modified Two Sisters sugar cookie recipe follow by some simple spring sugar cookie decorating! <3
Let’s get to it!
Frosted Flower Sugar Cookies
- 2 Cups (4 Sticks) Sweet Cream Butter Slightly chilled (30-45 min on counter)
- 2 Cups Sugar
- 2 Tbs Vanilla Extract Tablespoons not Teaspoons 🙂
- 1 tsp Almond Extract
- 4 tsp Baking Powder
- 6 Cups All Purpose Flour
- 1 Cup (2 Sticks) Sweet Creamed Butter, Softened
- 4 Cups Powdered Sugar
- 1 Tbs Vanilla
- 2-3 Tbs Milk
-
Cream butter and sugar together until evenly incorporated.
-
Add extracts and eggs and mix well.
-
Mix in baking powder until well incorporated.
-
Then add flour 2 cups at a time until dough comes together, don't over mix.
-
Immediately transfer dough to floured surface and roll out to roughly 3/8" thickness.
-
Cut out circular shapes with a cookie cutter (or biscuit cutter) and transfer to a lightly greased cookie sheet.
-
Bake at 350° for 7-8 minutes, being careful not to over bake
-
Transfer to a cooling rack, or paper towel to cool.
-
To make the frosting soften 1 cup butter in microwave (15-20 seconds)
-
Whisk in Vanilla and Milk
-
Slowly whisk in powdered sugar until well incorporated.
-
Divide frosting into smaller bowls and color with 1-2 drops neon food coloring of your choice. Reserve a small amount of frosting in the original bowl to color yellow
-
Using a spatula, transfer yellow frosting into a quart ziplock freezer bag.. Seal the bag, and push the frosting towards the end of the bag. Cut a ¼ inch hole in the corner of the bag for piping.
-
Slice marshmallows into disks (I usually get 3 disks/marshmallow)
-
Once cookies are cooled, frost with desired color, and place 5-6 marshmallow petals on top of the frosting.
-
Finish by piping a yellow center on the inside of the marshmallow petals.
These cookies are a lot less work than they look!
The adorable daisy flower on top of pastel icing make these the perfect spring cookie!
Let’s start with the simple sugar cookie recipe.
Recipe For Sugar Cookies With Frosting
There are a million and one recipes out there for cut out sugar cookies!
I have a few that I like to rotate between.
I especially like this sturdy and rich sugar cookie as the foundation for our buttercream marshmallow decorations.
You’ll start by mixing the slightly chilled butter and sugar together.
After the butter and sugar are evenly distributed, add the extracts and eggs.
Mix until smooth.
You’ll then add the baking powder individually and mix.
Then add the flour (2 cups at a time).
The dough will get very thick towards the end of the flour additions!
While a stand mixer is idea for this hefty dough, you could use a hand mixer as well.
One of my other favorite parts of this recipe is that no chilling is required!
The slightly chilled butter helps this keep this recipe cool and it bakes perfectly going straight into the oven.
I use my hands to shape the sugar cookie dough into a large disk, and then roll it the rest of the way with my rolling pin.
Just under half an inch thickness makes a wonderful soft thick sugar cooke!
Cut out your rolled cookies using a circle cookie cutter or biscuit cutter.
If you don’t have either of those a drinking glass works great!
Pop them onto a lightly greased cookie sheet and bake for 7-8 minutes!
You’ll take them out just before they look done, but don’t worry – they are.
While your cookies are baking and cooling, it’s time to whip up the frosting.
Frosting Recipe For Cut Out Sugar Cookies
Homemade frosting is not hard!
To be totally honest, I never measure it.
I soften/melt some butter, add a splash of milk, vanilla extract and then whisk in powdered sugar until the desired consistency.
I divided this batch into 4 smaller bowls, and color them with 1-2 drops of neon food coloring.
Next up, cutting the mallows.
You may need to clean off your knife once or twice during this process.
It’s simple and sticky but even if the petals squish down a bit it only adds to the look of the flower! 😉
Decorating Frosted Flower Sugar Cookies
I took one frosting bowl and frosted 8-12 cookies at a time.
I then immediately topped with the marshmallow petals so they would stick well to the wet frosting.
Repeat this process for all of your frosting colors and petals.
Lastly, time to use your DIY piping bag.
I don’t like to go the work of getting out my piping tips and bags to simply fill the center of these flowers.
A quart freezer ziplock bag with the corner trimmed off will do the trick.
Simply squeeze the bag from the bottom to fill the center of the flowers.
Now is when you’ll have to watch out for wandering children, husbands and anyone looking for an eye catching treat.
This frosted sugar cookie recipe makes 3 dozen cookies, give or take (depending on the size of your cookie cutter).
Consider halving for a smaller batch, though I find they disappear faster than you might imagine.
If you like this recipe, you can explore a lot more here!
Happy baking you guys! Cheers for now.
<3 Ang
