Small-batch Frosted Sugar Cookies
User Reviews
5
Small-batch Frosted Sugar Cookies
Description
This recipe for Small-batch Frosted Sugar Cookies uses weighed or carefully spooned flour combined with baking powder and salt. Creaming softened butter with granulated sugar creates a light base, while egg white and vanilla extract contribute to structure and flavor. The dough is coated in powdered sugar then rolled into balls and flattened before baking at 350°F, resulting in cookies with a soft interior and lightly golden bottoms.
The vanilla buttercream frosting, made with butter, powdered sugar, milk or cream, vanilla, and a pinch of salt, adds sweet, smooth richness. Optional food coloring and sprinkles enable customization. The frosting complements the simple sugar cookie with creamy sweetness and smooth texture.
These cookies are sized for 6 servings, ideal for smaller groups or portion control. Their tender crumb and mild sweetness make them suitable for various occasions without leftover waste.
Accurate flour measurement, preferably by weight or using the spoon and sweep method, is important to achieve the intended soft texture without density.
Ingredients
Special Equipment
- Handheld electric mixer Optional but helpful
Sugar Cookies
- 3/4 cup all-purpose flour measured by weight or using the spoon and sweep method, 2 tablespoons (105g
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup unsalted butter softened, 76g
- 1/4 cup granulated sugar 2 tablespoons (75g
- 1 egg large, white
- 1/2 teaspoon vanilla extract
- 1/3 cup powdered sugar optional for rolling
Vanilla Buttercream Frosting
- 3 tablespoons unsalted butter softened, 1.5 oz
- 3/4 cup powdered sugar sifted, 90g
- 1-2 teaspoons milk divided, or cream
- 1/4 teaspoon vanilla extract
- salt pinch
- Food Coloring optional
Optional Toppings
- Sprinkles Optional
Instructions
Sugar Cookies
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, whisk together flour, baking powder, and salt.
- In a medium bowl, combine butter and sugar and then cream them together until light and fluffy, 1 to 2 minutes. Add egg white and vanilla extract and beat until well-combined.
- Add flour mixture and beat until mixed. Dough will be fairly soft and sticky.
- Place powdered sugar in a small bowl and drop a 1 1/2-ounce spoonful of dough into the powdered sugar. Toss to coat and roll into a ball. Place dough on your prepared baking sheet and repeat with remaining dough. This should make 6 cookies.
- Use a flat-bottomed glass or the palm of your hand to smash each cookie dough ball until it is 1/2-inch thick. Bake for 9 to 12 minutes, until cookies look set and the bottoms are lightly golden. Do not overbake.
- Allow cookies to cool on the baking sheet until cool enough to handle before transferring them to a cooling rack. Cool completely before frosting.
Vanilla Buttercream Frosting
- In a medium bowl, beat softened butter until fluffy. Add powdered sugar, 1 teaspoon of the milk/cream, vanilla, and salt and beat until smooth.
- Add milk by the 1/4 teaspoon until frosting reaches your desired consistency. Add a couple drops of food coloring to color if desired.
- Use a knife or offset spatula to swirl frosting onto the cooled cookies. Top immediately with sprinkles and enjoy.
Notes
- Use precise flour measurement by weight or the spoon and sweep method for best cookie texture.
- Do not overbake; cookies should be lightly golden and set but not hard.
- Coating dough balls in powdered sugar before baking helps create a tender surface.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cookies
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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