Small Batch Sugar Cookies with Frosting
Be the first to rate it
Six soft sugar cookies with a simple buttercream frosting, tinted and sprinkled if you like.
Ingredients
Cookies
- 1 cup all-purpose flour
- 1⅛ tsp baking powder
- ¼ tsp salt
- 6 tbsp salted butter softened
- 6 tbsp granulated sugar
- 1½ tsp vanilla extract
- 1 large egg
Frosting
- 1¼ cups powdered sugar
- 1½ tbsp salted butter softened
- 1 tsp vanilla extract
- 2–3 tbsp milk
- 3–4 drops food coloring (optional)
- Sprinkles (optional)
Equipment
- hand mixer
- mixing bowl
- baking sheet
Directions
- Stir the flour, baking powder, and salt together in a bowl.
- In a second bowl, beat the butter and sugar for about 2 minutes, until light and fluffy. Mix in the vanilla and egg.
- Add the flour mixture and mix just until combined. Cover the dough and refrigerate for 45 minutes.
- Heat the oven to 350°F. Scoop about ¼ cup of dough per cookie, roll into balls, flatten them slightly, and set them 2 inches apart on a baking sheet.
- Bake for 8 to 10 minutes, until set. Let them cool on the pan for 2 minutes, then on a rack until completely cool.
- For the frosting, beat the powdered sugar, butter, vanilla, and 2 tablespoons of milk until spreadable. Add a little more milk if it is too thick, and the food coloring, if using.
- Spread the frosting on the cooled cookies and top with sprinkles, if you like.
Nutrition
Serving: 94g | Calories: 368kcal | Carbohydrates: 54g | Protein: 3.9g | Fat: 16g | Saturated Fat: 9.6g | Trans Fat: 0.6g | Cholesterol: 81mg | Sodium: 323mg | Potassium: 50mg | Fiber: 0.6g | Sugar: 37g | Vitamin A: 512IU | Vitamin C: 0mg | Calcium: 70mg | Iron: 1.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 cookies; milk counted as whole milk. Brands and portions vary, so use it only as an approximation.