Frosted Sugar Cookies

A big, chilled sugar cookie frosted with pretty pink colored buttercream and topped with Valentine sprinkles!

My family loves cookies. Pretty much any kind.

And even though I love cookies, I really have not liked making them, as with my crazy busy schedule, they are just so time consuming. For me, whipping up a batch of brownies or blondies, putting the batter in one pan and baking is just so much easier and faster.

I love a quick and sweet blondie for sure!

However, lately, I had found new joy in making cookies!

I’m not sure where my inspiration has come from, but the process of baking perfect cookies (well, perfect in my book), has really been more of a relaxing and rewarding event.

It starts with an idea, then deciding what ingredients to use, making my list for the store, planning when to bake, and being super organized! So much love goes into my thought process and the actual baking — and the best part is sharing them and making people happy!

These cookies turned out AMAZING! I love how big they are and how pretty they look.

My son told me they looked like a Crumbl Cookie, but truth be told, I have never had this type of cookie and so they might look similar, but I don’t know what they taste like. In any event, this is my version of a big, chilled and frosted sugar cookie.

The result, a super soft sugar cookie, but not too sugary. I added a large amount of pretty pink buttercream frosting, again not too sweet. Then, I topped these beauties with pretty love inspired sprinkles — my favorite part! And don’t forget to chill them in your refrigerator and serve cold. It really takes these cookies to a whole new level!

With Valentine’s Day just around the corner, I thought it would be extra special to make these cookies to show my love on the biggest love day of all! I know Valentine’s Day is mostly hyped, but I am a believer of love and all things sweet. So, for me, these Frosted Sugar Cookies with the heart shaped sprinkles are the perfect cookies for me to make to celebrate love.

Not only do I love love, but I love hearts – whether it’s cookie cutters, jewelry, bowls, pillows, or any other heart shaped item! And don’t get me started with the color pink. Yes, I love pink – anything pink as well – I always have and probably always will.

I also love to shower my loved ones with love and sweets – it’s what I do, and it’s what makes me, me. So, come along as I tell you how to make these Frosted Sugar Cookies!

FROSTED SUGAR COOKIES

Servings: 18 cookies
Difficulty: easy
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By: Sheila | Sweet Baked Life Frosted Sugar Cookies-13 SM

Sugar Cookie Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder

Frosting Ingredients

1/2 cup (1 stick) unsalted butter, softened
3-4 cups confectioners sugar
1 teaspoon pure vanilla extract
2-3 tablespoons heavy cream (or milk if you prefer)
2 drops pink food gel coloring
Sprinkles for garnish, optional

Instructions

Heat your oven to 350 and get your baking sheets ready.
To make the cookie dough, add the butter into a large bowl of a stand mixer with the paddle attachment and mix on high-speed for 2-3 minutes, then gradually add the granulated sugar and beat until light and fluffy.
The add the eggs and vanilla and continue mixing until well combined, then with the mixer on low-speed, add the flour and baking powder and mix until combined.
Using a large cookie scoop (I used a #30, 2.3 tablespoon size), scoop out dough, and place on cookie sheets — I put 6 on each sheet. Roll the dough into balls, press down lightly with the palm of your hand, then using the bottom of a glass, press the middle making an indent.
Bake cookies for 8-10 minutes, or until the center has puffed. Let cool for about 5 minutes on the cookie sheet before transferring them to a wire rack to cool completely.
To make the frosting, add the butter to a large bowl of a stand mixer with the paddle attachment and beat on high-speed for 5 minutes. With the mixer on low, add the confectioners sugar, vanilla and heavy cream then beat on high-speed for about 5 minutes until creamy. If you want your frosting consistency thicker, add more confectioners sugar, or if you want it not so thick, add more heavy cream. When it’s the consistency you desire, add 2 drops of pink gel food coloring and mix until fully incorporated. If you want a darker pink, add an additional drop or two of the gel coloring.
After your cookies have cooled, frost the cookies with an offset spatula and add sprinkles to the top. These cookies are meat to be chilled, so chill cookies in refrigerator until ready to serve. And store any leftovers in an air-tight container in the refrigerator for 1 week.