Small-batch Frosted Sugar Cookies

Name: Small-batch Frosted Sugar Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: ¾ cup All-Purpose Flour (3/4 cup + 2 tablespoons (105g) all-purpose flour (measured by weight or using the spoon and sweep method* )); ½ tsp Baking Powder (1/2 teaspoon baking powder); ¼ tsp Table Salt (1/4 teaspoon salt + Pinch of salt); ⅓ cup Unsalted Butter (1/3 cup (76g) unsalted butter (softened) + 3 tablespoons (1.5oz) unsalted butter (softened)); ¼ cup Granulated Sugar (1/4 cup + 2 tablespoons (75g) granulated sugar); 1 piece Egg White (1 large egg white); ¾ tsp Vanilla (1/2 teaspoon vanilla extract + 1/4 teaspoon vanilla extract); 1.08 cup Icing Sugar (1/3 cup (40g) powdered sugar (optional for rolling) + 3/4 cup (90g) powdered sugar (sifted)) — optional; 1 tsp Whole Milk (1-2 teaspoons milk or cream (divided) — up to 2); 0 pieces Food Coloring (Food coloring (optional)) — optional; 0 pieces Sprinkles (Sprinkles (Optional)) — optional

Small-batch Frosted Sugar Cookies - Dessert (American)

50 minAmerican

Servings6

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Ingredients

For 6 servings

All-Purpose Flour¾ cup · 3/4 cup + 2 tablespoons (105g) all-purpose flour (measured by weight or using the spoon and sweep method* )
Baking Powder½ tsp · 1/2 teaspoon baking powder
Table Salt¼ tsp · 1/4 teaspoon salt + Pinch of salt
Unsalted Butter⅓ cup · 1/3 cup (76g) unsalted butter (softened) + 3 tablespoons (1.5oz) unsalted butter (softened)
Granulated Sugar¼ cup · 1/4 cup + 2 tablespoons (75g) granulated sugar
Egg White1 piece · 1 large egg white
Vanilla¾ tsp · 1/2 teaspoon vanilla extract + 1/4 teaspoon vanilla extract
Icing Sugar1.08 cup · 1/3 cup (40g) powdered sugar (optional for rolling) + 3/4 cup (90g) powdered sugar (sifted) · optional
Whole Milk1 tsp · 1-2 teaspoons milk or cream (divided) — up to 2
Food Coloring0 pieces · Food coloring (optional) · optional
Sprinkles0 pieces · Sprinkles (Optional) · optional

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Steps

1Sugar Cookies
2Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
3In a small bowl, whisk together flour, baking powder, and salt.
4In 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.
5Add flour mixture and beat until mixed. Dough will be fairly soft and sticky.
6Place 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.
7Use 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.
8Allow cookies to cool on the baking sheet until cool enough to handle before transferring them to a cooling rack. Cool completely before frosting.
9Vanilla Buttercream Frosting
10In a medium bowl, beat softened butter until fluffy. Add powdered sugar, 1 teaspoon of the milk/cream, vanilla, and salt and beat until smooth.
11Add milk by the 1/4 teaspoon until frosting reaches your desired consistency. Add a couple drops of food coloring to color if desired.
12Use a knife or offset spatula to swirl frosting onto the cooled cookies. Top immediately with sprinkles and enjoy.