Frosted Sugar Cake Cookies (Ready-to-Print Version)
Buttery sugar cake cookies topped with smooth pink frosting and rainbow sprinkles for a festive treat.
# What You’ll Need:
→ Dry Ingredients
01 -
2 1/2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon salt
→ Wet Ingredients
04 -
1 cup unsalted butter, softened
05 -
1 cup granulated sugar
06 -
1 large egg
07 -
2 teaspoons vanilla extract
08 -
1/4 teaspoon almond extract
→ Frosting
09 -
2 cups powdered sugar
10 -
3 tablespoons whole milk
11 -
1/2 teaspoon vanilla extract
12 -
pink food coloring
13 -
rainbow sprinkles
# Step-by-Step Guide:
01 -
Whisk together the flour, baking powder, and salt in a medium bowl until evenly mixed.
02 -
In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, about 3 to 4 minutes using a mixer.
03 -
Mix in the egg, vanilla extract, and almond extract into the creamed butter and sugar until fully incorporated.
04 -
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
05 -
Preheat the oven to 350°F (175°C). Form the dough into evenly sized balls, place on a parchment-lined baking sheet, and press slightly.
06 -
Bake for 9 to 11 minutes until the edges are lightly golden. Remove from oven and let cool completely before frosting.
07 -
Whisk together powdered sugar, whole milk, and vanilla extract until smooth. Adjust consistency by adding milk cautiously. Stir in pink food coloring until desired shade is reached.
08 -
Spread the frosting on cooled cookies and immediately sprinkle with rainbow sprinkles. Allow frosting to set before serving.
# Handy Tips:
01 -
Chilling the dough for at least 30 minutes helps prevent excessive spreading during baking and results in well-shaped cookies.
02 -
Use an offset spatula or piping bag with a flat nozzle for smooth, even frosting application.
03 -
Prepare sprinkles in a shallow dish before decorating for quick and even distribution.
04 -
Butter should be softened to the point it indents slightly under pressure but retains its shape to ensure a light, fluffy creamed texture.