Frosted Sugar Cookies
Apr 26, 2026
Ingredients:
For the Cookies:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup butter flavored Crisco
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
For the Vanilla Buttercream:
- 2 cups powdered sugar
- 2 sticks (1 cups) unsalted butter, room temperature
- 1/2 teaspoon pure vanilla extract
- 1/2 tablespoon heavy cream
- 1/4 teaspoon salt
- 1/2 teaspoon whole milk
Directions:
For the Cookies:
- Preheat oven to 350F. Line a large baking sheet with parchment paper and set aside.
- Add the flour, baking powder and salt to a medium mixing bowl. Whisk together and set aside.
- In a medium mixing bowl, add the Crisco and the sugar. Mix with an electric mixer until light and fluffy.
- Beat in the eggs and vanilla.
- Mix in the flour, half a time, until fully incorporated and a dough forms.
- Place 1/4 cup sized dough balls onto your prepared baking sheet a couple inches apart. You should have no more than 5. Flatten them all down to about 1/4 inch thick with a large measuring cup or your hand. They won't spread much in the oven.
- Bake for 10-12 minutes. Bake only one sheet of cookies at a time, or they will bake unevenly and likely burn. Allow cookies to cool for 5 minutes on the baking sheet and then transfer to a wire rack to finish cooling completely before frosting.
For the Vanilla Buttercream:
- n a large mixing bowl, cream the butter with an electric mixer until light and fluffy.
- Add the powdered sugar in one cup at a time, mixing well after each addition. Scrape the bowl as needed.
- Mix in the vanilla, milk, cream and salt until fully incorporated.
- Spread your desired amount of buttercream onto each of your cooled cookies. Add sprinkles or other decorations, if desired. Enjoy!
*Store in an airtight container at room temperature for up to 3 days.
*You can also pipe on the frosting with a small round tip for a more bakery-style look. This will likely require more frosting, so you'll likely have to make more.