These Pink Frosted Sugar Cookies are soft and fluffy with just the right amount of sweetness, perfect freezer-friendly cookie recipe!
One of my favorite things about this not so traditional sugar cookie recipe is that you can easily make it all year long. All you have to do is switch up the shapes and color of the frosting to make them just perfect for each occasion: pumpkins, Christmas trees, stars, hearts….anything you can think of!
Pink Frosted Sugar Cookies
The recipe is not difficult but requires a couple of key steps followed to get the perfect homemade sugar cookies.
A couple of key steps…
- The dough needs to chill for at least 3-4 hours, preferably overnight. Please do not skip this step! The dough is really messy and sticky after you mix all the ingredients, making it almost impossible to handle it.
- Make sure the cookies are completely cool before you begin adding the frosting. Otherwise, the frosting will melt all over the place.
Pink Frosted Sugar Cookies Recipe
(Scroll down for printable recipe)
Ingredients:
For the cookie dough:
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ cup butter at room temperature
1 cup sugar
1 egg +1 egg yolk at room temperature
½ teaspoon vanilla extract
¾ cups sour cream
For the frosting:
½ cup unsalted butter, at room temperature
½ teaspoon vanilla extract
4 cups powdered sugar
3 tablespoons heavy cream or half-and-half
red food coloring
For the cookie dough:
In a medium bowl, whisk together flour, baking soda, and baking powder until combined. Set aside.
IN another medium bowl, place softened butter and sugar and beat on medium-high for 3 minutes, until light and fluffy. Add eggs, one at a time, until incorporated. Add vanilla and sour cream and mix on low until combined.
Add dry ingredients to the wet ingredients bowl and mix on low until just combined. The dough will be sticky. Lay out some plastic wrap and cut into 2 large sheets. Divide the dough onto each sheet and cover them with plastic wrap, pressing bit to form into a flat rectangle. Refrigerate for at least 3 hours, best will be to leave the dough overnight. Do not skip this step! It will be really difficult to roll out the dough if it is not cold.
When ready to bake them, preheat oven to 425 degrees. Prepare two baking sheets with parchment paper. Flour your work surface and the rolling pin.
Remove dough from fridge and unwrap. Flour both sides of the dough pretty well so it does not stick as we roll it out. Roll out dough until it is about ¼ inch thick. Using a 2 and ½ inch cookie cutter, cut out 24 rounds from the dough. You may have to combine scraps and roll out again to achieve this. Place dough on two cookie sheets, 1 inch apart.
Bake for 4 minutes, rotate, and bake for 4 more minutes until slightly golden on the edges. Remove from oven and transfer cookies to wire cooling racks. Do not frost until completely cooled. Repeat process with second rectangle of dough.
For the frosting:
Beat butter, and vanilla until creamy and fluffy, about 2-3 minutes. Add 4 cups of powdered sugar slowly, about 1 cup at a time.
Add heavy cream, 1 tablespoon at a time. Add 2 drops of red food coloring to the frosting mixture. Mix until colored. If you want a deeper color, add another drop or two.
Once the cookies have completely cooled, you can begin to frost them.
- For the cookie dough:
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup butter at room temperature
- 1 cup sugar
- 1 egg +1 egg yolk at room temperature
- ½ teaspoon vanilla extract
- ¾ cups sour cream
- For the frosting:
- ½ cup unsalted butter, at room temperature
- ½ teaspoon vanilla extract
- 4 cups powdered sugar
- 3 tablespoons heavy cream or half-and-half
- red food coloring
- For the cookie dough:
- In a medium bowl, whisk together flour, baking soda, and baking powder until combined. Set aside.
- IN another medium bowl, place softened butter and sugar and beat on medium-high for 3 minutes, until light and fluffy. Add eggs, one at a time, until incorporated. Add vanilla and sour cream and mix on low until combined.
- Add dry ingredients to the wet ingredients bowl and mix on low until just combined. The dough will be sticky. Lay out some plastic wrap and cut into 2 large sheets. Divide the dough onto each sheet and cover them with plastic wrap, pressing bit to form into a flat rectangle. Refrigerate for at least 3 hours, best will be to leave the dough overnight. Do not skip this step! It will be really difficult to roll out the dough if it is not cold.
- When ready to bake them, preheat oven to 425 degrees. Prepare two baking sheets with parchment paper. Flour your work surface and the rolling pin.
- Remove dough from fridge and unwrap. Flour both sides of the dough pretty well so it does not stick as we roll it out. Roll out dough until it is about ¼ inch thick. Using a 2 and ½ inch cookie cutter, cut out 24 rounds from the dough. You may have to combine scraps and roll out again to achieve this. Place dough on two cookie sheets, 1 inch apart.
- Bake for 4 minutes, rotate, and bake for 4 more minutes until slightly golden on the edges. Remove from oven and transfer cookies to wire cooling racks. Do not frost until completely cooled. Repeat process with second rectangle of dough.
- For the frosting:
- Beat butter, and vanilla until creamy and fluffy, about 2-3 minutes. Add 4 cups of powdered sugar slowly, about 1 cup at a time.
- Add heavy cream, 1 tablespoon at a time. Add 2 drops of red food coloring to the frosting mixture. Mix until colored. If you want a deeper color, add another drop or two.
- Once the cookies have completely cooled, you can begin to frost them.
