Frosted Sugar Cake Cookies

Prep Time	Cook Time	Total Time
45 min	10 min	55 min

How to Make Frosted Sugar Cake Cookies

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Whisk the dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt until well combined and no streaks remain.
Cream the butter and sugar

In a large bowl, beat the softened butter and granulated sugar until light, fluffy, and noticeably paler, about 2 minutes.
Use a hand mixer or stand mixer on medium speed for the best creamy texture.

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Add egg and extracts

Beat in the egg, vanilla extract, and almond extract until the mixture looks smooth and slightly thickened.
Combine wet and dry ingredients

Add the dry ingredients in two batches, mixing on low speed just until the dough comes together and no flour shows.
The dough should feel soft but not sticky, similar to thick sugar cookie dough.
Chill the dough

Cover the bowl and chill the dough in the refrigerator for 30 minutes to help the cookies bake thick and cakey.
If your kitchen is very warm, chill up to 45 minutes so the dough firms slightly more.

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Preheat oven and scoop dough

Near the end of chilling, preheat your oven to 350°F and line two baking sheets with parchment paper.
Scoop heaping tablespoon portions of dough and roll them into smooth balls between your palms.
Place the dough balls on the prepared sheets, spacing them about 2 inches apart to allow gentle spreading.
Bake the cookies

Bake one sheet at a time for 9 to 11 minutes, until tops look set and edges are very pale golden.
The centers should still look soft; they will finish setting as the cookies cool.
Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
Mix the frosting

In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and creamy.
Add more milk a teaspoon at a time until you have a thick but spreadable frosting consistency.
Tint the frosting with a few drops of pink food coloring, stirring until the color looks even and bright.

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Frost and decorate

Once the cookies are completely cool, generously spread each one with pink frosting using a small offset spatula or butter knife.
Top with rainbow sprinkles while the frosting is still soft so they stick firmly in place.
Let the frosting set for 20 to 30 minutes before stacking or storing the cookies.

Substitutions

All-purpose flour -> 1:1 gluten-free baking flour: Use a cup-for-cup gluten-free blend with xanthan gum, which keeps the cookies tender and slightly cakey. Chill the dough 10 extra minutes since gluten-free dough can feel softer before baking.
Almond extract -> extra vanilla extract or lemon zest: Skip the almond and add an extra teaspoon of vanilla for a classic bakery sugar cookie flavor. For a brighter twist, use 1 teaspoon finely grated lemon zest, which adds light, fresh notes.
Pink food coloring -> freeze-dried strawberry powder: Pulverize freeze-dried strawberries and whisk 1 to 2 tablespoons into the frosting for a natural rosy color. This also adds gentle strawberry flavor, making the cookies taste even more like strawberry shortcake.

Tips

Measure flour correctly: Spoon flour into your measuring cup and level it, since packed flour makes the cookies dry and dense.
Do not overbake: Pull the cookies from the oven when they still look slightly underdone in the centers for the softest, cakiest texture.
Adjust frosting thickness: If the frosting runs off the cookies, beat in more powdered sugar until it slowly falls from the spoon. For easier spreading, add milk a few drops at a time until it feels silky and smooth.
Make evenly sized cookies: Use a 1 1/2 tablespoon cookie scoop so the cookies bake evenly and finish at the same time.
Plan for make-ahead: Chill scooped dough balls on a tray, then freeze and store them in bags for fresh cookies anytime. Bake from frozen, adding just 1 or 2 extra minutes, and frost once completely cool.

Energy	192	kcal
Protein	2	g
Total Fat	8	g
Carbohydrates	28	g
Dietary Fiber	0	g

FAQ

Why did my cookies spread too much and turn flat?: Flat cookies often come from butter that was too warm or dough that was not chilled long enough. Next time, chill 15 extra minutes and make sure the butter still feels cool to the touch.
How can I tell when the cookies are fully baked?: The tops should look matte, not shiny, and the very edges should show the faintest golden color. If the centers look wet or jiggly, give them another minute, but avoid browning the bottoms deeply.
Can I make the cookies or frosting ahead of time?: Yes, baked cookies keep well in an airtight container at room temperature for up to three days. Store frosting in the refrigerator for up to three days and rewhisk with a splash of milk before using.
What if my frosting turned out too thick or too thin?: For thick frosting, add milk in tiny splashes, whisking until it slowly ribbons from the whisk. For thin frosting, sift in more powdered sugar a few tablespoons at a time until it holds soft peaks.