Frosted Sugar Cookies

By: Meghan McGarry

  • Yield:

    24 cookies

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For the Sugar Cookies:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract

For the Buttercream:

1 cup unsalted butter, softened
4 cups powdered sugar
Pinch of salt
1 teaspoon vanilla extract
2-3 tablespoons whole milk
1/4 teaspoon peppermint extract
Assorted sprinkles and candy canes, crushed
Piping bag and star tip


For the Cookies: 

  1. Preheat oven to 325°F
  2. In a medium bowl, whisk together flour, baking powder and salt.
  3. In the bowl of an electric mixer, cream butter and sugar until light and fluffy, about 3-5 minutes. Add egg followed by vanilla extract. Add flour mixture, mixing just until combined. Wrap cookie dough in plastic wrap and chill for at least one hour.
  4. Using a large cookie scoop, scoop 1-ounce portions of dough, roll into balls and place on cookie sheets. Flatten cookies using the bottom of a glass lightly dipped in flour. Bake cookies for 10-12 minutes, until set on top.

For the Buttercream: 

  1. In the bowl of an electric mixer, cream butter until smooth. Gradually beat in powdered sugar until fully incorporated, scraping down the bowl as needed. Add salt and continue to mix.
  2. Add vanilla and milk, and beat for an additional 3-5 minutes, until smooth and fluffy. Transfer half of the buttercream to a separate bowl and mix in peppermint extract.
  3. Frost half the cookies with vanilla buttercream and top with festive sprinkles. Frost the remaining cookies with peppermint buttercream and top with crushed candy canes.