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Frosted Sugar Cookies from Overhead with a Few Cookies not Frosted. Dessert, Cookies, Cookie Recipes, Swig Copycat, Baking, Cookie Exchange, Frosted Cookies, iambaker cookie recipes, the best sugar cookies, sugar cookie, i am baker, iambaker
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4.60 from 22 votes

Sugar Cookie with Sugar Cookie Frosting

This Sugar Cookie Recipe with a pink sugar cookie frosting is my go-to recipe when I want to impress! The perfect pink frosting is swirled on top of the best basic sugar cookie... it's SO GOOD!
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Dessert
Cuisine: American
Keyword: sugar cookie frosting, sugar cookie recipe, sugar cookies
Servings: 35 cookies
Calories: 261kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Sugar Cookie

  • 1 cup (2 sticks / 226 g) unsalted butter, softened
  • 1 ¼ cups (250 g) granulated sugar
  • ¾ cup (94 g) confectioners' sugar
  • ¾ cup (168 g) vegetable oil
  • 3 large eggs, room temperature
  • 5 ½ cups (688 g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon kosher salt

Sugar Cookie Frosting

  • ½ cups (1 stick / 113 g) unsalted butter, softened
  • ¾ cups (173 g) sour cream
  • 1 teaspoon kosher salt
  • 4-5 cups (440-550 g) confectioners' sugar
  • red food color

Instructions

Sugar Cookie

  • Preheat oven to 350°F. Line baking sheets with parchment paper. Set aside.
  • In the bowl of a stand mixer, combine butter, granulated sugar, and confectioners' sugar. Mix on medium speed until just combined.
  • Drizzle in oil and add eggs. Mix well.
  • In a separate bowl, whisk together flour, cream of tartar, and salt.
  • Slowly add the flour mixture to the butter mixture. Allow the mixer to combine until the dough pulls away from the sides of the mixer bowl.
  • Using a 2-tablespoon scoop, drop the golf-ball size portions of dough onto a lined baking sheet.
  • Roll each cookie dough ball until it is smooth and round.
  • Using the bottom of a wet kitchen glass that has been pressed into granulated sugar, press down on each cookie dough ball until the center of the cookie is pressed flatter than the edges. Repeat this on all cookies.
  • Bake for 7-9 minutes, or until edges are just slightly starting to brown and the center no longer appears wet. Allow the cookies to cool as you make the frosting.
  • NOTE: It is important to NOT over-bake the cookies. Be sure to check your cookies at 7 minutes. Every oven is different and overbaking can result in a tough, crumbly, tasteless cookie. Let your first batch be a test batch so you can ensure the remaining cookies are perfect and soft!

Sugar Cookie Frosting

  • In a clean bowl of a stand mixer fitted with a paddle attachment, combine butter, sour cream, and salt.
  • Once ingredients are fully incorporated, start adding the confectioners' sugar, about ½ cup at a time. (You may not need all 5 cups. Keep an eye on the frosting to determine when it has reached your desired consistency. If it gets too be too thick you can add some milk.)
  • Add in a few drops of red food coloring for the soft pink color.
  • Spread on cooled cookies using an offset spatula or butter knife.

Nutrition

Calories: 261kcal