Sugar Cookie Frosting Recipe

There’s something magical about a perfectly frosted sugar cookie. You know what I’m talking about – that smooth, sweet, slightly firm frosting that hardens just enough to stack your cookies without making a mess, but still melts on your tongue with pure vanilla bliss. Whether you’re decorating cookies for Christmas, a birthday party, or just because it’s Tuesday and you deserve something sweet, this sugar cookie frosting recipe is about to become your new best friend.

I’ve been making this frosting for years, and let me tell you, it’s the one recipe I get asked for more than any other. It’s incredibly versatile, easy to work with, and tastes absolutely divine. Plus, it dries with that beautiful matte finish that makes your cookies look like they came straight from a fancy bakery.

Why You’ll Love This Recipe

This frosting hits all the sweet spots: it’s silky, creamy, and easy to spread, yet holds its shape beautifully for piping and decorating. The buttery flavor combined with just the right amount of sweetness makes it irresistible, while the vanilla adds that classic, comforting bakery taste. It’s versatile, forgiving, and perfect for any occasion. Whether you’re stacking cookies, decorating cut-outs, or just indulging in a sweet treat.

Ingredient Notes

• Butter – Use unsalted butter for the best flavor control. Make sure it’s fully softened so the frosting whips up smooth and creamy.
• Confectioner’s Sugar – Also known as powdered sugar. This gives the frosting its structure and perfectly silky texture. Sifting helps prevent lumps.
• Heavy Cream – Just a splash adds richness and helps you achieve the ideal fluffy, spreadable consistency. Add more or less depending on how thick you like it.
• Vanilla Extract – Adds warm, classic sweetness. Pure vanilla extract gives the best flavor, but vanilla bean paste also works beautifully.
• Salt (if using unsalted butter) – A tiny pinch balances the sweetness and brightens all the flavors.
• Food Coloring (optional) – Gel food coloring works best because it adds vibrant color without thinning the frosting.

Kitchen Equipment

• Mixing bowl
• Electric mixer (hand mixer or stand mixer)
• Rubber spatula
• Measuring cups and spoons
• Sifter or fine-mesh strainer (optional, for powdered sugar)
• Piping bag (pastry bag) and tips (optional, for decorating)
• Butter knife or offset spatula for spreading
• Different bowls for tinting with drops of food coloring
• Airtight container or freezer bag for storage
• Parchment paper to line a baking sheet to lay the cookies out when decorating

How to Make the Best Sugar Cookie Frosting

1. Beat the softened butter in your stand mixer with the paddle attachment until it’s super smooth and creamy—about 2–3 minutes. Slowly add the confectioner’s sugar a little at a time so it doesn’t puff everywhere, then keep mixing as you pour in the heavy cream, vanilla, and a pinch of salt.
2. Turn up the mixer speed and let the frosting whip for another 60–90 seconds until it’s fluffy and light. If you want to add food coloring, now’s the time. Add a drop at a time and let it fully mix in before adjusting—remember, the color will deepen as it sits.
3. Note: If you want a firmer frosting that crusts (perfect for stacking cookies), use a little less cream. For a softer, creamier frosting, swap the cream for milk.

Variations & Substitutions

While vanilla is classic and delicious, don’t be afraid to experiment with different flavors:

• Almond: Replace the vanilla extract with almond extract for a sophisticated twist
• Lemon: Add 1 tablespoon of fresh lemon juice and 1 teaspoon of lemon zest
• Peppermint: Perfect for Christmas cookies – use peppermint extract instead of vanilla
• Maple: Swap out 1 tablespoon of milk for real maple syrup and add 1 teaspoon of maple extract
• Coffee: Dissolve 1 tablespoon of instant espresso powder in the milk before mixing

Storage

You can store the frosting on decorated cookies at room temperature for 2–3 days, or refrigerate it for up to a week.

Expert Tips

Temperature Matters

Make sure your ingredients are at room temperature before you start. Cold milk can make your frosting a bit harder to work with and might require more mixing to get smooth.

Keep It Covered

This frosting develops a crust pretty quickly when exposed to air – that’s what makes it great for stacking cookies, but not so great when you’re in the middle of decorating. Keep your frosting bowl covered with a damp towel or plastic wrap while you work. If you’re using multiple colors in piping bags, cover the tips with damp paper towels when you’re not using them.

Note: This recipe is for frosting, not icing. Cookie icing (royal icing) will have ingredients like liquid food coloring, corn syrup, meringue powder or egg whites, and typically has a thin, fluid consistency that is piped onto the sugar cookies. If that is what you are looking for, I have a separate recipe for that here.

Troubleshooting

My frosting is too thin!

No problem – just add more powdered sugar, a tablespoon at a time, until it thickens up. Make sure to mix well after each addition.

My frosting is too thick!

Add milk, one teaspoon at a time, mixing well between additions. A little goes a long way, so be patient.

The frosting is lumpy!

This usually happens when the powdered sugar wasn’t sifted. You can try mixing it longer to break up the lumps, or strain it through a fine-mesh sieve.

My frosting dried too quickly!

The drying time can vary based on humidity and temperature. If it’s drying too fast, try working in a more humid environment or cover your cookies loosely with plastic wrap while decorating.

FAQ’s

Can I make this frosting ahead of time?

Yes! You can make it a day in advance and store it in an airtight container at room temperature for up to 2–3 days or refrigerate for up to a week. Just give it a quick stir before using.

Can I use milk instead of heavy cream?

Absolutely! Milk will give you a slightly softer, creamier frosting, while heavy cream makes it richer and fluffier.

How do I make the frosting firmer for stacking cookies?

Use a little less cream, and make sure to whip it well. The frosting will crust nicely as it sits, making the cookies stackable.

Can I add food coloring?

Yes! Gel food coloring works best. Add a drop at a time, mixing well after each addition—the color will deepen slightly as it sits.

Can I flavor the frosting differently?

Definitely! Try almond, lemon, or peppermint extract instead of vanilla for a fun twist.

DON’T MISS THESE HOLIDAY E-BOOKS!

If you love this frosting recipe, try it with these cookie recipes, too. Please click each link below to find the easy, printable recipe!

More Great Cookie Frosting Recipes

Oreo Frosting

Chocolate Buttercream Frosting

Cream Cheese Frosting Recipe

Champagne Frosting

Royal Icing With Meringue Powder

Royal Icing Without Meringue Powder

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