Easy Sugar Cookie Frosting

My daughter pulled a kitchen stool up to the counter last Christmas and asked if she could frost the sugar cookies we had just baked. What followed was a delightful mess of powdered sugar snow and very serious concentration as she spread tiny peaks of white frosting across each star and tree. That afternoon taught me that the best frosting recipes need to be forgiving, spreadable, and simple enough for little hands to master while still delivering that perfect bakery finish we all crave.

Last summer I made three batches of this frosting for a neighborhood cookie decorating party. The parents stood around chatting while the children sat at a long table covered in sprinkles and bowls of tinted frosting in every color of the rainbow. What struck me most was how many adults asked for the recipe, surprised that something so simple could taste so much better than the store bought tubes they had been using for years.

Ingredients

• Unsalted butter: Softened to room temperature so it whips up light and airy without any butter chunks
• Powdered sugar: Sifted first to prevent lumps and create that silky professional texture
• Whole milk: Just enough to make it spreadable while keeping the frosting thick enough to hold its shape
• Pure vanilla extract: The real thing makes all the difference in flavor depth
• Pinch of salt: Cuts through the sweetness and balances all the flavors perfectly

Instructions

Whip the butter:

Beat that softened butter in your mixing bowl until it turns pale and creamy, about a minute on medium speed

Add the sugar gradually:

Pour in the powdered sugar slowly while mixing on low, then scrape down the bowl to incorporate any stubborn bits

Make it fluffy:

Pour in the milk, vanilla, and salt then beat on medium high for 2 to 3 minutes until the frosting turns light and fluffy

Adjust the consistency:

Add more milk one teaspoon at a time for thinner frosting or more sugar for thicker, depending on how you plan to decorate

Frost your cookies:

Spread or pipe onto completely cooled cookies and let them sit for an hour or two so the frosting develops that perfect slight crust

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This recipe has become my go to for school bake sales and holiday gifts because it travels so well. I once packed frosted cookies in a tin and mailed them across the country, and they arrived looking just as beautiful as when I packed them. That slight crust that forms protects the design while keeping the frosting underneath perfectly soft and creamy.

Making Different Colors

Gel food coloring is superior to liquid because it will not throw off your frosting consistency. Start with a tiny amount on a toothpick, you can always add more but you cannot take it back. I divide the frosting into small bowls and tint each one separately so I have a whole palette ready for decorating.

Storage and Make Ahead Tips

This frosting keeps beautifully in an airtight container in the refrigerator for up to a week. When you are ready to use it again, let it come to room temperature and give it a quick whip with your mixer to bring back that fluffy texture. I often make a double batch on Sunday and use it throughout the week for unexpected cravings or last minute guests.

Ways to Use This Frosting

While this recipe was written with sugar cookies in mind, it is versatile enough for almost any dessert that needs a sweet creamy topping. The vanilla flavor is classic and pairs well with just about everything from chocolate cupcakes to brownies.

• Try adding almond extract instead of vanilla for a different flavor profile
• Mix in a tablespoon of cocoa powder for a simple chocolate variation
• This frosting works beautifully as a filling for whoopie pies too

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There is something so satisfying about a perfectly frosted sugar cookie, and this recipe makes that satisfaction accessible to everyone. Whether you are decorating with kids or preparing an elegant dessert platter, this frosting will help you create something beautiful and delicious.

Recipe FAQs

→ How do I make the frosting thinner for spreading?

Add milk one teaspoon at a time, mixing thoroughly after each addition, until you reach your desired spreading consistency.

→ Can I make this frosting ahead of time?

Yes! Store in an airtight container in the refrigerator for up to one week. Bring to room temperature and re-whip before using.

→ How many cookies does this batch cover?

This amount frosts approximately 24 standard-sized sugar cookies, depending on how thickly you apply the topping.

→ What's the best way to color this frosting?

Add gel food coloring drop by drop after step 3, mixing thoroughly between additions until you achieve your desired shade.

→ Why does my frosting feel grainy?

This usually happens when powdered sugar isn't sifted. Always sift your powdered sugar before adding to ensure a perfectly smooth texture.

→ Can I use salted butter instead?

You can, but reduce or omit the pinch of salt in the recipe to prevent the final flavor from becoming too salty.