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Sugar cookies are our FAVORITE, and one of the best parts about them is the frosting!
Our sugar cookie frosting is our most requested frosting by far!! We add a hint of almond extract (our secret ingredient) that really takes it to the next level. It’s practically dippable and definitely the only frosting you will EVER need.
Add color, or top with holiday sprinkles to fit any occasion – you’d better believe we can find any and all reasons to make our favorite Sugar Cookie recipe! Print it off, bookmark it, and heart it; you’ll want to have it within reach because this will be your go-to cookie sugar cookie icing from here on out!
Why we think you’ll love it:
- Made from scratch. Not only is it budget-friendly, but you can control the quality of ingredients used.
- Personalize it. Experiment with different frosting flavors, colors, and decorations to cater your cookies to the occasion.
- Simple and easy. Using 5 ingredients, this frosting is whipped up in only 5 minutes.
Sugar Cookie Frosting Ingredients
- ⅓ cup butter softened – see How to Soften Butter Quickly. We use unsalted, but salted may be used. It won’t make the frosting salty, it will just amplify some of the flavors and slightly reduce the sweetness.
- 4½ cups powdered sugar – Sift the powdered sugar when adding it to the bowl, to ensure the frosting is smooth.
- ¼ cup milk, plus more as needed – We use whole or 2% milk, but a lower-fat milk can be used. Add more milk to thin it, or add more powdered sugar to thicken it.
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract – or try mint extract, strawberry extract, orange extract, peppermint extract, or lemon extract
- optional food coloring – Start with a small amount of food coloring, mix the frosting, and add more if desired. We recommend gel food coloring as it is less likely to affect the texture than liquid food coloring
- optional topping – Jimmy Sprinkles or another festive sprinkle.
How to Make Sugar Cookie Frosting
- COMBINE. In a large bowl, mix softened butter, powdered sugar, milk, vanilla extract, and almond extract with a hand mixer. Add more milk until it’s the desired consistency. Add food coloring (optional). *This can also be made in the stand mixer.
- ENJOY! Spread on top of cookies with a knife or piping bag. Top the iced cookies with delicious Jimmy sprinkles, and enjoy!!
Add this frosting to these favorite cookie recipes:
- Lemon Sugar Cookies
- 3 Ingredient Sugar Cookies
- Sugar Cookie Bars
- No-roll Sugar Cookies
- The Best Sugar Cookies
Kristyn’s Recipe Tips
- Confectioners’ sugar makes for silky frostings, but it can occasionally get clumps, which will ruin the texture. Sift the powdered sugar when adding it to the bowl, to ensure that the frosting is smooth.
- A huge part of what makes this recipe so good is the almond extract in addition to the vanilla extract. Change the flavors depending on the cookie being decorated: mint extract, strawberry extract, orange extract, and lemon extract, are some of my favorites.
- Depending on the event or holiday, we love to add food coloring the the frosting and of course sprinkles, jimmies or candies on top. NOTE: When adding food coloring, it’s important to remember that once added, ingredients cannot be subtracted. Start with a small amount of food coloring, mix up the frosting, and then add more if desired. I recommend gel food coloring as it is less likely to affect the texture than liquid food coloring.
- Make sure the butter is properly softened. If it’s too cold, you’ll have clumps; if it’s melted, the icing will be too thin and greasy.
- We add milk to thin out the frosting or thicken it with powdered sugar to make it easier to apply with piping tips.
Sugar Cookie Frosting
Ingredients
- ⅓ cup unsalted butter, softened
- 4½ cups powdered sugar
- ¼ cup milk, plus more as needed
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- food coloring
Instructions
- Mix softened butter, powdered sugar, milk, vanilla extract, and almond extract with a hand mixer. Add more milk until it’s the desired consistency. Add food coloring (optional)
- Spread on top of cookies with a knife or piping bag. Top it with delicious Jimmy sprinkles, and enjoy!!
Video
Notes
- Use quality extracts, and don’t overdo it. Too much extract can give the icing an artificial or overpowering taste.
- Depending on the event or holiday, add food coloring to the frosting.
- Ensure butter is properly softened. If it’s too cold, you’ll have clumps; if it’s melted, the icing will be too thin and greasy.
- Add milk to thin it out, or thicken it with powdered sugar for it to be applied with piping tips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
This is great for making ahead. Store frosting in an airtight container or in a bowl with plastic wrap in the refrigerator for up to 2 weeks. Let the frosting come up to room temperature before using it.
Freeze the frosting in an airtight container for up to 3 months. Thaw to room temperature before using, and blend with a hand mixer if it isn’t the right consistency.
Sugar cookie frosting doesn’t get hard like royal icing and can get smashed if not stored properly. Be sure that the frosting has set before storing. Use parchment or wax paper to separate layers of cookies. Do not stack too high; otherwise, the weight will smash the frosting.
>> Royal Icing is made using meringue powder and confectioners sugar. Adjust this icing so that it “floods” or holds a shape. It can be used to create pictures and intricate designs on the top of the cookies. It dries smooth and hard.
>> Sugar Cookie Icing has a confectioners sugar base that is thinned out with liquid, usually milk. It is thinner than frosting and is often simply spread on the cookie using a butter knife. Adjust the thickness of the icing with more powdered sugar to be applied with piping tips.
>> Cake Frosting uses a creamy base and then adds confectioners sugar to sweeten it up. It is thicker and can hold its shape when using a piping tip or spread on using a butter knife.
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This recipe was originally published July 2020.
Did not enjoy.
I’m sorry to hear this wasn’t your cup of tea. Thanks for trying it out though, and hopefully another one of our frosting recipes will be just what you’re looking for.
This made more of a paste that was not pipe-able or spreadable.
I don’t have almond extract. I only have vanilla. Any suggestions.
So fast and delicious! It worked!
The cookies are not sweet- they taste doughy. Ew ew ew ew ew ew
Frosting was amazing! Made for the first time today. Just perfect – not too sweet. I too, always add a pinch of salt. This will be my go to recipe from now on. Thank you!