Homemade Sugar Cookie Frosting that Hardens ~ The Perfect Sugar Cookie Frosting for Decorating! If You Are Looking for Frosting For Sugar Cookies that Hardens this is it!
I have been searching for YEARS for the perfect Sugar Cookie Frosting recipe that hardens. I didn’t want an icing I wanted a frosting. One that would harden so I could stack my cookies without them sticking to each other. This homemade frosting that hardens is delicious and easy!
I’ve finally found the ONE. The one frosting that I’ll use every single time I make sugar cookies. It’s ridiculously easy and all the ingredients are in my pantry so I don’t have to search out for “weird” ingredients that will never be used again.
I’m not that kind of girl. I live in small town Minnesota and ain’t no one got time for that!
Ingredients for Homemade Sugar Cookie Frosting that Hardens!
- Butter
- Milk
- Powdered sugar
- Vanilla extract
- Almond extract
Yup that’s right only FIVE Ingredients needed!
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Happy dance happening right here isn’t it?
Plus, it’s totally adaptable to any occasion. Dye it a different color. Throw some festive sprinkles to celebrate any occasion or make sugar cookies and frost them for the heck of it!
Can we talk Christmas cookies? I adore them, my hips don’t adore them, but once a year I don’t really care what the hips say! I make all kinds of them, but my all time favorites are Almond Cherry Cookies, Chocolate Mint Thumbprint Cookies, Peanut Butter Ritz Cookies!
What is your favorite Christmas cookie? A more traditional, handed down recipe or something new and exciting?
I feel this “expectation” when I go to holiday parties. People expect me to bring a cookie tray laden with deliciousness. I feel that I’m a fraud if I don’t bring the ultimate cookie platter. I try to make cookies for weeks so I have a good variety.
Except sugar cookies. I’ve always shied away from the rolling, cutting and frosting. It sounded overwhelming. I wanted to drop and bake and then stack and freeze. That’s more my kind of cookie baking!
Then I tried Pillsbury Sugar Cookies. You know the ones you find in your grocery’s diary aisle? The refrigerated pull about or cut ones…I need something fast, like super fast one day. I gave them a whirl. I promptly frosted them with this amazing Homemade Sugar Cookie Frosting that hardens.
Tools Recommended to Make Homemade Sugar Cookie Frosting that Hardens!
I served them secretly smiling. No one was going to know!
And then someone promptly asked me for my recipe for the cookies. I blushed and filled her in on my secret. She said, NO WAYYYYYYYY!
Yes Way. Totally. Not Lying.
Those cookies are soft, chewy and delicious. You top them with this amazing frosting for Sugar Cookies that hardens and Viola. You’ve got a home run.
I won’t tell if you don’t!
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Homemade Sugar Cookie Frosting that Hardens ~ The Perfect Sugar Cookie Frosting for Decorating! If You Are Looking for Frosting For Sugar Cookies that Hardens this is it!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 Dozen Cookies
- Cuisine: Frosting
Ingredients
- 2/3 c. butter, softened
- 1/2 c. milk
- 2 lbs powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp almond extract
Instructions
1. In mixing bowl cream together butter and milk with an electric mixer. Slowly mix in powdered sugar and extracts.
2. Frost sugar cookies immediately. Let frosting harden. Store cookies in air tight container.
Notes
If frosting in mixing bowl starts to harden before you are done frosting cookies add a little milk and stir to combine.
Nutrition
- Calories: 1176kcal
- Sugar: 224g
- Sodium: 22mg
- Fat: 32g
- Saturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 228g
- Fiber: 0
- Protein: 1g
- Cholesterol: 84mg
Recipe Slightly Adapted from: Skip to My Lou
Danielle Green says
Awesome! Frosting that hardens is great – especially when layering as a gift or on a plate!
Julie Evink says
Yes! So much better than it sticking to everything!
Erin @ The Speckled Palate says
Just in time for our cookie decorating bonanza! This looks perfect, and I cannot wait to use it!
Julie Evink says
Enjoy!
Melissa Howell says
Who knew fancy ingredients weren’t required! I was sure there was going to be corn syrup in this recipe! (Yay that there’s not!)
Julie Evink says
Exactly!
Carol says
Can I omit the almond extract? (Not big fans of that flavor around here.) And if I can, should I increase the vanilla extract? Thank you!
Julie Evink says
Yes just omit and you should be fine. You could use a little more vanilla extract if you wish!
sonja says
Can I use margarine in place of the butter?
Julie Evink says
Yes that should work fine, but I’ve never tested it that way.
Malinda says
I make my sugar cookie frosting almost exactly like this too!! Love how it hardens so I can stack my cookies!
Julie Evink says
Yes it’s a must!
Carol says
Does anyone know if we are able to pipe with this frosting? I’d love to use it for drawing snowflakes…snowmen etc. thankyou!
Julie Evink says
You should be able to. I you need to just add a little milk to thin it out!
Jackie says
I just made the frosting and it’s watery :-/ will it thicken as it sits? I followed the recipe exactly as noted…help! I was going to use this for decorating cookies tomorrow with the kids.
Julie Evink says
I’ve tested this multiple times and never had this happen. Did you add all the powdered sugar? You can add more to get it thicker.
sarah davis says
Hi Julie!
Can you make these a couple days in advance? I assume the sugar in the frosting keeps the cookies from going stale?
Thank you!
Julie Evink says
I’ve made them a day in advance but never a few days. I’ve froze them with great results though!
Marcy says
Can the cookies be frozen after decorating? If so, do they have to be individually wrapped/bagged and how long can they be frozen?
Thank you.
Julie Evink says
Here’s some tips for Freezing Baked Cookies. All cookies should be frozen individually after they’ve cooled completely, meaning they should be placed on a baking sheet, not touching, until frozen solid (they can be frozen like this in layers separated by parchment, wax, or freezer paper). I would say they could be froze up to three months.