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Classic Sugar Cookies with Frosting and Sprinkles World Cuisine Today Magazine

Sugar Cookie Recipe for Valentine's Day or Special Occasions

Yield: 40 Cookies


For the cookies

Two sticks of unsalted butter (one cup)

One cup granulated sugar

1 1/2 teaspoons vanilla extract

One large or jumbo egg

2 1/2 cups all purpose baking flour

3/4 t baking poweder

3/4 t salt

For the frosting

Three cups of sifted confectioners (powdered) sugar

4 T whole milk

2 T light corn syrup

1/2 t vanilla extract

food coloring

sprinkles for decoration or small candies


For the cookies

1. Thoroughly mix the butter and sugar together in a standard mixer or with electric hand mixer until smooth.

2. Add vanilla extract and the egg until thoroughly combined.

3. In a different mixing bowl using a whisk mix together the flour, baking powder and salt.

4. Sift the dry ingredients gradually into the first wet mixture.

5. On a piece of plastic wrap transfer half the mixture and wrap. (Mixture will be sticky). Do the same with the other half. Mold each half into a disk shape.

6. Chill for three hours.

7. Grease your cookie sheets lightly and preheat the oven to 350 F.

8. Dust a flat surface with some flour and roll out one half of your dough to 1/2 inch in thickness for crispy or 1/4 inch for a chewier thicker cookie.

9. Cut your cookies into the desired shapes with cookie cutters or using templates.

10. Bake at 350 F for 10 minutes.

11. Cool on a cooling rack.

Meanwhile, make your frosting.

For the frosting

1. Combine the sugar, 2 T milk, syrup and vanilla in a medium bowl and stir.

2. Add color to different sections of the frosting to create your various decorating colors.

3. Using a ziploc back, or piping bag, put your frosting.

4. Decorate your cookies as desired and add your sprinkles. This is best done on a cooled off cookie

5. Allow your decorative frosting to harden.

Serve your cookies on a decorative plate, and save the remainder in an air tight container so that they maintain their freshness. Enjoy!

Recipe Developed by World Cuisine Today Magazine

February 2, 2019

All Rights Reserved.

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