Every sugar cookie needs a velvety smooth frosting to complement its buttery flavor and crispy edges and this 4-ingredient Sugar Cookie Frosting recipe does just that. Creamy, smooth, and easy to work with, this frosting takes your sugar cookies to bakery level perfection.
A creamy, rich sugar cookie frosting is the best-kept secret to creating holiday memories. While making your festive sugar cookies look beautiful is always a win, this perfect frosting ensures each cookie is as delicious as it is eye catching.
I love making cake mix Christmas cookies along with Christmas cookie bars for the holiday dessert table or gift giving but nothing quite beats the classic frosting cut out christmas cookie. Whether you're hosting a cookie exchange or leaving sweet treats out for Santa, this easy sugar cookie frosting recipe is the key to making desserts taste just as festive as they look!
Why this is the best frosting for cookies
- Ultra creamy: The combination of cream cheese and butter creates a smooth and creamy sugar cookie frosting.
- Easy to work with: Whether you're spreading with a knife or using a piping bag, the smooth consistency makes this frosting beginner friendly.
- Sets perfectly: This frosting firms up enough to hold cute decorations while staying soft in each bite.
- Customizable for any occasion: This frosting can be colored to match any holiday, party, or event. Perfect for Christmas, Easter, or even a birthday party.
Ingredients for sugar cookie frosting
- Cream Cheese: Full fat cream cheese will give you the best texture and flavor. Just like in the frosting of these red velvet cake mix cookies.
- Butter: Softened butter is easiest to work with.
- Confectioners’ Sugar: The same thing as powdered sugar, the key to every good frosting recipe.
- Vanilla Extract
- Optional Food Coloring: For Christmas cut out cookies, I like to use red and green but you can use whatever food coloring you like.
Can I make this frosting dairy free?
Yes, you can swap dairy-free butter and cream cheese for a vegan and dairy free version. The texture may be slightly different, but it will still be delicious.
How to make sugar cookie frosting
The base: In a large mixing bowl, beat the cream cheese, vanilla, and butter together until smooth. Scrape down the sides of the bowl as needed and make sure everything is evenly mixed.
Add in the sugar: 1/2 cup at a time, add in the powdered sugar on low speed. Once incorporated, beat until fluffy on medium speed.
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Adjust Consistency: If the frosting is too thick, add a teaspoon of milk or cream at a time until you reach your desired consistency. For thicker frosting, mix in additional powdered sugar a small amount at a time.
Use or Store: Spread or pipe onto completely cooled sugar cookies. If not using immediately, store following directions below.
Make ahead and storage
Make ahead: Make ahead and store for up to 3 days following the directions below or you can freeze in a freezer-safe container for up to 1 month. Thaw in the fridge overnight, then let it come to room temperature before mixing and using.
How to store: If you have leftover holiday frosting, store it in an airtight container or ziplock baggie in the refrigerator for up to 3 days. Before using, let it come to room temperature and stir until creamy. (I like to use a ziplock baggie and cut a hole in the corner for an easy piping bag!)
Variations
- Extra flavor: Swap out the vanilla for almond extract, peppermint extract, or even lemon extract for a unique spin on the classic recipe.
- Mix ins: For extra festivity and texture, mix in finely crushed candy canes or sprinkles directly into the frosting. For these red hots cookies, I like to add crushed Red Hot candies into the frosting.
How to frost cookies easily
Use a piping bag for small designs or an offset spatula for smooth, even icing. If you don't have a piping bag, a ziplock bag with the corner snipped off works great in place of a piping bag.
The biggest tip I have is to make sure your cookies are completely cooled before frosting to prevent the frosting from melting. If you’re adding sprinkles or decorations, do so immediately after frosting so they stick better.
Does this frosting harden?
This frosting does set, making it great for stacking cookies without smudging or sticking. However, it doesn't harden completely like royal icing does. I like making royal icing for easy homemade gingerbread houses. The frosting stays soft and creamy to the bite, which elevates the cookie’s flavor and texture.
More recipes you'll love
- Christmas Oreo truffles
- Valentine's cake pops
- Birthday cake ice cream
- No bake Christmas cookies
- Frosted ginger cookies
- Bubbly champagne frosting
The BEST 4-Ingredient Sugar Cookie Frosting
Equipment
- Stand mixer or Hand Mixer
Ingredients
- 8 ounces cream cheese
- 2 tablespoons butter softened
- 2 teaspoons vanilla extract
- 16 ounces confectioners sugar 1 package
Instructions
- In a large mixing bowl, beat the cream cheese and softened butter together using a hand or stand mixer on medium speed. Beat until the mixture is smooth and creamy, making sure there are no lumps.
- Slowly add the confectioners sugar, about 1/2 cup at a time, while mixing on low speed. Increase speed to medium-high once incorporated. Mix until the frosting looks fluffy
- Pour in the vanilla extract and mix until evenly combined.
- If the frosting is too thick for spreading or piping, add a teaspoon of milk or cream at a time until you reach the desired consistency. If it’s too thin, add in a little more confectioners sugar.
- Use right away to frost cooled sugar cookies. If you need to store cover the frosting tightly and refrigerate for up to 3 days. Before using, let the frosting to come to room temperature and stir to bring back its creamy texture.
Notes
Make ahead and storage
Make ahead: Make ahead and store for up to 3 days following the directions below or you can freeze in a freezer-safe container for up to 1 month. Thaw in the fridge overnight, then let it come to room temperature before mixing and using. How to store: If you have leftover holiday frosting, store it in an airtight container or ziplock baggie in the refrigerator for up to 3 days. Before using, let it come to room temperature and stir until creamy. (I like to use a ziplock baggie and cut a hole in the corner for an easy piping bag!)Variations
- Extra flavor: Swap out the vanilla for almond extract, peppermint extract, or even lemon extract for a unique spin on the classic recipe.
- Mix ins: For extra festivity and texture, mix in finely crushed candy canes or sprinkles directly into the frosting. For these red hots cookies, I like to add crushed Red Hot candies into the frosting.
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