It’s official. There’s not a sprinkle left in the house! Are you guys in full holiday mode yet? It’s been cookie central, or maybe I should say sprinkle central, in Buttercream Blondie land, and these frosted sugar cookies may be my favorite yet!
I’ve always loved sugar cookies, and growing up they were a staple around the holidays. It should come as no surprise that the frosting and sprinkling of the cookies was definitely my favorite part. I remember having an assortment of sprinkles from the grocery store all lined up, and plowing through them like the proud sprinkle champ I am! I think the ratio was somewhere around 1 jar of sprinkles to 3 cookies.
Funny how some things never change!
I’ve tweaked the recipe over the years to create a cookie that’s slightly soft in the middle, while still maintaining that crisp, slightly sandy edge you would expect from a classic sugar cookie.
One of the best things about these pretty little sugar cookies is they’re one of those recipes I refer to as a holiday helper. First off, these are a no roll sugar cookie. They’re a scoop and flatten, and I’m all about it!
My other trick to making the cookies work for me is whipping up 2 different flavored buttercreams. The first is vanilla topped with all the festive sprinkles I could get my hands on, and they do not disappoint. They’re the kind of cookies that taste like home, transport you back to childhood, and give me visions of my Barbie dream house under the tree. The second is peppermint, and this one has just the right amount of holiday floating around. All dolled up with crushed candy canes, they look like a party on a plate!
I find that these cookies taste even better the next day. I know it’s absolute torture to wait, and I’m the first to admit I basically burn my mouth because I cannot even wait 5 minutes for cookies to cool, but I promise it’s so worth the wait! Once the cookies are frosted and decorated, and they have some time to get to know each other, all those beautiful flavors come together creating the perfect bite. My favorite part about this whole situation is that the little rosette of buttercream parked on top. It hardens just enough, softens the cookie a tiny bit more, and combined with the crunch from the sprinkles and crushed candy canes, it’s all sorts of magical.
I’m all about that frosting to cookie ratio, friends!
Make sure to hop over to Farberware for the full Frosted Sugar Cookie recipe! I know you guys will love them, and remember to keep tagging me in your bakes over on Instagram so I can see and share them! Thanks so much for reading, for all your positive feedback, and for making these recipes part of your holiday traditions!
Happy baking! xo
Disclosure: I am in a working relationship with Farberware and this recipe was developed for Farberware Cookware. Thank you for supporting Buttercream Blondie and allowing me to share what I love.