Frosted Butter Cookies

Holiday butter cookies with sprinkles and frosting

4.50 from 4 reviews

Santa called and said he would like some Frosted Butter Cookies! This is an easy small batch recipe for perfectly tender and delicately sweet butter cookies. The cookie dough can be sliced and baked, rolled for cut-out cookies, or made into a drop cookie. Highly versatile and perfect for the holidays.

Prep Time15

Cook Time12

Chill2

Total Time2 27

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 144kcal

Author: Erin Cernich

Equipment

Ingredients

½ cup unsalted butter, room temperature
6 tablespoons granulated sugar
1 large egg yolk, room temperature
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup, plus 2 tablespoons all purpose flour

Instructions

In the work bowl of a stand mixer fitted with the paddle attachment-, add the butter and sugar and beat on medium speed until light and fluffy. Add the egg yolk and vanilla and continue to mix until the egg is full incorporated, scraping down the sides of the bowl as needed.
1/2 cup unsalted butter, room temperature, 6 tablespoons granulated sugar, 1 large egg yolk, room temperature, 1 teaspoon vanilla extract
Turn the mixer down to low speed and add the salt, then slowly sprinkle in half of the flour. Let it mix until the dough starts to get crumbly, then add the remaining flour, scraping down the bowl as needed. Let the dough mix for about a minute until it starts to pull away from the sides of the bowl. The dough will be soft and similar to sugar cookie dough.
1 cup, plus 2 tablespoons all purpose flour, 1/4 teaspoon salt
Pour the dough onto a piece of plastic wrap. Cover it with the long edges of the plastic wrap and start to roll it into a log by rolling it back and forth on the countertop. Roll it into a 6-inch log, which makes cookie discs about 2 inches round. Twist the ends of the plastic wrap shut, and refrigerate the dough for at least 2 hours, or overnight.
When ready to bake, preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line two baking sheets with parchment paper.
Use a sharp knife to slice the cookies about 1/4-inch thick, and place them 2 inches apart on the prepared baking sheets.
One baking sheet at a time, bake the cookies for 12 to 14 minutes, or until the bottom edges just start to turn golden. While the first batch of cookies is baking, refrigerate the other baking sheet of cookies until ready.
Cool the cookies on the baking sheet set on a wire cooling rack for about 15 minutes, or until they are cool enough to handle. Then transfer to the rack to cool completely.
Frosting options for the cookies: cream cheese cookie frosting, vanilla buttercream, or butter-free vanilla frosting.
Store unfrosted cookies covered at room temperature for up to 5 days. For frosted cookies, cover and refrigerate for up to 3 days (they will dry out faster in the refrigerator).

Notes

Serving Size - This small batch recipe can be doubled. If so, use two egg yolks instead of one whole egg.
Yield - This recipe will yield 12 to 16 cookies, depending on how thick you cut them. I recommend cookies that are at least 1/4 inch thick.
Versatile Dough - The dough can be: sliced and baked, rolled out for cut-out cookies, or spooned for dropped cookies. Drop cookies may take a minute or two longer to get light golden edges.
Freezing the Dough - After the dough has chilled, place it, still wrapped, in a freezer bag and freeze for up to 3 months. Thaw in the refrigerator.
Freezing Baked Cookies - The cookies can be frozen for up to 3 months. Undecorated cookies: place in a freezer bag and remove as much air as possible. Decorated cookies: layer them in a large Tupperware or freezer bag, with parchment in between layers. Freeze flat. Thaw in the refrigerator and bring to room temperature to serve.

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