Name: Rosette Sugar Cookies Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: American
Ingredients: 3/4 cup salted butter, room temperature; 1/2 cup light brown sugar, lightly packed; 1/2 cup granulated sugar; 1 large egg; 2 tsp vanilla extract; 2 cups all purpose flour; 2 tsp cornstarch; 1 tsp baking soda; 1/2 cup butter, softened; 1/2 cup shortening; 4 cups powdered sugar; 1 tsp vanilla extract; 2-3 tbsp water or milk; Pink icing color (optional)

Ingredients

3/4 cup salted butter (room temperature)

1/2 cup light brown sugar (lightly packed)

1/2 cup granulated sugar

1 large egg

2 tsp vanilla extract

2 cups all-purpose flour

2 tsp cornstarch

1 tsp baking soda

1/2 cup butter (softened)

1/2 cup shortening

4 cups powdered sugar

1 tsp vanilla extract

2-3 tbsp water or milk

Pink icing color*

Instructions

Step 1: Preheat your oven to 350℉ and line cookie sheets with parchment paper.

Step 2: In a large bowl, cream together the 3/4 cup butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes.

Step 3: Add the egg and 2 teaspoons vanilla extract to the butter mixture and beat until fully combined.

Step 4: With the mixer on low speed, gradually add the flour, cornstarch, and baking soda. Mix until well combined; the dough will be thick.

Step 5: Scoop out dough in balls about one tablespoon each, then lightly press them down onto the prepared cookie sheets.

Step 6: Bake for 7 to 8 minutes, or until the edges just begin to turn golden brown.

Step 7: Remove cookies from the oven and let them cool on the cookie sheet for 2 to 3 minutes before transferring them to a wire rack to cool completely.

Step 8: To make the icing, beat together softened butter and shortening in a bowl until smooth.

Step 9: Add 3 cups of powdered sugar and mix until smooth.

Step 10: Stir in the vanilla extract and 2 tablespoons water or milk, continue mixing until smooth.

Step 11: Add the remaining powdered sugar and blend well until smooth.

Step 12: Adjust the consistency by adding more water or milk a little at a time until it is perfect for piping.

Step 13: Tint the icing with pink icing color as desired.

Step 14: Use a piping bag fitted with a star tip to pipe rosette designs onto the cooled cookies.

Tips & Variations

For extra flavor, try adding a teaspoon of almond extract to the cookie dough.

If you prefer a sturdier cookie that holds shape better for piping, chill the dough before baking.

Use gel food coloring for vivid icing colors without thinning the consistency.

Substitute shortening in the icing with all butter for a richer taste, but the frosting may be softer.

Storage

Store iced cookies in an airtight container at room temperature for up to 5 days. If you need to keep them longer, refrigerate for up to two weeks, allowing them to come to room temperature before serving. The icing may harden slightly in the fridge. You can also freeze undecorated cookies for up to 3 months; thaw before icing.

FAQs

Can I use salted or unsalted butter for the cookies?

Either works well. This recipe calls for salted butter to balance sweetness, but if you use unsalted butter, you might want to add a pinch of salt to the dough.

How do I get a smooth, consistent icing for piping?

Gradually adding powdered sugar and liquid while mixing helps achieve the right thickness. The icing should be neither too runny nor too stiff—just enough to hold its shape when piped.