Description

These Rosette Sugar Cookies are delightful buttery treats topped with smooth, creamy rosette icing. Perfectly soft yet slightly crisp at the edges, these classic sugar cookies are elevated by a beautifully piped vanilla buttercream that adds both flavor and a charming visual appeal. Ideal for special occasions, holiday gatherings, or simply a sweet indulgence.

Ingredients

Scale

Cookie Dough

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

Rosette Icing

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)

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugars: In a mixing bowl, cream together the room temperature salted butter, light brown sugar, and granulated sugar using an electric mixer until the mixture is light and fluffy, approximately 3-4 minutes.
Add Egg and Vanilla: Beat in the large egg followed by 2 teaspoons of vanilla extract until fully incorporated.
Combine Dry Ingredients: On low mixer speed, gradually add the all-purpose flour, cornstarch, and baking soda. Mix until a thick dough forms, making sure all ingredients are well combined.
Shape Cookies: Scoop dough into balls approximately one tablespoon in size. Place them onto the prepared cookie sheets, pressing them down slightly to flatten.
Bake Cookies: Bake in the preheated oven for 7-8 minutes or until the edges just begin to brown, indicating they are perfectly baked with a soft center.
Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
Make Icing: In a separate bowl, mix together the softened butter and shortening until smooth and creamy.
Add Powdered Sugar and Vanilla: Gradually add 3 cups of powdered sugar and mix until smooth. Then add 1 teaspoon vanilla extract and 2 tablespoons of water or milk, mixing until the mixture is homogeneous and smooth.
Adjust Icing Consistency: Add the remaining powdered sugar and mix again until smooth. Add additional water or milk, 1 tablespoon at a time, until the desired piping consistency is reached.
Add Color: If desired, add pink icing color to the frosting and mix evenly.
Decorate Cookies: Using a piping bag fitted with a star tip, pipe rosette shapes onto the cooled sugar cookies as demonstrated in the tutorial, creating beautiful floral designs.

Notes

Ensure butter and shortening for icing are softened to room temperature for best mixing results.
Do not overbake cookies; edges browning slightly ensures a tender center.
Dough can be refrigerated for an hour before baking to reduce spreading if desired.
Use parchment paper or silicone mats to protect baking sheets and for easy cookie removal.
For a more intense vanilla flavor, consider using pure vanilla bean paste instead of extract.
If you prefer a firmer icing, reduce the water/milk slightly.
These cookies can be stored in an airtight container for up to 5 days at room temperature.

Prep Time: 15 minutes
Cook Time: 8 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Rosette Sugar Cookies, Sugar Cookies with Buttercream, Decorative Sugar Cookies, Vanilla Buttercream Cookies, Soft Baked Sugar Cookies, Holiday Cookies