Jenny Cookies Frosting Recipe for Easy Sugar Cookies

This Jenny Cookies-style frosting is a fluffy American buttercream made with butter, powdered sugar, vanilla, and a little milk. It spreads easily on sugar cookies and can be tinted for decorating; unlike royal icing, it stays soft rather than drying into a hard shell.

Ingredients

1 cup (227 g) unsalted butter, softened
4 cups (480 g) powdered sugar, sifted if lumpy
2 teaspoons (10 ml) vanilla extract
¼ teaspoon (1.5 g) fine salt
2 to 4 tablespoons (30 to 60 ml) milk, whole or 2%
¼ teaspoon (about 1 ml) gel food coloring, optional; add more a little at a time to reach your preferred shade

Instructions

Soften the butter. About 25 minutes before mixing, cut the butter into small pieces and let it sit at room temperature. It should yield when pressed but still feel cool, not shiny or oily. If the butter is already soft, start mixing right away; do not melt it.
Beat the butter. Put the butter in a large mixing bowl. Using a hand mixer or stand mixer with the paddle attachment, beat on medium speed for 2 to 3 minutes, scraping the bowl once, until the butter looks smooth and a little lighter in color. This first step helps keep the frosting fluffy instead of dense.
Add the sugar carefully. Add the powdered sugar in three additions, mixing on low speed after each one until most of it is incorporated. Starting slowly keeps a cloud of sugar from escaping the bowl. Once the last addition is mixed in, scrape the bottom and sides so no pockets of plain butter remain.
Season and loosen the frosting. Add the vanilla, salt, and 2 tablespoons (30 ml) of milk. Beat on low until combined, then increase to medium and beat for about 2 minutes. Stop to scrape the bowl once. The frosting should look creamy and hold a soft peak when you lift the beaters.
Adjust the texture. For a firmer frosting that holds ridges or piped borders, leave it as is or add a little more powdered sugar, 1 tablespoon (8 g) at a time. For a smoother spread, beat in additional milk 1 teaspoon (5 ml) at a time. Mix briefly after each adjustment; a small amount of liquid can change the consistency quickly.
Tint, if using. Divide the frosting among small bowls if you want multiple colors. Stir in gel food coloring a little at a time, mixing well before adding more. Gel color is concentrated, so it usually adds less liquid than liquid food coloring. Cover any frosting you are not using while you decorate.
Frost the cookies. Spread a thin layer over completely cooled sugar cookies with a small offset spatula or butter knife, or transfer the frosting to a piping bag. Let the frosting settle for a few minutes before adding sprinkles so they adhere. For neat, soft-frosted cookies, serve once decorated; the buttercream will not become firm like royal icing.

Tips

Use properly softened butter. Butter that is too cold can leave small lumps, while butter that is melted or greasy can make the frosting loose. If it is still firm, wait a few more minutes rather than microwaving it. If it has become very soft, refrigerate it briefly until it feels cool and pliable again.
Control the consistency gradually. Start with the smaller amount of milk, then add more by the teaspoon. For cookie outlines or small piped details, keep the frosting thicker. For spreading across a large cookie, a slightly softer texture is easier to smooth without pulling up crumbs.
Choose gel color for bright shades. Liquid food coloring can thin the frosting if you use enough to get a deep color. Gel coloring gives stronger color in smaller amounts. If liquid color is all you have, add a few drops at a time and add powdered sugar only if the frosting becomes too loose.
Keep crumbs out of the bowl. Frost only fully cooled cookies, and wipe the spreading utensil between cookies if crumbs collect on it. For the smoothest finish, apply a thin layer first, then add a little more frosting rather than pressing hard with one large scoop.

Serving Suggestions

Use this frosting on cooled sugar cookies cut into rounds, hearts, stars, or seasonal shapes. A thin, even layer gives a sweet finish without overwhelming a buttery cookie, while a thicker layer works well when you want to pipe a border, rosettes, or simple lettering. Keep decorations modest if the cookies will be served alongside other rich desserts.

For a colorful cookie tray, divide the batch into several bowls and tint each one a different shade. Add sprinkles while the frosting is still tacky, or finish with a small amount of sanding sugar, finely chopped nuts, or a few mini chocolate candies. If you are preparing cookies for a gathering, frost them after they have cooled completely and arrange them on a platter once the frosting has settled enough not to smear when touched.

This is a soft buttercream, so it is best for cookies served on a plate or packed with a little space between layers. If you need decorations that dry firm enough for detailed stacking or mailing, royal icing is a more suitable choice. You can also serve undecorated cookies with a bowl of frosting on the side so guests can add their own.

Variations

Almond vanilla: Replace ½ teaspoon (2.5 ml) of the vanilla with almond extract. Almond extract has a strong flavor, so begin with a small amount and taste before adding more. This variation pairs especially well with plain cutout cookies.

Chocolate: Beat in ¼ cup (25 g) unsweetened cocoa powder with the powdered sugar. Because cocoa thickens the mixture, add milk a teaspoon at a time until the frosting is easy to spread. If the cocoa is lumpy, sift it with the powdered sugar first.

Citrus: Add 1 teaspoon (5 ml) finely grated lemon or orange zest and replace 1 teaspoon (5 ml) of the milk with fresh citrus juice. The juice adds a little sharpness, while the zest gives a clearer citrus aroma. Keep the total added liquid modest so the frosting stays thick enough for decorating.

Dairy-free: Use a block-style plant-based butter that can be creamed, rather than a very soft tub spread, and use an unsweetened plant milk in place of dairy milk. The result may be a little softer or have a different flavor depending on the substitute, so begin with 1 tablespoon (15 ml) of milk and add more only as needed.

Less sweet finish: Add the salt listed in the recipe and use a pinch more if you like a slightly more balanced flavor. You can also spread the frosting in a thinner layer. Powdered sugar is what gives this buttercream its structure, so reducing it substantially will make the frosting looser rather than simply less sweet.

Storage and Reheating

Because this frosting contains butter and milk, refrigerate it or the frosted cookies within 2 hours. Keep frosted cookies in a covered container in the refrigerator for up to 4 days. If stacking them, place parchment between layers and avoid pressing down on the frosting. For the best texture, let a cookie stand at room temperature for about 15 to 20 minutes before serving.

Store leftover frosting in an airtight container in the refrigerator for up to 5 days. To use it, let it soften at room temperature for about 20 to 30 minutes, then beat it briefly until smooth. If it seems stiff, mix in milk 1 teaspoon (5 ml) at a time. Do not warm it in a microwave; melted butter can make the frosting greasy and difficult to bring back together.

For longer storage, freeze the frosting in a sealed freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator, then let it soften and beat it again before decorating. Frosted cookies can also be frozen, but the decorations may become less crisp or slightly smudged as they thaw. Freeze them in a single layer until firm, then pack carefully with parchment between layers. Thaw in the refrigerator or in their closed container so condensation forms on the container rather than directly on the frosting.

Frequently Asked Questions

Is this the exact Jenny Cookies recipe?
This is a Jenny Cookies-style buttercream recipe for home-decorated sugar cookies, not a claim to reproduce a particular published formula. Butter, powdered sugar, vanilla, and milk make a straightforward frosting with a soft, spreadable texture. Brands and recipe versions can differ in their proportions and flavoring.

Will this frosting harden on the cookies?
No. It will become less tacky as it sits, but it stays soft and can be marked or smudged. That makes it pleasant for cookies served soon after decorating, but it is not the best icing for detailed designs that must dry hard. Choose royal icing when a firm, stackable finish is important.

Can I make the frosting without a mixer?
Yes, but use very soft butter and a sturdy spoon or spatula, and expect to work the mixture longer. Mash the butter smooth first, then add powdered sugar in small portions. A hand mixer makes it easier to get a light, even texture, but it is not essential.

Why is my frosting runny or grainy?
Runny frosting usually has too much milk or butter that was overly warm. Beat in powdered sugar a tablespoon at a time, or chill the bowl briefly if the butter is very soft. Graininess can come from sugar that has not fully mixed in; beat for another minute and scrape the bowl well. Sifting lumpy powdered sugar before mixing also helps.

Can I make it ahead?
Yes. Make the frosting up to 5 days ahead and refrigerate it in an airtight container. Before using, let it soften for 20 to 30 minutes and beat it briefly to restore a smooth, pipeable texture. You can also tint it in advance; keep the colors covered and chilled, then stir or beat them again if they have separated slightly.

How much frosting should I put on each cookie?
For an average 3-inch (7.5 cm) cookie, about 1 to 2 tablespoons (15 to 30 ml) gives a thin-to-generous layer. The batch should cover roughly 24 medium cookies, though large cookies, piped borders, and thick swirls use more. Frost a few cookies first and adjust the amount to suit their size and the look you want.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).