Jenny Cookies Sugar Cookie Recipe: Soft Frosted Cutouts

This Jenny Cookies-style sugar cookie recipe makes soft, buttery cutouts with a mild vanilla flavor and a smooth buttercream finish. It is an independently written, copycat-inspired version rather than an official formula, and the dough is designed to roll, cut, and decorate without spreading excessively.

Ingredients

1 cup (227 g) unsalted butter, softened but still cool
1 cup (200 g) granulated sugar
1 large egg (about 50 g without shell), at room temperature
2 teaspoons (10 ml) vanilla extract
3 cups (375 g) all-purpose flour, measured by weight or spooned and leveled
1 teaspoon (4 g) baking powder
½ teaspoon (3 g) fine salt
½ cup (113 g) unsalted butter, softened, for the frosting
3 cups (360 g) powdered sugar, sifted if lumpy
2–3 tablespoons (30–45 ml) milk, plus a little more if needed
1 teaspoon (5 ml) vanilla extract, for the frosting
1 small pinch (about 0.3 g) fine salt, for the frosting
Gel food coloring and sprinkles, optional; use a few drops of coloring and about 2 tablespoons (20 g) sprinkles

Instructions

Mix the dough. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer on medium speed for about 2 minutes, until creamy and evenly combined. Scrape down the bowl. Beat in the egg and 2 teaspoons vanilla just until smooth. Add the flour mixture in two additions on low speed, stopping as soon as no dry patches remain. The dough should be soft but not sticky; avoid beating it after the flour is incorporated, which can make the cookies firm.
Chill the dough for 1 hour. Divide it into two portions and flatten each into a disk about 1 inch (2.5 cm) thick. Wrap the disks or cover them tightly, then refrigerate for 60 minutes. This rest firms the butter so the cutouts keep their shape. If the dough gets too hard to roll, leave it at room temperature for 5–10 minutes; it should bend without cracking but still feel cool.
Heat the oven and prepare the pans. Near the end of chilling, heat the oven to 350°F (177°C). Line two baking sheets with parchment paper. On a lightly floured counter, roll one disk to about ¼ inch (6 mm) thick. Dust the rolling pin sparingly, and turn the dough once or twice as you roll so it does not stick. Cut with a roughly 3-inch (7.5 cm) cookie cutter, placing the shapes about 1 inch (2.5 cm) apart on the pans. Gather scraps, press them together gently, and reroll once or twice; repeated rerolling can make the cookies tough.
Bake the cookies. Bake one sheet at a time for 11–12 minutes, until the tops look set and the edges are just beginning to turn pale gold. They may still look light in the middle; do not wait for deep browning if you want a tender cookie. Because this dough contains egg, USDA FSIS gives 160°F (71°C) as the safe minimum for egg dishes; if checking a thicker cookie with a thermometer, make sure its center reaches that temperature. Move the baking sheet to a cooling rack and let the cookies rest on it for 5 minutes, then transfer them carefully to the rack. Repeat with the second sheet and any remaining dough. Cool the cookies completely, about 25 minutes total, before frosting.
Make the buttercream. Beat the frosting butter on medium speed for about 1 minute until smooth. Add the powdered sugar in two or three additions on low speed, then mix in the frosting vanilla, pinch of salt, and 2 tablespoons (30 ml) milk. Beat for 1–2 minutes until fluffy. If it is too stiff to spread, add the remaining milk a teaspoon at a time. If you want different colors, divide the frosting among small bowls and tint each with a small amount of gel color.
Frost and decorate. Spread a thin, even layer of buttercream over each fully cooled cookie with a small offset spatula or the back of a spoon. Add sprinkles while the frosting is still soft so they adhere. Let the frosting sit uncovered for 30–45 minutes if you want a lightly set surface before stacking or packing the cookies.

Tips

Measure flour carefully. Weighing 375 g gives the most consistent dough. If using cups, stir the flour first, spoon it loosely into the measuring cup, and level it without tapping; packing flour into a cup can make the dough dry and difficult to roll.
Keep the dough cool, not brittle. Chilling helps prevent spreading, but very cold dough can crack at the edges. Let a disk stand for a few minutes and press any small cracks together with your fingertips before continuing to roll.
Use parchment and avoid extra flour. Parchment helps the bottoms bake evenly and makes transfer easier. A light dusting on the counter is enough; excess flour worked into the scraps can make later batches less tender.
Adjust the frosting gradually. Add milk a teaspoon at a time because a small amount can change the consistency quickly. For a thicker layer that holds piped details, keep the frosting stiff; for easy spreading, add just enough milk to make it glide across the cookie.

Serving Suggestions

Serve these cookies at room temperature, when the buttercream is soft and the centers have their tender texture. They work well on a birthday dessert table, at a cookie-decorating gathering, or alongside coffee, tea, or a glass of milk. For a neat platter, sort them by color or shape and arrange them in a single layer so the frosting remains visible. If the occasion calls for several desserts, pair the sweet vanilla cookies with fresh berries or a less-sweet dessert for contrast.

For parties, use a few cutter shapes and keep the frosting colors coordinated rather than trying to decorate every cookie differently. A thin coat of frosting and a pinch of sprinkles gives a tidy finish without making the cookies overly sweet. If serving outdoors in warm weather, put out a small batch at a time and keep the rest chilled; buttercream softens in heat and can become messy.

Variations

Almond-vanilla flavor: Replace ½ teaspoon (2.5 ml) of the dough’s vanilla with almond extract. Almond extract is concentrated, so a little is enough; using more can overpower the buttery cookie. You can also add ¼ teaspoon (1 ml) almond extract to the frosting.

Lemon sugar cookies: Add 1 tablespoon (6 g) finely grated lemon zest to the butter and sugar before mixing in the egg. For a matching frosting, replace 1 tablespoon (15 ml) of the milk with lemon juice. The juice makes the frosting a little sharper and softer, so add it gradually and use less milk if needed.

Simple glaze instead of buttercream: Whisk 1½ cups (180 g) powdered sugar with 2 tablespoons (30 ml) milk and ½ teaspoon (2.5 ml) vanilla. Add milk in small amounts until the glaze falls from a spoon in a ribbon. Glaze gives a thinner, shinier coating and sets firmer than buttercream, but it will not provide the same soft, creamy layer.

Different shapes and finishes: Use smaller cutters for bite-size cookies and begin checking them around 8 minutes; larger or thicker shapes may need another minute or two. Keep the dough about ¼ inch (6 mm) thick for even baking. You can leave some cookies unfrosted and add a light dusting of powdered sugar after they cool, though it will not adhere as neatly as frosting.

Storage and Reheating

Let the frosting set before packing the cookies in a single layer or separating layers with parchment. Store frosted cookies in an airtight container in the refrigerator for up to 4 days, and refrigerate them within 2 hours of serving. Buttercream firms when cold, so let the cookies stand at room temperature for about 20–30 minutes before serving. These cookies do not need reheating; warming them can melt the frosting.

For longer storage, freeze completely cooled, unfrosted cookies in a freezer-safe airtight container for up to 2 months, with parchment between layers. Thaw them in the covered container at room temperature to limit condensation, then frost. Frosted cookies can also be frozen, but the decoration may become less polished after thawing. Freeze them in a single layer until firm, then pack carefully; thaw in the refrigerator or at cool room temperature without opening the container until the cookies are no longer cold.

You can refrigerate the wrapped dough for up to 2 days before rolling. For a longer pause, freeze the dough disks for up to 2 months and thaw them overnight in the refrigerator. If dough has been left at room temperature for more than 2 hours, discard it rather than saving it for another bake.

Frequently Asked Questions

Why did my sugar cookies spread?
Butter that is too warm, dough that was not chilled, or a warm baking sheet can cause spreading. Chill the cut shapes briefly if they feel soft, and let each pan cool before loading the next batch. Also check that the flour was measured accurately; too little flour can leave the dough loose.

Can I make the dough ahead?
Yes. Wrap the dough disks tightly and refrigerate them for up to 2 days, then let them sit briefly if they are too firm to roll. You can also freeze the disks for up to 2 months. Thaw frozen dough overnight in the refrigerator rather than leaving it out for several hours.

Do I have to use a stand mixer?
No. A hand mixer works well, and you can mix by hand with a sturdy spoon and some patience. Cream the butter and sugar until evenly blended, then stir in the egg and vanilla. Fold in the dry ingredients just until the flour disappears; hand mixing can take longer, but the goal is the same: avoid overworking the dough.

How can I tell when the cookies are done?
Look for a set, matte surface and edges that are only just turning pale gold. The centers can look slightly soft when the pan comes out because they continue to firm as they cool. If your oven runs hot, check at 10 minutes; if the cookies are thicker than ¼ inch, they may need extra time.

Can I use salted butter?
Yes. Use the same amount of salted butter and omit the ½ teaspoon salt from the dough. Salt levels differ by brand, so the result may taste a little more or less seasoned. For the frosting, salted butter is also workable; omit its added pinch of salt and taste before adding any more.

Why is my frosting runny or grainy?
Runny frosting usually has too much milk or was made with butter that is very soft. Beat in more sifted powdered sugar, a tablespoon at a time, until it holds its shape. Graininess can come from unsifted powdered sugar or incomplete mixing; sift out lumps first and beat the frosting until smooth, scraping the bowl as needed.

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