Soft, buttery sugar cookies with vanilla flavor and topped with pink frosting. Perfect for festive occasions and easy to make with kids.

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 1/2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

For the Pink Frosting:

1/2 cup unsalted butter, softened

2 cups powdered sugar

1/2 teaspoon vanilla extract

1–2 tablespoons milk

Pink gel food coloring (optional)

Sprinkles for decoration (optional)

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Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add in the egg and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Roll the dough into balls using a cookie scoop or tablespoon and place them on the prepared baking sheets, spacing 2 inches apart.
Gently flatten each dough ball with your hand or the bottom of a glass.
Bake for 8–10 minutes, until the edges are set but not browned. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
Prepare the frosting by beating the softened butter until creamy.
Add powdered sugar, vanilla extract, and 1 tablespoon of milk. Beat until fluffy, adjusting with more milk if needed for consistency.
Tint the frosting with pink gel food coloring and mix well.
Once cookies are completely cool, frost generously and add sprinkles if desired.

Do not overbake to keep cookies soft—remove when edges are just set.

Dough can be made ahead and refrigerated overnight.

Unfrosted cookies freeze well for up to 2 months.

Use gel food coloring for vibrant pink frosting without thinning.

Try adding almond extract or citrus zest for flavor variations.