These beautiful, frosted sugar cookies are perfect for Valentine’s day and so easy to make! They make such a charming gift!
How charming are these easy brushstroke frosted sugar cookies for Valentine’s Day?! They use the classic sugar cookie recipe with a fondant topping and then they’re brushed lightly with a gel paste!
Incredibly simple to make and even more fun to decorate… we broke out some brushes and felt very artistic creating brush strokes with food coloring! If you’re not a fan of fondant, you can do a royal icing that hardens too.
How To Make These Frosted Sugar Cookies – Step By Step
- Preheat the oven to 375 degrees, and line baking sheets with parchment.
- Cream the butter and sugar, just until smooth and combined.
- Mix in the eggs until incorporated one at a time.
- Add the flour, cornstarch, and salt, and mix on medium-low speed, until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.
- Stir in the vanilla.
- Divide dough into three parts.
- Roll each section of the dough ¼ inch thick between two sheets of parchment paper.
- Refrigerate while you do the next section of dough.
- When all three parts are finished, take one part of the dough out of the fridge, remove top sheet of parchment and cut out shapes.
- Roll the second section, cut out and combine remaining dough from the first section, roll back out between parchment, refrigerate and continue on with 3rd section.
- Bake for 9 to 12 minutes.
- Cool completely, then roll and cut out fondant hearts.
- Spread a small layer of buttercream frosting on each cookie and place the fondant on top.
- For the Brushstroke
- Mix pink and white gel paste together to form the desired color you like
- Use cake decorating brushes to make brush strokes onto the white fondant.
- Mix and match colors and use gold dust for another charming touch!
An Easy Frosted Sugar Cookie Recipe
You’ll be some rolling, but this is a pretty simple recipe, that makes 24 beautiful and delicious frosted sugar cookies!
There’s only a few ingredients to deal with and the cook time is quick. Plus you can get creative with your brushstrokes!
We used the same heart-shaped cookie cutter to make the hearts and to cut out the fondant. Try to roll out the fondant to be a very thin layer.
Add a little bit of buttercream frosting on the cookie before you lay the fondant over it. This will allow the fondant to stick to the cookie.
Gel Paste For These Frosted Sugar Cookies
I went for gel paste for the frosted sugar cookies recipe, it’s great!
The color in liquid gel dye is more concentrated than traditional liquid food colorings, so you need less, which is important in recipes where you want to minimize the amount of liquid added, perfect for this icing recipe.
Make-Ahead Cookies
These sugar cookies cookies freeze well up to 3 months. You can thaw overnight in the refrigerator. I wouldn’t recommend freezing with icing on top.
You can also chill the rolled-out cookie dough in the refrigerator for up to 2 days . You can also freeze the cookie dough for up to 3 months. Then allow to thaw overnight in the refrigerator and bring to room temperature before rolling out.
Top Tips For These Frosted Sugar Cookies
- You can use fondant or royal icing for the frosting.
- Roll your dough out between to sheets of parchment paper.
- Use a preheated oven.
- Let the sugar cookies cool completely before rolling adding the fondant/icing.
Check Out These Other Great Cookie Recipes
Lemon and Thyme Shortbread Cookies
Mini Heart Shaped Sugar Cookies
Valentine Cookies by Sugar Spun Run
Valentine’s Pinwheel Cookies by Like Mother Like Daughter
If you have tried this Frosted Sugar Cookies recipe, then please rate it and let me know how it turned out in the comments below!
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Brushstroke Sugar Cookies
Ingredients
- 1 cup cold unsalted butter, cubed
- 1 cup granulated sugar
- 2 Large eggs
- 4 cups all-purpose flour
- 3/4 cup cornstarch
- 3/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees, and line baking sheets with parchment.
- Cream the butter and sugar, just until smooth and combined.
- Mix in the eggs until incorporated one at a time.
- Add the flour, cornstarch, and salt, and mix on medium-low speed, until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.
- Stir in the vanilla.
- Divide dough into three parts.
- Roll each section of the dough ¼ inch thick between two sheets of parchment paper.
- Refrigerate while you do the next section of dough.
- When all three parts are finished, take one part of the dough out of the fridge, remove top sheet of parchment and cut out shapes.
- Roll the second section, cut out and combine remaining dough from the first section, roll back out between parchment, refrigerate and continue on with 3rd section.
- Bake for 9 to 12 minutes.
- Cool completely, then roll and cut out fondant hearts.
- Spread a small layer of buttercream frosting on each cookie and place the fondant on top.
- For the Brushstroke
- Mix pink and white gel paste together to form the desired color you like
- Use cake decorating brushes to make brush strokes onto the white fondant.
- Mix and match colors and use gold dust for another charming touch!
Pretty!
Thanks Jen!!
i love the hint of color! the pink really pops out against the white (: i normally don’t use fondant, but seems worth the extra effort since these look so nice.
Yeah, to be honest I’m not that fond of it either, but it really is such an easy way to decorate a cookie! There is frosting under it, so I guess you could just take it off to eat, haha!! I might dry this with royal icing one day and see how it turns out.