Fall Frosted Sugar Cookies

These frosted sugar cookies are buttery, not too sweet, and festive! 

For the cookies, we love the New York Times Classic Sugar Cookie recipe (found here). 

For the frosting, all you need is 1 tub of FROST Buttercream and natural food colors.

You'll need:

• 1 tub of FROST Buttercream, at room temperature
• Favorite sugar cookie recipe
• Festive cookie-cutters

How to:

1. Prep & chill the sugar cookie dough.
2. Bring FROST Buttercream Vanilla Bakery Frosting to room temp. (to the texture of softened butter.) Set on counter (2-4 hours) or microwave 25 seconds (monitor to prevent over-melting).
3. Roll your dough ~1/8" thick and press your cookie-cutters into the dough. Repeat with the scraps.
4. Bake on parchment lined tray at 325ºF until golden.
5. Let cool.
6. Whip FROST on HIGH with a hand / stand mixer (with paddle attachment) until totally smooth & fluffy. (Note: initial separation while whipping is completely normal, just keep whipping until turns smooth. The colder the frosting is when you begin, the longer it may take to whip until smooth.)
7. Set aside 1/3 cup of frosting. Add in a few drops of green natural food color.
8. In mixing bowl, add in a few drops of orange natural food color to remaining frosting & whip until fully incorporated.
9. Spread & pipe on the cookies! 
10. Store in the fridge & ENJOY!

These are always a hit!