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Our Favorite Cookie Frosting

Photo: Annabelle Breakey; Styling: Dan Becker
Total time 15 mins
Yield Makes 2 cups, enough for 32 cookies (3 in. wide)
Keep this recipe for our favorite cookie frosting handy! It's simple but oh-so-delicious. Leave the frosting white or tint it with food coloring if desired.


  • 1/2 cup butter, at room temperature
  • 1 pound powdered sugar
  • About 3 tbsp. half-and-half (light cream)
  • 2 teaspoons vanilla extract or finely shredded zest from 1 lemon
  • Food coloring (optional)

Nutrition Information

  • calories 83
  • caloriesfromfat 33 %
  • protein 0.1 g
  • fat 3 g
  • satfat 1.9 g
  • carbohydrate 14 g
  • fiber 0.0 g
  • sodium 30 mg
  • cholesterol 8.3 mg

How to Make It

  1. In the bowl of a mixer, beat butter until very smooth. Add powdered sugar, 3 tbsp. half-and-half, and the vanilla and beat until very smooth. For a thinner frosting or a glaze, add more half-and-half. Tint with food coloring if you like.

  2. Note: Nutritional analysis is per tbsp.