I followed the suggestion of a reviewer on the cream cheese sugar cookie recipe to use this butter icing recipe but replacing the vanilla extract with 1 tsp. of almond extract and then I thinned it out using an additional 2 to 3 T. of milk to get the consistancy I wanted, soooo good on the sugar cookies.

MMMM, topped 'soft sugar cookies IV' from this site, so good and sweet. I don't have a sweet tooth normally, but my husband was craving sugar cookies, so i went for it, glad I did! This frosting was so good and easy. I used almond extract instead of vanilla, just personal preference. Also ended up adding more milk. I don't bake, but I may add these cookies and icing to my rotation!

This was a wonderfully simple icing recipe. Instead of using the full tablespoon of vanilla I used just 1 tsp of almond flavoring and it turned out great, especially when paired with the cream cheese sugar cookies recipe from this site. Add a few drops of different colors, spoon into a ziploc baggie and I was good to go. After about 2-3 hours the icing hardened enough to stack the cookies.

Super easy and fast! Although, it is a little sweet...maybe I'll add more butter next time (or maybe I'll ask around...cream cheese?). The consistency was perfect for icing my sugar cookies, though. I certainly not complaining!

This is a great cookie icing. I used on on cookies I made with the Easy Sugar Cookie recipe from Stephanie on this website. What a winner!

With altered vanilla measurement, this is a very good icing recipe! Thank you!

Good and easy. I used 1 tsp. of vanilla instead (like others had suggested). I used just a little milk to make the frosting thicker because I used this for sandwich cookies.

Really good frosting recipe, and it works well with sugar cookies as it doesn't end up becoming too hard, but hardens just enough so that your cookies aren't all stuck together with frosting either. I tripled the recipe due to the amount of cookies I made (as it doesn't make a whole lot as is), and used clear vanilla instead of regular vanilla. I also used gel food colorings to color my icing instead of liquid food coloring, though I suspect you would be able to thin it out very slightly (if you so desired) by using liquid food color. Overall, a really good sugar cookie icing!

This frosting was easy and taste good. I read the reviews about pure vanilal and used 1 tsp and 1/2 tsp of lemon extract. This frosting was more than enough for two dozen cookies.

This is a great recipe for icing. Of course, the poster should have listed that they were using IMITATION vanilla. If you use the real thing, like me, dont use so much. Also, I like to make a batch with a little vanilla and a little lemon. Lemon extract on sugar cookies is the best! Thanks for this recipe - easy, fast, good.

I USED SOURCREAM INSTED OF THE BUTTER AND THIS WAS WONDERFUL FROSTING. IT NEVER GOT TO HARD BUT HELD ITS SHAPE AND TASTED GOOD!

This recipe was great. It tastes just like my Mom used to make! I didn't use food coloring, so I used only 1 1/2 tsp. of vanilla to make sure it didn't get too brown. It was excellent--perfect consistency, not too soft or too hard! Thank you!

I made this with the Best Rolled Sugar Cookies, and it worked perfectly. Next time I will make two batches, since I ran out toward the end. I used a little less vanilla, and the flavor was perfect. It also took coloring really well. Overall, a great frosting! Thanks!

Great Recipe!! I place them on one of my sugar cookie recipes and the family ate them all up. Defenitly way too much vanilla, I used a teaspoon which i think was the perferred measurement. perhaps a typo... thanks

I loved this recipe. I read the reviews however, and decided to cut the vanilla back to 1 tbsp. Great recipe. One little pointer though for others like me who don't have a lot of frosting experience... don't melt your butter in the microwave. Just let it get to room temperature.

I just made these for my sugar cookies. It tastes good out of the bowl. I cant wait to see how it will taste on the cookies. Definitely a keeper!

Made this as directed except I substituted 2t almond extract for the 1T vanilla and it had great flavor. Plus, the frosting hardened just enough to stack the cookies safely, but didn't become rock hard. Great recipe - thanks!