Fathers Day Cookie Creations

There’s truly no better way to show appreciation for the amazing dads in our lives than with a thoughtful, handmade gift from the heart – especially when it’s something deliciously sweet! These delightful Father’s Day cookies are the perfect baking project to embark on with your children, creating not just a treat, but also cherished memories. As a firm believer that flavor comes first, I’ve ensured these sugar cookies are baked to golden perfection, boasting a rich, comforting vanilla taste that’s as irresistible to eat as it is fun to decorate. Watching my kids bring their unique designs to life on these frosted canvases, and seeing Pat’s face light up with joy, truly made this a special Father’s Day tradition.

5 from 1 vote

Father’s Day Cookies Recipe

Spoil your Dad this Father’s Day with these super adorable sugar cookies! Topped with creamy buttercream and decorated with ‘Best Dad’ messages or fun stick figures, these custom-cut cookies are guaranteed to brighten his day and show him how much he’s loved!

Prep:

50 minutes
minutes

Cook:

12 minutes
minutes

Total Time:

1 hour
hour
22 minutes
minutes

Chill Time:

20 minutes
minutes

Servings:

18
cookies

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Rate

Ingredients

For the Sugar Cookies

• 1
  cup
  vegetable shortening
• 1
  cup
  granulated sugar
• 2
  
  large eggs
  room temperature
• 2
  tablespoons
  milk
• 1
  tablespoon
  pure vanilla extract
• 3½
  cups
  all-purpose flour
• 2
  teaspoons
  baking powder
• 1
  teaspoon
  kosher salt

For the Buttercream

• 1
  cup
  unsalted butter
  slightly melted
• 2½
  cups
  powdered sugar
• 1
  tablespoon
  vanilla extract
• Gel food coloring in black and red

US Customary – Metric

Equipment

• Stand Mixer
• Baking Sheet
• Rolling Pin

Instructions

For the Sugar Cookies

• Line 2 baking sheets with parchment paper. This prevents sticking and makes cleanup easier. Set aside.
  
• In the bowl of a stand mixer fitted with the paddle attachment, beat the vegetable shortening, granulated sugar, room temperature eggs, milk, and pure vanilla extract together until the mixture is smooth and well combined. This usually takes about 1-2 minutes on medium speed. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
  1 cup vegetable shortening,
  1 cup granulated sugar,
  2 large eggs,
  2 tablespoons milk,
  1 tablespoon pure vanilla extract
  
• In a separate medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Ensure these dry ingredients are thoroughly combined to distribute the leavening agent evenly.
  3½ cups all-purpose flour,
  2 teaspoons baking powder,
  1 teaspoon kosher salt
• Gradually add the whisked dry ingredients to the wet ingredients in the stand mixer. Mix on low speed just until the ingredients are well combined and the dough begins to come together and forms a cohesive ball, typically about 1-2 minutes. It is crucial not to overmix the dough, as this can lead to tough cookies.
  
• Lightly sprinkle a clean work surface with flour. Take about one-third of the cookie dough and place it onto the floured surface. Dust the top of the dough with a little more flour to prevent it from sticking to your rolling pin. Roll out the dough evenly to a thickness of ⅜-inch. Using a 3½-inch square cookie cutter (or any desired shape), cut out your cookies.
• Carefully transfer the cut-out cookies onto one of the prepared baking sheets. For this initial chilling step, it’s okay to place the cookies close together on the sheet. Place the baking sheet with the cookies into the freezer for at least 20 minutes. This chilling step is vital for preventing the cookies from spreading too much during baking, ensuring they hold their shape perfectly.
• While the cookies are chilling in the freezer, preheat your oven to 350°F (175°C). This allows the oven to reach and maintain a consistent temperature for even baking.
• Once chilled, arrange 6 cookies on the second prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for proper airflow. Bake for 12-14 minutes for thick-cut cookies (⅜-inch) or 8-10 minutes for thinner cookies. The cookies are ready when their tops appear set (no longer wet but not browned), and the bottoms are lightly golden. The centers may still feel slightly soft to the touch, but they will firm up as they cool.
  
• Repeat the baking process with the remaining cookie dough. Once baked, let the cookies cool completely on the baking sheets before attempting to frost them. This prevents the frosting from melting or sliding off.

For the Buttercream

• In a large bowl, using a hand mixer or the paddle attachment of a stand mixer, beat together the slightly melted unsalted butter, powdered sugar, and vanilla extract. Beat on medium-high speed for about 5 minutes, until the buttercream is wonderfully light, fluffy, and smooth. If the icing appears too thick for piping or spreading, you can gradually beat in a tablespoon of water until it reaches your desired consistency.
  1 cup unsalted butter,
  2½ cups powdered sugar,
  1 tablespoon vanilla extract
  
• Divide the prepared buttercream frosting evenly into three smaller bowls. Use gel food coloring to tint two of the bowls red and black, leaving the third white. Stir each colored buttercream thoroughly to ensure the color is evenly distributed and vibrant throughout.
  Gel food coloring in black and red

To Decorate

• Carefully spoon each colored buttercream into separate Ziplock bags and seal them securely. For spreading larger background colors, cut a slightly larger opening in one bottom corner of the bag. For detailed designs, lettering, or stick figures, keep the opening much smaller to allow for precise piping.
• Begin decorating by applying the background colors to all your cooled cookies. Start by piping a border along the outside edge of each cookie, then fill in the interior, following the cookie’s shape. Allow this background layer to set slightly before moving on. Once the background is dry to the touch, you can add your layered details, such as personalized messages, patterns, or fun stick figures. This layering technique helps prevent colors from bleeding together and allows for crisp, clean designs.
  

Notes

• Sugar cookies are wonderfully versatile for customization! To introduce a unique flavor twist, consider adding ½-1 teaspoon of your favorite extract (like almond, lemon, maple, or orange) to either the cookie dough, the buttercream frosting, or even both. This subtle addition can truly elevate the taste profile.
• To ensure your cookies maintain their shape and prevent excessive spreading during baking, it’s absolutely essential to freeze the cut-out cookie dough for at least 20 minutes before they go into the oven. This helps the butter and shortening solidify, leading to perfectly formed cookies.
• For consistently soft and thick cookies, I highly recommend using a rolling pin with thickness rings. The ⅜-inch thickness ring is ideal for achieving that perfect chewy texture. If you choose to roll your cookies thinner, remember to adjust your baking time accordingly; start checking for doneness after just 8 minutes instead of the recommended 12.
• I used a 3½-inch square cookie cutter for these cookies, which provides a nice surface area for decorating. For the best results and proportional decorations, aim for a similarly sized cutter.
• If you find your buttercream frosting is difficult to squeeze smoothly from the piping bag, the warmth from your hands can help. Gently roll the piping bag between your palms for a few moments to soften the frosting slightly. Do not be tempted to microwave the frosting to soften it, as this can cause it to melt unevenly and turn into a messy, unusable consistency.

Storage: To keep your beautifully decorated Father’s Day cookies fresh, store them in a single layer in an airtight container at room temperature for up to 3 days. For extended freshness, they can be refrigerated for up to 1 week. Always ensure cookies are stored in a single layer to avoid squishing or damaging the delicate icing details. Allow them to come to room temperature before enjoying for the best flavor and texture.

Nutrition Facts

Father’s Day Cookies Recipe

Amount Per Serving (1 cookie)

Calories 400
Calories from Fat 198

% Daily Value*

Fat 22g
34%

Saturated Fat 10g
63%

Trans Fat 2g

Polyunsaturated Fat 4g

Monounsaturated Fat 8g

Cholesterol 46mg
15%

Sodium 187mg
8%

Potassium 41mg
1%

Carbohydrates 47g
16%

Fiber 1g
4%

Sugar 28g
31%

Protein 3g
6%

Vitamin A 344IU
7%

Calcium 38mg
4%

Iron 1mg
6%

* Percent Daily Values are based on a 2000 calorie diet.

Author:
Becky Hardin

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How to Make Father’s Day Cookies Step-by-Step

Creating these delightful Father’s Day cookies is a fun and rewarding process. Follow these detailed steps to ensure your cookies turn out perfectly, ready to be decorated and enjoyed by Dad!

1. Preparation and Gathering Ingredients

Start by gathering all your ingredients to ensure a smooth baking process. This is known as ‘mise en place’ and helps prevent last-minute rushes. Line two large baking sheets with parchment paper; this prevents your cookies from sticking and makes cleanup much easier. Set these aside for later. For optimal dough consistency, allow your large eggs to come to room temperature. If your unsalted butter isn’t already slightly melted, gently warm it until it’s just soft to the touch, but not completely liquid.

2. Mixing the Wet Ingredients

In the bowl of your stand mixer, fitted with the paddle attachment, combine 1 cup of vegetable shortening, 1 cup of granulated sugar, 2 room-temperature large eggs, 2 tablespoons of milk, and 1 tablespoon of pure vanilla extract. Beat these ingredients together on medium speed for about 1-2 minutes until the mixture is beautifully smooth and creamy. Ensure you pause to scrape down the sides of the bowl with a rubber spatula to guarantee that all ingredients are thoroughly incorporated, leaving no unmixed pockets.

3. Combining the Dry Ingredients with Wet

In a separate medium-sized bowl, whisk together 3½ cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of kosher salt. This step is crucial for even distribution of the leavening agents throughout the dough. Gradually add this dry mixture to the wet ingredients in your stand mixer. Mix on low speed just until everything is well combined and the dough starts to pull away from the sides of the bowl, forming a soft, pliable mass. This should take approximately 1-2 minutes. Be careful not to overmix, as excessive gluten development can result in tough, rather than tender, cookies.

4. Rolling, Cutting, Chilling, and Baking the Cookies

Lightly flour a clean work surface to prevent sticking. Take about one-third of your cookie dough and place it onto the floured surface. Sprinkle a little more flour on top of the dough to keep it from sticking to your rolling pin. Roll out the dough to an even thickness of ⅜-inch. Using your 3½-inch square cookie cutter (or any fun shape you prefer), carefully cut out individual cookies. Place these cut-out cookies onto one of your prepared baking sheets. For this chilling phase, it’s perfectly fine to place the cookies relatively close together.

Transfer the baking sheet with the cut cookies into the freezer for at least 20 minutes. This critical chilling period helps the dough firm up, preventing the cookies from spreading too much in the oven and ensuring they maintain their crisp, clean edges. While your cookies are chilling, preheat your oven to 350°F (175°C).

Once chilled, move 6 cookies to the second baking sheet, ensuring they are spaced approximately 2 inches apart to allow for proper heat circulation. Bake for 12-14 minutes for those delightful thick-cut cookies, or 8-10 minutes if you opted for a thinner cookie. You’ll know they’re done when the tops look set and no longer glossy, but they shouldn’t be browned. The bottoms should have a light golden hue. The centers might still feel a little soft when gently touched, but they will continue to firm up as they cool on the hot baking sheet outside the oven. Repeat this baking process with the remaining dough, working in batches. Allow all baked cookies to cool completely on a wire rack before you even think about frosting them. Patience here is key for perfect decorations!

5. Preparing the Buttercream Frosting

In a large bowl, combine 1 cup of slightly melted unsalted butter, 2½ cups of powdered sugar, and 1 tablespoon of vanilla extract. Using an electric mixer, beat these ingredients together on medium-high speed for about 5 minutes until the buttercream transforms into a wonderfully light, airy, and fluffy consistency. If, at any point, the icing seems too stiff or thick for piping, you can gradually beat in a tablespoon of water at a time until it reaches a smooth, spreadable, or pipable consistency. Divide the finished buttercream evenly into three smaller bowls. Use your gel food coloring to tint two of the bowls vibrant red and deep black, leaving the third bowl of frosting its natural white color. Stir each colored buttercream thoroughly to ensure the color is uniformly distributed, resulting in rich and consistent hues.

6. Decorating Your Father’s Day Cookies

Carefully transfer each batch of colored buttercream into separate Ziplock bags and seal them tightly. When preparing for decorating, snip a small opening in one of the bottom corners of each bag. For broad background colors that you plan to spread, you can make this opening a bit larger. However, for fine details, intricate designs, or crisp lettering, keep the cut extremely small for maximum precision. Begin your decorating process by applying the background colors to all of your completely cooled cookies. Pipe a clean outline along the perimeter of each cookie, then fill in the interior area, smoothly spreading the frosting to follow the cookie’s shape. Allow this background layer to set and slightly crust over before proceeding. Once the base layer is firm enough to touch without smudging, you can then proceed to add your second layer of details, such as personalized prints, heartfelt messages, or fun stick figures. This layering method helps achieve sharp, professional-looking designs and prevents colors from blurring together, making each cookie a mini work of art for Dad!

How to Store Your Decorated Father’s Day Cookies

Proper storage is essential to keep your beautifully decorated Father’s Day sugar cookies fresh and delicious. Once the frosting has fully set, arrange the cookies in a single layer inside an airtight container. Storing them in a single layer is crucial to prevent any damage or smudging to the intricate icing details. At room temperature, these cookies will stay fresh and tasty for up to 3 days. If you need to extend their shelf life, you can store them in the refrigerator for up to 1 week. Always allow refrigerated cookies to come back to room temperature before serving for the best flavor and texture experience.

How to Freeze Father’s Day Cookies for Later Enjoyment

One of the best things about sugar cookies and buttercream frosting is how well they freeze, offering fantastic flexibility for advance preparation or saving leftovers. Whether you want to prepare ahead of time or simply store extra treats, here’s how to freeze various components:

• Buttercream Frosting: If you’ve made extra frosting or want to prepare it in advance, buttercream frosting freezes exceptionally well. Transfer the frosting to an airtight container or a heavy-duty freezer bag, ensuring as much air as possible is removed. It can be frozen for up to 3 months. When you’re ready to use it, simply thaw the frosting in the refrigerator overnight, then bring it to room temperature and re-whip it with a mixer for a few minutes until it regains its light and fluffy consistency, ready for piping.
• Raw Cookie Dough: You can freeze the unbaked cookie dough in two ways. First, after cutting the dough into your desired shapes, arrange them on a parchment-lined baking sheet and freeze until they are completely solid. Once frozen, transfer the solid dough cut-outs to an airtight container or a freezer-safe Ziplock bag, separating layers with parchment paper to prevent sticking. They can be stored for up to 2 months. When baking from frozen, you may need to add an additional 2-4 minutes to the original baking time. Alternatively, you can freeze the entire dough ball, wrapped tightly in plastic, and thaw it in the refrigerator before rolling and cutting.
• Baked & Frosted Cookies: To freeze fully frosted cookies, first ensure the frosting is completely dry and set. Arrange the decorated cookies in a single, even layer on a parchment-lined baking sheet and freeze until they are solid (this prevents them from sticking together). Once solid, transfer the frozen cookies to an airtight container or a freezer-safe Ziplock bag, placing parchment paper between layers if stacking. They can be frozen for up to 2 months. To serve, simply remove the desired number of cookies from the freezer and let them thaw at room temperature for a few hours before enjoying. This method ensures that the decorations remain intact and the cookies taste as fresh as the day they were baked.

There you have it! A comprehensive guide to baking and decorating memorable Father’s Day cookies. This recipe is not just about creating delicious treats; it’s about making heartfelt memories with your family, showing Dad just how much he’s cherished. From the creamy vanilla flavor to the joy of personalized designs, these cookies are truly special. So gather your little bakers, unleash your creativity, and get ready to spoil Dad with a batch of homemade love this Father’s Day. Happy baking!