Soft Frosted Sugar Cookies Recipe
Introduction
Soft Frosted Sugar Cookies are a delightful treat perfect for any occasion. These cookies are tender and buttery, topped with a creamy vanilla buttercream frosting and colorful sprinkles for a fun finish.
Ingredients
- 2 1/2 cups (320g) all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 10 tbsp unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 1/4 cup (50g) vegetable or canola oil
- 1 large egg + 1 egg yolk, room temperature
- 2 tsp vanilla extract
- 3/4 cup (185g) unsalted butter, room temperature (for frosting)
- 2-3 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- 1-2 tbsp milk
- Pink gel food coloring (optional)
- Rainbow sprinkles
Instructions
- Step 1: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Step 2: In a large mixing bowl, cream the butter and granulated sugar together using a hand or stand mixer with the paddle attachment until light and fluffy, about 2-3 minutes on medium-high speed.
- Step 3: With the mixer on medium-low speed, slowly pour in the oil in a steady stream until combined.
- Step 4: Scrape down the bowl and add the egg and egg yolk one at a time, mixing well after each addition.
- Step 5: Mix in the vanilla extract, then scrape down the bowl again.
- Step 6: Add half of the dry ingredients and mix lightly, then add the remaining dry ingredients. Mix until just combined; do not overmix.
- Step 7: Use a rubber spatula to scrape down the bowl, ensuring the dough is evenly incorporated. The dough should be thick but tacky. Cover the bowl with plastic wrap and chill for 30 minutes.
- Step 8: Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Step 9: After chilling, scoop out dough using a 2 oz cookie scoop (about 1/4 cup), roll into balls, and place on the baking sheet. Lightly flatten the top with your palm. Bake about 4-5 cookies per batch, keeping the remaining dough refrigerated between batches.
- Step 10: Bake cookies for 12-15 minutes, until the edges are a very pale golden color.
- Step 11: Let the cookies rest on the baking sheet for 3 minutes, then transfer to a cooling rack. Repeat with remaining dough.
- Step 12: To make the vanilla buttercream frosting, beat 3/4 cup unsalted butter until smooth. Gradually add powdered sugar, starting with two cups, mixing well between additions.
- Step 13: Mix in 1 tsp vanilla extract and 1 tablespoon milk. Adjust consistency with more milk if too thick or more powdered sugar if too thin.
- Step 14: Optional: Add one drop of pink gel food coloring for a pale pink hue. For a muted tone, add a tiny smudge of brown gel food coloring using a toothpick tip.
- Step 15: Spread frosting on completely cooled cookies and decorate with rainbow sprinkles. Enjoy!
Tips & Variations
- Use a cookie scoop for uniform cookie sizes to ensure even baking.
- Chilling the dough prevents spreading and helps retain a soft texture.
- Experiment with different gel food coloring shades to customize your frosting color.
- For a dairy-free variation, substitute the butter in the dough and frosting with a plant-based alternative.
Storage
Store frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze un-frosted cookies for up to 3 months. If refrigerated, allow cookies to come to room temperature before serving. Reheat briefly in a low oven if you prefer them warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added kosher salt in the dough to avoid an overly salty cookie.
How do I prevent the frosting from becoming too runny?
Add powdered sugar gradually to thicken the frosting and add milk sparingly. Chilling the frosting slightly can also help it firm up before spreading.
PrintSoft Frosted Sugar Cookies Recipe
These Soft Frosted Sugar Cookies are a perfect treat with a tender, melt-in-your-mouth texture and a creamy vanilla buttercream frosting. The cookies are lightly sweetened, subtly flavored, and topped with colorful sprinkles, making them ideal for any celebration or a delightful snack.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes per batch
- Total Time: 1 hour 10 minutes including chilling and baking multiple batches
- Yield: Approximately 18–24 cookies depending on size 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough
- 2 1/2 cups (320g) all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 10 tbsp unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 1/4 cup (50g) vegetable or canola oil
- 1 large egg + 1 egg yolk, room temperature
- 2 tsp vanilla extract
Vanilla Buttercream Frosting
- 3/4 cup (185g) unsalted butter, room temperature
- 2–3 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk
- Pink gel food coloring (optional)
- Rainbow sprinkles (for topping)
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt until evenly mixed.
- Cream Butter and Sugar: Using a hand or stand mixer fitted with a paddle attachment, cream the unsalted butter and granulated sugar on medium-high speed for 2 to 3 minutes until the mixture is light and fluffy.
- Add Oil: While mixing on medium-low speed, slowly pour in the vegetable or canola oil in a steady stream and combine well.
- Incorporate Eggs: Scrape down the bowl, then add the whole egg and egg yolk one at a time, mixing well after each addition.
- Add Vanilla Extract: Mix in the vanilla extract thoroughly, scraping down the bowl again to incorporate everything evenly.
- Mix Dry Ingredients into Wet: Add half of the dry ingredients to the wet mixture and mix lightly, then add the rest and mix just until combined to avoid overmixing.
- Chill Dough: Use a rubber spatula to scrape down the bowl and ensure everything is evenly incorporated. Cover the dough with plastic wrap and refrigerate for 30 minutes.
- Preheat Oven and Prepare Baking Sheet: After about 20-25 minutes of chilling, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop and Shape Cookies: Take the dough out after 30 minutes and, using a 2 oz cookie scoop (about 1/4 cup), scoop and roll dough balls. Place them on the prepared baking sheet and gently flatten the tops with your palm. Bake small batches of 4-5 cookies at a time, putting the remaining dough back in the refrigerator between batches.
- Bake Cookies: Bake for 12 to 15 minutes or until the edges turn a very pale golden color.
- Cool Cookies: Let the cookies rest on the baking sheet for 3 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make Vanilla Buttercream: With a mixer fitted with the paddle attachment, beat the butter until smooth. Gradually add powdered sugar, starting with 2 cups, mixing well after each addition.
- Add Vanilla and Milk: Mix in vanilla extract and 1 tablespoon of milk. Adjust the consistency by adding another tablespoon of milk if too thick or the remaining powdered sugar if too thin.
- Color the Frosting: For a pale pink frosting, add one drop of pink gel food coloring. Optionally, add a tiny dab of brown gel food coloring to dull the vibrance, blending it carefully with a toothpick.
- Frost and Decorate: Spread the buttercream evenly over the cooled cookies and sprinkle with rainbow sprinkles to finish. Serve and enjoy!
Notes
- Chilling the dough is important for easier handling and to prevent spreading during baking.
- Do not overmix the dough once the dry ingredients are added to maintain cookie tenderness.
- You can customize the frosting color with different gel food colorings based on preference.
- For best results, use room temperature ingredients to ensure smooth mixing.
- Store frosted cookies in an airtight container at room temperature for up to 3 days.
Keywords: soft sugar cookies, frosted sugar cookies, vanilla buttercream, easy cookies, holiday cookies, soft baked cookies
