Soft Frosted Sugar Cookies Recipe
If you’re on the hunt for a cozy, melt-in-your-mouth treat, you’ve got to try this Soft Frosted Sugar Cookies Recipe. I promise, these cookies are not just any sugar cookies—they’re tender, tender-soft, with the perfect creamy frosting on top that will make you swoon every time. Whether you’re baking for a crowd or just for yourself (hey, no judgment here!), this recipe is straightforward and yields absolutely fabulous results that everyone will love.
Why This Recipe Works
- Perfect Softness: The combination of cornstarch and baking powder keeps the cookies tender and cakey, not crunchy.
- Buttery Flavor Boost: Using both butter and a touch of vegetable oil adds richness and moisture without weighing down the dough.
- Frosting That Flows: The creamy buttercream frosting, made fluffy with just the right amount of milk, spreads beautifully and complements the cookie’s texture perfectly.
Ingredients & Why They Work
This Soft Frosted Sugar Cookies Recipe uses simple pantry staples, but each ingredient plays a special role to make these cookies the soft, flavorful treats I love. Here’s a quick guide to what’s happening in your mixing bowl!
- Unsalted butter: Adds rich flavor and moisture, while controlling salt level.
- Granulated sugar and powdered sugar: The mix of sugars sweetens and helps tenderize the cookie.
- Egg: Binds ingredients and adds structure without making cookies dense.
- Vegetable oil: This sneaky addition keeps cookies extra soft and moist.
- Vanilla and almond extracts: These little flavor bombs deepen the cookie’s aroma and taste.
- All-purpose flour and cornstarch: Flour provides structure; cornstarch softens the texture—trust me, it’s the key to fluffiness!
- Baking powder: Gives just enough rise for light, tender cookies.
- Salt: Balances sweetness and enhances flavors.
- Milk (in frosting): Thins the frosting to a spreadable, fluffy consistency.
- Powdered sugar (for frosting): Creates a silky-smooth, sweet finish.
- Food coloring (optional): Perfect for seasonal or festive touches.
- Sprinkles (optional): Adds fun and personality to your frosted treats.
Make It Your Way
One thing I absolutely love about this Soft Frosted Sugar Cookies Recipe is how easy it is to customize. You can tweak flavors or frosting colors to suit seasons or celebrations—making it as personal as you want.
- Variation: I’ve sometimes swapped almond extract for lemon zest for a bright, citrusy twist that lightens up the cookie flavor wonderfully.
- Diet-friendly tweaks: Using gluten-free all-purpose flour blends works beautifully here if you need gluten-free cookies—just keep the cornstarch to help maintain softness.
- Frosting fun: Try mixing in cocoa powder to the frosting for a chocolatey touch, or sprinkle chopped nuts on top for texture.
Step-by-Step: How I Make Soft Frosted Sugar Cookies Recipe
Step 1: Cream the Butter and Sugars Until Fluffy
Start by beating your softened butter with both granulated and powdered sugars on high speed for about 3 minutes. I find this step crucial because a well-creamed base means lighter, fluffier cookies. You’re looking for a pale, creamy mixture that’s a little airy—this mix will help the rest of the dough come together perfectly.
Step 2: Add the Liquid Ingredients and Extracts
Next up, add your egg, vegetable oil, vanilla, and almond extracts. Beat everything on medium speed just until combined. Don’t overmix here—just enough to blend all that goodness together. Scrape down the bowl edges once or twice to be sure you didn’t leave any stray bits behind.
Step 3: Mix the Dry Ingredients Together
In a separate bowl or just directly into the mixer, add your flour, cornstarch, baking powder, and salt. Beat on low speed until just combined. This step should be quick—over mixing can make your cookies tough, and that’s exactly what we don’t want!
Step 4: Shape and Bake the Cookies
Using a cookie scoop (or a spoon if you don’t have one), portion out dough balls about three inches wide and half an inch thick. I like to gently flatten them with the bottom of a drinking glass to get that nice even thickness. Bake at 350°F for 8-9 minutes—just enough so they barely start to color on the edges. The cookies might look a bit soft in the middle but trust me, they’ll set as they cool.
Step 5: Whip Up the Frosting and Decorate
While the cookies cool completely on a rack, beat your softened butter for the frosting until pale and fluffy. Add milk, vanilla, salt, and any food coloring you want, then slowly mix in powdered sugar, one cup at a time. Once it’s thick and creamy, spread it over your cooled cookies using an offset spatula or butter knife. Go wild with sprinkles if you’re feeling festive!
Tips from My Kitchen
- Don’t Skip the Cornstarch: I learned the hard way that cornstarch really makes the dough so much softer—it’s a must in this recipe!
- Flatten Gently: Press the dough balls lightly before baking to ensure even cooking and a soft center.
- Cool Before Frosting: Patience pays off—frosting warm cookies can melt it and make a mess.
- Use an Offset Spatula: This tool makes frosting so much easier and gives a smooth finish you’ll be proud of.
How to Serve Soft Frosted Sugar Cookies Recipe
Garnishes
My go-to garnish is always a mix of sprinkles—rainbow or pastel depending on the occasion—because they add that playful pop without overpowering the cookie’s delicate flavor. Sometimes I add a light dusting of edible glitter for extra sparkle at holiday parties, and it never fails to impress.
Side Dishes
These cookies pair beautifully with a simple glass of cold milk or a warm cup of tea or coffee. For brunches or gift trays, I like to add them alongside fresh fruit or a light cheese platter for a sweet contrast.
Creative Ways to Present
For birthdays, I’ve arranged these soft frosted sugar cookies in colorful tiered stands, decorated with fresh flowers. Around holidays, I shape the frosting into seasonal designs, like hearts or stars, and wrap batches in clear cellophane tied with ribbons—instant charming gifts that everyone loves to receive.
Make Ahead and Storage
Storing Leftovers
Store these cookies in an airtight container at room temperature for up to 3 days to keep their softness. I’ve found that a cool pantry works better than the fridge if you plan to eat them quickly—refrigeration can make the cookies firmer.
Freezing
If you want to make a batch ahead, freeze your unbaked dough balls or even baked cookies (without frosting) in an airtight container for up to 3 months. When ready, thaw them at room temperature. If freezing baked ones, frost after they thaw for best results.
Reheating
Pop leftover cookies in the microwave for 10-15 seconds to soften them up if they’ve lost their fresh-baked tenderness. I avoid reheating frosted cookies in the oven to prevent melting the frosting.
FAQs
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Can I make this Soft Frosted Sugar Cookies Recipe without almond extract?
Absolutely! Almond extract adds a lovely subtle note, but if you’re not a fan or don’t have any on hand, just omit it or replace it with an extra teaspoon of vanilla extract. The cookies will still be deliciously soft and flavorful.
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What makes these sugar cookies soft instead of crunchy?
The combination of cornstarch in the dough and the right balance of fats like butter and oil helps keep these cookies tender and soft. Also, baking them just until they start to color prevents over-baking, which leads to crispier cookies.
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Can I prepare the frosting in advance?
Yes, you can make the frosting a day ahead and store it in the fridge in an airtight container. Just give it a quick whisk or let it come to room temperature before spreading to get that smooth, fluffy consistency back.
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How do I keep the cookies from spreading too much while baking?
Chilling the dough briefly before shaping can help control spreading, but this recipe’s balance of ingredients typically keeps spreading in check. Also, flatten the cookies gently—too thin and they might spread too much.
Final Thoughts
I honestly can’t recommend this Soft Frosted Sugar Cookies Recipe enough. It’s become a favorite in my kitchen and among friends because it’s easy, dependable, and yields cookies that feel like a little hug in every bite. Whether you’re a seasoned baker or just starting out, these cookies will make you look—and feel—like a baking rockstar. So go on, bake a batch and share the sweetness!
Print
Soft Frosted Sugar Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Total Time: 59 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Soft Frosted Sugar Cookies are deliciously tender and buttery cookies topped with creamy vanilla frosting. Perfectly sweet with a hint of almond, these cookies are ideal for celebrations and casual treats alike.
Ingredients
Cookies:
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup powdered sugar
- 1 egg room temperature
- 1 Tbsp vegetable oil
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 2 cups all-purpose flour
- 2 Tbsp cornstarch
- 1 tsp baking powder
- ½ tsp salt
Frosting:
- ½ cup unsalted butter softened
- 1 tsp vanilla extract
- 2 Tbsp milk
- ½ tsp salt
- pink or red food coloring optional
- 3 cups powdered sugar
- Sprinkles optional
Instructions
- Preheat Oven: Preheat the oven to 350℉. Line 2 cookie sheets with parchment paper and set aside.
- Mix Butter and Sugars: Add the softened butter, granulated sugar, and powdered sugar to the bowl of a stand mixer. Beat with a flat beater attachment on high speed for 3 minutes, or until pale and creamy.
- Add Wet Ingredients: Add the egg, vegetable oil, vanilla extract, and almond extract to the butter mixture. Beat on medium speed until well combined, scraping the sides of the bowl with a spatula as necessary.
- Combine Dry Ingredients: Add the flour, cornstarch, baking powder, and salt to the stand mixer. Beat on low speed until just combined.
- Shape Cookies: Use a cookie scoop to scoop spoonfuls of dough. Roll the dough into a ball about 3 inches wide and ½ inch thick, then place on the lined cookie sheet and flatten gently with the base of a drinking glass.
- Bake Cookies: Bake the cookies for 9 minutes or until only just beginning to color. Allow to cool for 5 minutes on cookie sheets before transferring to a cooling rack to cool completely.
- Prepare Frosting: Beat the butter in the bowl of a stand mixer using a wire whisk attachment until pale and creamy. Add milk, vanilla extract, salt, and food coloring if using, beating on medium speed until combined, scraping sides as needed.
- Add Powdered Sugar: Add powdered sugar 1 cup at a time, beating on low speed until combined before adding the next cup. Once all sugar is incorporated, beat on high speed for 1 minute until thick and fluffy.
- Frost Cookies: Spread the frosting onto cooled cookies with an offset spatula or butter knife and decorate with sprinkles if desired.
Notes
- A cookie scoop helps ensure even-sized cookies but an ordinary spoon works fine too.
- Frosting coloring is optional; use any color or none at all to suit your preference.
- If an offset spatula is not available, a butter knife can be used to spread frosting.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- These cookies freeze well for up to 3 months; thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 25 mg
