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
Scale
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
