Description
Soft Frosted Sugar Cookies are tender, melt-in-your-mouth treats topped with creamy vanilla frosting and optional sprinkles for a festive touch. Perfect for sharing or gifting, these classic cookies combine buttery dough with a smooth, sweet frosting for an irresistible dessert.
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 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 bowl sides as needed.
- Combine dry ingredients: Add the flour, cornstarch, baking powder, and salt to the mixer. Beat on low speed until just combined to form the dough.
- Shape cookies: Using a cookie scoop or spoon, form spoonfuls of dough. Roll into balls about 3 inches wide and ½ inch thick. Place onto lined cookie sheets and gently flatten with the base of a drinking glass.
- Bake cookies: Bake for 9 minutes or until the edges just begin to color. Remove from oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
- Prepare frosting: In a clean bowl, beat the softened butter with a wire whisk on high until pale and creamy. Add milk, vanilla extract, salt, and food coloring if using, beating on medium speed until well mixed.
- Add powdered sugar: Gradually add powdered sugar 1 cup at a time, mixing on low after each addition. Once all sugar is added, beat on high for 1 minute until thick and fluffy.
- Frost cookies: Spread frosting evenly over cooled cookies using an offset spatula or butter knife. Decorate with sprinkles if desired.
Notes
- You can use a spoon instead of a cookie scoop, though the scoop helps make uniformly sized cookies.
- Frosting color is optional; feel free to use any food coloring or none at all.
- If you don’t have an offset spatula, a regular butter knife works fine for spreading the frosting.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Cookies freeze well for up to 3 months in airtight containers; thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 130 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
