Description
Soft Frosted Sugar Cookies are tender, melt-in-your-mouth treats topped with creamy, fluffy frosting. Perfect for any occasion, these cookies combine a subtle vanilla and almond flavor with a smooth, sweet frosting that can be customized with your favorite colors and sprinkles.
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.
- Make Cookie Dough: Add the softened butter, granulated sugar, and powdered sugar to the bowl of a stand mixer. Beat with a flat beater 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 sides as needed.
- Incorporate Dry Ingredients: Add the flour, cornstarch, baking powder, and salt to the mixer. Beat on low speed until just combined.
- Shape Cookies: Use a cookie scoop or spoon to scoop dough portions. Roll each into a ball about 3 inches wide and ½ inch thick. Place on lined cookie sheets and gently flatten with the base of a drinking glass.
- Bake Cookies: Bake for 9 minutes or until cookies only just begin to color. Let cool on sheets for 5 minutes, then transfer to a cooling rack to cool completely.
- Prepare Frosting: Beat butter in the mixer with a wire whisk attachment until pale and creamy. Add milk, vanilla extract, salt, and food coloring if using. Beat on medium speed until well combined, scraping as needed.
- Add Powdered Sugar: Add powdered sugar 1 cup at a time, beating on low speed until incorporated before adding more. Then beat on high for 1 minute until thick and fluffy.
- Frost Cookies: Spread frosting over cooled cookies with an offset spatula or butter knife. Decorate with sprinkles if desired.
Notes
- A cookie scoop helps produce uniformly sized cookies but can be substituted with a spoon.
- Frosting color is flexible—use any color or omit food coloring for a classic look.
- An offset spatula is ideal for spreading frosting, but a butter knife works well too.
- Store cookies in an airtight container at room temperature for up to 3 days, refrigerated for 5 days, or freeze for up to 3 months. Thaw before eating.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
