Soft Frosted Sugar Cookies Recipe

Closeup on some colorful soft frosted sugar cookies on a plate with sprinkles.

5 from 4 votes

Soft Frosted Sugar Cookies Recipe

These Soft Frosted Sugar Cookies are bakery-style perfection - pillowy, buttery cookies topped with buttercream frosting and colorful sprinkles. This classic recipe is perfect for any holiday or celebration and will become your go-to cookie. Seriously the BEST!

Course Dessert

Cuisine American

Keyword holiday sugar cookies, powdered sugar icing, soft sugar cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 362kcal

Author Sue Ringsdorf

Ingredients

For the cookies:

1/2 cup unsalted butter - softened to room temperature
1 ¼ cup white sugar (250 grams)
1 large egg - at room temp
3 Tablespoons canola oil
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour (270 grams)
1 teaspoon baking soda
1 Tablespoon cornstarch
1/2 teaspoon kosher salt

For the buttercream

1/2 cup unsalted butter - softened to room temperature
2 cups powdered sugar (240 grams)
2 teaspoons vanilla extract
1-2 Tablespoons milk

Instructions

Cream the butter and sugar. In a large standing mixer, combine the softened butter and sugar together until very creamy, about one minute.
1/2 cup unsalted butter, 1 ¼ cup white sugar (250 grams)
Add wet ingredients. Then add the room temperature egg, canola oil, and vanilla, and mix well.
1 large egg, 3 Tablespoons canola oil, 2 teaspoons vanilla extract
Add the dry ingredients. Then add the dry ingredients – the flour, baking soda, cornstarch, and salt. Mix until just combined. Don’t over-mix.
2 ¼ cups all-purpose flour (270 grams), 1 teaspoon baking soda, 1 Tablespoon cornstarch, 1/2 teaspoon kosher salt
Form cookie balls. Use a three tablespoon (or smaller if preferred) cookie scoop to form dough into approximately 14 cookie balls and place on a parchment lined pan.
Chill dough. Cover the pan with foil and store in the refrigerator for at least two hours, or overnight.
Bake cookies. Preheat oven to 350 degrees. Prepare baking sheet with parchment paper. Place about 6 cookie dough balls on a pan at a time. Bake for approximately 10-12 minutes (or until done to your liking), and then repeat for the remaining cookies.
Cool. Let the cookies rest on the baking sheet for a few minutes before carefully removing to a wire cooling rack.
Make the icing. Use a hand mixer or standing mixer to cream the softened butter. Then add the powered sugar, vanilla extract, and one tablespoon of milk. Mix again and then add additional milk as needed to get a nice smooth consistency. (You may need more powdered sugar if it’s too thin, or more milk if it’s too thick.)
1/2 cup unsalted butter, 2 cups powdered sugar (240 grams), 2 teaspoons vanilla extract, 1-2 Tablespoons milk
Decorate cookies. Divide the icing into separate bowls – I usually use 2-3 colors. Then add the food coloring according to what colors you prefer. Use a spoon to spread buttercream frosting on each cookie and add sprinkles as desired.

Notes

Store soft sugar cookies in an airtight container at room temperature for up to 3–4 days. If stacking cookies, place parchment paper between layers to prevent sticking.
To freeze baked cookies, let them cool completely, then place them in a single layer on a baking sheet and freeze for 1–2 hours. Once frozen, transfer them to an airtight container or freezer bag, separating layers with parchment paper. They can last up to 3 months. When ready to eat, thaw at room temperature and frost as usual.

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