Soft Frosted Sugar Cookies are delightful treats that melt in your mouth. They are sweet, tender, and topped with creamy buttercream frosting, making them perfect for any occasion. Whether you’re baking for a holiday party, a birthday, or just because, these cookies are sure to please everyone!
Why Make This Recipe
These cookies are not only delicious but also fun to make. They bring joy to both the baker and the taste testers. The soft texture and sweet frosting make these cookies irresistible. Plus, you can decorate them with colors and sprinkles, making them a great choice for celebrations.
How to Make Soft Frosted Sugar Cookies
Making Soft Frosted Sugar Cookies is easy! Just follow these steps:
Ingredients:
- 2 1/2 cups (320g) all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 10 tbsp unsalted butter, room temp
- 1 cup (200g) granulated sugar
- 1/4 cup (50g) vegetable or canola oil
- 1 large egg + 1 egg yolk, room temp
- 2 tsp vanilla extract
- 3/4 cup (185g) unsalted butter, room temp (for frosting)
- 2-3 cups powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
- 1-2 tbsp milk (for frosting)
- Pink gel food coloring (optional)
- Rainbow sprinkles (for decoration)
Directions:
- In a bowl, mix together the flour, cornstarch, baking soda, and kosher salt. Set aside.
- In another bowl, cream the 10 tablespoons of unsalted butter with granulated sugar until light and fluffy.
- Add the vegetable or canola oil, egg, egg yolk, and vanilla extract. Mix until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Chill the dough in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop out cookie dough and shape it into balls. Place them on the baking sheet and slightly flatten each ball.
- Bake for 10-12 minutes or until the edges just start to brown. Allow to cool completely.
- For the frosting, cream the room temp unsalted butter, then gradually add powdered sugar and milk, mixing until smooth. Add vanilla extract and mix well. If desired, add pink gel food coloring to the frosting.
- Once cookies are cooled, frost them with the buttercream and add rainbow sprinkles on top.
How to Serve Soft Frosted Sugar Cookies
Serve these cookies at room temperature on a decorative plate. They make a great snack or dessert after meals. You can even offer them at parties or gatherings for everyone to enjoy!
How to Store Soft Frosted Sugar Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can place them in the fridge for up to two weeks. Just make sure they are covered to prevent them from drying out.
Tips to Make Soft Frosted Sugar Cookies
- Always remember to use room temperature butter and eggs for better texture.
- Don’t skip chilling the dough; it helps to keep the cookies thick and soft.
- Feel free to adjust the amount of powdered sugar in the frosting to achieve your desired sweetness.
Variation
You can change the flavor of the frosting by using different extracts, such as almond or lemon. You can also add cocoa powder to the frosting for a chocolate version.
FAQs
1. Can I freeze Soft Frosted Sugar Cookies?
Yes! You can freeze the cookies without frosting for up to three months. Just make sure to wrap them tightly.
2. How can I make these cookies gluten-free?
You can use a gluten-free all-purpose flour substitute to make these cookies gluten-free.
3. How can I adjust the sweetness of the frosting?
You can add less powdered sugar if you prefer a less sweet frosting. Just taste as you mix and stop when it’s to your liking.
Now, you’re all set to bake and enjoy Soft Frosted Sugar Cookies! Happy baking!
Soft Frosted Sugar Cookies
Ingredients
For the cookies
- 2 1/2 cups all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 10 tbsp unsalted butter, room temp
- 1 cup granulated sugar
- 1/4 cup vegetable or canola oil
- 1 large egg, room temp
- 1 large egg yolk, room temp
- 2 tsp vanilla extract
For the frosting
- 3/4 cup unsalted butter, room temp
- 2-3 cups powdered sugar Adjust for desired sweetness
- 1 tsp vanilla extract For frosting
- 1-2 tbsp milk For frosting
- Pink gel food coloring (optional)
- Rainbow sprinkles (for decoration)
Instructions
Preparation
- In a bowl, mix together the flour, cornstarch, baking soda, and kosher salt. Set aside.
- In another bowl, cream the 10 tablespoons of unsalted butter with granulated sugar until light and fluffy.
- Add the vegetable or canola oil, egg, egg yolk, and vanilla extract. Mix until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Chill the dough in the refrigerator for at least 30 minutes.
Baking
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop out cookie dough and shape it into balls. Place them on the baking sheet and slightly flatten each ball.
- Bake for 10-12 minutes or until the edges just start to brown. Allow to cool completely.
Frosting
- For the frosting, cream the room temp unsalted butter, then gradually add powdered sugar and milk, mixing until smooth.
- Add vanilla extract and mix well. If desired, add pink gel food coloring to the frosting.
- Once cookies are cooled, frost them with the buttercream and add rainbow sprinkles on top.
