Description
These Soft Frosted Sugar Cookies are tender, buttery, and perfectly sweet with a creamy vanilla frosting. Quick to prepare and great for decorating, they’re ideal for parties or holiday treats.
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.
- Cream Butter and Sugars: Add the softened butter, granulated sugar, and powdered sugar to the bowl of a stand mixer. Beat 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.
- Shape Cookies: Use a cookie scoop or spoon to portion dough. Roll each into a ball about 3 inches wide and ½ inch thick. Place on cookie sheets and flatten gently with the base of a drinking glass.
- Bake: Bake for 9 minutes or until cookies just begin to color. Cool on cookie sheets for 5 minutes, then transfer to a rack to cool completely.
- Make Frosting: Beat softened butter in a stand mixer with a wire whisk attachment until pale and creamy. Add milk, vanilla, salt, and optional food coloring. Beat on medium speed until combined.
- Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, beating on low until combined before adding more. Beat on high for 1 minute until thick and fluffy.
- Decorate: Spread frosting evenly on cooled cookies with an offset spatula or butter knife. Add sprinkles if desired.
Notes
- A cookie scoop is optional but helps make cookies uniform in size.
- Frosting color can be changed or omitted as desired.
- Use a butter knife if an offset spatula is unavailable for frosting.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.
- Cookies freeze well in airtight containers for up to 3 months; thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
