Soft Frosted Sugar Cookies
These soft, tender cookies are frosted for a nostalgic treat reminiscent of childhood memories, perfect for celebrations or cozy family moments.
Ingredients
Cookie Ingredients
- 2 1/2 cups all-purpose flour for that tender, cakey crumb.
- 1 teaspoon baking powder gives a gentle lift.
- 1/2 teaspoon baking soda keeps the texture soft.
- 1/2 teaspoon salt balances sweetness.
- 1 cup unsalted butter, softened creaminess and flavor. Substitute with plant-based butter for a dairy-free option.
- 1 1/4 cups granulated sugar classic sweetness; use a mix of white and light brown sugar for a deeper flavor if you like.
- 2 large eggs, at room temperature they add richness and structure. For vegan swaps, try flax eggs (note: texture will vary).
- 1 tablespoon vanilla extract the soul of the cookie.
- 1/4 cup sour cream keeps the cookies ultra-moist; Greek yogurt is a fine substitute.
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2–3 tablespoons milk or cream (or non-dairy milk) for spreadable silky frosting.
- 1 teaspoon vanilla extract
- Food coloring and sprinkles for festive finishing touches.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until pale and fluffy — about 2–3 minutes.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla and sour cream.
- Slowly add the dry ingredients to the wet, mixing until just combined.
- Scoop tablespoon-sized balls onto the prepared sheets, leaving space to spread.
- Bake for 8–10 minutes until the edges are set but the centers still look slightly underdone.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Frosting
- For the frosting, beat butter until smooth, add powdered sugar gradually, then add milk and vanilla until you reach a spreadable consistency.
- Frost cooled cookies generously and top with sprinkles.
- Let the frosting set for 15–20 minutes before stacking.
Notes
For a fluffier frosting, fold in 1/2 cup of marshmallow fluff or cream cheese. Cookies can be stored in an airtight container for up to 3 days.